Dips & Condiments This is quite a creative one, and the look and feel is very much like a pate – albeit a vegetarian one! The flavours of this is quite strong and unique and makes for gorgeous addition to your cheese plate. This pairs well with plain crackers, khakhra, breadsticks, on toasted sourdough with a drizzle of honey and extra chili flakes, with some montasio cheese crumbled on top, fresh tomatoes – just about anything that takes your interest! But most importantly it’s that dark colour addition to your cheese plate which looks so amazing, paired with the contrast in flavour to the usual suspects of cream cheese. The Recipe Serves Ingredients 1 cup cream cheese, soft 1 tbsp black garlic paste in olive oil 1 tbsp light soya sauce 2-3 tsp red chili flakes pinch of black pepper pinch of pink salt handful fresh basil, finely chopped Instructions Whisk all the ingredients together and let it rest for at least an hour in the fridge Bring the cream cheese to room temperature for 10 minutes before serving

Breakfast,Dips & Condiments An egg salad is my weakness – I have fond memories of my summer days in London, eating M&S egg salad sandwiches in the park with a cup of builder’s tea. Now of course, mayo and my love handles don’t see eye to eye, so I look for an instant, skinny version, where I don’t even need a chopping board – boiled eggs, cut up or smashed in the mixing bowl, homemade yoghurt, mustard, a pinch of black garlic sauce, lots and lots of chili sauce, salt and pepper, loaded onto a slice of bread, bagel half or whatever you have, and for that crunch (since I’m a lazy ass) pumpkin seeds! The extra virgin olive oil drizzle is to make up for the loss of the mayo! promise, you will love this! The Recipe Serves Ingredients 2 hard boiled eggs, chopped 3-5 tbsp yoghurt – as per your liking ½ tsp English mustard ½ tsp black garlic paste 1-2 tsp chili sauce salt and pepper 1 tsp extra virgin olive oil pumpkin seeds toast Instructions Stir the chopped eggs with yoghurt, English mustard, black garlic paste, chili sauce, salt and pepper Spread extra chili sauce over the toast Top the toast with the egg mixture Drizzle the extra virgin olive oil on top Sprinkle pumpkin seeds on top

Dips & Condiments Like most beautiful creations at Kitchen Therapy, this one stems from staring into the fridge and finding a box of cheese spread that no one touches – so of course baking it up is what I thought of. Instead of the usual cream cheese brownies that one tends to imagine, I wanted something more savoury and spicy – so a classic hot baked cheese dip with three kinds of cheeses – cream cheese / cheese spread, gruyere, and mozzarella, along with some cream, a pinch of nutmeg and lots of seasoning and black pepper, baked away to glory until lovely golden brown and bubbling! Have wit ccackers, lavash, chips… whatever you like! The Recipe Serves 2-4 Ingredients 200 g cream cheese or cheese spread – unflavoured 100 ml cream 200 g mozzarella cheese, shredded 100 g cheddar or gruyere cheese, shredded 6 cloves of garlic, finely minced 2 tbsp Italian dried herbs 1 tbsp red chili flakes 1 tsp sweet paprika salt to taste ½ tsp black pepper pinch of nutmeg finely chopped spring onions, chives or red sorrel leaves handful of breadcrumbs for topping Instructions Mix all the ingredients, except breadcrumbs, in a bowl with a whisk until combined and smooth Transfer to the baking dish Sprinkle some breadcrumbs on top Bake for 20 minutes at 180C or until the top is golden and bubbling Serve with crackers, lavash, breadsticks etc.

Dips & Condiments   This gorgeous sweet butter is a unique flavoured butter that makes minutes to make, but feels super fancy. The beauty of a faintly flavoured butter is the versatility – just a smear on toast with some honey, or with scones (my house favourite), and complements the flavour of chocolate in a delightful way – think chocolate pancakes or waffles, use as the butter in the brownie batter – the options are countless! The Recipe Serves 250 g Ingredients 250g butter, room temperature 2 tbsp Calming Brew 2 cm vanilla pod Eucalyptus Honey - optional Instructions Pound the Calming Brew in a mortar and pestle into a fine powder Add to the butter with vanilla scraped pod and whisk Place into container and refrigerate note: if adding honey, swirl in at the end as per your desired sweetness.

