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What an unforgettable evening launching my book Flavours Without Borders at the uber-stylish Halcyon Interiors on Wigmore Street! It was a houseful event with friends, family, food influencers,chefs, and industry professionals coming together to celebrate this milestone.

I had the pleasure of preparing all the canapés from recipes in the book, perfectly paired with Rosso Red and Pinot Grigio by Gordon Ramsay, and sparkling wine from Noughty Non-Alcoholic Wines.

A special thank you to Catherine Farinha from The Chefs’ Forum, @the_chefs_forum who did an amazing job as MC and managing the event. Thanks to Carlos for the stunning photos @carlosclickuk

A big thank you to the panelists for sharing their thoughts about the book and for enriching the evening- Phil, MD @mezepublishing, my aunt Lalita Ahmed, the first Indian woman to present on the BBC in the 70s, who hosted an Asian talk show and cookery show. Mecca Ibrahim @mecca.ibrahim founder @women_in_food_industry Shrabani Basu, author and journalist.

A heartfelt thank you to Meze Publishers for creating the most beautiful book and for your incredible support on the launch day. Big heartfelt thanks to Graham @halcyoninteriors for the venue.

Big Thanks to Gordon Ramsay @gordongram for the Vinos and @noughtyaf @thomsonandscott for the non alcoholic drinks!
Finally thank you to my family and friends and all the guests who came there to support me.

I couldn’t have done this without my Team Radikal -Ritu @tandanritu Madhu @madhulikabadhe Sumi @sumi.gupta.5 Yaamir @yaamirbadhe and Maya . ❤️❤️❤️

#FlavoursWithoutBorders #BookLaunch #CulinaryJourney #CanapesAndWine#grateful #cookbook #foodblogger #history #travelblogger #foodlover #books #cooking #radikalkitchen #instagood #foodies #cook #explore #travel #culinary #writer #foodstagram #event #instafood #reels

Today is the day! 🎉 I’m beyond excited to announce the launch of my debut book, Flavours Without Borders! This book is not just a collection of recipes—it’s a journey through the history that has shaped our world of food.
I have poured my love for global flavours and radikal recipes into every page, blending stories of culinary heritage with mouthwatering dishes.

I’d love for you to be part of this adventure! You can order your copy now on Amazon or via the link in my bio, and it will soon be available in bookstores too!

Thank you @mezepublishing @pgpfoodphotography for making this happen.

Thank you for all your support—it means the world! 💛 #FlavoursWithoutBorders #RadikalKitchen #BookLaunch #CulinaryJourney #OrderNow #foodies #cookbook #culinary #history #recipes #foodstagram #cooking #chef #travelblogger #foodblogger #instagood #instabook #foodlover #travelgram #foodie #foodgram #cooking #book #booklover #reels

@radikalkitchen and @seemaanandstorytelling are here to break stereotypes one episode at a time, and we love them for it! #DoubleTheMoney

#breakingstereotypes #stereotypes #inspiration #womeninbusiness

Throwback to our incredible Regional Indian Masterclass with internationally acclaimed chef Radhika Howarth! @radikalkitchen

In this collaborative masterclass, participants learnt how to make a myriad of plant-based meals, from right across the thriving country of India 🇮🇳

And there is much more where this came from – if you missed this class, then don’t worry, we have much more coming up, including masterclasses in French, Italian, Caribbean cuisines, and heaps more! Just visit the link in our bio now to book your place.

All the proceeds from our Masterclasses help us deliver free events in our community and fight hunger. If you’ve booked for our classes, thank you for your support!

➡️ Coming up:
🇫🇷French Cuisine with @nutritiousbourz, 23rd May
🥬Fermentation PWYC Class with Asa Simonsson, 4th June
🇮🇹Italian Brunch with @mauritoskitchen, 13th June 
🥕Root to Leaf Cooking without Waste with @helensgraham, 20th June 
🏝️Caribbean Cuisine with Flo, 27th June

🎟️ All links in our bio!

