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: 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…

Recipe: Gonda Wala Meat

This is a pretty ancient recipe. My great grandfather who lived in a small town called Gonda in Uttar Pradesh, used to cook this, and it’s stayed in the family ever since. Now I never met my Great Grandpops, but my Dad used to cook this mutton curry all the time when I was growing…

Recipe: Kalakand

Yesterday was Diwali. We had some friends over for drinks, more drinks and dinner and generally had a great time. Diwali is a massive deal back in India, and everyone's kitchen usually produces something sweet. Now if you've been following this blog, you will see that I lean heavily towards non-vegetarian fare. There's the occasional vegetarian…

Recipe: Bacon and Cream Cheese Dip

We threw a little BBQ party the other day but it was on a Friday. Right after work. This meant I couldn’t do much cooking and we had to resort to mostly store bought stuff. It’s not my style, but it was still a lot of fun. Paro poured so much booze into the Long Islands,…