Dips & Condiments It’s winter and eggplants are very much in season (no pun intended…) So, I bring to a classic recipe from my childhood – baba ganoush. This is a simple and basic recipe (JUST 4 INGREDIENTS) that you could custom to your tastes, add tomatoes, cilantro, nuts, etc… but for me this is just perfect. Pair it with pita bread, a slice of toast drenching in olive oil, top with an avocado and lettuce, whatever you like! I roast the eggplant on an open flame, but if that’s not do-able for you, you can place slices of eggplant to roast in the oven at 200C for 20 minutes or so. Then peel off the skin and place everything together into the food processor to make into semi-chunky dip The Recipe Serves Serves: 2 | Prep Time: 30 mins | Cook Time: 15 mins Ingredients 1 big round eggplant 2 tbsp tahini paste 2 cloves of garlic minced 1 tsp salt To Garnish 1 tbsp extra virgin olive oil Sprinkle of sumac Instructions First roast the well washed and dried eggplant on an open flame. Roast until the eggplant skin has burnt up well and the insides have softened. This should take about 20 minutes. Once cooled, gently peel off the skin and fork out the mushy inside parts into a bowl and mash as well as you can. Add in the rest of the ingredients and combine well. If you find it hard to mash by hand, place into the food processor and pulse down To Serve: Serve by spreading a thick layer on a plate, drizzle olive oil on top and garnish with some pomegranate seeds and a sprinkle of sumac.

Dips & Condiments At one point in my life a decade ago, I was surrounded by steak-lovers which meant, a good number of dinners were at steak houses. And for a vegetarian dinner was a baked or mashed potato, steamed vegetables, corn on the cob and onion rings. But I never once complained – I was so intrigued by the sight of a good looking brown steak, with the perfect dauphine potatoes and a mini jug of brown gravy. I’ve never been a strict vegetarian – so of course, I dipped into this jug with my onion rings and generously poured over the potatoes and veggies! This gravy was a delight for me – I watched countless cooking shows on how to make the perfect gravy from the drippings and wondered how to incorporate this into my cooking. Well, now I have my solution. I use the Tulsi Green Tea by Chai Diaries as the broth, a basic butter and flour roux, aromatics of garlic, onion and ginger and pinches of spices like turmeric (which also gives a gorgeous colour, cinnamon and a whole star anise to gently infuse. The flavour of this gravy is… how can I say this correctly? Different is apt. it’s a unique flavour that works with just about anything and stores well in the fridge for a quick fix at any given moment. I like it of thicker consistency to go with my rice and potatoes, but you can make it more fluid consistency for pouring over mashed potatoes! The Recipe Serves 1 cup Ingredients 1 ½ - 2 cups brewed tea, room temperature 4 tbsp flour 4 tbsp butter or olive oil 1 tsp salt ½ tsp pepper 1 tbsp minced garlic 1 tsp grated ginger 1 onion, crushed pinch of turmeric pinch of cinnamon 1 star anise, whole Instructions In a medium sauce pan, melt the butter or olive oil Add the minced garlic, onion and ginger Then add the flour and stir to create a roux Slowly pour the tea in, whisking continuously Then add the seasonings and spices in the stir to create the gravy, cooking on low heat, for at least 10 minutes Once you reach your desired thickness, remove from heat and pour into serving jug Serve with rice, beans, mashed potatoes, meat dishes, steamed vegetables, grilled paneer etc.

Dips & Condiments Le Artisan Boulangerie X Kitchen Therapy X The Kitchen Trail X Spotted Cow Fromagerie This recipe is what we call gourmet-no-fuss! Oozing, luscious cheese that has minimal prep time, hardly more than 15 minutes in the oven, but an impact for your girl’s night that is hard to compete with! This Camembay cheese by Spotted Cow Fromagerie is delightfully creamy and when baked – even creamier! Scoring the cheese ever so slightly – just enough to stuff the cloves and rosemary in – will show you exactly how oozy-licious it is! Remember to put this in oven only after your girlfriends have arrived – or you may just eat it all up yourself! We recommend serving this with LAB sourdough lavash! Cheese + Lavash available at: Le artisan Boulangerie The Recipe Serves Ingredients • 1 whole Camembay Cheese by Spotted Cow Fromagerie • 8-9 whole garlic cloves • fresh rosemary sprigs • olive oil • pepper • salt To Serve: • Sourdough lavash by Le Artisan Boulangerie Instructions • Use a sharp knife and score the cheese on top in criss-cross pattern • Place the cheese in an open baking bowl • Stuff garlic cloves and rosemary sprigs into the deep ends, drizzle some olive oil, salt and pepper • Cover with foil • Bake in a preheated oven for 10-15 minutes • Serve immediately with herbed crostini or sourdough lavash

