My Second Restaurant in India
This is a fusion of Indian pakora and Japanese tempura, and I serve it with a green chutney, inspired by the Thai nahm jim dipping sauce.
This dish has everything: flavour and crunch! It's a really filling vegetarian meal.
I had laal mas during a visit to Rajasthan and it was amazing. Traditionally made with mutton, this version features spiced, full-of-flavour lamb. - Sarah Todd
From how to get that crunchy surface on paratha to our favourite stuffed breads.
The tang of the pickled cucumber is a great counterpart to the spice of the prawns.
With Goa's Portuguese past still present in its food, chicken cafreal bao is Goa's version of a drive-through chicken burger.
From a fiery curry to subtle seafood, here's how to enjoy red, white and sparkling wine with Indian eats.
The local markets in Goa sell wonderful fresh seafood, so for the menu at Antares, I put a local spin on this American classic, spicing things up and using...