A Brief History of Pav Bhaji

Like so many great Indian street food dishes, pav bhaji was born out of necessity.

In the 1850s, during the textile mill boom in Mumbai (then Bombay), workers needed a quick, hot meal they could eat during short breaks. Vendors started mashing up leftover vegetables and cooking them with butter, onions, and spices on large flat griddles. They paired this with pav, Portuguese-inspired bread rolls introduced to India during colonial times. They are really just hamburger buns.

The result was cheap, filling, and delicious. Over time, pav bhaji evolved into a street food favourite, spreading from mill workers to students, families, and tourists. Today, it’s found in every corner of India, from roadside stalls to upscale restaurants, but it remains at its best when eaten on the street, with butter dripping down your fingers.

Ingredients

You can make pav bhaji quickly and easily. This delicious street food is even easier to prepare when you get your ingredients together first. The exact measurements of ingredients I use are in the recipe card at the bottom of the page.

• Potatoes
• Cauliflower florets
• Carrot
• Fresh or frozen peas
• Chopped tomatoes
• Salt, to taste
• Unsalted butter
• Red onion
• Cumin seeds
• Kashmiri chilli powder
• Ground turmeric
• Garlic
• Ginger
• Red (bell) pepper
• Garam masala
• Salt
• TO SERVE
• Soft buns
• Butter
• Coriander (cilantro)
• Lemon wedges
• Red onion

See recipe card for quantities.

Instructions

Check out my step by step photos to see just how easily you make Pav Bhaji, one of India's most popular street foods at home!

1. Step 1: Put the potatoes, cauliflower, carrot, peas and tomatoes in a large pot and add just enough water to cover.

2. Step 2: Bring to the boil and cover with a lid. Cook for about 20 minutes, stirring occasionally until the potatoes and vegetables are soft.

Variations

There are many different ways of making pav bhaji. The following examples are all self explanatory so give them a try if they sound good to you. I really love the butter-loaded version but tend not to make it too often because it's most definitely not the healthy option.

Cheese Pav Bhaji – Topped with a generous grating of cheese, this version is popular with college students in Mumbai.

Khada Pav Bhaji – Less mashed, with chunky pieces of vegetables.

Jain Pav Bhaji – Made without onions, garlic, or potatoes. Eating garlic, onions and potatoes isn't allow in the Jain religion. Plantains often replace potatoes.

Butter-loaded Pav Bhaji – Some stalls serve bhaji swimming in butter — indulgent, but delicious.

Equipment for making Pav Bhaji

The beauty of pav bhaji is that you don’t need fancy gadgets, but a few pieces of equipment will come in handy.

Heavy-bottomed pan or kadhai – Essential for cooking the bhaji (vegetable mash). A non-stick pan works too, but a heavy pan helps prevent sticking and allows the spices to bloom properly.

Potato masher – This is a must. The bhaji gets its signature texture from continuous mashing. You could use the back of a ladle, but a masher gives you that smooth-yet-chunky consistency.

Tawa (griddle) or frying pan – For toasting the pav rolls in butter. Vendors traditionally use a large tawa where both the bhaji and pav are cooked side by side.

Sharp knife and chopping board – Pav bhaji involves lots of vegetables, so good prep tools are handy.

Serving plates – Traditional pav bhaji is served in stainless steel compartment plates: bhaji in one section, pav in another, with chopped onions and lemon wedges on the side.

Storage

Pav bhaji is best eaten fresh, but leftovers can be stored easily:

Bhaji: Store in an airtight container in the fridge for up to 2–3 days. Reheat gently on the stove, adding a splash of water if it thickens too much. It also freezes well for up to a month.

Pav (hamburger buns): Store in a breadbox or airtight bag at room temperature for 1–2 days. Toast with butter just before serving. For longer storage, freeze pav rolls and reheat in the oven.

Onion and Lemon Garnish: Chop fresh each time; they don’t keep well once cut.

About This Recipe

Here’s the thing… making Chinese chicken balls at home is not just possible, it’s surprisingly easy. In fact, the results you will get using the following recipe are far better than what I have found at any Chinese takeaway.

You can literally eat them fresh out of the fryer so you won’t have any steamy box effect. Blah! You can also control the seasoning and make the sweet and sour sauce exactly to your taste. Less sugar and more tang if you’re like me!

This post will walk you through everything:

• The exact batter that makes them puff like the real thing.
• How to prepare the chicken so it’s juicy, not dry.
• My foolproof sweet and sour sauce recipe — tangy, fruity, and silky smooth.
• All the tips to make them taste like they came from your local Chinese takeaway… only hotter and crispier.

So, let’s get started.

Why you will love Chinese Chicken Balls...