Dips & Condiments   Chaos ensues every year just before Diwali and I am left with utter confusion as to how fast the year has gone by. Ever since I admitted that it’s okay to ask for help (a bit late in life… nonetheless), I now have a fabulous team along with a few family members who have always wanted to help me, but I refused. They have now joined me for the labour-intensive moments which helps take care of all the nitty gritties so that I can do what I do good, in peace. My screen time on the phone has greatly reduced and this has led me to sleep far better at night – it takes experience to realise, n’est ce pas? This recipe is inspired from a recipe that a young girl who worked with me shared, to which I adapted and turned into a continental version, with the basis of India. This is a pumpkin yoghurt dip, with a classic Indian tadka which goes incredibly well with any kind of chips, crackers, scoops… I use equal portion of pumpkin to yoghurt to maintain a healthy liquid-to-solid ratio to ensure a good chunky bite onto your cracker or lavash. This is also a great way to use up leftover pumpkin and an incognito way to add a few veggies into your family system! This dip comes as low-carb, healthier and might I add, absolutely delicious. Served here with: Le Artisan Boulangerie’s Cheese Lavash The Recipe Serves 4 Ingredients 1 cup pumpkin, diced 1/2 tsp oil 1 tsp red chilli flakes 1 cup thick yoghurt salt 1/2 tbsp vegetable oil 1 tsp cumin 1 tsp urad dal pinch of hing lavash, garlic bread, crackers Instructions Heat a pan with the oil and cook the pumpkin with a pinch of salt. Remove the pumpkin from the pan once they have cooked through, into the serving bowl. In the same pan, add oil for the tadka. Once the oil has heated, add the cumin seeds, urad dal and hing. After a few seconds, swirl and add into the pumpkin. Once the pumpkin mix has cooled slightly, add the yoghurt, salt and red chili flakes. Place in fridge until ready to serve. Serve cool with lavash.

Dips & Condiments Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail The Dipping Series   This dip is a little bit hatke. I’ve been a fan of the loaded baked potato (who isn’t?), but I am always wary of making it – after all it is just carbs, and I would choose countless other options! But sweet potato is one of those feel-good carbs, because it’s a complex carb, with better nutrition and a more forgiving status than the unfortunate regular potato. This recipe kept adding to itself as I made it. I roasted the sweet potato cubes and whizzed them up with some soaked cashews for a creamy effect with olive oil, paprika and red chilli flakes. But I wanted to highlight the sweetness of the sweet potato, so I added some honey. And then I craved some texture and colour, so I added spring onions, garnished with paprika and toasted sesame seeds. This works amazing as a dip for crackers, lavash and toasted breads, and especially the assortment of the lavash and crackers by Le Artisan Boulangerie. Photo Credits: The Kitchen Trail The Recipe Serves 2 Ingredients 1 medium sweet potato 1 tsp olive oil salt + pepper 1/4 cup cashews, soaked overnight 50g finely chopped spring onions 100g thick yoghurt 1 tsp minced garlic 1 tbsp honey 1 tsp salt 1 tsp pepper 1 tsp red chilli flakes 1 tsp paprika 2 tsp extra virgin olive oil paprika and toasted sesame seeds to garnish Cheese, Spinach and Beetroot Lavash to serve Instructions Peel and cut the sweet potato into small pieces (half inch) and place in a baking tray. Drizzle 1 tsp olive oil, salt and pepper over the pieces and place in the oven to roast for 30 minutes at 200°C. Once the sweet potatoes are cooked through, remove from oven and let cool. Place the pieces in a mixer with the cashews, garlic, olive oil and honey. Give the machine a few whizzes until there are no clumpy pieces. Remove the mixture into your serving bowl and stir in the remaining ingredients. Add more yoghurt, olive oil and salt as per your taste. Garnish with some olive oil, paprika and sesame seeds. Serve at room temperature with Cheese, Spinach and Beetroot Lavash.

