Stories from my kitchen

The personal side of Curry++: family memories, kitchen experiments and the little stories behind the recipes. Each one lives on its recipe page, in the 📖 Story tab.

Kerala Salmon Curry · 8 November 2026

One of many Kerala fish curries

There are many versions of fish curry in Kerala. This one is inspired by the okra tamarind curry my mom makes, and it has coconut in it. The gravy is quite thick and tasty.

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Sweet Potato Paratha · 8 November 2026

A paratha with a secret

My friends from Punjab often say that every leftover curry ends up in a paratha at breakfast the next day. Inspired by that, I thought it would be great to make parathas with sweet potatoes instead…

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Signature Chicken Curry · 7 November 2026

How I finally cracked chicken curry

For a very long time, the chicken curry I made was not that great. I loved restaurant-style chicken curry, where the chicken just melts into the gravy, and I always wondered what they did differently.

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Spicy Chicken Burger · 7 November 2026

Bringing the spice to burgers

If you're used to spicy food, a traditional burger can taste a bit bland. Same for me.

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Paneer Butter Masala · 7 November 2026

One Swiss supermarket, one Indian curry

Living in Switzerland, I hear this question all the time: "Ah, so you go to the Asian shop for your ingredients?" Not everyone has an Asian shop nearby, or is used to going to one for specialised…

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Homemade Grape Juice · 7 November 2026

Grape juice without the bitter seeds

Ah, the classic juicer problem: the seeds always seep in, whatever you juice. I wanted grape juice without that bitter taste, especially because our grapes have a lot of seeds, even though they're…

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Aloo Tikki Chaat · 7 November 2026

Chaat, with a London twist

I love chaat, and the trio that comes with almost every chaat: yoghurt, green coriander chutney and sweet-and-sour tamarind chutney. To me, they wake up every part of your taste buds, and whatever…

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Cherry Jam · 7 November 2026

The two-day jam hack

The one issue I find with jam recipes is that they take a lot of physical effort. With cherries especially, you first have to pit them, which takes a lot of time, and then make the jam and stir it…

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Okra Tamarind Curry · 7 November 2026

The curry I had to learn from my mom

This okra and tamarind curry would be at the top of my list of vegetarian curries. It carries nostalgic childhood memories: I would jump with happiness when I saw it for lunch. I don't think I'm…

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Kerala Mixture · 7 November 2026

Mom's after-school snack

I have to thank my mom again for this recipe. She's a master chef of Indian snacks: laddus, mixture, samosas, diamond cuts… all those little snacks I used to enjoy when I came back from school in India.

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Plantain Chips · 7 November 2026

Learning from Kerala's chip vendors

Walking around Kerala, you see street vendors making chips by slicing plantains straight into hot oil and then adding turmeric water to the oil. It was intriguing to watch them add water to boiling…

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Boondi Laddu · 6 November 2026

The one sweet all of India shares

Most food in India is regional. Something everyone loves in the north may hardly be known in the south. But if there is one food that's popular in the north, south, east and west, it must be the laddu :)

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Air Fryer Cheesy Pasta · 6 November 2026

A lunchtime experiment with Swiss cheese

This recipe started as an experiment: I wanted a super-quick meal at lunchtime. I had bell peppers and pasta, and a bunch of cheeses in the fridge.

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