Unrefined sugar has historically been the main source of sugar in our diet. Nowdays, it is more often found as a smaller sub-section of sugar, rather than the primary food source that it has always been. Why should you switch to unrefined sugar? Are you unsure about it’s appearance, texture and taste? Here’s an overview […]
How to make yoghurt An overriding memory of my teenage years is the late-night ritual of making dahi, which is the Punjabi and Hindi (Indian languages), word for yoghurt, and pronounced ‘day’. It’s a very simple and straightforward process, and requires no special equipment at all, so here’s how to make yoghurt… All that was […]
The venue Old Smithy’s Dizzle is on a calm suburban road in Berlin, with huge big stable doors. Once you enter those doors, you find yourself in a little oasis. The building dates back to the 1800’s and the original features have been beautifully preserved whilst having a clean, modern feel. The kitchen team Safia […]
The Venue The kitchen team The food set up for Paris was fairly unique in that the venue didn’t have fully functioning kitchen. Therefore, all the food prep and cooking was done off site, at Baldev Singh’s beautiful restaurant Jodhpur Palace. He was so acomodating and he and his team were a pleasure to work […]
The venue – The Westin Palace Madrid The third European roadshow event, hosting the incredible Freshworks tour, was held in the stunning Westin Palace Madrid. Having completed a successful first week in London and Manchester, this was where Safia now headed. She flew into the beautiful city of Madrid to deliver our role in the […]
How to make ghee I was taught how to make ghee, as a young girl, by my mother. When it was time to make ghee, my mother would send me to the local shop to collect the case of New Zealand Anchor butter that she had ordered. I’m sure that the staff at the shop […]
What is Ghee? Ghee is the Punjabi and Hindi word for clarified butter. It is butter that has been gently brought up to a simmer. This causes the butter to separate into different layers, allowing you to remove the impurities that will burn if butter is used in cooking. This means that ghee can be […]
Paratha is the delicious crispy shallow-fried version of a roti, and is a very popular Punjabi bread. The process starts out the same as making the roti, which is to make the atta (dough). However, butter is layered into the dough and rolled out, then shallow fried in ghee until light brown and crispy. […]
Fenugreek: an introduction to this lesser known spice There are many spices, such as cinnamon, cumin and coriander seeds. The ones I have just mentioned are familiar to most people, but there are other lesser know spices, such as fenugreek, which we seldom see in western cookery and would probably never be able to identify […]
The venue The seccond roadshow event was held in the amazing space that is fivefourstudios in Manchester. A 1970’s warehouse transformed into a state of the art studio and events venue, fivefourstudios is set over three floors, with its own bar, outdoor area and three pure white studios. The white studios were the perfect backdrop […]
In June 2019, we travelled to Little Venice, Paddington, London for a very unusual breakfast meeting with CEO, Noel Wax of GroundSwell Group, a marketing company from Los Angeles. This was the start of our journey to London – The first city on our European Roadshow corporate culinary journey. This was in response to this […]
London – London Zoo Manchester – Fivefourstudio Madrid – Westin Madrid Paris – Galerie Joseph Berlin – Old Smithy’s Munich – Palais Lenbach Hingene – Kasteel d’Ursel Amsterdam – Taets Park & Arts Stockholm – 7A Helsinki – Hueno Event Read our post on the London event HERE
Chicken burnt, still not dressed and you’re about to either scream or burst into tears? No more! Follow our 5 must know tips to becoming a stress free host. Have you ever invited friends or family over for a meal, and been so excited. It’s a chance to try that recipe that you’ve been meaning […]
There are so many misconceptions out there about Indian food. Many of these stem from the belief that “all Indian food is the same”. So, I’m here to set the record straight! Even if you consider yourself a ‘curry afficionado’, I bet you will have been tricked by at least one of these… […]
Cookery hack: How to flatten Makki di Roti using the traditional method Makki di Roti are the lesser known, yet equally delicious chapatti. They are made from cornmeal and are traditionally served with Saag (spiced mustard leaves). Naturally gluten-free, they are a quintessential Punjabi dish – that is to say – hearty, plant-based farmers food. […]