Dips & Condiments,Sandwiches Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail The Dipping Series   This Pull Apart Garlic Bread by Le Artisan Boulangerie is possibly the best thing in the world. I have dreams about them. This is her nostalgia reproduction – she gorged on these during her culinary training in London and it was the one thing that she missed terribly. So she did what any well-behaved foodie would do – recreate it and offer this little piece of heaven to anyone in dire need of good old fashioned comfort. My nostalgia is added by pairing this baguette with a marinara sauce that I survived on in my college days in Boston – it was one of those jar sauces that you simply stirred into your pasta, rice, eggs, or whatever and all I did to make it mine was add garlic powder (yes, I succumbed to using this once upon a time, but never again, I promise), pepper and extra virgin olive oil. My culinary skills have thankfully moved far beyond that over the past decade (my God, it’s been a decade!?!) and I wouldn’t go anywhere near a jarred pasta sauce again. I replicated the sauce at home in true Kitchen Therapy form – easy cooking, simple – and the aroma of the sauce bubbling and this sinful garlic bread warming in the oven is what heaven must be made of.  I may sound like I am overselling this bread, but if you take a bite, you’ll thank me in hugs and kisses (and maybe truffles?). Krishna from The Kitchen Trail and I ate the ENTIRE thing right after the shoot, and this was after a heavy breakfast! Other uses for the dip: In sandwiches, as a pasta sauce, soup, with eggs Photo Credits: The Kitchen Trail The Recipe Serves 2 Ingredients 6 tomatoes, crushed 1 tbsp garlic, minced 1 tbsp olive oil 1/2 tbsp butter 2 tsp dried basil 2 tsp dried oregano 1 tsp salt 1 tsp pepper 1/2 tsp sugar fresh oregano for garnish Pull Apart Garlic Baguette Instructions Heat the olive oil and butter in a medium deep pot on medium flame. Add the garlic and let cook for 5-7 minutes. Then add the herbs followed by the tomato puree. Add sugar, salt and pepper and let the sauce simmer, stirring occasionally for at least 30 minutes. The sauce should be thickened to dipping consistency. The sauce can be served warm or at room temperature. Serve with the Pull Apart Garlic Baguette.

Dips & Condiments  BEETROOT LAVASH Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail The Dipping Series   I’ve been experimenting a lot recently in the kitchen, and rarely do I come out with a severely failed result – last week, I came out with two disastrous cakes in my trials. It was a bad day. Others appreciated one, but honestly speaking, it wasn’t good. The other was salvageable – it tasted amazing, but I lost my patience and removed it way before time leaving me with raw batter inside – nonetheless, it was eaten through the night by a few. Which meant, I couldn’t photograph it; and let’s be honest if it hasn’t been put on social media did it happen? :p This dip is worthy of your Instagram feed – the colours of pure white and soothing greens against these gorgeous pink beetroot lavash by Le Artisan Boulangerie are a delightful vision. For this dip, in layman’s terms – use 2-3 packets of your take out pizza oregano seasoning and 2 packets of the chilli flakes! With leftover, use it up in your croissant sandwich! Photo Credits: The Kitchen Trail The Recipe Serves Ingredients 400g hung curd or Greek yoghurt 100g spring onions, finely chopped 2 garlic cloves, minced 1 tsp salt 1/2 tsp pepper 1 tsp extra virgin olive oil 2 tsp dried oregano 1 tsp chili flakes beetroot lavash to serve Instructions Take a medium non-stick pan and place on high heat. Once it has very hot, throw the spring onions, garlic and salt into the pan and dry roast. Remove once slightly charred. Place the roasted ingredients into your serving bowl and let cool slightly. Then stir in the olive oil, pepper, chili flakes, dried oregano and yoghurt. Serve chilled with beetroot lavash.

Dips & Condiments Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail The Dipping Series   Introducing The Dipping Series!! We have a line up of a few dips that work incredibly well with Le Artisan Boulangerie’s various lavash and sticks that you can easily recreate in your kitchens to make entertaining This recipe is the easiest on any cook-handicap and results into a delicious dip that is friendly to the hips, thighs and time. The beauty of this recipe is that there is absolutely no oil required, except for some of the extra virgin olive oil that you drizzle on top. The lengthiest part of this recipe is roasting the peppers on an open flame – hardly much work, and then it comes down to simply blitzing everything together in a blender and stirring the remaining stuff in the serving bowl – low maintenance, more time to have fun  This dip goes perfectly with the za’atar lavash by Le Artisan Boulangerie. A video tutorial to this recipe is here: Other uses for the dip: In sandwiches, as a pasta sauce, on burgers, as chutney for tikkas, with eggs, and a few spoons into your regular salad dressing! Photo Credits: The Kitchen Trail The Recipe Serves 4 Ingredients 3 red bell peppers 1/2 cup walnuts 1 onion 2-3 garlic cloves 1 tsp salt 1 tsp sumac 1/4 cup Greek yoghurt extra virgin olive oil za'atar lavash to serve Instructions Roast the bell peppers on open flame and set aside to cool down. Peel off the blackened skin and then roughly chop, removing inside pits. Roughly chop and place in a mixer with walnuts, roughly chopped onions and garlic. Crush down until smooth. Stir the mixture with Greek yogurt, salt, sumac. Garnish with some olive oil and sumac. Serve with Za’atar Lavash.