Elevating Culinary Artistry
Crispy, colourful and full of flavour, these two homemade tikkis are perfect for your Diwali celebrations. From comforting paneer potato tikkis to vibrant beetroot corn paneer tikkis, serve them with refreshing hung curd dips or transform them into delicious ragda patties with ghugni.
Inspired by the festive sparkle of fuljhari, these rose pistachio cookie sticks combine delicate floral notes, buttery shortbread and a drizzle of white chocolate. A contemporary little treat to enjoy with hot chocolate or afternoon tea.
Soft, delicate and beautifully patterned, these Badam Paneer Pedas are made with blanched almonds, fresh paneer, saffron and cardamom. Shaped using a traditional maamoul mould and garnished with pistachios and rose petals, they are a lovely homemade mithai for Diwali celebrations.
A little spooky and a lot delicious! These pumpkin cheesecake squares are made with homemade pumpkin purée, creamy labneh, cinnamon, and a buttery digestive biscuit base. Finished with whipped cream and delicate dark chocolate spider webs, they make a beautiful homemade Halloween dessert.
Inspired by the earthy flavours of Assamese cuisine, this black sesame egg curry brings together roasted sesame seeds, ginger, garlic, black pepper, and mustard oil in a smooth, aromatic gravy. Served with halved boiled eggs, fresh salad, and steamed rice, it is my little attempt to give a traditional favourite a contemporary twist without losing its familiar flavours.
Inspired by childhood memories of Indo-Chinese street food, this crispy tofu with bell peppers is tossed in a sweet, spicy and tangy sauce. A little nostalgia, a lot of flavour, and the perfect dish to enjoy with rice or noodles.
These soft, golden pumpkin-shaped bread rolls are made with all-purpose flour and naturally coloured with turmeric. A fun little autumn baking project that brought smiles back to our home after two weeks of seasonal illnesses. Perfect served warm with a comforting bowl of soup.
Inspired by two days of styling beautiful Indian sweets, I decided to make one of our childhood favourites—rasmalai. Soft homemade chenna soaked in fragrant saffron milk and finished with pistachios and edible silver. A little time-consuming, but absolutely worth making for Diwali.
Celebrate the festive season with five beautiful Indian recipes inspired by Dussehra, Durga Puja, and Bihu. From comforting Doi Begun and vibrant Paneer Tikka in Palak Gravy to delicate Zafran Sandesh, Assamese Pitha in Saffron Rabri, and Coconut Pistachio Burfi, discover delicious ideas for an elegant festive gathering.
Inspired by the endless stream of crispy croquette ASMR videos, I made my own version with buttery mashed potatoes, Parmesan, fresh parsley and a generous cheese filling. Coated in golden panko breadcrumbs, these croquettes are crunchy on the outside, soft and cheesy inside, and best enjoyed straight out of the pan. My advice? Save the photoshoot for the second batch!
