BY RASHMI PATANI The Olfactory Memory of a Konkan Summer For generations, the first true sign of summer for many of India’s old families is not the calendar, but the arrival of the aapus—the Devgad Hapus mangoes—from their ancestral groves. It is a scent memory so potent, so deeply woven into the fabric of childhood, that it defies description. Until now. Master perfumer Neela Vermillion, in … Continue reading Bottling the Green Gold
PRESS RELEASE: From Uttar Pradesh Orchards to Global Plates Celebrating Sustainability, Culinary Innovation, and Cultural Heritage Sitapur & Lucknow, India | June–July 2025— The Mango Festival, one of India’s most loved celebrations of the “King of Fruits,” has just marked its 13th anniversary with spectacular editions in Sitapur and an upcoming showcase in Lucknow on 12 & 13 July. Organized by Lucknow Farmers Market, this … Continue reading India’s Iconic Mango Festival Turns 13
Ingredients 1/4 cup (60ml) ghee or sunflower oil 2 onions, finely chopped 1kg chicken joints (bone in), cut into medium-sized pieces 16-18 fresh curry leaves 2 dried chillies 400ml coconut milk 1 tbs tamarind paste Pinch of chilli powder (optional) and Indian hoppers (from Indian food shops), to serve Spice Blend 2 tbs coriander seeds 1 1/2 tsp cumin seeds 1/2 tsp black peppercorns 3 … Continue reading Mangalorean Chicken Curry
Ingredients 180g split white urad dhal 2 tsp green chillies, finely chopped 2 tsp grated ginger 2 tsp crushed garlic 1 tsp cumin seeds ½ tsp bicarbonate of soda vegetable oil, for frying 750g thick Greek yogurt For the garnish sriracha ½ bunch of coriander, chopped seeds from 1 small pomegranate toasted peanuts, coarsely chopped (or toasted sunflower seeds) Method STEP 1 To make the vada, rinse the urad dhal in warm water a few times until … Continue reading Dahi Vada
Ingredients 20g butter 2 tbsp olive oil 1 onion, finely chopped 2 celery sticks, chopped 3 carrots, peeled and chopped 1 parsnip, peeled and chopped 2 garlic cloves, chopped 1 thumb-sized piece ginger, peeled and grated 1 eating apple, cored and chopped 1½-2 tbsp medium curry powder 1 tsp ground cumin ¼ tsp sweet smoked paprika 1.2l hot chicken stock 1 tbsp tomato purée 100g basmati rice 1 tbsp mango chutney ½ lemon, juiced ½ small bunch of coriander, shredded yogurt, to serve Method STEP 1 Heat the butter and olive oil in … Continue reading Mulligatawny Soup
Ingredients: 1 large onion 6 garlic cloves, roughly chopped 50g ginger, roughly chopped 4 tbsp vegetable oil 2 tsp cumin seeds 1 tsp fennel seeds 5cm cinnamon stick 1 tsp chilli flakes 1 tsp garam masala 1 tsp turmeric 1 tsp caster sugar 400g can chopped tomatoes 8 chicken thighs, skinned, boneless (about 800g) 250ml hot chicken stock 2 tbsp chopped coriander Method: Roughly chop … Continue reading Chicken Curry
Ingredients: 8 lamb cutlets 150ml tub natural yogurt 1 tsp ground coriander 1 tsp turmeric small bunch coriander, chopped juice and zest 1 lemon naan bread, to serve For the pickle 750g chunk squash, peeled and chopped into 2cm pieces 1 tbsp sunflower oil 2 onions, chopped thumb-size piece ginger, chopped 1 green chilli, halved 2 tsp black or brown mustard seeds 1 tsp ground … Continue reading Indian Lamb with Spiced Pumpkin
Ingredients 4 cups whole milk, divided 1/2 cup yellow cornmeal 1/2 cup molasses 1/2 cup light-brown sugar 4 tablespoons (1/2 stick) butter, softened 2 large eggs, beaten 1 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon nutmeg Instructions: Preheat oven to 300°F. Butter a 1½-quart casserole dish. Bring 2 cups of milk to a simmer in a double boiler over high heat. Slowly … Continue reading Indian Pudding
Ingredients 2 tbsp sunflower oil 1 tsp nigella seeds thumb-sized piece ginger , grated 2 garlic cloves , grated 200g pumpkin or butternut squash, peeled and chopped into 1-2cm cubes 200g cabbage , chopped (sweetheart or pointed cabbage works well) 1 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1 tsp chilli flakes 2 tsp lime juice dhal , chutney and rice or roti to serve (optional) Method STEP 1 Heat the oil in a frying pan and add the nigella seeds. … Continue reading Squash & Cabbage Sabzi
Ingredients 600g potato , quartered if large ½ tsp cumin seeds 2 spring onions , finely chopped 1 red chilli , deseeded and finely chopped 2 tbsp chopped coriander 1 egg , beaten 100g cooked leftover salmon , flaked into large pieces plain flour , for coating 25g butter and 1 tbsp sunflower oil leftover avocado mayo, raita or mango chutney, to serve Method STEP 1 Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple … Continue reading Indian Fish Cakes
