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 …
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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 …
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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 …
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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, …
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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 …
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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 …
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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 …
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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 …