If you live in the UK, you will already know why.

In the UK, Chinese takeaways have their own style. It’s a fusion of Cantonese techniques and British tastes. Chicken balls are the perfect example. They’re not traditional Chinese street food, but a chippy classic. You don’t really find them in Hong Kong or Beijing, but you do find them in every high street takeaway menu from Aberdeen to Brighton.

They’re comfort food. Finger food! They’re “kids-will-actually-eat-these” food. And when paired with sweet and sour sauce, they hit that perfect balance of crispy, savoury, tangy, and sweet.

Ingredients

The magic of chicken balls is all in the batter. You want a coating that’s light, airy, and puffs up when fried — almost like tempura, but thicker and more indulgent. Here’s what you’ll need. The exact measurements for the ingredients are in the recipe card at the bottom of this page.

• Chicken breasts
• MSG (optional)
• Salt (optional)
• Light soy sauce
• Black pepper
• Cornflour (corn starch)
• Self-raising flour
• Baking powder
• Ice cold soda water
• FOR THE SAUCE
• White rice vinegar
• Ketchup
• Orange juice (optional)
• Granulated sugar
• Red food colouring (optional)

See recipe card for quantities.

Step by step photos

Check out these step by step photos to see just how easy it is to make Sweet & Sour Chinese Chicken Balls at home.

1. Step 1: Place the chicken in a bowl and add the MSG (optional), black pepper, sesame oil and soy sauce.

2. Step 2: Mix the marinade ingredients right into the chicken. Allow the chicken to marinate for at least 30 minutes or overnight. The longer the better.

Step 1. Preparing the Chicken

Cut your chicken into even chunks so they cook at the same rate. The key here is to cut them into nice, large bite sized chunks. If they are too small, they will fail to impress!

In a bowl, toss the chicken with salt, pepper, soy sauce, and sesame oil. Let it marinate while you make the batter. 15 minutes in the marinade is plenty as it adds a subtle seasoning to the meat without overpowering the dish.

Step 2. Mixing the Batter

The batter is everything. It’s thick enough to cling, but light enough to puff up in hot oil.

In a large bowl, mix self-raising flour, cornflour, baking powder, and salt. Make a well in the centre.

Pour in your ice-cold water (or soda water) and beaten egg. Whisk gently until smooth. The cold water keeps the batter airy, just like tempura — don’t over-mix or you’ll lose that lightness.

Step 3. Frying

Heat your oil in a wok or deep saucepan to 170°C (340°F). If you don’t have a thermometer, drop a little batter in.  It should sizzle immediately and float to the surface within a second or two.

Dip each piece of chicken into the batter, making sure it’s well coated. Let the excess drip off, then carefully lower into the hot oil.

Work in batches.  Overcrowding cools the oil and makes the batter soggy. Fry for about 4 minutes, turning occasionally, until light golden brown and almost cooked through. Transfer to a wire rack.

Increase the cooking temperature of the oil to 190°C/385°F and fry for another couple of minutes to make them extra crispy.

Drain on a wire rack over kitchen paper (a rack keeps them crisp, paper alone can make them steam).

And That Sweet and Sour Sauce?

The sweet and sour sauce is nothing like an authentic Chinese sweet and sour sauce. It is an easy alternative to the real thing. Takeaway style sweet and sour sauce also happens to taste amazing.

Be sure to taste it after you make it and adjust the sweet and sour flavours to taste. This is. a gooey, thick sauce which is done by adding a slurry to thicken it. I recommend adding the slurry right before serving as it can thicken too much if left to sit.

Variations

Spicy twist – Add chilli flakes to the batter or sauce for a little heat.

Pork balls – Exactly the same method with pork tenderloin instead of chicken. Chinese pork balls are almost as popular as Chinese Chicken Balls.

Veggie balls – Try chunks of bell pepper, mushrooms, or even cauliflower in the batter.

Equipment

Deep fat fryer or large pot: For frying the Chinese chicken balls. A good wok will also work well for this.

A wire rack: To rest the chicken balls on when cooked. This will help ensure they remain crispy and not soggy.

Storing & Reheating

If you somehow have leftovers (it has honetestly never happened at my house), keep them in an airtight container in the fridge for up to 2 days. To reheat, bake in a 200°C (400°F) oven or air fryer for about 10 minutes to re-crisp. The microwave is a no-go unless you enjoy soggy batter.

The sauce will keep in the fridge for up to a week. Reheat gently on the hob, adding a splash of water if it’s too thick.

More important tips for Chinese Chicken Ball perfection.