📸 photos by Elena Benedettini @_elenb

#whatsonhackney #eastlondoncook #cookeryclasslondon

Throwback to our incredible Regional Indian Masterclass with internationally acclaimed chef Radhika Howarth! @radikalkitchen

In this collaborative masterclass, participants learnt how to make a myriad of plant-based meals, from right across the thriving country of India 🇮🇳

And there is much more where this came from – if you missed this class, then don’t worry, we have much more coming up, including masterclasses in French, Italian, Caribbean cuisines, and heaps more! Just visit the link in our bio now to book your place.

All the proceeds from our Masterclasses help us deliver free events in our community and fight hunger. If you’ve booked for our classes, thank you for your support!

➡️ Coming up:
🇫🇷French Cuisine with @nutritiousbourz, 23rd May
🥬Fermentation PWYC Class with Asa Simonsson, 4th June
🇮🇹Italian Brunch with @mauritoskitchen, 13th June 
🥕Root to Leaf Cooking without Waste with @helensgraham, 20th June 
🏝️Caribbean Cuisine with Flo, 27th June

🎟️ All links in our bio!

📸 photos by Elena Benedettini @_elenb

#whatsonhackney #eastlondoncook #cookeryclasslondon

Throwback to our incredible Regional Indian Masterclass with internationally acclaimed chef Radhika Howarth! @radikalkitchen

In this collaborative masterclass, participants learnt how to make a myriad of plant-based meals, from right across the thriving country of India 🇮🇳

And there is much more where this came from – if you missed this class, then don’t worry, we have much more coming up, including masterclasses in French, Italian, Caribbean cuisines, and heaps more! Just visit the link in our bio now to book your place.

All the proceeds from our Masterclasses help us deliver free events in our community and fight hunger. If you’ve booked for our classes, thank you for your support!

➡️ Coming up:
🇫🇷French Cuisine with @nutritiousbourz, 23rd May
🥬Fermentation PWYC Class with Asa Simonsson, 4th June
🇮🇹Italian Brunch with @mauritoskitchen, 13th June 
🥕Root to Leaf Cooking without Waste with @helensgraham, 20th June 
🏝️Caribbean Cuisine with Flo, 27th June

🎟️ All links in our bio!

📸 photos by Elena Benedettini @_elenb

#whatsonhackney #eastlondoncook #cookeryclasslondon

Throwback to our incredible Regional Indian Masterclass with internationally acclaimed chef Radhika Howarth! @radikalkitchen

In this collaborative masterclass, participants learnt how to make a myriad of plant-based meals, from right across the thriving country of India 🇮🇳

And there is much more where this came from – if you missed this class, then don’t worry, we have much more coming up, including masterclasses in French, Italian, Caribbean cuisines, and heaps more! Just visit the link in our bio now to book your place.

All the proceeds from our Masterclasses help us deliver free events in our community and fight hunger. If you’ve booked for our classes, thank you for your support!

➡️ Coming up:
🇫🇷French Cuisine with @nutritiousbourz, 23rd May
🥬Fermentation PWYC Class with Asa Simonsson, 4th June
🇮🇹Italian Brunch with @mauritoskitchen, 13th June 
🥕Root to Leaf Cooking without Waste with @helensgraham, 20th June 
🏝️Caribbean Cuisine with Flo, 27th June

🎟️ All links in our bio!

📸 photos by Elena Benedettini @_elenb

#whatsonhackney #eastlondoncook #cookeryclasslondon

Throwback to our incredible Regional Indian Masterclass with internationally acclaimed chef Radhika Howarth! @radikalkitchen

In this collaborative masterclass, participants learnt how to make a myriad of plant-based meals, from right across the thriving country of India 🇮🇳

And there is much more where this came from – if you missed this class, then don’t worry, we have much more coming up, including masterclasses in French, Italian, Caribbean cuisines, and heaps more! Just visit the link in our bio now to book your place.

All the proceeds from our Masterclasses help us deliver free events in our community and fight hunger. If you’ve booked for our classes, thank you for your support!

