The weekend is over, meaning, it's time to pull up your socks and get set for a busy week ahead. In between a busy schedule, spending hours in your kitchen seems like a luxury. Hence, during the ...

Baking soda also softens onions; its high pH level, which ranges from 8.3 to 9, weakens the pectins in the vegetables, ...

Heat oil in a large pot over medium heat until shimmering. Add onion and cook 2-3 minutes. Add garlic, ginger, chilies and salt and cook for another 2-3 minutes. Add ground cumin, coriander, chili ...

Are you fond of eating Chana Masala? Well, here's good news for you! This quick and easy recipe is sure to turn your house into an adobe of delicious Chana Masala with minimal ingredients and no time ...

Indian food is renowned worldwide for its exquisite flavours. The reason for this is the extensive use of masalas that are used to make the dishes. Not a day goes by without incorporating them into ...

I would like to be emailed about offers, event and updates from Evening Standard. Read our privacy notice. A can of chickpeas, a few of what my mum calls the “usual” spices and dinner can be on the ...

Pasta, black pepper, and Pecorino Romano join together to form one of the simplest and most delicious classic Roman pasta ...

Use traditional Indian spices to brighten your palate. I think that subconsciously I’ve been getting you ready for this: a heavily, intricately spiced dish that will transport you to the markets of ...

Chickpeas are very popular in Indian dishes and a mainstay on pre fix menus. This recipe is one of the several common variations that uses chickpeas. The dish has a very rustic flavor and is quick to ...

If using dry chickpeas, drain and cook in fresh, unsalted water for 1 to 1 1/2 hours, or until firm-tender. Drain, but reserve 2 tablespoons cooking liquid. If using canned chickpeas, drain and ...