J Cooking Odyssey

This is my go-to recipe when I want mango kulfi prepared quickly but still wow my guests. It’s made only with fresh mango pulp, condensed milk and fresh cream. It has a prep time of 5-10 minutes and the rest of the total time is only for chi...

This Paneer Jalfrezi tastes just like the version you find in Indian restaurants. Paneer batons are simmered in an onion, garlic and tomato gravy. I add panch phoran and kasuri methi to give mind-blowing restaurant style flavour.

Note – This recipe has been updated from our recipe archives with new images and helpful content. The t...

Keri no Ras is a Gujarati dessert made with freshly squeezed mango pulp with ghee and ginger powder swirled through. It is served alongside puri and a simple shaak. I love using fragrant kesar mangoes to make keri no ras but alphonso work beautifu...

This Mint & Clove Ginger Beer is guaranteed to make you feel refreshed. It’s an easy sparkling drink made with a real ginger syrup, a pinch of clove powder and lots of fresh mint leaves. Triple yum!

Note – This post has been updated with new images and content. First published in 16 September 2016. Recipe remains the same.

Masala Chai is an Indian spiced tea. I make it the authentic way by brewing black tea with crushed whole spices, ginger, sugar and milk. This version tastes Indian restaurant style – delicately sweet, gently spiced and with plenty of milk.

Note – This post has been updated with new images and content. First published in 26 April 2...