I came across this curry while dining in chef Athul Kochhar’s restaurant in London, named SINDHU. I really wanted to recreate my experience there with this curry, a dish I thought to be fantastic, full of flavours.
During my stay in Stirling-Scotland, I came across this amazing, unique blend of flavours, a perfect example of how the art of cooking has no boundaries or limits.
This great curry comes from Kerala – south of India, where the tender duck breast is traditionally cooked with king spices (black and white peppercorns, cloves, cinnamon, black and green cardamom pods, cumin, mustard seeds and curry leaves) in order to enhance some fantastic combinations!
Me and my friends like to drink so much that one day we decided to add rum in our food. Well, we really enjoyed that curry and I would like you to also have a little taste of that experience.
This dish was created following my three months’ stay in Spain. I came with the idea of cooking a traditional Indian dish, but with a twist.
The love for lamb made my brother discover an amazing joint in Jalandhar (Punjab). Uncle-ji (chef) who run this family restaurant from last 35 years shared this amazing recipe with me, which helped me create a unique and flavorful curry out of it.
An upcoming trendy chicken dish from my hometown Bharuch, infused with a lot of flavours where Tandoori chicken (on bone) is cooked in masala curry infused with flavors of minced chicken.
Jaffna cuisine is renowned for its use of fresh seafood, available along the northern Sri Lankan coast. The region is famous for its crab curries that use some unusual mixture of ingredients.