This morning found me preparing my version of an Indian biryani as India celebrated Republic Day, yesterday. It wasn’t too long after the onions were sizzling in the ghee (clarified butter) that I started longing for the days and nights spent in Mumbai and Delhi. What I didn’t know
One of the oldest Cape Malay dishes around is our beloved ‘Denningvleis’, a dish I adore cooking, especially on the days when I miss home terribly. I discovered that the Indonesian variation called “Deng Deng” share two similar ingredients with our local dish, and these are tamarind for tartness and
The spices is for this recipes is ensemble of smoked paprika, fried chili flakes and freshly ground black pepper, mixed with lemon zest. The butter will allow the roast chicken to crisp up nicely and also retain that golden glossy appearance. The idea is to crisp up the Parmesan
One of my favourite masalas, possibly also my go-to curry powder masala is the South African Pakco brand of roasted masala. It has a blend of aromatics such as cumin, coriander, turmeric, chili powder and fenugreek. A few teaspoons of this spice blend is really all you need to