A Spot of Surgery and a Saveur Blog Award Finalist


To be honest, blogging has been the last thing on my mind recently.

About a month ago I suddenly decided to have some hip surgery I’ve been putting off for a while. I did a few last beautiful spring walks in Old Delhi with friends, my husband and son wangled some time off work/school and we flew back to Edinburgh.

It’s now been two weeks since the surgery and needless to say my usual musings on my beloved Old Delhi have been on hold as I concentrate on putting one foot in front of the other.

I’m very thankful that all seems to have gone well but frustrated to not be racing around yet. One of the things I think about every day is ‘could I manage Old Delhi yet’? That could take some time – I’m still struggling to cross the road in Edinburgh before the green man disappears!

I’m also not doing much in the kitchen beyond making cups of tea and heating up soup – although Dean says I must be on the mend because I’ve started bossing him around when he’s cooking.

I’ve got to say, though, everyone in the family is proving to be pretty nifty in the kitchen. Dean has produced a constant supply of stews and roasts (it’s bloody freezing here – in fact yesterday, the alleged start of British Summer Time, saw snow in Edinburgh). My daughter makes a mean Thai Green Curry and my youngest son is the king of Carbonara. My eldest son has yet to rattle the pots and pans but I have big plans for him in the weeks ahead.

My Mint newspaper baking column is also on hold for the time being but I’m hoping to rustle up some recipes in the next week or so.

Anyway, as you can imagine blogging has been the last thing on my mind given that the things I most love to write about – Old Delhi and baking – are out of reach for now.

So I was absolutely flabbergasted, in fact I thought it was a codeine-induced hallucination when I saw on Twitter yesterday that Eat and Dust is a finalist in the Saveur Magazine Blog Awards 2015. Stunned – out of 50,000 entries, I’ve been shortlisted in the Culinary Travel category. Thank you, thank you, thank you to whoever nominated me!

If you’d like to vote, or just take a look at the wonderful range of beautiful blogs Saveur have highlighted again this year (they’ll certainly be helping me pass the hours between physio and binging on Netflix), click here.

If you’re new here, I apologise for the lack of ‘eat’ and ‘dust’ (Edinburgh has to be the least dusty place in the world and street food is limited to the weekly hog roast at the farmers’ market) appearing at the moment but here are a few posts from the archives you might enjoy:

One of Old Delhi’s Most Fabulous Breakfasts at Khan Omlet Centre

God’s Own Street Food – Daulat ki Chaat

Eid Prayers at Old Delhi’s Jama Masjid

A Round-Up of Old Delhi’s Best Street Food

A Recipe for ‘Old Delhi’ Cheesecake

Sita Ram Diwan Chand’s Chana Bhatura (with recipes)


Experimenting with Indian Winter Greens and a Recipe for Mustard Leaf Pancakes


An recent, unexpected, quiet weekend at home was a perfect opportunity to take some time to experiment with North India’s leafy green winter vegetables. Recipe: Mustard Leaf (sarson) Pancakes Continue reading

Mawa Madeleines


This is my version of the much-loved Mumbai Mawa Cakes, first appeared in Mint Lounge on Saturday 22nd November…

