Sunia Imran

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Winter special: Gajreela – Carrot Kheer A comforting traditional dessert, perfect for winter evenings and special occasions. I’ve so many memories of this carrot kheer or Gajeralla that my mother used to make . This is her recipe that I made and if you are Kashmiri you will know this is a regular when the weather changes and it stays in the fridge throughout the winter . Make sure you try this. Ingredients * 700g carrots, grated * 3 litres milk * 3–4 green cardamom pods (ilaichi), crushed * 250g sugar (adjust to taste) * 100g rice, soaked and lightly crushed * Almonds, pistachios or cashews, as desired * Raisins (optional) Method * Grate the carrots using a grater or food processor. * In a large, heavy-bottomed pan, combine the grated carrots with the crushed cardamom. * Add the soaked and lightly crushed rice to the milk, then pour the mixture into the pan with the carrots. * Cook over a medium-low heat, stirring occasionally to prevent the mixture from sticking or burning. * Once the mixture has reduced to approximately half its original volume, add the sugar and stir well. * Add the raisins and your choice of chopped nuts. * Continue cooking for a few more minutes until the kheer reaches your desired consistency. * Serve warm or chilled, garnished with extra nuts. A little note: Gajreela thickens further as it cools, so avoid reducing it too much if you prefer a creamy consistency. A bowl of Gajreela is more than just a dessert. It’s a taste of childhood, family gatherings and beautiful memories.

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What happens when you put a food lover and a Michelin-starred chef together for a spontaneous rapid-fire round? I believe food table is the best place to make memories and having such a friendly chat and laugh with chef was great where I felt we could talk for hours because food is a love language 😍 I had a chance to speak to @chefatulkochhar Chef Atul Kochhar and had an instant rapid fire for fun on the spot with a few quick questions, and he was such a good sport! So lovely, full of stories and happy to go along with it all! For someone who loves food as much as I do, getting to spend time with a chef who has made such a mark on South Asian cuisine was a real treat. We chatted about food, flavours, his journey and all those little details that make a dish special. But the excitement didn’t stop at the table! I got to step behind the scenes at @kanishkamayfair and spend time with the chefs in their kitchen, which was probably my favourite part! From Rara Gosht and Chicken Tikka Pie to Baked Alaska, I got to see how some of their most loved dishes are prepared and beautifully plated. There’s something so special about seeing what happens behind the kitchen doors. The creativity, the flavours, the attention to detail… I loved every minute of it! A little rapid-fire, lots of food talk and a peek inside a Michelin-starred chef’s kitchen. What more could a food lover ask for? ❤️

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Chilli Chicken Forget restaurants and make this Chilli chicken recipe at home. This chilli chicken is the perfect combination of crispy, juicy chicken and a rich, spicy sauce. The chicken is marinated with aromatic spices, ginger-garlic paste, soy sauce and egg before being coated in flour and fried until beautifully golden. It is then tossed in a delicious sauce with crunchy onions, colourful bell peppers, fresh green chillies, garlic and spring onions. Every bite is crispy, saucy and packed with flavour — perfect for a family dinner, party table or homemade takeaway night. Ingredients For the chicken * 500g boneless chicken, cut into pieces * 1 teaspoon salt * ½ teaspoon black pepper * 1 teaspoon red chilli powder * ½ teaspoon cumin powder * ½ teaspoon turmeric * A pinch of red food colouring, optional * 1 tablespoon ginger-garlic paste * 1 tablespoon soy sauce * 1 egg * 3 tablespoons cornflour * 2 tablespoons plain flour * Oil, for frying For the sauce * 1 tablespoon oil * 1 tablespoon crushed ginger * 1 tablespoon crushed garlic * 2–3 green chillies, sliced * 2 spring onions, chopped * 1 bell pepper, chopped * 1 onion, chopped * 2 tablespoons soy sauce * 1 tablespoon chilli sauce * 1 tablespoon ketchup * 1 teaspoon vinegar * 2–3 tablespoons water Method 1. Add the chicken, salt, black pepper, chilli powder, cumin, turmeric, food colouring, ginger-garlic paste, soy sauce, egg, cornflour and plain flour to a bowl. 2. Mix well until the chicken is fully coated. Cover and leave to marinate for at least 30 minutes. 3. Heat oil in a pan and fry the chicken pieces until golden, crispy and cooked through. Remove and set aside. 4. Heat a little oil in a wok. Add the ginger, garlic, green chillies and spring onions. Sauté until fragrant. 5. Add the bell pepper and onion, then stir-fry briefly so they remain slightly crunchy. 6. Add the soy sauce, chilli sauce, ketchup, vinegar and water. Mix well and allow the sauce to heat through. 7. Add the fried chicken and toss everything together until coated in the sauce. 8. Garnish with spring onions and serve hot with rice or noodles.