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Anand became a regular guest on UKTV Food's Great Food Live from 2004 to 2007, and appeared in the BBC Two series Indian Food Made Easy broadcast in 2007. [2] [5] Her accent and flirtatious manner have led to her being dubbed "the Nigella Lawson of Indian cuisine in Britain". [1] She has been a regular contributor to The Times Online food pages ...
[7] Carter featured on the BBC television programme Indian Food Made Easy, [5] [8] and appeared in the BBC television series Great British Menu in 2008, where he lost to Chris Horridge, head chef at The Bath Priory hotel, in the South West region final. [1] [9]
Learn how Indian lunches are typically packed (a method that is gaining popularity in the US), how the English are more attuned to Indian food than Americans and what Anjum likes to cook for ...
Katona is the author of six cookbooks: Pimp My Rice, The Spice Tree, The Mowgli Street Food: Authentic Indian Street Food, The 30-Minute Mowgli, Meat Free Mowgli and Bold. She regularly appears on television and radio, including the BBC, ITV, Channel 4, Channel 5, Food Network and Radio 4's programme The Kitchen Cabinet.
Malhi also writes on Indian food for newspapers and magazines, and has provided voice overs for BBC News 24, BBC World and the BBC Asian Network. While writing and researching for her books, she does live continuity announcing for BBC Two television, [5] and is the voice of the BBC Food channel.
Romy Gill MBE is a British-Indian chef, food writer, author and broadcaster. She was the owner and head chef at Romy's Kitchen in Thornbury, South Gloucestershire.In 2016 she was appointed an MBE in the Queen's 90th birthday honours list.
Hannah Glasse's receipt To make a Currey the Indian Way, on page 101 of the 1758 edition of The Art of Cookery Made Plain and Easy. Many cookbooks including Indian-style dishes were written and published by British women in the late 18th century, [17] such as Hannah Glasse's 1758 book The Art of Cookery Made Plain and Easy, which included the ...
Puto bumbong is made from a unique heirloom variety of glutinous rice called pirurutong (also called tapol in Visayan), which is deep purple to almost black in color. [2] Pirurutong is mixed with a larger ratio of white glutinous rice (malagkit or malagkit sungsong in Tagalog, lit. "Chinese glutinous rice"; pilit in Visayan). [3]