My most favourite old English dessert has to be Sussex Pond. The name conjures up images of a dour looking plate of soupy stodge. Nothing could be further from this image though. Sussex pond is a beautiful dessert made by lining a pudding basin with suet pastry, placing diced butter and demerara sugar inside then…
Category Archives: RECIPES
Makes enough to coat fish for 6, plus extra for sandwiches the next day This is a quintessential Parsi fish dish, favoured at weddings and other special occasions – and for good reason. Imagine, if you will, a succulent chunk of firm, white fish, coated in a paste of ground coconut, fresh coriander leaves and…
Serves 4–6 One of my favourite dishes that my mum would cook when I was not well was Khadi, a soothing dish of yoghurt gently cooked with light spices, chickpea flower and mustard seeds. It was both comforting and sustaining. So simple to cook with all the ingredients being easily found at your local supermarket….
This chutney is the main component of Patra Ni Macchi (featured above, look out for the recipe next month), but with some creativity, it’s easy to transform into a dip, a sandwich spread or a delicious accompaniment to a meal. When I was a kid, my mum used to give me this chutney sandwiched between…
Makes just over 500ml From April onwards, India becomes a mango-lover’s paradise, as Mumbai’s Crawford Market bustles with lorries laden with Kesar, Badami and Alphonso mangoes brought in from all corners of the subcontinent. Huge wicker baskets overflow with pale yellow orbs, carried into the large indoor market atop sellers’ heads. Inside the market, workers…
Serves 6–8 I have fond memories of cooking kedgeree at St John Bread and Wine. An Anglo-Indian dish of boiled rice, eggs and smoked haddock tumbled together. The aromas of steaming basmati rice subtly spiked with cinnamon, cardamom and cloves and of haddock fillets poaching in a milky bath tinted orange from saffron all created…
Serves 4 The Parsis in India were an industrious community. During British rule, many left their small villages and came to the large cities to work alongside the British and Dutch, facilitating trade with the locals for sail making, fabric weaving, tea growing and even opium from China. Parsis being great cooks and having a…
There is a quiet radiance of joy emanating from Farokh Talati’s face. Kind, calm, measured, eyes lit when talking about food, especially Parsi food, the roots of his ancestry, and the subject of his first, recently published book: ‘Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture’. We meet in St John…
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