I haven’t spent nearly enough time in Mumbai, a fact that was brought home to me yet again this week when I visited the kitschy-cute “Bombay food” restaurant SodaBottleOpener-Wala in Khan Market in New Delhi and cursed the fact that I have never visited a real Irani café. I probably need to get my skates on—Mumbai’s Irani cafés, complete with Victorian tiled flooring, eccentric signage and evocatively named dishes are fast disappearing. The most recent, much lamented closure was of B Merwan and Co., the 100-year-old bakery that claims to have invented the mawa cake back in the early 20th century. Mawa cake: two words which, I gather, can reduce a homesick Mumbaikar to tears, and I’m not surprised, if the SodaBottleOpenerWala’s version is anything to go by. I’ve heard that B Merwan’s mawa cakes were so popular that the shop in Mumbai regularly sold out before 7.30am every day. It looks like the plainest of sponge cakes but looks, as we know, can be deceiving. Beyond that unprepossessing exterior, thanks to the addition of mawa, or khoya, lies a rich, milky, buttery heart as well as a hint of cardamom. Extraordinary how the smallest changes to a basic recipe (in this case a classic sponge cake, presumably brought to India by the British) can transform it into something completely different. Mawa is one of those Indian ingredients that is a complete mystery to most foreigners, and I was relieved I only had to pop round to the local dairy to buy some. Or so I thought. The dairy had run out so I was obliged to make my own and stand over a simmering pan of milk for about 2 hours. I’ve tinkered slightly with the look of the cakes by baking them in a madeleine mould (although the sponge is very different from that of a madeleine). I make no claims to authenticity here, I’ve just retraced what I assume was the mawa cake’s own journey—an Indianized British sponge cake. With or without the madeleine makeover, though, memories of every milky treat you’ve ever loved will come flooding back with every bite—burfi, Milkybar, Old Delhi’s extraordinary winter treat, daulat ki chaat, or a puddle of evaporated milk on childhood fruit salad.

Mawa Madeleines

Makes 24


For the ‘mawa’:

1 litre full-cream milk

For the madeleines:

150g all-purpose flour (maida)

1 tsp baking powder

Seeds of 4 green cardamoms, finely ground

100g mawa

100g butter

100g caster sugar

2 eggs, lightly beaten

75-100ml milk


Grease a madeleine mould with melted butter or line a muffin tray with small cake cases. If you need to make the mawa, you will need to think ahead as the process takes up to 2 hours. Put the milk into a large, heavy bottomed pan and slowly bring to the boil. Turn down the heat and let the milk simmer gently. Stir regularly to make sure it doesn’t stick to the pan and burn. Eventually the milk will darken slightly in colour and thicken. Once it resembles the thickness of porridge, don’t take your eye off it—stir continuously until all the liquid has evaporated and you’re left with about 150g mawa. This can then be stored for a few days in the fridge or months in the freezer. Bring it to room temperature before you use it to make mawa cakes.

When you are ready to make the cakes, preheat the oven to 180 degrees Celsius. Sift together the flour, baking powder and ground cardamom in a large bowl. Put the mawa, butter and caster sugar in another bowl and beat until light and fluffy. Gradually add the eggs, beating well to incorporate them into the mixture. Mix in the flour mixture and enough milk to make a mixture that drops off a spoon banged on the side of the bowl. Divide the mixture into madeleine moulds or cake cases. Bake the cakes for about 10-15 minutes, until they are lightly browned on top and a skewer inserted into the middle comes out clean. They are perfect fresh and warm from the oven with, what else—a glass of milk.

Where to buy W H Smith’s number 8 bestseller – Korma, Kheer and Kismet – wherever you are!


Sharing the number 8 slot in the W H Smith bestsellers with Chetan Bhagat

You’re probably all desperately scratching your heads for Diwali presents. Look no further….here are all the many ways you can buy Korma, Kheer and Kismet – no matter where you are!

In India, the hardback version is available in all good bookshops (or should be!).  In India, you can also order the hardback via Amazon India and Flipkart.

The physical book is not yet available in bookshops outside India but you can order it online and have it delivered by Abe Books either here or hereAnd because hardbacks are comparatively cheap in India, even with the postage costs, the book will still be cheaper than a hardback you buy in bookshops in, for instance, the UK

Outside India, it is also available on Amazon Kindle

The Kismet of Jamaluddin and a Recipe for Kheer


So finally Korma, Kheer and Kismet – the product of years of joy (in Old Delhi) and heartbreak (at my desk) – is here. Although I still can’t quite believe it and do a double take every time I see it in a shop – my little book out there trying to make its way in the world.


The response to the book so far has been incredibly cheering, particularly in Old Delhi itself.  As soon as I got back from my holiday in Scotland I went straight there to give copies to the vendors who feature in it.

First stop was Bade Mian’s shop in Lal Kuan.

