A take on the Bombay classic frankie
Frankie is synonymous to everyone's childhood in this city. Everyone loves their own customised frankie. Add, chicken or paneer, keep it dry or saucy, add onions or without. The variations are endless and the possibilities super delicious. This meal in a wrap is incredibly easy to make and fun to eat.
Read MoreA spicy fresh fish marinated in soya sauce and cooked in green chilies, mustard & curd
Today I decided to make a little more indulgent version of my normally baked fish. I made my own version of a Doi Ilish which I had in Calcutta over Diwali. I really enjoyed the mustard, chilies and yogurt sauce with the lovely Hilsa fish- a staple in a Bengali household. I cheated though- I bought a dark Surmai from my fish wali who cut it in cubes instead of the typical cross sections. Oh well. I also did my own take on the marinade and some of the masala. I never really follow recipes or traditions, I make my own.
Read MoreJuicy, succulent lamb burgers. A super summer Sunday lunch treat
"Inspired - I'm making Indian style mince lamb patties and sticking them in a bun with tomatoes, onions, feta, olives, green chutney etc. then just to enjoy them for what they are, I shall eat the lamb burgers on their ownsome for dinner tonight"
Read MoreWell my friend The Knife of Finely Chopped gave me one pickled Chiang Mai sausage that he got back from Thailand. He was worried I may not cook pork at home when he showed me the sausage but I grabbed it from him, thanked him and put it in my bag..
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