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Courier Life Food

Cooking with colour: turmeric and squid ink

Pigments – which work by absorbing certain wavelength of light and, unlike dyes, don’t dissolve in water – traditionally come from biological sources. Here, two London chefs use bright turmeric and slick squid ink to create two pigment-packed dishes. by Rohit Ghai, Jamavar Turmeric powder, packed with the lurid orange pigment ‘curcumin’, is often considered to be more about the …

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Courier Life Food

Festive fried quail with cinnamon, curry leaves and dosa

Gunpowder head chef Harneet Baweja shares his spicy and warming recipe for fried quail. This dish is reminiscent of the kind of quail you get at festivals and food markets in Bombay and Calcutta. It’s soul food, and because it’s hunted, quail is a lot cheaper than chicken. It also captures the avours on the market stalls and is perfect for a …