I was lucky to receive a large hamper of beautiful fresh fruits of the exotic kinds - raspberries, cherries, grapes, and mulberries! This salsa is a beautiful gorgeous red hued one - almost too pretty to eat! i scoop up loads of it with chips, add to cheese toast, into rice dishes, on the side to eggs - the choices are endless!

This pickle dip is inspired from a classic southern recipe with pickled dills to make a tangy multi-functional dip. Normally there are fried breadcrumbs on top, but I put fried onions because why not?

This is one of those recipes that have a permanent spot on my party table – so easy to make, and best of all – to be made in advanced. I often caramelize a larger batch of onions beforehand to add to omelet, grilled cheese toasts, and so on – then add into the Greek yogurt mix a day before the event for the flavours to really develop!

This is a delicious twist on a classic green chutney, perfect for the Indian summers and pairs well with all types of farsan in a thali. Additionally, also in grilled cheese sandwiches – pairing it ideally with a very strong cheese.

There is something so comforting in the idea of a hot grilled cheese sandwich which has all the right fixings. And then when you add a perfect dipping sauce - its a double whammy. This dip is inspired from Pan con Tamate - a Spanish tomato bread - originating from the Catalan region. To the recipe of raw tomatoes, garlic, olive oil and salt, i add lot's of dried red chilies - i had some sourced from south india - the tiny powerful ones for the oomph. I also grate in half an onion, because the Indian in me needs a lot of aromatics! This dip gets stronger in flavour as it rests and over time - so judge the garlic and chili amount accordingly. 

Fig jam for me is a very gourmet, fancy sorta condiment – it even sounds like the jam came from the Ritz Carlton! But fig jam is so very versatile in flavor complementing that it is sort of a necessary condiment I keep at all times in my fridge. This is also a great way to use up older aged dried figs that have become hard and unenjoyable to eat.   So where all do I use it? In grilled cheese sandwiches with a touch of truffle oil, thyme and sometimes chilies. With vanilla bean ice cream. On crackers with a slice of sharp cheddar or grana Padano. With peanut butter to be spread of apple slices and topped with toasted nuts. To spread between two butter biscuits. To make fig newtons. Add on to a cheese plate. Need I say more?

My friend grows some beautiful lemon and lime trees, and she sent across a basket full of the biggest lemons I have ever seen in my life – slightly larger than a grapefruit! She also told me that only once you cut them open will you know if it’s a grapefruit, a pomelo, an orange or a just a really big lemon. It was all on luck. And now yes, we have the option of lemon cake, lemon cocktails and salad dressings – and yes, I did indulge in a lot of those (it was a very long weekend!), but at some point, I had to stop for fear of my teeth falling out! So, I decided a thick cut marmalade would be ideal and that high notes of cutting sourness with some herbaceous peppery undertones, perhaps a sweetness of vanilla might be great to play with. All I could imagine was a crispy almost-burnt white bread toast, with lots of butter dribbling down my arms with a spoonful of this bright lemon marmalade, and so my experiment began. This jam recipe requires no pectin because lemons and oranges both already have high contents of pectin. Also, if you want to know the difference between a marmalade and jam, the definition goes like this: a jam uses the whole fruit, whereas the marmalade uses the flesh, peel and juice. Which to me mean the absolute same thing, but sometimes it’s best to let the Brits keep their views!  

This is the fusion at it's very best ! Thecha chutney is a something I make often and have in the fridge almost at all times. It's rich in Omega C, high fiber, antioxidants, helps control diabetes, protects heart health and helps boost metabolism. Need I say more? Now for a unique cheese platter or board, go ahead and try and swirl the thecha into cream cheese and await all the complements!

This salsa is a perfect one for the hot afternoons, whilst you cool off in the balcony under the fan! A little spice hit works wonders against the cool juicy sweet strawberries and pomegranates and a good protein kick with grated paneer. Serve with nachos, crackers, on toasted bread or whatever!

a delicious quick relish to go with all your dishes!

Dips & Condiments Yes, another flavoured cream cheese recipe from me – entertaining at home has become quite the normal finally, and I have discovered the pleasure have having various cheeses, condiments and crackers in the fridge and pantry – ready to be served within a jiffy. When I got a pack of fresh rosemary, I had to find a way to make it last very long because greedy is my middle name – enter – cream cheese! Mixing it with cream cheese helps the shelf life, and also retains the delicious flavours – and paired with a hint of honey spicy crushed black pepper, and crunchy almonds, this one is quite the show stopper! Enjoy! The Recipe Serves Ingredients 200 g cream cheese 1 tbsp honey 1 tbsp chopped fresh rosemary ½ tsp minced garlic (see notes) 8-10 finely chopped almonds pinch of salt 1 tsp freshly cracked black pepper Instructions Whisk the ingredients together Refrigerate in an air tight container Serve with plain or black pepper crackers for the best pairing! Notes: Raw garlic takes time to develop flavour, so if you are serving immediately, I suggest increasing the amount to 1 tsp or so. All the flavour ingredients are based on your own tastes, so feel free to up the quantities of rosemary or honey If you like spicy, then go ahead and add some finely chopped green chilies or dried red chili flakes The RecipeServes Ingredients 200 g cream cheese 1 tbsp honey 1 tbsp chopped fresh rosemary ½ tsp minced garlic (see notes) 8-10 finely chopped almonds pinch of salt 1 tsp freshly cracked black pepper Instructions Whisk the ingredients together Refrigerate in an air tight container Serve with plain or black pepper crackers for the best pairing! Notes: Raw garlic takes time to develop flavour, so if you are serving immediately, I suggest increasing the amount to 1 tsp or so. All the flavour ingredients are based on your own tastes, so feel free to up the quantities of rosemary or honey If you like spicy, then go ahead and add some finely chopped green chilies or dried red chili flakes

This is the ultimate party dip for your friends, and for me, on a quiet night with a loaf of bread and a few glasses of chardonnay. This recipe comes from leftover jalapenos lying in my fridge from the spicy pepper relish recipe so some good use was in order. Using sour cream in this recipe helps in keeping it light and essential is the extra cheeses on top to ensure a hot bubbling dip to fall in love with! Recipe Ingredients 8 jalapenos – deseeded and diced 100 g sour cream 100 g cream cheese 75 g mozzarella cheese, grated 20 g cheddar cheese or smoked hard cheese, grated 1 tbsp minced garlic 2 tsp dried parsley 1 tsp salt 1 tsp black pepper ½ tsp sweet paprika 1 tsp olive oil Recipe Instructions Preheat the oven to 180C and have a small baking dish readyIn a mixing bowl mix together jalapenos, sour cream, cream cheese, minced garlic, salt, pepper, paprika and parsleyAdd half of the mozzarella cheese and mix wellTransfer the mixture to the baking dish and smooth the topSprinkle all the remaining cheeses on top and drizzle the olive oil on topBake for 10-15 minutes or until the cheese is bubblingServe hot with crackers or toasted breads