Pecan pie is one of those desserts that most people in Britain have eaten in a café or at a friend’s Thanksgiving dinner, but very few have made at home. Part of the reason is the ingredients list. American recipes call for corn syrup, which isn’t easy to find here, and use cups instead of…
A good Christmas cake is mostly fruit. Flour, butter and eggs are only there to hold it together. So when the cake turns out dry, bland or full of hard little bits, the fruit is usually to blame. Pick the right dried fruit, soak it properly and give it time, and even a simple recipe…
Gathiya looks simple from the outside – fried gram-flour strands, pale gold, sold in bags labelled with a dozen slightly different names. But anyone who grew up in Gujarat, or who’s spent time in a Gujarati kitchen, will tell you gathiya isn’t one thing. It’s a category, and within that category, Bhavnagari gathiya occupies its…
Every Gujarati household has a Diwali routine, and most of them start with the same question a week before Dhanteras: what are we putting out for guests this year? Some families still fry their own chakri and para. Most, especially in the UK, don’t have the time or the kitchen space for it anymore. That’s…
Order it in Mumbai and it’s pani puri. Ask for it in Delhi and you’ll hear golgappa. Cross into Kolkata and it becomes puchka. Head to Hyderabad or parts of the south and you might hear gup chup. Four names, four regions, four sets of people who’d each insist their version is the real one…
Ask most people outside Gujarat what Indian breakfast looks like, and they’ll picture something sweet – a laddoo, a bowl of sheera, maybe a paratha with jam. Ask a Gujarati household, and the answer is almost always the opposite. Breakfast in Gujarat is savoury, spiced, and built around a category of food that doesn’t have…
Every family has one Diwali sweet that appears without fail. In plenty of Gujarati and South Indian homes, it’s coconut barfi. Soft, fragrant with cardamom, finished with a scatter of nuts, and usually gone from the tin before the guests have even arrived. The good news is that you don’t need fresh coconuts, a grater…
Bonfire Night has its own menu in most British homes. Jacket potatoes wrapped in foil, sausages in a bun, toffee apples, a slab of parkin if someone’s gran is involved. It’s warming food for a cold night, and it works. But if you’ve ever stood in a park on 5 November holding a soggy hot…
Every Gujarati household has a Diwali routine, and most of them start with the same question a week before Dhanteras: what are we putting out for guests this year? Some families still fry their own chakri and para. Most, especially in the UK, don’t have the time or the kitchen space for it anymore. That’s…
Walk into most UK kitchens and almond flour gets filed under one heading: baking. It goes into cakes, macarons, gluten-free bread. That’s a fair use of it – but it’s also a narrow one. In an Indian kitchen, almond flour has never been a baking-aisle specialty. It’s the backbone of some of the richest, most…
End of content
End of content
Don't have an account yet? Sign up
No items in your cart. Go on, fill it up with something you love!
Start Shopping Now
