The Spice Club

12/06/2026

Most people arrive at my cookery classes never having made naan before in their lives. These were made by two lovely students at my last Tandoori Masterclass - soft, blistered, brushed with butter, made entirely from scratch on a tava!
Here's the thing I wish more people knew: cooking Indian food isn't hard! It's just that nobody's ever shown you 🙂. There's no mystery, no cheffy secrets - just a handful of techniques that, once you've done them with your own hands, gets easier every time. That's why I teach my face to face classes the way I do: small groups, around my kitchen counter in Birmingham, everyone cooking, everyone eating!

Next Wednesday (17th June, 10.30–1.30) I'm running the Tandoori Masterclass again - flavour packed marinades, proper smoky char without a tandoor, and yes, those naans😍. A few spaces left if you fancy being the one holding the pan next time 🌶️. Link in comments.

17/04/2026

Parsi Salli Chicken Curry is no ordinary Chicken curry and you will probably never see it on menus in Indian restaurants here in England. It's rich, deeply spiced, with a gentle sweet and sour balance from apricots and vinegar that keeps you going back for more. BUT the real party trick? It's served with salli - thin, crispy deep fried golden potato straws 😍.

Oh and if you don't know about Parsi food. You should.

The Parsi community carried their Persian heritage all the way to western India in the 8th century, and you can taste that in their cuisine. The techniques are Indian, the soul is Persian, and the combination is 👌🏽.

I taught this dish to my online students - aka Shikshakers last month, and as you can see, it went down a storm! Come cook with us online and discover the regional culinary greatness of India that goes FAR beyond the typical curry house menu. Comment SHIKSHAK for details on my next online class 🙌🌶️

25/03/2026

This week I've been vegetarian - something I've done every Navratri (a festival honouring Goddess Durga). For me it's a tradition turned discipline and honestly? It's a reminder of just how incredible Indian vegetarian food really is! This jackfruit biryani is proof. Meaty, fragrant, packed with paneer, vegetables and saffron - the kind of dish that makes you wonder why you ever needed meat in the first place.
Indian veggy food doesn't do boring and this biryani is already a hit with my veggy and non veggy Shikakers - members of Shikshak - my online Indian cookery school where we cook, learn and eat VERY well together 🎓🍛
Consider this your sign to give jackfruit a chance — link in bio to join us 👆

20/03/2026

Eid Mubarak 🌙, Nowruz Mubarak 🌸, and Happy Spring Equinox 🌿 to everyone marking today in some way. If ever there was a day to cook something special, it's today!!
To celebrate, I'm sharing one of my all-time favourites: Lamb Dhansak - a dish born from the Parsi community, woven together from Persian and Gujarati traditions, and honestly one of the most beautiful examples of what happens when cultures meet at the dinner table 🤝.
Food doesn't stay still. It travels 🌍, it adapts, it picks up new flavours along the way. Dhansak is living proof of that. Rich, layered, a little sweet, a little sour, deeply spiced 🌶️. It's a celebration dish in every sense 🎉!
This full recipe is waiting for you over on Shikshak - where I don't just show you what to cook, but why every step matters 🎓🍛

05/03/2026

Anyone else love a spatula? I get a bit anxious if I can't find one and have a bowl/blender jug that needs a scrape down 😂 . Also when you've worked hard to make some magic in the kitchen, tis a shame to waste!

03/02/2026

January's finest from my Shikshak members 🙌🔥. This is what's actually possible when you learn proper Indian cooking techniques.

These are real students, in real home kitchens consistently cooking delicious Indian food 😍.

No more curry pastes in a jar or crossing your fingers and hoping for the best. Scroll for excellent roti, curry and dal game 😍👌🏽

14/12/2025

I think my goofy smile in the first photo shows how much joy I get from teaching. Last night I taught my last face to face class of the year. 2 gorgeous groups of foodies eager to learn how to make a comforting spice filled Punjabi menu. Murgh Methi, Dal Maharani (>Dal Makhani...just saying), Stuffed parathas and Mattar Pyaaz rice. Result? Empty plates all round 👩🏾‍🍳🌶

14/10/2025

I now have availability on this cookery class this Saturday afternoon Colliers Cookery School. Use code LASTMIN for 15% off. I am fully booked until 2026 after this so get in whilst you can 🙂🌶

The Spice Club

01/10/2025

This time last week, I was teaching my Shikshakers how to make Mushroom Pepper Fry with Parottas.
Simple? Yes. Absolutely stunning? Also, yes.
Here's the thing about Parottas (and yes, that's with an 'o' not an 'a'): they're nothing like their North Indian cousins. These beauties from Kerala are all about the layers. More layers = more flakiness = more of that crispy, buttery goodness. The secret? Time and oil. Lots of resting time for the dough, and far more oil than you'd ever put in a standard paratha. But at the end of the day, it's still just flour and water baby.

That's what I love about Indian cooking – even the simplest ingredients can create something spectacular when you know the tricks. Have you tried Parottas?

01/09/2025

August you were special. September let's have ya.