The Siddique family’s kheer shop is a stone’s throw from the Chawri Bazaar metro and I always start any Old Delhi jaunt there – sitting at one of the tables at the back with a cup of chai and a tiny square metal plate of kheer. Jamaluddin is a wonderful character who is always ready with a colourful story – many of which I can’t understand because he seems to speak in Urdu rhyming couplets.

Continue reading

Your Weekend Starts Here: Egg Paranthe in Katra Bariyan, Old Delhi

IMG_5185   Old Delhi in July is not everyone’s idea of fun. In fact, most people would probably say that Old Delhi in the middle of a north Indian summer is the last place they’d want to be.  When the temperatures are pushing 50ºC and monsoon humidity is looming,there is a huge temptation to simply find the coolest spot possible and not move if you can avoid it.  But sometimes I feel the need to shake my fist at the iphone weather app and head into Old Delhi. Not least because I know there will be something great to eat and that always improves the mood – whatever the weather. A couple of weeks ago, I did just that and stumbled on a wonderful egg parantha stall on the corner of Naya Bans and Katra Bariyan.  I must have walked past it a thousand times because Khan Omlet Corner is no newcomer.  The Khans’ stall is hugely popular little eatery at breakfast time when the Naya Bans morning market is full swing. safe_image.php The breads are crisp, the spiced egg filling has just the right amount of green chilli and coriander to kickstart the day and the mango pickle on the side sets the whole thing alight.  There’s even a little shady ledge to sit on to get out of the sun and watch the market commotion. IMG_5141 IMG_5142 IMG_5145 I returned exhausted and sweaty but well fed, triumphant at having conquered the weather and ready to take on the world again. Get your weekend off to a great start with the Khans’ wonderful egg paranthe.  You won’t regret it. Having said all that I’m off to cooler climes for a couple of weeks to see family in London and Edinburgh.  We’ll also have some time in Corfu so brace yourselves for Instagrams of blue seas and cold beer. By the time I get back at the beginning of August, the monsoon will be in full swing and I’ll be itching to get back into Old Delhi for all the food that tastes so good in the rainy weather – jalebis, pakore, samose and ghewar – and a visit to Ram Swarup which for some reason I always associated with puddles. IMG_5150

A Plum Flaugnarde to Share and Plums on Toast for One

IMG_5313   For the past few weeks, it has been blistering hot here in New Delhi. Step outside and you feel as if your eyeballs are melting, retreat inside and the air conditioning is wilting and the water from the cold tap is hot enough to scald you. To make matters worse, someone has devised a smartphone app which tells you not just that you are suffering in 43-degree heat, but that it actually feels like 50 degrees. Although, on the plus side, there is lots of fun to be had frying eggs on the bonnet of your car. Anyone who can has bolted to the hills or Europe to cool down. We had a big birthday to celebrate in our family last week—one with “0” in it—so we decided to scoop up our nearest and dearest and spend a long weekend at the wonderful Sitla Estate in Mukteshwar, Uttarakhand. We sat under the apricot trees and watched the sun go down over the slopes. We drank to longevity, devoured mulberry crumble and slept like babies in the cool mountain air. Too soon, though, we were on our way home—and there’s nothing more dispiriting than a 10-hour, bum-numbing drive with the prospect of only searing heat and dodgy air conditioners at the end of it. But for me the journey home was made bearable by the hundreds of roadside stalls selling freshly picked soft fruit, and I drifted off into a reverie of recipes involving peaches, plums and apricots. We stopped at a long row of stalls to try the fruit, first choosing a particularly voluptuous display of peaches. The vendor cut off a slice and handed it over. I put it in my mouth, expecting an explosion of soft, sweet flesh, but the vendor had sprinkled the perfectly ripe fruit with a liberal amount of salt and with a single bite my reverie was over. I’ve often said that a certain amount of sharpness in fruit is best for baking but salty fruit? I don’t think it will catch on. Once I had recovered from the salt attack, I bought vast amounts of peaches, apricots and plums, and their beautiful aroma sustained me for most of the journey home. The peaches were the most ripe and delicate so they were eaten quickly raw and in a cobbler, but the apricots and plums have kept very well in the fridge so I have been able to savour them in a variety of dishes. I made compotes and fools with the apricots and the plums have nearly disappeared in various attempts to make a good dessert with them. I wanted to turn them into a dessert similar to clafoutis called flaugnarde from the Auvergne, Limousin and Périgord regions of France (strictly speaking, and the French are always quite strict about these things, this dessert can only be called a clafoutis if it is made with cherries, with all other fruits it’s called a flaugnarde). But the first couple of attempts weren’t sweet enough—baking the plums seemed to enhance their sharpness. So I have upped the sugar quantities and rounded out the sharpness with some ground almonds and orange flower water, just enough to showcase the beautiful plums. The result is a perfect, quick, summer dessert. Plums on toast, the recipe for which comes from a 1950s Elizabeth David book, French Country Cooking, is more of a snack than a dessert. But what a snack—simple and quick, and so much more than the sum of its parts. It makes the perfect solitary elevenses, I discovered, along with some beautiful mint tea made from hand-stitched tea bags I had also brought back from Sitla. For a moment, the roar of the ACs subsided and I was almost back in the hills.


