kala chana


Priya Deshingkar & venison qorma

Royal Venison Qorma

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Salmon cooked with Ajowan/Carom seeds


Dhokla - savoury chickpea flour cake

Vangyacha Bharit

Smoky Aubergine, Yoghurt and Red Onion Salad

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Gobhi Masala

Kurkurit bhendi

Kurkuri Bhindi - crispy Okra


Raan - Leg of Lamb with black cumin and mace

Pav Bhaji

Folklore has it that Pav Bhaji, which literally translates to bread and vegetables, was created by a street vendor in Mumbai to cater to mill workers looking for a tasty lunch. It is a dish like no other with its varied mix of vegetables cooked with spices and served with toasted pav buns. I have recreated this dish using vegetables that are easily available in the UK. It is quick, easy and wonderfully satisfying. Vegetarians take note!

Serves: 4

Cooking Time: 45 minutes

You will need:

  • Vegetables:
  • 1 cup of shelled peas (I use frozen petit pois)
  • 1 cup of broad beans (I use frozen)
  • 2 large carrots peeled and coarsely chopped
  • 1 medium aubergine
  • 1 medium onion sliced
  • 1 tin of chopped tomatoes
  • 4 cloves of garlic chopped
  • 2 limes, onion slices to garnish

For the spice mix:

  • 1 tsp Deccan Tiffin Special Garam Masala – shop bought is ok but this will give you an infinitely better taste
  • 1 tsp dried mango powder
  • 1 tsp chilli powder (reduce if you can’t handle that level of heat)
  • 2 tbsp cooking oil
  • 50 g butter


Soft white bread rolls (this is the closest to Indian pav)


In a heavy bottomed pan (with a lid) fry the onions and garlic until golden. Add the remaining vegetables, half a cup of water, salt and the spice mix. Cover and cook until vegetables are tender. As you get to the stage where the vegetables are done, halve the buns and spread some butter on each half. Toast these halved buns on a griddle, buttered side down. Blend the cooked vegetable mix coarsely with a hand-held blender or in a food processor. Serve with a large dollop of butter, a slice of lime, sliced onions and toasted buns.

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