Sid Khullar - Chef at Large

This sushi platter is 100% vegetarian and stuffed with nutrition too!

Wondering how to make vegetarian Sushi? This platter was made with bell peppers, carrots, cucumber and radish, it is a very healthy alternative to traditional cooking on weeknights. All you need are:

Sushi rolling mat
Sushi rice
Nori sheets (the dark green wrapper)
Vegetable juliennes of different colors and [...]

This thick, creamy and delicious Indian desert was made by cooking rice in milk (100gm/2L), then adding sugar and dried fruits and cooking till thick. Served hot or chilled. Remember not to add sugar till the rice is cooked.

This classic, North Indian dish part of every day cooking and part of every house wife’s repertoire. Sauteed onions is followed by the trio of haldi (turmeric), namak (salt) and mirch (chilli powder), then mixed with potatoes and cooked on a high flame. Succulent, chopped bell peppers are added to the mix and cooked on [...]

We dined at a restaurant in the Bhiwadi Gymkhana a short while back. It is a spanking new place with clean, simple decor and good, friendly service. The presence of Manu, the man behind the efficient running of the entire complex, did make a difference to the experience.Our dinner menu comprised minestrone soup [...]

The stalks and lower leaves of the horseradish plant are cooked in mustard oil and spices (turmeric, cumin seed, chilli powder and salt). Delicious when stuffed in a parantha, eaten as a dish or tossed with white rice.

Chunks of fresh cucumber, simmered in stock, then gently fried using sesame oil, light soy sauce and Chinese 5 spice powder results in this succulent treat.

This amazingly simple soup is nutritious and you can make it even more so by adding more vegetables. The base of the flavor is in the two key ingredients - galangal and lemon grass. Based on coconut milk, it can be a full meal in itself - just add noodles or serve on a bed [...]

I’m going to leave out the recipes going forward and switching over to becoming a photo-blog and review place. My reasoning is that the recipes will be available on request and that most of us have so many places for good recipes anyway. If it is one thing I find hard to find, it is [...]

Naheed made these at home and brought some over for us. What you see here were lightly sauteed in butter, a sour/spicy dip made with the pan scrapings and served with lightly toasted, fresh kulchas (an ethnic, Indian, leavened bread). I don’t have the original recipe… you could ask Naheed though.

This curry has a spicy, piquant taste and is flavored with mustard and curry leaves. I made this with very fresh fish and curry leaves picked off the tree.

1 kg fish, cut into slices
1 cup tomato puree
2 cups onions, sliced
handful, curry leaves
1 tbsp black mustard leaves
1 tsp chilli powder
1 tsp turmeric powder
Salt to taste
1.5 tbsp [...]