A recipe from Jamie Oliver to rub generously over meat before grilling or BBQ.
Tamarind Rice is a speciality of the high caste Brahmin people of Tamil Nadu and a high popular dish in Das Sreedharan’s Rasa chain of restaurants. The recipe is from his book “Fresh Flavours of India.”
This dish comes from the Mopiah Muslims of Kerala, and is in ” Simple Indian” by Atul Kochar.
Some of my favourite recipes come from Chris and Carolyn Caldicott whose books combine informative travelogue and evocative photography with (mostly) vegetarian recipes discovered on their trips. I’m starting with their recipes from Zanzibar, a destination i hope to visit next year if circumstances permit! These are from ” The Spice Routes” published in 2001. I’m starting with a local curry powder which you will need for Zanzibar Egg Curry and which can also be used for vegetable dishes.
Another beetroot curry from Sri Lanka, this version is slightly hotter than the one published previously.
A recipe for beetroot from Sri Lanka.