Indian/

  • I made this video in Mumbai! In its simplest form, kadhi is a dish made from yoghurt thickened with chickpea flour, often served with pakoras (fritters). Spinach and onion are common pakora inclusions but celeb chef Saransh Goila - my kadhi decoder! - loves to put his own twist on traditional Indian dishes, so he added chicken too. This is a delicious, easy, economical and subtle dish.
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    Following my my recent trip to Mumbai, I’m thrilled to share an Indian dessert recipe inspired by prominent UK Indian chef Anjum Annand. Carrot in dessert may seem strange but then - who doesn’t love carrot cake?
  • I love the way Indian chef Jessi Singh demystifies and simplifies Indian food. This is a quick, fresh chutney to dollop on toast, steak, curries, rice, whatever's cooking, really!
  • My version of this curry classic pays homage to the original 1950s Delhi version but it's super easy and quick. The flavour of the curry powder is key to this dish - its worth making my vadouvan curry powder but any good blend will do the trick.
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    ThermoStar Tim makes the Tandoori Chicken from my Entertaining cookbook. As he says, it's really easy and, as you'll see, it's adaptable too. Please join me in my project to make 'hot pineapple' a craze!
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    A 'training wheels' curry sauce that is great for beginning Indian cooks (and spice-phobic kids!) but just as beguiling for experienced gourmands
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    Shorba is an endlessly versatile Indian spiced soup. It's a stand-by meal which takes a minute to throw together and is deliciously comforting.
  • Vadouvan is a French spin on Indian curry powder and one of the must-haves in my pantry. I use it in so many dishes. I love its warm heat, rounded flavours and intoxicating fragrance, thanks to lovely curry leaves.
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    Jessi Singh's lassi is such a great drink for the warmer months and, as mangoes become sweeter through summer, you can reduce or omit the sugar and even freeze the mixture into icypoles.