1. Use the right flour blend – The combo of self-raising flour and cornflour gives you a crisp yet fluffy texture. It is also very important to sift the flour before whisking into a batter.
2. Maintain oil temperature – Too cool, and they soak up oil. Too hot, and they brown before the chicken cooks through.
3. Drain on a rack – This stops steam from making the crust soggy.

Pairing

Although these chicken balls do make a good main, they are equally as good served with a selection of starters like these...

What is Bihari Kebab Masala?

Bihari Kebab Masala is a traditional spice mix from Bihar, India, popularized across the Indian subcontinent—especially in Pakistani barbecue culture. It’s known for its robust, smoky, earthy profile, built on a foundation of whole roasted spices, warm aromatics, and a subtle nutty richness from ground poppy seeds or chickpea flour.

Unlike generic garam masala, Bihari Kebab Masala is custom-blended specifically to marinate beef or mutton for grilling. It’s typically combined with yogurt, mustard oil, raw papaya, and fried onions to create the signature Bihari-style marinade similar to what you make with these Bihari Boti Kebabs.

Ingredients

Get all your ingredients prepared and ready before you start. You will find the exact measurements I use in the recipe card at the bottom of the page.

• coriander seeds
• cumin seeds
• fennel seeds
• black (royal) cumin seeds
• black peppercorns
• cloves
• green cardamoms
• mace
• cinnamon stick
• nutmeg (about 1/4 teaspoon grated)
• roasted gram flour (besan) 
• white poppy seeds
• dried ginger powder (optional)
• garlic powder (optional)
• Kashmiri chilli powder
• ground turmeric

See recipe card for quantities.

Step by Step Photos

This recipe for Bihari Kebab Masala can and should be made to taste. It can be spicy or mild but is normally quite spicy. Check out the photos below to see how to make your own.

1. Step 1: Pour the whole spices into a dry frying pan and place it over a medium heat on your stove. Toast the spices until fragrant and warm to the touch. Do not let the spices smoke. If they begin smoking, get them off the heat.

2. Step 2: Transfer the toasted spices to a plate and allow to cook for a couple of minutes.

Why Make Bihari Kebab Masala at Home?

While some spice blends can be store-bought, freshly ground homemade Bihari Kebab Masala has a far superior aroma and complexity. Here's why you should make your own:

• No preservatives or fillers
• Tailored to your spice level
• Versatile: Use in marinades, gravies, or dry rubs
• Rich, authentic flavor straight from your kitchen

Why This Masala Works

The secret of Bihari Kebab Masala lies in its layered flavour profile:

• Coriander and cumin give it earthy warmth
• Fennel and nutmeg add sweet complexity
• Mace and black cardamom offer a heady aroma
• Roasted besan or khus khus brings a subtle nuttiness
• Chili and garlic deliver that unmistakable Bihari kick

Unlike generic garam masala, it’s crafted specifically to work with the fat and fiber of red meat, making it ideal for grilling. So this bihari kebab masala is not only perfect for bihari beef kebabs but other meats too. Feel free to experiment!

Variations

When making Bihari kebab masala, you should try to stay as close to this recipe as possible but that doesn’t mean you can’t tailor it to taste!

• Spicy - If you like spicy Bihari Boti kebabs, add more chilli powder either to this Bihari kebab masala or to the marinade later.
• Smoky - Add the seeds of 4 black cardamom pods to the recipe for a smokier flavour. You can also add smoked paprika.
• Garlic and Ginger - If you aren’t using this Bihari kebab masala as a dry rub, you can leave out the garlic and ginger powders and use fresh garlic and ginger in the marinade or use a bit of both dry and fresh.

Useful Equipment

A large frying pan: For toasting the whole spices.

A pestle and mortar or spice grinder: For grinding the whole spices into a powder

A mixing bowl: This could come in handy for mixing the ground whole spices with the other ground ingredients.

Storage

Whole spices will keep in air tight containers for a good couple of years. Once you grind the spice, however their flavour and aroma begins to weaken. Once you have made your Bihari Kebab masala, you can store it in an airtight container for at least 3 months.

What is Dhansak Masala?

Just like other Indian spice blends such as garam masala, there are thousands of different recipes for dhansak masala. This is one I learned while I was in Mumbai and it works really well.

Dhansak masala is a curry powder that is used in authentic dhansak curries and any other curries that require a good spice mixture that isn't too spicy but still packs a punch. You might also like to try my garam masala, tandoori masala, chaat masala and Madras curry powder recipes. They are all made in the same way. Just the spices that you need to make them are different.

Why should you make your own dhansak masala?

Good question that I can easily answer for you here. Spice blends are always better when you roast and grind whole spices at home.

When you roast and grind whole spices, their flavour and aroma begins to weaken from day one! Although you can purchase dhansak masala, the powder in the that package could have been ground months prior to when you purchase it.

