This week Janine catches up with olive's new columnist and Indian cooking expert Maunika Gowardhan. They discuss her fascinating journey to her present career in food writing and she shares some of the secrets she's learnt along the way. We find out why cooking onions properly is the Holy Grail of Indian cookery, how to balance dishes with different souring agents and why you don't need cream to add richness to a dish.

Ad

Find Maunika's Indian recipes here

Chettinad Chicken Fry

Authors

Maunika Gowardhan
Maunika GowardhanColumnist

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Ad
Ad
Ad