Made at home meat burgers

Yes, we made them from scratch. These lovely, yummy burgers! The sauces are completely optional – and so are the French fries! The best part, however, is the oil-free grilling on the plate and the brown bread! Even the cheese is ‘light’.  

Plate grilled lamb chops

These lamb chops took all of three minutes to marinade and, after sitting for a couple of hours, they went on the hot plate to cook! And that took a while since it’s a slow process, to enable the meat to get tender and be properly cooked through! The marinade is quite simple. For 1.5…

The long roast

I so wanted to roast a leg of lamb and last hight, thanks to the neighbourhood butcher, it happened. He gave me a large shoulder that I had sliced from the centre and cooked the top portion. It did take time (two hours in the oven) but it’s incredibly easy to get going and required…

Raraa Alooo Wala

This is not the way mutton curry is ordinarily made but, with me, cooking is different. It is certainly not about stereotypes and it’s certainly not many of us would admit they would like to eat and dub it bland! The dish is incredibly simple to make with just a little masala, onion, tomato, garlic and…

Rib Ticklers

This is perhaps the simplest and quickest of meals one can rustle up. I do this often when I wish to ‘get it over with’ in a hurry. But, having said that, the idea is always to give any dish the best-possible taste. And what better way to do that than cooking for the soul!…

Roast lamb shoulder

This lamb dish was inspired by a blog I read recently. However, I ‘doctored’ it a bit to make tangier and spicier. Ingredients: Lamb shoulder – around 2 kgs; Yogurt – 1/2 litre; Lemon – 2; (juiced); Coriander powder – 3 tablespoons; Red chili powder – 2 tablespoons; Cinnamon powder – Half teaspoon; Ground cloves – 1/2 teaspoon; Red chilli –…

Enter the Thupka

Our recent visit to Sikkim was fascinating in many ways. But one of the things that stood out was the food! Sikkim is the only state in India where everything grown off the field is organic – no fertiliser or chemicals used – and that’s of course a healthy option. That apart, it’s that one dish that stood apart…

Golden prawns kabsa

Today I tried my hand at Kabsa, a traditional chicken or meat dish made with rice in the Gulf and Middle Eastern countries. In Saudi Arabia and Bahrain, however, it is almost a ‘national dish’ made all the time, everywhere, and almost always with chicken. These dishes are mainly made from a mixture of spices,…