Chefs
Anjum Anand
Chef and writer Anjum Anand has worked in innovative restaurants around the world, but her real love is delicious food which is simple to cook at home. She challenges fiercely the assertion that Indian food is heavy and difficult to cook and is determined to make 'cooking an Indian', as easy as rustling up a stir fry.
Anjum grew up in London, but has also studied in Geneva, Paris and Madrid. After gaining a European diploma in business she decided to develop her interest in Indian cookery. She has made it her mission to make her native food fresher, lighter and simpler to cook.
- Bhapa doi (Indian yogurt-based dessert)
- Classic North Indian chicken curry
- Coconut and raspberry millefeuilles
- Coconut barfi (Indian sweets)
- Coconut French toast with mango, saffron yogurt and jaggery walnuts
- Coriander and coconut fish parcels with peppery hot cabbage salad
- Corn curry
- Dried pomegranate chicken
- Homemade paneer
- Kashmir lamb with fennel seeds
- Mangalorian prawn curry with wheat-free dumplings
- Murgh makhani (buttery chicken)
- Paneer bruschetta
- Pea-filled potato cakes with chutneys
- Phirni (Indian ground rice pudding)
- Pomegranate gymkhana cooler
- Prawn biryani
- Prawns with Indian pickling spices
- Sandesh
- Shahi paneer (white cheese in a creamy tomato sauce)
Displaying 1-20 of 25 recipes
