Recipes

This week's recipe: Masala Tea (Chai) Masala tea is a traditional Indian drink made by brewing black tea with an aromatic mix of spices and herbs. This fragrant and rich tea is enjoyed around the world—with western versions such as Chai lattes offered in chain coffee shops such as Starbucks and Coffee Bean. You can now enjoy this traditional Indian goodness with this tried-and-tested recipe that I have come to perfect over the past couple of months. Give it a try and make it your own; add and substitute spices until you find a mix that is perfect for you....

This week's recipe: Rosemary & Lemon Chicken Roast Roast chicken is the ultimate comfort food and is my go-to dish whenever I entertain friends at home. This recipe is easy to follow and gives you tender, juicy chicken that’s wafting with the sweet smell of rosemary, lemon and garlic. Ingredients:1 large-sized chicken (about 5 lbs)SaltMilled black pepper1 tbsp dried thyme2 tbsp dried rosemary1 lemon, cut in quarters1 head garlic, cut in half crosswise2 tbsp melted butterOlive oil2 pcs sweet potato2 pcs carrots1 pc red onion Directions: Preheat oven to 215 degrees Celsius. Clean the chicken by removing the giblets, excess...

Black pepper comes from the pepper plant—a woody vine native to India that produces the black, round spice that made its way to all kitchens around the world. Black peppercorns are mostly used in cooking savory items but it is also widely used to flavor liquors and wine. This master spice gives off a woody, citrusy smell with a floral undertone and heat levels ranging from mild to kicking. It can be used in different spice blends, rubs and dressings for almost all types of cuisines around the world.

Papadum is a very simple Indian snack dish served often with meals. Also known as Appalam or Papad, it is a light and crispy snack, often deep-fried in any vegetable oil, and sometimes toasted over fire. When fried, the papadum's flour forms hundreds of tiny bubbles all over the disc, letting each disc take on its own distinctive shape. South Indians love to crumble the crispy fried papadum with their hands and drizzle it over their curry-soaked rice to give their meal a crunchy texture (when eaten quickly before the papadum becomes soggy!). North Indians take a different approach by...