Brussels sprouts are one of those vegetables that folks either love or hate. I personally think it comes down to how the vegetables are cooked. Like all brassicas, this vegetable is very polarising. The first time I had a Brussels sprout, I hated it; it was boiled and mushy. I have since learned to love them, roasted or raw in salads. This is a simple recipe: the Brussels sprouts are flash-seared in a pan until charred and scented with caraway seeds, and a slow, subtle heat f

One of the most common vegetarian dishes in North India is bharta. It is simple to make and therein lies the magic. The word originates from Sanskrit, "Bhrt", which means "to crush or mash", describing how the dish is prepared. It has a long history dating back to early agrarian communities of the Indo-Gangetic Plains. It can be made with a variety of vegetables, eggplant being the most well-known, but also potatoes, gourds, pumpkins and other vegetables. The magic of the bha

This is a classic recipe in Chettinad. Eggs are a staple, easy to get, cheap and an excellent alternate source of protein. This is a simple and quick recipe. The eggs are boiled, then doused with a dry, peppery, aromatic sauce. The combination is perfect; tangy tomatoes form the base of the curry, and the spices infuse it beautifully. This dish is usually served as an appetiser, especially with drinks, but you can also serve it as a side dish. This South Indian cookbook bring