There must be hundreds of chutneys in India, thousands even. They could be sorted by seasons, region, ingredient, texture and on and on and on. Here are our favourites.
Parsi Saas (Sauce) is usually eaten with a very simple khichdi that is cooked with plain rice and maybe some moong ki daal or just with some turmeric and cumin seeds and some whole spices such as black pepper, cinnamon, cardamom and clove. Ingredients 2 large Pomfret 1 Medium Onion, chopped 1 Medium Tomato, pureed …
Meet Charlotte Fleurance, the inimitably elegant grandmother of a wonderful French friend of ours. Having heard so much about the fantastic Christmas feasts she puts together, we had to know more. Listening to stories about her is like a peek into a bygone era where elegance and care were such an important part of hosting….