Both the provenance of this aubergine recipe and the aubergine itself have something in common: they share a serpentine history of origin and lineage. Let me get the recipe out of the way first: this is a mashup of my mother’s recipe for podi kathirikkai (aubergine with a powdered spice mix) which she got from…
Some days call for moderation in eating. Some days call for amends. And there are days, more often than not, when only pure indulgence will do, drawing on reservoirs of pleasure (minus the guilt). For such days, I always make a version of chole (also known as chana masala) or chickpea curry to spoon on…
Last night I hosted with a friend, and the guests were ourselves. We cooked for each other, together. This particular friend is an excellent cook, our friendship being formed through the accumulation of instances in creative home cooking with one another, each delicious outcome cementing our friendship further, in a series of alchemical bondings in the…
If you’re on Instagram then there’s a large chance you’ve come across a user named @byashleyenglish one of those who broadcasts her ‘everything I eat in a day’ reels from an idyllic pastoral location in America. While stroking ponies and walking barefoot on the beach, she’s seen sipping raw milk, smiling eerily at the camera…
Is there such a thing as an authentic curry, especially since there are as many curry recipes as there are people in the subcontinent? This isn’t authentic in any absolute way, but it is authentic to me in that I have made it in my kitchen numerous times, each version differing from the other based…
Zucchini, orecchiette, bottarga. Where’s the problem? Buying seasonal vegetables in shops when they look particularly nice is always a good idea, even if you have nothing in mind for any of them in that moment. I bought this zucchini for example, it was round – the kind you would stuff, and on a random day…
Writing these recipes often forces me out into the city to ingredient-gather, usually beginning with a Lime (bike) and often with a very loose idea in my head of what I want to eat, but without any real clear direction of where it’s going to go. I’ll let the particular bounty on offer across a…
This is the fifth and final post in a series of recipes taken from chef and author Marie Mitchell’s debut cookbook, Kin: Caribbean Recipes for the Modern Kitchen. Read Something Curated’s profile of Mitchell here, and find the recipes for a creamy squash, tomato and coconut curry, buss up shut roti and mango chow, and piña panna cotta from previous issues. The…