➡️ Coming up:
🇫🇷French Cuisine with @nutritiousbourz, 23rd May
🥬Fermentation PWYC Class with Asa Simonsson, 4th June
🇮🇹Italian Brunch with @mauritoskitchen, 13th June 
🥕Root to Leaf Cooking without Waste with @helensgraham, 20th June 
🏝️Caribbean Cuisine with Flo, 27th June

🎟️ All links in our bio!

📸 photos by Elena Benedettini @_elenb

#whatsonhackney #eastlondoncook #cookeryclasslondon

Throwback to our incredible Regional Indian Masterclass with internationally acclaimed chef Radhika Howarth! @radikalkitchen

In this collaborative masterclass, participants learnt how to make a myriad of plant-based meals, from right across the thriving country of India 🇮🇳

And there is much more where this came from – if you missed this class, then don’t worry, we have much more coming up, including masterclasses in French, Italian, Caribbean cuisines, and heaps more! Just visit the link in our bio now to book your place.

All the proceeds from our Masterclasses help us deliver free events in our community and fight hunger. If you’ve booked for our classes, thank you for your support!

➡️ Coming up:
🇫🇷French Cuisine with @nutritiousbourz, 23rd May
🥬Fermentation PWYC Class with Asa Simonsson, 4th June
🇮🇹Italian Brunch with @mauritoskitchen, 13th June 
🥕Root to Leaf Cooking without Waste with @helensgraham, 20th June 
🏝️Caribbean Cuisine with Flo, 27th June

🎟️ All links in our bio!

📸 photos by Elena Benedettini @_elenb

#whatsonhackney #eastlondoncook #cookeryclasslondon

Throwback to our incredible Regional Indian Masterclass with internationally acclaimed chef Radhika Howarth! @radikalkitchen

In this collaborative masterclass, participants learnt how to make a myriad of plant-based meals, from right across the thriving country of India 🇮🇳

And there is much more where this came from – if you missed this class, then don’t worry, we have much more coming up, including masterclasses in French, Italian, Caribbean cuisines, and heaps more! Just visit the link in our bio now to book your place.

All the proceeds from our Masterclasses help us deliver free events in our community and fight hunger. If you’ve booked for our classes, thank you for your support!

➡️ Coming up:
🇫🇷French Cuisine with @nutritiousbourz, 23rd May
🥬Fermentation PWYC Class with Asa Simonsson, 4th June
🇮🇹Italian Brunch with @mauritoskitchen, 13th June 
🥕Root to Leaf Cooking without Waste with @helensgraham, 20th June 
🏝️Caribbean Cuisine with Flo, 27th June

🎟️ All links in our bio!

📸 photos by Elena Benedettini @_elenb

#whatsonhackney #eastlondoncook #cookeryclasslondon

Throwback to our incredible Regional Indian Masterclass with internationally acclaimed chef Radhika Howarth! @radikalkitchen

In this collaborative masterclass, participants learnt how to make a myriad of plant-based meals, from right across the thriving country of India 🇮🇳

And there is much more where this came from – if you missed this class, then don’t worry, we have much more coming up, including masterclasses in French, Italian, Caribbean cuisines, and heaps more! Just visit the link in our bio now to book your place.

All the proceeds from our Masterclasses help us deliver free events in our community and fight hunger. If you’ve booked for our classes, thank you for your support!

➡️ Coming up:
🇫🇷French Cuisine with @nutritiousbourz, 23rd May
🥬Fermentation PWYC Class with Asa Simonsson, 4th June
🇮🇹Italian Brunch with @mauritoskitchen, 13th June 
🥕Root to Leaf Cooking without Waste with @helensgraham, 20th June 
🏝️Caribbean Cuisine with Flo, 27th June

🎟️ All links in our bio!

📸 photos by Elena Benedettini @_elenb

#whatsonhackney #eastlondoncook #cookeryclasslondon

Throwback to our incredible Regional Indian Masterclass with internationally acclaimed chef Radhika Howarth! @radikalkitchen

In this collaborative masterclass, participants learnt how to make a myriad of plant-based meals, from right across the thriving country of India 🇮🇳

And there is much more where this came from – if you missed this class, then don’t worry, we have much more coming up, including masterclasses in French, Italian, Caribbean cuisines, and heaps more! Just visit the link in our bio now to book your place.