So if you want to try a good lamb dhansak like it should be, be sure to make your own dhansak masala using my easy recipe.

Ingredients

In the photo below, you will see the ingredients I use to make dhansak masala. Feel free to have a bit of fun and come up with your own combination by adding more or less of each ingredient. Or just follow my recipe. I think it works really well.

• Coriander seeds
• Cumin seeds
• Fenugreek seeds
• Fennel seeds
• Kashmiri chillies
• Black peppercorns
• Cinnamon stick
• Cloves
• Green cardamom pods
• Black cardamom pods
• Indian bay leaf

See recipe card for quantities.

Step by step photographs

As you will see from my step by step photos below, there isn't a lot of work to be done to make an amazing, freshly roasted and ground dhansak masala!

1. Step 1: Pour all of the spices into a dry frying pan over a medium heat. Move the spices around so that they toast evenly.

2. Step 2: When the spices are warm to the touch and fragrant, transfer them to a plate to cool a little.

Equipment

A heavy frying pan: A heavy based frying pan is best for roasting spices. Thin based pans can be problematic as they do not always heat up evenly. So if using a thin frying pan, be sure to stir regularly and watch the spices carefully.

A Spatular or Spoon: You will need a spatula or spoon to stir while roasting the spices.

A Spice grinder or pestle and mortar: For grinding the roasted spices. I usually use a spice grinder when making dhansak masala as it's easier. If you have a little time on your hands, a pestle and mortar is also very good.

Airtight containers: If you are making your dhansak masala to use later, be sure to store it in an airtight container. This will help preserve the flavour and aroma.

Storage

Spice blends like this dhansak masala are always best on the day your roast and grind them. After you grind the spices, they begin to deteriorate and the flavour and aroma weakens.

That said, if you store your freshly ground dhansak masala in an airtight container, in a dark location like a cupboard, you should be able to store it for up to 2 months with little loss of flavour.

What is an authentic lamb dhansak?

The Parsis came to India from Persia more than a thousand years ago, bringing with them a unique culinary tradition that blended Persian flavours with Gujarati, Maharashtrian, and later even British influences. Dhansak, though Persian in origin, is now unmistakably Indian. It's a rich stew of lentils, vegetables, spices, and meat.

If you have tried the dhansak recipes in my cookbooks, this one is quite different to them. The dhansak curries in my books are curry house versions so I decided it was about time I shared with you, this traditional version I learned while travelling in Mumbai.

Ingredients

There are a lot of ingredients in a traditional lamb dhansak. Get them all together before you start. You will find the exact measurements for each ingredients in the recipe card at the bottom of this page.

• Toor dal (pigeon peas)
• Masoor dal (red lentils)
• Chana dal (Bengal gram)
• Aubergine
• Butternut squash
• Spinach
• Onion
• Tomatoes
• Turmeric
• Salt
• Dhansak masala
• FOR THE CURRY
• Lamb or mutton (bone-in for best flavour)
• Onions
• Garlic and Ginger paste
• Tomatoes, chopped
• Vegetable oil or ghee
• Fresh coriander, chopped
• Juice of 1 lime

See recipe card for quantities.

What makes this lamb dhansak different to curry house style dhansaks?

What sets a traditional dhansak apart from the simplifed curry house version is its combination of lentils and vegetables that are pureed into the sauce. Typically, you’ll see toor dal, masoor dal, and chana dal, though some cooks add moong as well.

To this, vegetables like squash, aubergine, spinach, and methi leaves are added. The lentils and veg are pressure cooked or slow cooked, mashed, and blended into the sauce before the spiced lamb goes in.

The flavour base comes from the dhansak masala – a roasted blend of whole spices including cumin, coriander, fenugreek, cinnamon, cardamom, black pepper, and dried chillies. While you can buy premade dhansak masala in Indian grocers, it’s well worth making your own at home!

Step by step photos

Although there are a lot of ingredients in an authentic lamb dhansak, it isn't a difficult curry to prepare. So check out my step by step photos and give this delicious curry a try!

1. Step 1: Soak the dal in water for 30 minutes to 8 hours. The longer you let the dal soak, the faster it will soften when cooked. Strain when you are ready to cook.

2. Step 2: In a heavy pot, combine the dals, butternut squash, aubergine, spinach, onion, tomato and turmeric with about 1 litre (4 cups) water.

Popular Variations

This lamb dhansak is very traditional but there are a few variations you can make with this recipe and still be authentic.

Chicken Dhansak – Quicker to cook, popular in restaurants.

Vegetarian Dhansak – Lentils and vegetables without meat, often enriched with paneer.

Beef Dhansak – Popular in the UK, where lamb is sometimes swapped for beef.

