Baingan Bhartha

My recipe for this is a little unconventional, but it turns out stupendously amazing every time! So, grab two plump aubergines - secret is to not buy the heavy ones, as they are just full of heavy seeds. The lighter in weight, the better it is. Depending on the size of the aubergines, you will … Continue reading Baingan Bhartha

Base gravy

For British Restaurant Style curries - a fragrant sauce that uplifts the normal 'curry'; it creates the proper curry sauce! My secret of big batch cooking or making food in large quantities and it has a load of secret vegetables. This recipe makes 4 litres of gravy, sufficent for 6-8 curries. 8 large onions 6 … Continue reading Base gravy