Hadiwala Keema

Lamb mince cooked with marrow-bone As shared in The Guardian newspaper – ‘How to make the perfect Keema’ How to make the perfect keema – recipe | Food | The Guardian Hadiwala Keema was the only way my dad would eat Keema. He totally appreciated the gravy that was created from the marrow bone of…

Make your own Garam Masala

I love making my own Garam Masala and tailor it to the dish I am creating. It’s not difficult and you will be very nicely surprised at the difference to one you make yourself and the shop bought variety which is usually pretty standard. The video below is helpful for those of you that would…

Garam Masala

Garam Masala is widely used in Punjabi cooking. It is a combination of many of the spices put together to make one complex spice blend and because of this, it goes into most dishes. Garam means hot – so this can add more heat to a dish. Whole spices of cinnamon, mace, peppercorns, coriander seeds,…