Sweet Dhansak – Some households add a touch of jaggery or sugar for balance.

Useful Equipment

1. Heavy wooden spoon or spatula – for stirring without scraping the pan.
2. Pressure cooker or Instant Pot – speeds up cooking the lentil-vegetable base.
3. Heavy-bottomed pot or Dutch oven – for slow-cooking the lamb to tenderness.
4. Spice grinder (or clean coffee grinder) – to make fresh dhansak masala.
5. Blender or hand blender – to puree the lentil and veg mixture.

Storage & Reheating

Storage: Dhansak actually tastes even better the next day, as the flavours develop further. Store it in an airtight container in the fridge for up to 3 days.

Freezing: It freezes well for up to 3 months. Defrost slowly in the fridge before reheating.

Reheating: Warm gently in a saucepan over low heat. If it has thickened too much, stir in a splash of water or stock. Avoid microwaving large portions, as it can make the lentils grainy – stovetop is best.

Final Thoughts

Parsi lamb dhansak isn’t a quick weeknight curry. It takes some time to do right but the work is quite easy and it’s definitely time well spent!  The slow simmering, the careful balancing of lentils, vegetables, and spices, and the delicious tang from the tamarind and lime juice all come together in a bowl of curry that I think you are going to love.

This isn’t your standard dhansak you find at a curry house! This is the real deal and in my opinion so much better.

About this Peking Duck Recipe.

Barbecuing brings a smoky depth that mimics the traditional wood-fired ovens used in Beijing. By using indirect heat and a three-zone setup (duck in the centre and charcoal on both sides of it), you can replicate that golden skin and succulent meat without needing a restaurant-grade oven.

You can also cook this Peking duck in an oven as I did here. However, I recommend using this recipe as I think my Peking duck has improved over the past year or so.

In this post, I’ll walk you through the process of making Peking Duck on the barbecue step-by-step, share essential equipment tips, answer frequently asked questions, and give you advice on storage and reheating. It’s a labour of love—but the results are spectacular.

Ingredients

Get all your ingredients together before you start. This Peking Duck recipe takes a couple of days to complete so it’s good to have everything to hand when needed! The amounts of each ingredient required are listed in the recipe card at the bottom of this page.

• Whole duck
• Brown sugar
• Hoisin sauce
• Five spice powder
• Course salt
• Black pepper
• Garlic
• Spring onions (scallions)
• Ginger
• Chinese rice vinegar
• Maltose
• Honey

See recipe card for quantities.

Step by Step Instructions

Check out my step by step photos below. The ingredient measures required to make this Peking Duck recipe are in the recipe card at the bottom of the page.

1. Step 1: Start by cutting off the wing tips to neaten the duck up. It is easiest to do this by slicing or cutting right through the wing joint.

2. Step 2: Carefully run your finger between the skin and meat all over the duck to separate the meat and skin which will help produce a crispier skin. Using plastic kitchen gloves will make this process easier.

What is Peking Duck?

Peking Duck is a traditional Chinese dish that originated in Beijing (formerly called Peking). It is renowned for its thin, crispy skin, often served separately from the meat, and is considered a delicacy in Chinese cuisine.

The dish dates back to the Imperial era and was originally prepared for emperors in the Yuan Dynasty (1271–1368), later becoming a celebrated part of Chinese culinary heritage. It is now hugely popular all around the world.

What are the Key Characteristics of Peking Duck:

Crispy, Lacquered Skin
The most prized part of Peking Duck is the ultra-thin, crackling skin, achieved through a combination of air-drying, scalding, and glazing the duck before roasting.

Aromatic, Tender Meat
While the skin is the star, the meat underneath is moist, subtly seasoned, and often served with the skin or used in secondary dishes like stir-fries or soups.

Traditional Serving Style
It’s typically carved tableside, and served with Mandarin pancakes or steamed buns and Hoisin sauce or sweet bean sauce.

Useful Equipment

Plastic Kitchen Gloves: I didn’t use them this time but they do help get your finger between the skin and meat. It isn’t easy so use gloves if you have them.

A large pot: This is needed to soak the duck in the flavoured water bath.

A wooden skewer: Need to sew the end of the duck closed so that the paste and stuffing can’t escape.

A barbecue that has a lid: You will be cooking the Peking duck over indirect heat so a cover is needed.

A roasting tray and wire rack: To dry and marinate the duck in the fridge.

Storage and Reheating

Storing Leftovers

• Allow duck to cool completely.
• Store meat and skin separately in airtight containers.
• Refrigerate for up to 3 days or freeze for up to 2 months.

