Paranthas: A Favourite Indian Food

The Parantha or Paratha (Indian flatbread)  is a common feature in an Indian meal. Although it has its origins in the Punjab and the North of India, it has now become available country-wide. In the North, it is served both as a breakfast item or along with the meal while as in South India it is considered more suitable for lunch or dinner!...more

MOTICHUR LADOO with Carrot and Honey


Not just curry - Stuffed Bitter gourd

In all my trips abroad everytime there is a mention of Indian food , it eventually becomes all about curry and in some cases there are curries no body knows in India (Balti curry ?? Madras curry ??)So in a simple attempt i want to share some indian dishes which are a) not curry b) less oily & spicy and c) is not complex to cook and are healthy to eat. Here is the first one in that attempt, feel free to ask questions, comment , will be very happy to take it allStuffed Bitter gourd ...more

Quick Prawn Curry

This particular recipe is for a prawn curry that we always had growing up. As a child, I was lucky enough to grow up by the coast. The West coast of India is the coast of the Arabian sea, and we had our pick of fresh seafood, most of which was caught on the day we ate it. My dad would ride down to the bunder (docks) and bargain hard for the freshest of fish, prawns, squid or crabs. He would then triumphantly return with his bounty, and we would have fresh seafood for dinner that evening. I am lucky I don't have to do all this from-scratch preparation anymore, and frozen raw prawns are a convenience I have gotten used to very quickly. But I still relish the taste of seafood, particularly one in a spicy-tangy-hot curry, as we used to have it. The flavors in this dish are very much from the South coast of India. ...more
This recipe looks absolutely delicious! My husband and I are both fans of curry and I will be ...more

Ricotta Cheese stuffed Indian Flat Bread

Tandoori Vegetables (Roasted Veggies in Tandoori Spice)

Serves: 4Serving Suggestion: Can be served with Roti’s or Rice Tools:1 Large nonstick wok/pan 1 Large Bowl – For Marinating the VeggiesCling Wrap/Foil - To cover the large bowl ...more

On Poiint: All Spiced Up And Nowhere To Go

Alright guys, I’m just going to have to blow up my own spot on this one.  This could be kind of an issue if it persists....more

Potato Bhajee

Blog readers Barry and Sallyanne Scott scanned and sent me a vintage Jewish cookbook from Calcutta, India. The book, entitled The Jewish Cookery Book, was published by Mrs. H. Brooke and printed by East Bengal Press in Calcutta. It had been handed down to Sallyanne and Barry by Sallyanne’s father, Ezra Gubbay, a Jew from Calcutta, India. Here is an excerpt from Barry’s first email:...more
So much work went into this post! I love digging into history- especially through food.  Tori- ...more


 Homemade Parathas! I use pics to teach an easy step by step recipe for these wonderful potato & peas stuffed flat breads. Check my recipe out at