All the proceeds from our Masterclasses help us deliver free events in our community and fight hunger. If you’ve booked for our classes, thank you for your support!

➡️ Coming up:
🇫🇷French Cuisine with @nutritiousbourz, 23rd May
🥬Fermentation PWYC Class with Asa Simonsson, 4th June
🇮🇹Italian Brunch with @mauritoskitchen, 13th June 
🥕Root to Leaf Cooking without Waste with @helensgraham, 20th June 
🏝️Caribbean Cuisine with Flo, 27th June

🎟️ All links in our bio!

📸 photos by Elena Benedettini @_elenb

#whatsonhackney #eastlondoncook #cookeryclasslondon

📣We are so excited to share our news with you!📣

Special guest chef @radikalkitchen will be joining one of the participating schools on 12th June!!!

The founder of Radikal Kitchen, Chef, Author and culinary story teller has kindly agreed to support Yes Chef! She will be giving amazing professional advice in the her trademark positive and uplifting manner.

If any other chefs would like to join us on 12th June in Enfield, we would LOVE to hear from you.

Does your school want to be in with a chance of a visit from Radhika? Register your school at www.cookingchampions.uk or get in touch for more details.

#guestchef #yeschef #fundraiser #childrencooking

I have been wanting to create a space like this for a long time.A space where women gather around culture, cuisine and conversation.

Last month , I hosted the very first Flavours Without Borders Circle , an evening exploring Burma/Myanmar through food, history, migration and storytelling.

This is a monthly gathering where we travel to a new destination through food and dive into the stories, histories and culinary cultures that shape it

Our first journey took us to a country and cuisine shaped by trade routes, geopolitics, migration and the long shadows of empire. Sitting between India, China and Southeast Asia, Burmese food carries traces of all these worlds.

Around the table were women from different backgrounds sharing stories, tasting unfamiliar flavours and discovering unexpected connections through food.

This is exactly what I hoped the Circle would become , a warm, curious space where cuisine opens the door to culture, history and human connection.
Pls swipe to enjoy the Circle.

Because flavour has no borders. Only journeys.
#flavourswithoutborders #radikalkitchen #culture #culinarystorytelling #travel

I have been wanting to create a space like this for a long time.A space where women gather around culture, cuisine and conversation.

Last month , I hosted the very first Flavours Without Borders Circle , an evening exploring Burma/Myanmar through food, history, migration and storytelling.

This is a monthly gathering where we travel to a new destination through food and dive into the stories, histories and culinary cultures that shape it

Our first journey took us to a country and cuisine shaped by trade routes, geopolitics, migration and the long shadows of empire. Sitting between India, China and Southeast Asia, Burmese food carries traces of all these worlds.

Around the table were women from different backgrounds sharing stories, tasting unfamiliar flavours and discovering unexpected connections through food.

This is exactly what I hoped the Circle would become , a warm, curious space where cuisine opens the door to culture, history and human connection.
Pls swipe to enjoy the Circle.

Because flavour has no borders. Only journeys.
#flavourswithoutborders #radikalkitchen #culture #culinarystorytelling #travel

I have been wanting to create a space like this for a long time.A space where women gather around culture, cuisine and conversation.

Last month , I hosted the very first Flavours Without Borders Circle , an evening exploring Burma/Myanmar through food, history, migration and storytelling.

This is a monthly gathering where we travel to a new destination through food and dive into the stories, histories and culinary cultures that shape it

Our first journey took us to a country and cuisine shaped by trade routes, geopolitics, migration and the long shadows of empire. Sitting between India, China and Southeast Asia, Burmese food carries traces of all these worlds.

Around the table were women from different backgrounds sharing stories, tasting unfamiliar flavours and discovering unexpected connections through food.