Reheating Tips

• Skin: Reheat in a hot oven (220°C/430°F) or air fryer for 5–7 minutes to recrisp.
• Meat: Cover with foil and warm gently at 160°C (320°F) for 10–15 minutes, or pan-fry in a little oil.

Using Leftover Duck

Toss shredded meat into fried rice or lo mein.

Use it for duck spring rolls or bao buns.

Make a rich duck broth from the carcass for soup.

Final Thoughts

Making Peking Duck on the barbecue is a culinary adventure—but one that pays off with every bite. The smoky, lacquered skin, tender meat, and vibrant accompaniments are a showstopper at any dinner party or celebration.

While there are a few extra steps compared to a basic roast, each one plays a part in creating that restaurant-quality experience at home. With a bit of patience and planning, you’ll be rewarded with a duck that’s crispy, juicy, and deeply flavoured—just like in Beijing.

What is Lebanese Style Garlic Sauce -

Lebanese style garlic sauce, or toum, is a fluffy, white emulsion made primarily from raw garlic, neutral oil, lemon juice, salt and sometimes egg white. The result is a potent, cloud-like sauce that’s vegetarian, gluten-free, and bursting with bold garlic flavour.

Toum is commonly served with grilled meats like chicken shawarma, shish tawook, lamb kebabs, or falafel, and it's often spread inside wraps or used as a dip for pita bread. It's similar in texture to mayonnaise.

About this Garlic Sauce Recipe

I make the authentic version of the garlic sauce all the time but decided to show you this easy version with egg white first. The reason for this is simple. I wanted you to see exactly how the sauce should look when it’s ready to serve.

Making garlic sauce without egg white can be difficult for beginners but by no means impossible. You might just need to see what works for you. For this reason, I have given the eggless recipe in the notes below should you wish to give it a go. I will be posting the eggless version with step by step photos in the very near future.

Ingredients

Get all your ingredients prepared and ready before you start. You will need them to hand! The exact measures of each ingredient are in the recipe card at the bottom of this page.

• Garlic
• Lemons
• Egg white
• Vegetable oil
• Salt

See recipe card for quantities.

Why You'll Love Lebanese Garlic Sauce

There are many reasons to fall in love with Lebanese style garlic sauce:

•  Intensely Garlicky: If you love garlic, this sauce is for you.
•  Bright & Tangy: Lemon juice balances out the sharp garlic.
• Multipurpose: Use it as a dip, spread, marinade, or salad dressing base.

How to Use Lebanese Garlic Sauce

There’s almost no wrong way to enjoy this garlicky masterpiece. Here are some of my favourite serving suggestions:

Serving Ideas:

Sandwich Spread: Replace mayo with toum for a zesty upgrade.

Shawarma Wraps: Spread inside flatbread for an authentic street-food flavor.

Falafel: A bright, bold contrast to earthy chickpeas.

French Fries or Roasted Potatoes: Garlic sauce as a dip = addictive.

Veggies: Try it with steamed broccoli, carrots, or roasted cauliflower.

Equipment

Blender or Food Processor: A blender or food processor is needed to blend the garlic until smooth. You can also use it to finish off the garlic sauce.

A large mixing bowl: To whisk and emulsify the garlic sauce.

A whisk: if using the whisking method in a bowl.

Plastic spatula: For scraping the sauce off the sides of the blender or food processor.

Measuring cups or kitchen scales: For measuring out the ingredients.

Storage

Refrigerator: You can store this garlic sauce with egg white for about a week in the fridge in an airtight glass jar. The eggless version will keep for up to 4 weeks. The flavours improve after 1–2 days.

Freezer: You can freeze garlic sauce in ice cube trays and transfer cubes to a zip-top bag for up to 3 months.

Avoid Contamination: Always use a clean spoon to scoop out sauce to prevent spoilage.

What is Vietnamese Chicken Curry

Unlike its Indian or Thai counterparts, Vietnamese chicken curry strikes a unique balance between subtle spice and rich creaminess. It’s often made with bone-in chicken, carrots, potatoes, and sometimes taro, all slowly simmered in a golden coconut milk broth infused with lemongrass, curry powder, garlic, and shallots. Here I’m giving you another play on the curry but feel free to experiment with other ingredients. I did.

While it shares the concept of a spiced stew with Indian curries, Vietnamese chicken curry is typically lighter and more brothy, perfect for dipping with crusty French baguettes—a legacy of French colonial influence in Vietnam. It's also commonly served over steamed rice or with rice noodles.

What is the history of Vietnamese Chicken Curry

Just in case you were wondering like I was how Vietnamese chicken curry came to be… The roots of Vietnamese chicken curry are a reflection of Vietnam’s rich history and culinary influences.

