Chickpea Salad with Za'atar

Roasted Chickpea Salad with Za’atar

Za’atar is one of my favorite spice blends; it’s full of flavor, and goes perfectly with mint and lemon. This recipe blends crunchy vegetables with garbanzo beans that have been roasted with za’atar. It’s very easy and quick to make, and can be eaten both warm and cold. If desired, add some crumbled feta cheese for creaminess.


Read More »

Polenta with Mushrooms and Garlicky Kale

Once a peasant dish, this beautiful and versatile dish made of corn grits is a perfect and a light textured food served with mushrooms, sea food or meat. Polenta can be made in varied ways. I made this same dish for one of my clients who wanted to learn some flavorful vegan meal. He loved the combination of polenta with mushrooms and could not get enough of it. … 

Read More »

Asian Thai Sweet Chilli Sauce

Asian Thai Sweet Chilli Noodles

Hello readers. I have been busy for the past few months with my culinary school and a trip home, but now I am back with some new Asian inspired recipes which I experimented and perfected in this period. One of those is the Asian Thai sweet chilli noodles. The taste of  Thai sweet chilli sauce with peanuts and chili flakes makes everything so delicious.  There are many versions of Thai sweet chilli available in the market, and you can even make your own version at home…. 

Read More »


Samosas with Spinach, Corn and Goat Cheese

Samosas are the quintessential snack of India. The triangular shaped, lip-smacking pastry with savory fillings, has been around for over centuries in India. Traditionally and most commonly, vegetarian samosas are stuffed with boiled potatoes, but variations come with fillings like onion, pea, lentil and corn. Also there are the tiny ones with only spice fillings which can last for weeks (unless I am around)….. 

Read More »


Fusilli Pasta with Vegetables in Arrabiata Sauce

This recipe is the result of my intuitive cooking. I find this recipe very simple to make may be because I do not need to remember the exact measurement of ingredients. So for me its like I am cooking Indian food 🙂 I would usually know what to put when, and in how much quantity. This recipe has made me earn a lot of compliments over last few years. I am a fan of whole wheat (my mother always uses whole wheat, so maybe its a taste I have developed over the years) pasta but use any pasta you like.  … 

Read More »