Lamb Fry
A quick lamb fry is the perfect solution for a midweek meal. A good curry takes ages, but a fry up takes no time at …
Vanilla Custard
I love custard. It’s sweet, creamy, and goes well with fruit, in pies and on tarts. At the center of custard fame is vanilla custard. …
Fried Karele
Fried karele are by far one of my favorite dishes, but its’ not for everyone. They’re crunchy, bitter, and a definitely not kid friendly. I …
Yellow Moong Daal
Yellow moong daal is made from whole mung beans or sabut moong that have been hulled and split. This results in a legume that is …
Cardamom
Cardamom, is native to India and therefore an integral part to the cuisine. From curries to desserts, it’s the best thing to happen to Punjabi …
Coriander Seeds
Coriander seeds, or as you may know it, cilantro is another Punjabi staple spice. You’re going to be hard pressed to find a Punjabi recipe …
Indian Bay Leaf
Indian bay leaf has a cinnamon-like aroma with a hint of a peppery taste, and is used for culinary and Ayurvedic medicine. Tej Patta – …
Turmeric – Haldi
Turmeric – Haldi is native to India and has been an integral part of the cuisine, Ayurvedic medicine, cosmetics, and fashion (as a dye). Turmeric …
Cilantro – Dhaniya
Oh how I love cilantro – dhaniya! You can’t use enough of it – it’s a garnish and a way to flavor curries, snacks, yogurt, …
Bharta
I LOVE bharta! It’s creamy, smoky, flavorful, and meaty for a vegetarian dish. I’m not sure which came first, baba ghanoush or bharta, but they’re …
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