Pakora Vegetable & Chickpea Fritters


PAKORA VEGETABLE & CHICKPEA FRITTERS REGION: Pakistan, India, Bangladesh, Nepal Across the subcontinent it is common to hear or smell something sizzling in oil by the side of the road, usually at a bus stop or somewhere busy, where the vendor will skilfully scoop up a little bit of batter, [...]

Pakora Vegetable & Chickpea Fritters2021-03-12T11:37:59+10:00

Cauliflower Samosas


The humble samosa is enjoyed all over the subcontinent in many different forms, and loved by all, but what it says to me is how close all these cultures are. If you don’t want to make the pastry, you can use 4 sheets of frozen shortcrust pastry and cut the [...]

Cauliflower Samosas2021-03-12T13:30:16+10:00



There is nothing quite like a casserole or hot pot to warm you on cold winter nights. In Persia (Iran), a khoresht is a casserole and usually contains beef, but I have found it is beautiful simply made with vegetables. Carrots are regularly used, as are plums and even quinces, [...]


Crispy Eggplant with Bengali Salad


Begun bhaja is a traditional Bengali dish in which delicately spiced slices of eggplant are fried until crisp, and usually served as a side dish with a simple, homely meal. Here it is served with a lovely fresh salad.

Crispy Eggplant with Bengali Salad2021-03-12T13:29:45+10:00

Snake Bean Curry


I was honoured to have my Snake Bean Curry recipe appear in the Australian Gourmet Traveller. This is such a tasty curry and, as far as I am concerned, the best way to deal with the unusual flavour of snake beans. When selecting snake beans, choose ones that are nice [...]

Snake Bean Curry2021-03-09T16:16:28+10:00

Cashew Nut Curry


The cashew nut is amazing. It comes from one of very few plants where the seed grows outside the fruit. When ripe the cashew apple is an exotic-flavoured delicate little bell. Connected to the bottom of this red or yellow bell is the cashew nut, wrapped in a skin and [...]

Cashew Nut Curry2020-11-18T14:05:34+10:00
  • Serendip Beetroot Curry

Beetroot Curry


Deep pink in colour and retaining that unique beetroot flavour, this curry makes a stunning addition to a selection of curries. There is an urban myth that says that beetroot leaves are poisonous, well I have been making beetroot curry for years and I always incorporate the stems and leaves.

Beetroot Curry2021-08-03T10:56:51+10:00