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‘Food is at the heart of Indian culture,’ says chef Romy Gill, whose m
Ask these three cooks and they’ll tell you ...
Biryani is my favourite dish. I love rice. There’s a recipe in Monsoon – it’s a spicy beef pulao with green chilies, made with mustard oil – that I could eat at any time [p104]. Wake me up at midnight
Pastes are your storecupboard secret star that will transform any dish into a taste marvel, with recipes from food writer Gurdeep Loyal
SERVES 4IngredientsFor the spice paste 1 tsp ground turmeric 1 tsp chilli powder 1 small onion, roughly chopped 4 garlic cloves 1 lemongrass stalk For the main 4 tbsp vegetable oil1 tsp table salt300m
Share the load with your guests and ask each to make one of these delicious dishes for your next alfresco gathering
Serves 3Prep time 10 minCook time 20 min MAKE AHEAD Make to the end of step 4; keep in the fridge for up to 3 days. Add the sesame seeds to serve. EASY SWAPS To make this gluten-free, use gluten-free
