Feed Your Eyes

Made with just 2 eggs, this pound cake is quick to make when a friend is expected for tea (and you only have 2 eggs in the fridge!)

This vegan delight is sweet potato, carrot & ginger cooked in a vegetable broth with a lentil of my choice. Then pureed into a creamy soup.

Move over Pad Thai & make space for Larb Gai. This Thai ground chicken salad with lime, fresh herbs & roasted rice powder is here to stay.

When I visited Bangkok, I learned to cook Thai food by taking a cooking class. Here's my review of the fun class & the recipe for Tom Yum.

My Banana Rum Loaf has been endorsed by a troupe of naughty monkeys who stole the entire loaf from me and enjoyed it just out of my reach.

My snorkeling adventures in Ponce, Puerto Rico, introduced me to the most delicious fish tacos made with blackened tilapia fish fillets.

My empanadas are stuffed with wild boar chorizo! Inspired by a safari in the Masinagudi forests where we shot wild boar (with cameras).

When it comes to celebratory deviled eggs, it all boils down to presentation since we eat first with our eyes. An egg-squisite egg-sperience

For a show stopping topping, cover your cake with a layer of marzipan. A step by step tutorial to see how easy this is to do.

Bring Swedish style to your table with no hassle, Hasselback Potatoes. See how to slice them easily using 2 wooden spoons for a fanned look.

On the first day of Christmas, I made for my true love and me... A simply stunning Pastry Christmas Tree.

You will just heart my Indian, Christmas Plum Cake. This rich, dark & boozy fruit cake is filled with rum soaked dried fruits and nuts. Hic!

Juicy, rosy, and divinely succulent with a medium rare hue... this boneless leg of lamb is inspired by my trip to Greece for Easter.

Butterflying a bird has never been easier. Spatchcock a Cornish hen for a mini tandoori chicken dinner, perfectly apportioned for two.

All you Downton Abbey fans will just love this one! English Caraway Seed cake straight from Mrs. Patmore's kitchen. Just loverly!

Fall into fall with this eye popping, taste bud busting Spinach and Pear salad, topped with Gorgonzola, walnuts & a poppy seed dressing.

Pearl Barley! I use it to make a hearty, British style, Beef and Pearl Barley stew, perfect on rainy, autumn nights. It's jolly good, I say!

My low sugar peach jam recipe uses half the sugar than other jam recipes. With only 3 ingredients and no pectin, this is just peachy!

Learn how to make your own burnt caramel syrup to give Christmas Plum Cakes that beautiful, dark, rich, signature brown colour.

This healthy, creamy Chicken Corn Chowder Soup, spiced up with Unicorn Tears Coop Hot Sauce is a one dish wonder. Ready in 40 minutes.

Use a flexible plastic stencil to make the designs on these Farewell Themed Cupcakes.Perfect for retirement & send off parties. Bon voyage!

Straight from the hearth of a Mangalorean Catholic kitchen, this Pork Bafat is a spicy, pork stew, slow cooked to succulent perfection.

This recipe for tiny, shiny, crispy dry prawns, fried with curry leaves, is brought to you from God's Own Country - Fort Kochi, Kerala.

Cinnamon Raisin Rusks! A hard, sweet rusk to dip into your cup of hot tea or coffee.These hard biscuits are great for teething babies too!