I love my local "Indian" shop in Wellington. Del, the owner, is a really nice man with a great sense of humour and enough knowledg...

I simply had to post this kuzhambu recipe, because it is just literally so lip-smackingly good - thick, tangy, hot, spicy, a tiny bit sweet ...

I'm not going to say this is an original idea, but - for me at least - it was inspired by the " keerai-kuzhambu " that happene...

Here’s a sort of Southie version of kala chana masala, cooked with tomato and onions and tamarind and sambar masala to make a tangy, spicy a...

I think the previous post exhausted any reserves I might have had of creative writing (my euphemism for "blagging"), so all I have...

This recipe came about because of something that we had eaten at a restaurant called “Saffron” in Shrewsbury. It’s slightly different from t...

Ready, Steady, Cook used to be one of the cookery-cum-gameshow programmes that I watched with great enthusiasm in those far-off days when I...

One of the most dismaying things that can happen to a food blogger is to find that somehow the bandwagon has been missed; that by some freak...