Dal is a staple product to any Indian home and is a comforting dish when eaten with rice and with a simple chapatti. Story about the dish… Dal is a staple and often eaten in the homes of Gujarati families, its aroma never fails to bring back wonderful memories from my childhood. For me,
Its Veganuary and its is vegan Monday. Every dish at Bini Fine Foods tell a story and its authentic flavours come shining through from each and every mouth full. This dish achieved a Gold award 2018 with Taste of the West and was in the finals of the Ready meals and Light Bites category. Amazing.
It has been a challenging year with opportunities. 2018 we achieved amazing results from catering for the St. Austell Brewery conference for their 98 staff who sampled all 9 of Bini Curries which they loved, I was invited to cook as part of the 7 chefs dinner with Michael Caines for the Exeter Food Festival
Aubergine a versatile vegetable Aubergine are a staple ingredient in Indian cuisine. There are so many different varieties to choose from. They are brilliant for adding a smooth silky texture to a dish or adding bulk to a meal. As a child I was shown how to select the best aubergine which ones are used
How to entertain a vegan at Christmas. It is a battle to get my husband to eat cauliflower at the best of times. So I developed a recipe that would pack some flavour and colour. I have used a organic cauliflower, fresh ginger, home grown chilli and plenty of turmeric. The marinade packs a punch.
Christmas Tasting Events There are lots of tasting events coming up where you can catch up with Bini and to get you into the festive mood. Bini will be holding curry tastings and you can buy some curry on the night to pop into your freezer :- Wednesday 28th November – Whiterow Farm shop,
Crunchy, salty and totally addictive. It’s a staple in any Indian family home as a snack with a drink of fizzy pop or an alcoholic beverage such as a larger or beer. In Mumbai it is sold in restaurants, street stalls and served in small paper cups. The mix can be different in many countries
Cooking for the family I grew up cooking for my family as s child. At the age of 13yr old, I’d be awake at 6am, prepare breakfast for everyone and also make the packed lunches and I’d dash off to school with my books and lunch in hand. I’d come home after school and cook
Visiting the cape to explore the coastal views and food culture. It’s been 14 years since I last visited South Africa. The water front is a foodie haven and can offer foods from around the world. The first stop was a Belgium restaurant den Aker which offered a range of fish and meat options. I
Aromatic spices During my cookery sessions we discuss spices and those that give aroma. The aroma even as a raw spice can be inviting. However, when the spices are used during the cookery process they release their magic and transform the product. However over use of these little morsels can also destroy the dish too!