It’s finally time, after posting nine other recipes from my catalogue I am releasing my chapati recipe out into the world. When I first decided to call this blog Fresh Hot Chapatis I did so with the knowledge that a chapati is, in essence, a simple thing. They are composed of four ingredients (at least mine are) and they usually exist as a vehicle for … Continue reading Chapati Recipe
Butter chicken, or murgh makhani, may be THE king of all Indian curries. While I have love for a tikka masala (as all Brits do), and relish the richness of a sali boti, it is murgh makhani that I truly adore. If you haven’t tried butter chicken, imagine a rich, tomatoey sauce coating tender tandoori chicken pieces. Sounds delicious right? This recipe is not a … Continue reading Butter Chicken Recipe (Murgh Makhani)
Mastering Chinese cooking is quite possibly the final frontier for any cook or chef. China is a rich tapestry of cultures, cuisines and culinary traditions that the idea of ‘Chinese food’ is incredibly difficult to pin down. I make quite a lot of Chinese dishes at home but I’m honestly only just starting to scratch the surface of China’s network of delicious foods. Between my … Continue reading Char Siu Recipe
Pad Thai is, I would say, the first dish that I ever truly mastered. I was inspired to learn how to make it after eating it for lunch nearly every week when I used to work in London. Come rain or shine a vendor at the market near my office would make steaming hot Pad Thai, enticing me with the tangy sweet scent wafting down … Continue reading Pad Thai Recipe
I have to confess something, I’m really not much of a baker. I do enjoy baking, and because I understand the principles of baking I usually have successful bakes. This doesn’t however translate to the same zeal for baking that I have for cooking. Possibly I feel this way because of the extra layer of scientific rigour that comes with baking. All this being said, … Continue reading Pistachio Brownie Recipe
Ramen is a true comfort dish, something that no matter the mood will always make me feel just a little bit better. It is also a serious labour of love. Most varieties of ramen require a lot of time and attention to get right, but this version is great for when you crave a hearty bowl but don’t have the time to spend hours simmering … Continue reading Shoyu Ramen Recipe
Thailand has a reputation for being a welcoming and tolerant country, and it’s history is testament to this. Throughout the centuries Thailand has served as a landing spot for many groups of people seeking safety and a better life – one of these groups were Muslims fleeing Yunan province in China. The Yunanese Muslims would come to settle in Northern Thailand and leave a lasting … Continue reading Khao Soi Recipe
Italian food is by quite a stretch one of the most universally adored cuisines in the world. Every country has adopted and adapted the pillars of the Italian kitchen to fit their own tastes. This has resulted in some very delicious concotions like Mexico’s Espagueti Verde, and some that are less delicious like the old school British take on the carbonara. Carbonara is the pride … Continue reading Carbonara Recipe
Indian food is, without exaggeration, a part of the soul of every person here in the UK. Brits for decades now have grown up eating a smorgasbord of British-Indian dishes that have been tailored to our national palates. It is here in the UK (Glasgow to be specific) that the mythic Chicken Tikka Masala can trace its origins. For me personally, one of my personal … Continue reading Onion Bhaji Recipe
The humble soybean is essentially inedible in its raw form, only the youngest of them are widely eaten in the form of edamame beans. Outside of this single application, soybeans are processed into a plethora of other ingredients. They form the basis of tofu, miso paste, bean curds, and the mighty soy sauce. Soy sauce is made by fermenting soybeans over long periods with salt, … Continue reading Ingredient Deep Dive – Soy Sauce
Fresh Hot Chapatis 