rogan josh recipe
dalcha
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thoughtsfromajoy
thoughts from Ajoy, owner and chef of nilgiri's Indian restaurant
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- So, how do I know I am cooking Indian food?
- A ‘great’ Mother’s day would have been a ‘cracking Mother’s day’ if the 24 ‘no shows’ had also turned up!!
- Two books that inspired me then . . . and still do to this day!!!
- One dish, one name, many versions, all authentic . . . welcome to Indian food!!
- Love the food, but can you please serve me with a…..!
- A master class on Friday the 13th
- So what’s the big deal about sharing a recipe. . .?!
- An open letter to my favourite chef. . .
- Semolina crusted fish, one of my favorite starters for an Indian meal . . . or any meal for that matter!!
- Salaam Dost – a tribute to a true friend….Pramod G Vidur
- For this awesome foursome the party started in Bangalore in 1985 and is still going on . . . 28 years later, in Sydney!!!
- How do you get young chefs to cook an ancient cuisine?
- The many faces of cocos nucifera. . .
- What unites Runs, Coronet and Kaanagam? Read this to find out !! Final part of my garam masala series
- Can smoke, will cook!!!
- Lamb and lentils slow cooked to make the perfect recipe . . . dalcha!!
- This dish is a work of art . . . I call it dum ka murgh!!
- An eggplant (aubergine) dish that’s fit for a vegan king!
- Is it going to be Keralan or Mangalorean or Goan fish? . . . Let’s find out!! Part 2 of my garam masala series.
- Six basic spice mixes – you may call them “garam masala”. . .Part 1 of my garam masala series.
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© Ajoy Joshi, 2012. Unauthorised use and/or duplication of this blog including recipes and images without express written permission from Ajoy Joshi is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Ajoy Joshi and thoughtsfromajoy.com with appropriate and specific direction to the original content.
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