This is exactly what I hoped the Circle would become , a warm, curious space where cuisine opens the door to culture, history and human connection.
Pls swipe to enjoy the Circle.

Because flavour has no borders. Only journeys.
#flavourswithoutborders #radikalkitchen #culture #culinarystorytelling #travel

I have been wanting to create a space like this for a long time.A space where women gather around culture, cuisine and conversation.

Last month , I hosted the very first Flavours Without Borders Circle , an evening exploring Burma/Myanmar through food, history, migration and storytelling.

This is a monthly gathering where we travel to a new destination through food and dive into the stories, histories and culinary cultures that shape it

Our first journey took us to a country and cuisine shaped by trade routes, geopolitics, migration and the long shadows of empire. Sitting between India, China and Southeast Asia, Burmese food carries traces of all these worlds.

Around the table were women from different backgrounds sharing stories, tasting unfamiliar flavours and discovering unexpected connections through food.

This is exactly what I hoped the Circle would become , a warm, curious space where cuisine opens the door to culture, history and human connection.
Pls swipe to enjoy the Circle.

Because flavour has no borders. Only journeys.
#flavourswithoutborders #radikalkitchen #culture #culinarystorytelling #travel

I have been wanting to create a space like this for a long time.A space where women gather around culture, cuisine and conversation.

Last month , I hosted the very first Flavours Without Borders Circle , an evening exploring Burma/Myanmar through food, history, migration and storytelling.

This is a monthly gathering where we travel to a new destination through food and dive into the stories, histories and culinary cultures that shape it

Our first journey took us to a country and cuisine shaped by trade routes, geopolitics, migration and the long shadows of empire. Sitting between India, China and Southeast Asia, Burmese food carries traces of all these worlds.

Around the table were women from different backgrounds sharing stories, tasting unfamiliar flavours and discovering unexpected connections through food.

This is exactly what I hoped the Circle would become , a warm, curious space where cuisine opens the door to culture, history and human connection.
Pls swipe to enjoy the Circle.

Because flavour has no borders. Only journeys.
#flavourswithoutborders #radikalkitchen #culture #culinarystorytelling #travel

I have been wanting to create a space like this for a long time.A space where women gather around culture, cuisine and conversation.

Last month , I hosted the very first Flavours Without Borders Circle , an evening exploring Burma/Myanmar through food, history, migration and storytelling.

This is a monthly gathering where we travel to a new destination through food and dive into the stories, histories and culinary cultures that shape it

Our first journey took us to a country and cuisine shaped by trade routes, geopolitics, migration and the long shadows of empire. Sitting between India, China and Southeast Asia, Burmese food carries traces of all these worlds.

Around the table were women from different backgrounds sharing stories, tasting unfamiliar flavours and discovering unexpected connections through food.

This is exactly what I hoped the Circle would become , a warm, curious space where cuisine opens the door to culture, history and human connection.
Pls swipe to enjoy the Circle.

Because flavour has no borders. Only journeys.
#flavourswithoutborders #radikalkitchen #culture #culinarystorytelling #travel

I have been wanting to create a space like this for a long time.A space where women gather around culture, cuisine and conversation.

Last month , I hosted the very first Flavours Without Borders Circle , an evening exploring Burma/Myanmar through food, history, migration and storytelling.

This is a monthly gathering where we travel to a new destination through food and dive into the stories, histories and culinary cultures that shape it

Our first journey took us to a country and cuisine shaped by trade routes, geopolitics, migration and the long shadows of empire. Sitting between India, China and Southeast Asia, Burmese food carries traces of all these worlds.

Around the table were women from different backgrounds sharing stories, tasting unfamiliar flavours and discovering unexpected connections through food.

This is exactly what I hoped the Circle would become , a warm, curious space where cuisine opens the door to culture, history and human connection.
Pls swipe to enjoy the Circle.

Because flavour has no borders. Only journeys.
#flavourswithoutborders #radikalkitchen #culture #culinarystorytelling #travel

LAST REMAINING SPOTS

Next Friday, 15th May at 6pm, we’re thrilled to welcome special guest chef @radikalkitchen to School of Wok for an unforgettable hands-on cooking experience.

