‘Food has a story, a history, relationships’ I adapted this recipe from Season by Nik Sharma, using Quorn to make it vegetarian. Kebabs have a long and interesting history, and mostly trace their origin to the influence of Mughlai cuisine. This cuisine is strongly influenced by the cuisine of Central Asia, the region where the …
Dear Friends of Tasha. Kitchen, Happy New Year! My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater. These too are wishes for myself and in the pursuit of this at the end of the year I took some time out to self reflect on …
This dish is from the north of India and is normally served with lentils, rice and yogurt. My grandma had a special dish for everyone, cheese rolls for my brother, rice porridge for me and green beans for my cousin Sabrina. I actually think Sabrina is the only person I know, as well as my …
Sweet Potato Tikki (GF, Vegan) One of my dreams is to write a book of recipes that reflect my grandma’s food and mine together. I did think of just writing her recipes down, as that would take up a whole book in itself but with some of the allergies and dietary requirements that have occurred …
Chole Masala (Chickpea Curry) (GF, Vegan) Food is love when words are inadequate My grandma always made you feel like she had been waiting for you all day and when you arrived her day was now complete The first thing I had to do after taking off my shoes and putting away my bag was …
Okra Pakora (GF, Vegan) My grandma used to make Pakoras all the time. Here classics were potato, bread with chutney in the middle and chilli (which Mr B would eat till his eyes watered). She also used to make pakoras to use up the leftovers, as she hated waste, so we would get spinach or …
Apricot Chutney (Vegan, DF, GF) I saw these beautiful apricots glistening in the market and I had to get some. I love apricots, they have amazing nutrients, vitamins and minerals and taste as sweet as candy when ripe. Since I just got the newest addition to my recipe book collection, Rasoi by Vaneet Bhatia and …
Indian Arancini (GF, Vegetarian) This is a fusion of my Italian and Indian heritage. Think about it as an Indian Tikki and Italian Arancini doing a little dance with the spice from the Tikki kissing the melted cheese from the Arancini. Mr B told me that Arancini in fact isn’t the name of the dish, …
Paneer/Tempeh Lollipop This was a canapé that I served at my Indian Fusion Tapas party It can be made using paneer or tempeh if you want to make a vegan version. It is super easy and fun visually – we all have a little artist in us, trying to get out! You can also increase …
Methi Matar Malai (GF, DF) This is a beautiful fragrant vegan curry from the north of India. It is made with Methi, which is Fenugreek, Malai which is cream, which I substituted for tofu cream and Matar which is green peas It is a beautifully balanced dish, due to the bitterness of the Fenugreek and …
