Elevating Culinary Artistry
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.
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.
These easy orange tiramisu balls are a little twist on the classic Italian dessert. Rich mascarpone, coffee-soaked biscuit crumbs, fresh orange zest and cocoa come together in an indulgent bite-sized treat. Serve them with whipped mascarpone for an elegant dessert that looks as luxurious as it tastes.
Have you ever tried eating a whole roasted eggplant? Soft, creamy and almost melting inside, this Middle Eastern-inspired dish is served over whipped labneh and tahini, then finished with garlic chilli butter, toasted walnuts and fresh dill.
This easy Coconut Cream & Pistachio Burfi is soft, rich and beautifully festive. Made with coconut cream, condensed milk, sesame seeds and pistachios, then finished with dried rose petals, it is a simple melt-in-the-mouth sweet perfect for celebrations.
A festive twist on sandesh, these paneer modaks are delicately flavoured with saffron and pistachios and finished with edible silver leaf. Soft, creamy and beautifully aromatic, they make an elegant sweet for Ganesh Chaturthi celebrations.
A beautiful way to celebrate the last peaches of the season. Fresh peach halves are filled with a quick honey and thyme compote, then topped with a silky lemon posset. Light, creamy, fragrant and best enjoyed within a few hours of making.
I had been meaning to make modak for the longest time, but those beautiful pleats always intimidated me. With Ganapati festival around the corner, I finally gave them a try, adding a little piece of home to the traditional recipe — a toasted sesame, coconut and jaggery filling inspired by Assamese til pitha. Soft, fragrant and wonderfully comforting, these modaks brought together two regional traditions in the most delicious way.
Crisp buttery filo, creamy whipped labneh with feta, dill and garlic, and a baked egg finished with a drizzle of chilli butter. This easy breakfast recipe is inspired by slow Sunday mornings, childhood memories and the little traditions that make weekends feel special.
