I took a walk in the garden this morning, and the vegetable patch had three purple aubergines waiting to be harvested. It is the beginning of the monsoons, so organically grown, rain washed, fresh produce is hard to resist, and this is what I ate for lunch! Ingredients 2-3 long aubergines, diced 1 inch ginger, peeled and chopped fine 1 ripe tomato, finely chopped 1 teaspoon cumin seeds 3-4 cloves 1 inch stick of cinnamon 1 bay leaf 1/2 teaspoon chilli powder salt 30ml olive oil 1 wedge of lemon 3-4 sprigs of parsley Method Toss the aubergine in half a teaspoon of salt and…more


The summer has been unbearably hot in Pune, and the only foods that appear tempting is fruit. Although we are in June already, the monsoon hasn’t set in yet, so fruits continue to be the hottest ingredient in the pantry! Using mango in the gravy for this matar paneer creates the acidity and sweetness that highlights the tropical weather! Ingredients 1 semi ripe totapuri mango, peeled and diced 1 inch ginger, peeled and crushed 1/2 cup green peas 1-2 green chillies, chopped fine 1 piece dried kokum 2 teaspoons cumin seeds 50g fresh paneer, cut into cubes 30ml oil 1-1.5 cup water 1-2 teaspoon salt…more


Soya nuggets are one of those ingredients that help me create a complete meal very quickly, and I rather like the texture it brings to my vegetarian plate. Soya curries are a dime a dozen – this particular one uses the summer flavours of mint and coriander to create a light flavour to go with all that texture! Ingredients1/2 cup soya nuggets 3-4 medium sized potatoes, peeled and diced 1 tomato, diced 1 small onion, chopped 1 teaspoon cumin 1/2 teaspoon cinnamon powder 8-10 cloves 1/2 cup mint leaves 1/2 cup coriander 1 piece of dried kokum 1 green chilli 2-3 cloves garlic oil salt…more


One reason I dont cook drumsticks often is because eating it is a pain. Every bit needs to be opened and scooped out individually, and it is rather had to do that elegantly. But I do enjoy the nutty flavour of this vegetable, so decided to bite the bullet and make this dish. This dish is simple and light, and works beautifully on a hot evening with a portion of sticky rice (or any other rice). Ingredients 2 drumsticks, peel off the rough skin and cut into 2-inch pieces 3-4 medium potatoes, peeled and diced 1 chopped onion 2 tablespoons peanuts (roasted peanuts preferred) 1…more


Fresh cashewnut curry is a konkani delicacy, made from the fresh cashews that have just been harvested from the tree and before they are roasted or processed. This is a tricky ingredient to get hands on, for it has a really short shelf life and needs to be consumed really soon after harvest. Luckily, they freeze well so I make sure I have a frozen lot at all times in my fridge. This curry is quite far from the original, mixing the konkani flavours with an oriental touch. It should work with plain or fried rice or even as a sauce with fritters. Ingredients1 cup…more