These Gujarati-inspired theplas are made with a combination of wheat flour, chickpea flour and bajra flour (pearl millet flour). I…
These stuffed peppers are a delicious way to combine ready-cooked red and white quinoa with grated paneer, spring onions and…
A simple, flavourful Gujarati-style shaak made with tofu, everyday spices and a little khatta-mitha (sweet and sour) balance. Tofu is…
When I ask this question in my cookery classes, people often laugh first — and then admit their worries. I…
First of all, well done to everyone taking part in Veganuary — you’re doing great. If you’re finding it a…
Eating well doesn't have to be time-consuming or complicated. These five salad recipes are your ticket to a quick, nutritious…
Some people may worry about getting enough protein on a plant-based diet, especially if they are active or otherwise have…
Cooking for one and leftovers? Cooking and enjoying food after experiencing grief is always hard for lots of reasons. If…
Earlier in the year I got sent a box of various easy to use sauces from a company called Slightly…
My husband loved all kinds of Indian street foods and the chaats were his favourite. He loved the hot and…