Coastal Flavours of India: A Journey Through Kerala, Goa & Beyond

Travel through India’s vibrant coastline where coconut, curry leaves, tamarind and warming spices shape some of the country’s most beloved dishes. In this immersive class, you’ll cook, taste and learn the stories behind the food, while building confidence using spices in your own kitchen.

On the menu:
Malabar Prawn Curry
Goan Fish / Vegetable Caldinho
Mangalorean Chicken Sukka
Beans Poriyal

Whether you’re a passionate home cook or simply love Indian food, this is your chance to explore the bold, diverse flavours of coastal India with expert guidance from Radhika.

🎟️ Spaces are almost gone - grab one of the last remaining spots now via our website!

#cookingclass #indianfood #londonactivities

🇮🇳On 9th May, join internationally acclaimed chef Radhika Howarth (‘The World Cook’, Amazon Prime), for Plant-Based Regional Indian cuisine, while supporting the work of our charity, Made in Hackney.

Using fresh ingredients, we will deep dive into India’s eclectic culinary traditions and learn the rich diversity of flavours found across the country, including from Goa, Mangalore, Mumbai, Delhi and Kolkata—each region offering its own unique approach to spices, vegetables, and vibrant plant-based dishes.

You’ll cook a colourful array of dishes,and learn family-inspired tips to bring authentic Indian flavours to your own kitchen.

👩🏽‍🍳 @radikalkitchen
🗓️11am - 3pm, 9 May
🎟️ Book now - link in bio!

🍽️Sample Menu:

Rajma (North India).
Red kidney beans slow-cooked in a rich tomato and spice gravy.

Chickpea Gassi (Coastal Karnataka – Mangalorean Cuisine). A fragrant chickpea curry made with roasted spices and coconut.

Goan Batata Bhaji.
A simple potato dish flavoured with turmeric, mustard seeds, and green chillies.

Shorshe Begun (Bengal).
Soft aubergine slices cooked in a bold mustard sauce.@

Ajwain Paratha.
Flaky whole-wheat flatbreads flavoured with aromatic carom seeds.

See you on 9th May at Liberty Hall!

Booking link in bio! 🎟️

#indiancooking #eastlondoncookeryschool #eastlondonwhatson

Malabar Omelette Curry - a little history on a plate from Kerala’s spice coast.

Kerala was a key hub on the spice route, and its cuisine has been shaped by centuries of exchange from Arab traders to Syrian Christian and Portuguese influences.

From the Mappila Muslim kitchens of the Malabar coast comes this style of curry rich with coconut milk, black pepper, fennel and gentle warmth, layered and deeply aromatic.
Who are the Mappila Muslims?
A community that emerged from local Kerala people and Arab traders, dating back to the 7th century when merchants arrived on the Malabar coast for the spice trade. Many settled, married locally, and built a distinct cultural identity — a beautiful blend of Arab and Kerala traditions.
Recipe from my book Flavours Without Borders , 80 dishes connecting cultures and cuisines
Photo credit @pgpfoodphotography

Full recipe in the comments. Save this for later .

#recipe #instafood #instapic #kerala

Are you ready for a flavour journey on the Silk Road?

Join my Aubergine Odyssey across three countries where one ingredient transforms with every stop.

🇮🇳 India — Achari Baingan (tangy, spiced,bold)
🇮🇷 Persia — Kashk-e-Bademjan (silky, rich, creamy)
🇨🇳 China — Fish-Fragrant Aubergine (punchy, garlicky, full of heat) and without fish !!

Three cultures. Three expressions. One incredible journey shaped by trade and time.

🔥 EPISODE 1 DROPS SOON…

WHERE SHOULD WE GOFIRST?
First stop on this journey… you decide. Where to?
Comment below
#foodhistory #storytelling #recipes #flavourswithoutborders #foodreels

One ingredient. Three personalities. It’s the Orange

This one? She’s the boldest of them all.

