Khazana, Saliha Mahmood Ahmed Today the samosa is considered a quintessentially Indian delicacy.In actual fact, the history of the samosa is far more complex and cosmopolitan. Food historians agree that the Mughals helped popularise this dish on the Indian subcontinent, but its originsseem to lie in the Middle East and central Asia, where it was […]
Khazana, Saliha Mahmood Ahmed SERVES 4 300ml water6 tablespoons demerara sugar5 tablespoons rose water80ml lemon juicePink food colouring (optional) 8–12 ice cubes100g lemon sorbetChilled sparkling water, to top up Fresh rose petals, to decorate Put the measured water and demerara sugar into a pan and place over a high heat. Stir well to dissolve the […]
Khazana, Saliha Mahmood Ahmed Lavash is an incredibly versatile Persian flatbread that is usually used to make light wraps and rolls. I wrap fillets of sea bass in it and roast the bread parcels until they are golden on the outsideand crunchy in texture. This is a really quick and easy supper for the family […]
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Based in Guildford, the art gallery and charity is dedicated to sharing the history and legacy of its founders – Victorian artists, G F and Mary Watts. It’s new digital programme, Watts at home, allows you to discover their historical collection and inspiring learning and contemporary art activities from afar. Start your digital journey today […]
Khazana, Saliha Mahmood Ahmed This gently spiced aubergine raita dish is wonderful served alongside warm flatbreads. You can use the bread to scoop up the soft aubergines and sweet, spiced yoghurt. SERVES 41 large aubergine, cut into 5mm slices75ml olive oil, plus extra for brushing1⁄2 teaspoon ground turmeric200g natural yoghurt, at room temperature1 tablespoon honey2 […]