During the French colonial period, Vietnamese cooks were introduced to European ingredients like potatoes and French baguettes. These new ingredients were blended with traditional Southeast Asian herbs and spices to create dishes like this Vietamese Chicken Curry or cà ri gà.

At the same time, Vietnam’s close cultural ties with India and neighboring Southeast Asian countries brought curry spices into the Vietnamese kitchen. The result? A dish that is unmistakably Vietnamese yet globally inspired.

Ingredients

Get all your ingredients together before you start. I forgot the condensed milk in this photo and had to go find it. The measures for each ingredient are in the recipe card at the bottom of the page.

• Boneless chicken thighs
• Madras curry powder
• Lemongrass stalks
• Fish sauce
• Condense milk
• Salt
• Garlic
• Ginger
• Red onion
• Vegetable or coconut oil
• Sweet potatoes, cut into chunks small chunks
• Coconut milk
• Water
• Chinese chicken stock
• Red Finger Chillies (optional)

See recipe card for quantities.

Step by step photos

This is an easy recipe. Even the ingredients are easily sourced at your local supermarket. Check out my step by step photos. All ingredient measure are in the recipe card at the bottom of the page.

1. Step 1: In a bowl, combine the chicken with lemongrass, red onion, garlic, fish sauce, curry powder and condense milk. Mix the ingredients together. Cover and marinated for at least an hour (preferably overnight for best flavour)

2. Step 2: In a large pot, heat the oil over medium heat. Add the chopped onion and garlic and sauté for a couple of minutes.

Variations

Vietnamese chicken curry is highly adaptable. Here are a few popular variations:

Vegetarian Version: Substitute tofu or mushrooms for chicken and use soy sauce instead of fish sauce. You could also use more sweet potato as I did in this recipe and leave the chicken out.

Spicier Curry: Add fresh chilies or chilli oil.

Richer Curry: Add more coconut milk or a splash more condensed milk for creaminess.

Equipment

A large pot: This is usually a one pot meal so you really only need one good pot. In my recipe, I use roasted sweet potatoes but you could just add them raw and let them cook through.

A roasting tray: For roasting the sweet potatoes cubes.

Storage and Reheating

This curry stores beautifully. Here's how to handle leftovers:

Fridge: Store in an airtight container for up to 3 days.

Freezer: Freeze for up to 2 months. Thaw overnight before reheating.

Reheating: Gently reheat on the stovetop or in the microwave, adding a splash of water or coconut milk if it’s too thick.

Ingredients

As you can see from the photo, there aren't a lot of ingredients in this chilli and tomato chutney but they all go so nicely together. Get them all prepared before you start cooking.

• Coconut oil
• White split urad dal
• Ginger
• Garlic
• Kashmiri chillies
• Red onion
• Chopped tomatoes
• Ground turmeric
• Salt to taste
• FOR THE TARKA
• Coconut oil
• Black mustard seeds
• White split urad dal
• Asafoetida
• Kashmiri chillies
• Curry leaves.

See recipe card for quantities.

Step by step photos

Scroll through my step by step photos to see how easy it is to make this delicious chutney!

1. Step 1: Heat the oil in a frying pan over a medium heat. When the oil begins to glisten, add the urad dal and sauté for about 3 minutes or until fragrant.

2. Step 2: Add the ginger, garlic and Kashmiri chillies and continue frying for another two minutes. As you do this, the urad dal will begin to turn a golden brown.
   

What is Keralan Red Chilli and Tomato Chutney?

This chutney is traditionally served with dosas, idlis, and sometimes even appams and poppadoms. Unlike coconut chutneys, it doesn’t require fresh coconut, making it a convenient and long-lasting condiment. It relies on dried red chillies—usually Byadgi or Kashmiri for colour, combined with aromatics like onion, garlic, and of course tomatoes which provides acidity.

What makes it special is the final tempering in coconut oil, which adds an unmistakable Keralan touch.

Variations

• With coconut:
  Add 2 tbsp thick coconut milk, or more to taste, for a slightly creamier version.
• Roasted tomatoes:
  Try roasting whole tomatoes over a fire or gas burner until charred. This will give the chutney a nice and smoky touch.
• Spicy:
  This is a rather calm version of chilli and tomato chutney. If you like spicy heat, add more dried chillies.

Equipment

No specialty equipment is required for this recipe. You'll need a good frying pan and a spatula or spoon. You will also need a blender to blend the chutney.

Storage

Fridge:
Store in a clean airtight container for up to 7–10 days.

Freezer:
Freeze in small portions for up to 3 months. Defrost overnight in the fridge before use. If you are freezing the chutney, be sure to label and date the containers.

