Karam cooks Prawn Gumbo with a distinct north Indian touch.
Karam’s adventures seem to have no end. Beautifully aligned with the recipe, this story is a treat!
Karam talks about his tried and tested method to get perfect crackling when roasting a joint of pork.
We all have days when nothing seems to go right in the kitchen. Call it silly, but there was a month when I couldn’t something as simple as a Bechamel right, even once. Karam shares his experience. What’s your kitchen diasaster story?
Another one of Karam’s vivid and delicious memories wrapped in fond recollections of his favorite aunt. This time he talks about some very delicious Fish Pulao.
A photofeature with photographs of Karam’s BBQ’s and a short narration in his own unique style. It’s BBQ season and we can’t wait to have our annual booze & BBQ party!
Karam relates his first exposure to French Cassoulet and goes on to give us a sure recipe for seduction via culinary means. Who says only the route to a *man’s* heart is through his stomach? Apparently it applies to women too!
Karam reviews the Waitrose Kashmiri Thali. It ends up being his Friday treat along with some other goodies. Going by the looks of things, we’ll soon have Indian food available more conveniently outside India than in it.
Karam gives equal importance to the cook and the cooked in this pulao recipe, which builds on the same flavors he used previously for his Drunken Goat Meat Curry.