Vegetarian Recipe: Carrot and Beans Thoran

This is one of Paro’s favourite things to eat, and is quickly climbing the ladder in my book as well. Ladder in my book.. Yeah…. that’s not working. But I’m gonna leave it there because you know exactly what I mean. If you like your rice and sambar, you had better know how to make…

Recipe: Kerala Vegetable Ishtoo

Paro taught me how to make the most amazing Kerala Vegetable Ishtoo the other day. I was blown away by the simplicity of the recipe and by the sheer amount of flavour we were able to get out of the few ingredients used. Ingredients: Beans – 250 gm diced Carrots – 250 gm diced Potatoes…

Recipe: Baingan Ka Bharta

Cooked some killer Baingan ka Bharta the other day. This is a recipe I’ve constantly kept tweaking over the years and I think I’m now at a stage where I’m finally happy with it. Ingredients: Large Eggplant / Aubergine (roughly the size of a bottle of Jagermeister) – 2 nos Garlic – 1 pod Dry…

Recipe: OMG WTF BBQ Pork Ribs

Barbecued some pork ribs for the first time ever this week, and was amazed at how easy it was to do! I actually discovered BBQ ribs pretty late in life. They were never a big thing growing up, and I ate them for the first time at a TGIF or something. I then had a…

Recipe: Coorgi Pork Curry

Found a frighteningly good recipe for Coorgi pork, and cooked the hell out of it this week. Mad props to Shireen Sequeira for posting this gem. The first time I tasted Coorgi Pandi / Pork Curry was when Paro and I had taken a quick weekend trip to Coorg in South India. We’d stayed at…

Recipe: Hyderabadi Baghara Baingan

Baghara Baingan is a Hyderabadi classic. My mum has been cooking it for years, but I somehow never got around to making it myself. Gave it a shot a few days ago, and was pretty happy with the results. Paro said it was the best Baghara Baingan she’d ever eaten in her life. My head swelled…

Recipe: Kurkure Karele / Bitter Gourd Fry

The first sign of actually growing up, is when you stop making a fuss to eat your damn veggies. I eat everything under the sun, but as a chef – I’d say vegetables are more versatile to cook with than meat and should always be a part of a meal. I’ve always loved Bitter Gourd (Karela…