Tip: Always use a dry, clean spoon to avoid spoilage.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with chilli and tomato chutney:

What Is Yalancı Mantı (Turkish Pasta)

Yalancı Mantı is a beloved Turkish pasta dish that mimics the taste and presentation of traditional mantı dumplings. Instead of wrapping spiced meat in dough, you cook seasoned minced meat with onions and tomato and red pepper paste, then spoon it over boiled pasta—usually small shapes like the small shells I used above.

It’s typically topped with a generous dollop of garlic yoghurt and finished with a chilli-infused butter drizzle. The result? A dish that’s hearty, creamy, tangy, spicy, and incredibly satisfying—without hours in the kitchen.

Ingredients

There aren't really many more ingredients needed to make Turkish pasta than in a spaghetti bolognese. Get everything together and prepared before you start cooking. It's easier that way. You can also work ahead, making the meat sauce, yoghurt sauce and butter sauce a day or two ahead of assembling it all and serving.

• Small pasta shells
• Salt for boiling water
• Butter
• Olive oil
• FOR THE MEAT
• Light olive oil
• Onions
• Ground beef or lamb
• Ground cumin
• Paprika
• Pul biber (Aleppo pepper) or mild chili flakes (optional)
• Red pepper paste
• Tomato paste
• Salt and pepper to taste
• FOR THE YOGHURT SAUCE
• Full Fat Greek Yoghurt
• Garlic
• Juice of one lemon
• Salt to taste
• FOR THE SPICED BUTTER
• Butter
• Pul biber (Aleppo pepper) or mild chili flakes
• Sumac
• Red Pepper paste
• Fresh mint leaves

See recipe card for quantities.

Step by step photos

Check out my step by step photos below to see for yourself just how easy it is to make this amazing Turkish pasta.

1. Step 1: Bring water to a boil and add salt. It should taste salty but not overly so.

2. Step 2: Cook the pasta as the package instructions. The add about tsp butter and a tsp olive oil and stir it in to stop the pasta from sticking together. Keep warm. Retain about 500ml (2 cups) of the water used to cook the pasta.

Substitutions

Get creative and substitute ingredients as you like. Here are some popular substitutes.

• Non-Dairy Yoghurt - Use plant-based yoghurt (coconut, soy, almond) with a squeeze of lemon and garlic for a vegan version or if you are lactose intolerant.
• Gluten Free - Use gluten-free pasta or chickpea/lentil pasta for dietary needs. The flavour will remain mouthwatering delicious if the sauce and toppings are rich.
• Other Meats - Try ground chicken or turkey for a leaner version with a slightly lighter flavour.

Equipment

The beauty of this recipe is that it doesn’t require any special equipment. Here’s what you’ll need:

Large pot – for boiling your pasta

Frying pan or sauté pan – for cooking the meat mixture

Mixing bowl – to prepare the yoghurt sauce

Small saucepan or butter warmer – for the spiced butter topping

Garlic press or fine grater – to prepare the garlic yoghurt (optional). I use a knife

Colander – for draining pasta

Storage and leftovers

Yalancı Mantı keeps surprisingly well, making it ideal for meal prep or leftovers.

• Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the components separate if possible (pasta, meat sauce, yoghurt, and butter topping), but if it’s all assembled, it’ll still reheat nicely.
• Reheating: Gently reheat the pasta and meat sauce in the microwave or on the stovetop. You can warm the yoghurt slightly or serve it cold as traditionally done. The spiced butter can be quickly remelted and drizzled over.
• Freezing: You can freeze the meat sauce for up to 2 months. Thaw overnight in the fridge and reheat before serving over freshly cooked pasta.

Note: Pasta that’s already mixed with yoghurt may split or become grainy when reheated, so it’s best added fresh.

A Brief Look at Manti's Origins.

To appreciate Turkish Pasta, Yalancı Mantı, it helps to understand the real deal. Mantı is believed to have come to Anatolia with Turkic nomads from Central Asia. You'll find my recipe here. These tiny dumplings—filled with meat and steamed or boiled—are found in variations across the Turkic world, including Uzbek, Kazakh, and Uyghur cuisines.

In Turkey, Kayseri is famous for its mantı, where the dumplings are so small they say 40 can fit in a spoon! Making mantı is a communal activity often reserved for holidays or family gatherings. That’s why Yalancı Mantı was born—for those days when you want the same comforting flavours without spending hours folding dough.

Final Thoughts.

Yalancı Mantı might be the “imposter,” but there’s nothing fake about the flavour. It’s rich, creamy, comforting, and ready in under 30 minutes. Whether you’re new to Turkish food or already a fan of its bold, balanced flavours, this pasta dish deserves a spot in your regular meal rotation.

It’s the kind of dish that feels like home, even if you’ve never been to Turkey.