Plum, Almond and Orange Flower Flaugnarde

Serves 6-8


400g plums, halved, stones removed and each half cut into three 4 eggs 125g sugar 450ml milk 50g flour 25g ground almonds 2 tsp orange flower water A handful of flaked almonds Method Butter a 10-inch baking dish. Preheat the oven to 190 degrees Celsius. Put the eggs, sugar, milk, flour, ground almonds and orange flower water in a bowl and whisk until completely smooth. Put half of the plum slices at the bottom of the baking dish and pour over the batter. Bake for 20 minutes until the flaugnarde is puffed up and golden. Take the flaugnarde out of the oven and arrange the remaining plum slices over the top, sprinkle on the flaked almonds. Bake for 5-10 minutes—the plums on top should be soft and the flaked almonds lightly toasted. I prefer this warm or at room temperature but it’s also good cold from the fridge.

Plums on Toast

Serves 1 (I can’t urge you strongly enough to try this. You could serve it as a rustic dessert but I prefer it as a solitary treat.)


2 slices of good-quality fresh white bread, crusts on—for a more indulgent version, use fresh brioche Soft butter (unsalted tastes best here),50-75g 4 plums, halved and stones removed Brown sugar, 50-75g Method Preheat the oven to 160 degrees Celsius. Butter an ovenproof baking dish large enough to hold the slices of bread. Butter the slices of bread thickly on one side. Arrange four halves of plum on each slice, cut side up. Put a little butter and sugar into each half plum and put the slices into the baking dish. Cover the slices with butter paper and put the dish into the oven near the top. Bake for about 30 minutes, by which time the bread will be golden and crisp and flavoured with delicious buttery, sugary, plummy juices.

How I Nearly Became a Health Freak. Then I Made These Muffins That Taste Like Doughnuts