You have so far seen different personalities of the orange in my two previous posts.From fresh and bright ➝ to warm and spiced ➝ and now… bold, glossy, unapologetically punchy.

This Ginger–Orange–Chilli Tofu broccoli is all about that reduced orange glaze.. sweet, sharp, with a hint of chilli wrapping itself around crispy tofu and vibrant broccoli.

Ingredients
400g firm tofu, pressed and cubed
1 tbsp cornflour (light coating only)
3 tbsp neutral oil
1 small head broccoli, cut into small florets
1 red pepper, cut in small chunks
Zest of 1 /2 orange
fresh juice of one large orange
1½ tbsp light soy sauce
1 tbsp rice vinegar
1 tsp honey or maple (just to balance, not sweet)
1 tbsp fresh ginger, finely grated
1 red chilli, finely sliced
1 tsp sesame oil
Garnish
Spring onions, chopped
toasted sesame seeds

Method
Toss tofu in cornflour, pan-fry till golden. Set aside.
Stir-fry broccoli (and pepper). Add a splash of water, cover briefly, then uncover to keep it bright and crisp.
Mix sauce: orange zest + juice, soy, vinegar, honey, ginger, chilli.
Pour into pan, simmer 1–2 mins till fragrant.
Add tofu back, toss to coat. Finish with sesame oil.
Top with spring onions + sesame seeds. Serve hot with rice or noodles
#instareels #orange #recipe #foodstagram

Pan-fried asparagus… but make it Radikal.

This dish is a vibrant fusion of British and Indian flavours ,chargrilled asparagus paired with a bold garlic nutty Indian dry chutney known as PODI

A podi ( also called gunpowder ) is a traditional South Indian spice powder, made by dry roasting lentils, spices and nuts, then grinding them into a fine or coarse crumble.
This version is prepared Andhra-style — nuttier, spicier, and more intense .

In my book Flavours Without Borders, I share 10 recipes that I call my Radikal recipes — more fusion in spirit, where ingredients cross cultures and flavours evolve into something new.

I wanted to show how versatile the podi is ! Eaten traditionally with steaming rice, idlis and dosas it can be enjoyed with almost every thing. I enjoy it in on hot toasts, sprinkle on roast veggies or even soup !

For the podi masala
• 150g unsalted peanuts, skinless
• 15g sesame seeds
• ½ tsp oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 5 dried red chillies, crushed
• 8–10 cloves garlic
• Salt, to taste
Toast peanuts and sesame seeds in a dry pan for 4–5 mins. Remove.
Toast spices in ½ tsp oil (cumin, coriander, red chillies) until fragrant. Cool.
Grind everything with garlic and salt to a coarse, crumbly podi.

. #flavourswithoutborders #recipe #asparagus #fusion #instapic

Pan-fried asparagus… but make it Radikal.

This dish is a vibrant fusion of British and Indian flavours ,chargrilled asparagus paired with a bold garlic nutty Indian dry chutney known as PODI

A podi ( also called gunpowder ) is a traditional South Indian spice powder, made by dry roasting lentils, spices and nuts, then grinding them into a fine or coarse crumble.
This version is prepared Andhra-style — nuttier, spicier, and more intense .

In my book Flavours Without Borders, I share 10 recipes that I call my Radikal recipes — more fusion in spirit, where ingredients cross cultures and flavours evolve into something new.

I wanted to show how versatile the podi is ! Eaten traditionally with steaming rice, idlis and dosas it can be enjoyed with almost every thing. I enjoy it in on hot toasts, sprinkle on roast veggies or even soup !

For the podi masala
• 150g unsalted peanuts, skinless
• 15g sesame seeds
• ½ tsp oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 5 dried red chillies, crushed
• 8–10 cloves garlic
• Salt, to taste
Toast peanuts and sesame seeds in a dry pan for 4–5 mins. Remove.
Toast spices in ½ tsp oil (cumin, coriander, red chillies) until fragrant. Cool.
Grind everything with garlic and salt to a coarse, crumbly podi.

. #flavourswithoutborders #recipe #asparagus #fusion #instapic