Stir-Fried Asparagus with Nigella and Nuts
The bunched spears of asparagus splendidly speak of spring. They are at their best now – tender, fresh and slim.
The Recipe blog
Curries & Dry Fries
Curries – Dry and gravy based
Shorshe Sheem: Hyacinth Beans cooked with Mustard Paste
Hyacinth beans transports me back to my childhood – of a huge family garden that adorned the front of our home and of the beautiful deep purple pink flowers. They sparked up one corner of our lush green patch. The home that belonged to …
Black-Eyed Peas with Roasted Tomato Sauce
This warm and fragrant pot of legume was our weeknight meal; quite flavorful, and also easy to make.
Shorshe Murgi: Chicken Cooked in a Zesty Mustard Sauce
Shorshe Murgi is a chicken curry with bold Bengali flavors. Aroma of hot green chili peppers, freshly ground mustard and mustard oil intensely speak of Bengali cuisine and this chicken curry has all of them simmering in the post.
Methi Baingan: Eggplant with Fenugreek Leaves
The flavors of fresh fenugreek leaves/methi are quite unusual; a bit pungent, slightly bitter in taste, but they will add some Oooomp! to a dish right away.