This is what I was going to write this week: “I along with all the other 4,678,906 people who have viewed Robert Lustig’s YouTube talk, ‘Sugar: The Bitter Truth’, have seen the light. I now fully accept that sugar is responsible for the world’s rampant obesity, heart disease and diabetes. I believe the experts when they say sugar is more addictive than cocaine and that the processed food industry with its fizzy drinks, fast food and hidden sugar with everything is our merciless pusher. Sugar is killing us and it’s time for everyone, including me, to change our ways.”
For a whole week we ate nothing but healthy meals made from our organic vegetable delivery box, and by the weekend I was feeling pretty smug and recommending wholemeal poha for a weekend treat. It was time, I decided, to take a long, hard look at my baking, replace maida (refined flour) with wholemeal atta (flour), sugar with agave nectar and this week’s recipe was going to be a red velvet cake made from spelt flour and beetroot. I even felt quietly chuffed when my husband said I was turning into a health food fascist.
Then this happened. I made some of these doughnut muffins for Sunday breakfast and with one bite my resolve and new-found principles simply evaporated. They were so good, after I had eaten the first I would have sold my granny for another. I didn’t stop until I had eaten four—by late morning I was in a sugar coma.
I decided right then that any life that didn’t contain the occasional taste of something as outrageously sweet and delicious as muffins that taste like doughnuts (and really, really good doughnuts at that) wasn’t the life for me.
One downside is that they are almost too simple to make—certainly much easier than making doughnuts: They take about 30 minutes from weighing out the ingredients to wiping the buttery sugar off your chin. True, they’re not deep-fried like doughnuts so in a sense they are a little healthier, but they still have an awful lot of what keeps Robert Lustig awake at night. But if we all did exactly what we’re supposed to all the time, life would be terribly dull. And where’s the joy in a spelt and beetroot red velvet cake?
Muffins That Taste Like Doughnuts
Makes 12 normal-sized muffins, 24 mini muffins
For the muffins
325g plain flour (maida)
2 tsp baking powder
1 tsp salt
110g unsalted butter, at room temperature
150g caster sugar
1 large egg, lightly beaten
1 tsp vanilla
250ml whole milk
12 tsp strawberry jam (optional)
For the doughnut topping
100g caster sugar
100g melted butter
Preheat the oven to 190 degrees Celsius. Grease a 12-hole muffin or 24-hole mini muffin tin—silicone trays are ideal here.
In a medium-sized bowl, whisk together the flour, baking powder and salt. In a large bowl, beat together the butter and sugar for a few minutes until soft and fluffy. Gradually beat in the egg and vanilla extract. Add one-third of the flour mixture with half of the milk and mix well, repeat until both are fully incorporated.
Divide the mixture between the muffin holes. If you want to make jam doughnuts, fill the holes one-third full of muffin mixture, add a teaspoon of jam, then cover with more muffin mixture. Bake for 20-25 minutes or until well risen and browned on top and a skewer inserted in the middle comes out clean. Leave the muffins to cool for a few moments, then turn them out on to a cooling rack.
Put the caster sugar in a small bowl and the melted butter in another. While they’re still warm, roll the tops of the muffins in the melted butter, then the sugar. These are best eaten warm but will keep for a few hours if kept in a sealed tin. Frankly, you’re more likely to feel you haven’t made enough—three of us polished off 12 at one sitting.

Some (non-election) snaps of Old Delhi this morning



The world’s biggest ever democratic election got underway here  this week and, as always in India, the numbers are staggering. Over 800 million people are eligible to vote in 9 phases between now and 12th May (there will be 6 days of voting in UP and Bihar alone); 543 seats will be contested; there are 930,000 polling stations equipped  with 1.4 million electronic voting machines and 11 million personnel have been deployed to keep the whole show on the road.  The Indian media and Twitter, needless to say, are in a frenzy trying to predict the outcome. Will Congress and the Gandhi dynasty cling onto power or will the right wing BJP sweep in? In most Delhi neighbourhoods the last few weeks of campaigning ahead of voting on Thursday have been, to put it mildly, boisterous. We happen to live right next to one of the  Aam Admi (‘common man’) Party’s offices and getting any peace and quiet to work has been virtually impossible.

In comparison, Old Delhi at dawn today was blissfully quiet. I arrived with a  friend just as it was getting light and the city was starting to come to life. I think this might be my favourite time, in my favourite place, when the craziness of the day is still to come and people are taking a little time for themselves. We wandered mainly around the Jama Masjid area where many were waking up on the pavement, the seat of a rickshaw or at one of the many open air charpoy (rope bed) ‘guest houses.’ The chai and  omelette sandwich-wallahs were doing a roaring trade.  Some early birds were already out selling fruit, vegetables and buckets of meat.  

We probably saw more men in their baggy underwear than was strictly necessary but watching a young barber set up his stall in the shadow of the Jama Masjid was sight for sore eyes.  We climbed onto the roof of the Haji Hotel and marvelled at the (rare) blue sky behind the mosque. We had a quiet cuppa in Haveli Azam Khan, stocked up on rusks and biscuits at the Diamond Bakery and were back home in time for breakfast and a full  day of campaigning.

 Anyway here are a few non-election snaps…