My New Year's resolution is to connect with my Pakistani heritage by learning to cook our cuisine. I enlisted the help of my mom over video call to learn some of her easiest curry recipes. I started ...

This simple recipe is one of the most popular ones at my cooking classes. You can make the curry sauce in bulk and freeze some, so that the next time it will take less than 10 minutes to make this ...

Never heard of 'ghee' before? Then this is a good ingredient to experiment with. Basically, it is a clarified butter which is rich in vitamins A and E and has a distinctive nutty-flavour. It can be a ...

The September reset has begun, which means you'll find us topping up on all of the nutrients our holiday diets lacked. And this curry is the best place to start for an easy and delicious dose of ...

Kale salad with pickled raisin vinaigrette: Here’s a sweet, tangy and crunchy kale salad from Sheela Prakash that you might ...

This was the first recipe I did for the book and it’s still one of my favourites. The coconut milk makes it wonderfully creamy, while the ginger, chilli flakes, coriander and miso add a fantastic ...

This is my vegan version of an Iranian classic, says Atul Kochhar, a rich dish with walnuts and pomegranate flavourings and a hint of cinnamon. You can use vegetable stock if you’d like, but I wanted ...

400g tin chickpeas, drained and rinsed 1 heaped tbsp natural or Greek-style yoghurt (plain vegan, if you like) 1 heaped tbsp mayo (vegan mayo, if you like) 1 tsp curry powder, such as medium madras ...