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This plant-based Chettinad curry is a culinary journey into the heart of South Indian cuisine, with a blend of roasted spices like star anise, fennel seed, and black pepper. The one-hour cooking time allows the gravy to thicken and the spices to meld perfectly.

Forget store-bought noodles! This recipe shows you how to create fresh gluten-free noodles from scratch using chickpea flour. The noodles have a lovely chewy texture and a subtle savoury flavour from the nutritional yeast and spices. Pair the noodles with a simple homemade tomato sauce for a dish that is light, fresh, and surprisingly filling.

This sambal is a must-try for all pedas lovers out there! Made with a base of fried veg anchovies, bird’s eye chillies, and onions, this sambal is mashed the traditional way using a stone mortar, or lesung batu, giving it a unique texture. It’s an explosion of spicy, savoury, and umami flavours, perfect for pairing with a simple plate of rice or as a crunchy condiment for any meal.