I must admit to having cheated!. I wanted to make this curney at the last minute, and did not have pumpkin seeds. What I did have were sunflower seeds. So I did a quick substitution and was very happy with the chutney. Pumpkin is an important ingredient in the Meghalaya household, and has been cultivated for centuries. First, pumpkin is always part of the house vegetable patch, with vines crawling everywhere and fat pumpkins waiting to be picked. It is an immediate source of

Chettinad cuisine is characterised by its spiciness. And these eggs are no exception. This is a simple recipe, perfect for a quick breakfast or a light lunch. The eggs are perked up with the chillies and the spices, making this dish quite addictive. This South Indian cookbook brings the unique cuisine of the Chettinad Tamils to my shelf. This now-popular cuisine is known for being extremely spicy, complex, and distinctive. This book is a wonderful collection of recipes that m

Kunna gosht originates from the village of Chiniot in the Punjab region of Pakistan. The dish is also often called Chiniot gosht after the village it originates from. The term "kunna" refers to the wide-mouthed clay pot in which this dish is slowly simmered. This dish is a cousin of the very popular nihari, but has a distinct profile. What makes this dish special is the earthiness that comes from cooking it slowly in an earthen pot, the clay adding to the flavour profile. In