Discover - Soul Spoon

In season

May produce

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Floury potatoes boil in their skins, then mash dry

Dried urad dal (white, sometimes labelled "white lentils" or "split urad") soaks overnight, then blends with ginger…

A short, slightly tender dough made with maida, ghee and milk is rolled thin and cut into rounds

Khoya (or a milk-powder shortcut) blends with a small amount of plain flour, semolina, baking powder and ghee to a smooth, soft dough

A loose batter of plain flour, gram flour, yoghurt and water ferments 8-12 hours at room temperature (or 24 hours in the…

Whole milk boils, then curdles with lemon juice; the curds drain to chhana (fresh paneer)

A stiff oil-rich plain-flour dough (maida) rolls thin and crisps in the fryer with the characteristic blistered surface

A nut-and-spice paste is the soul of thandai: almonds and cashews soaked soft, ground with green cardamom, fennel, white…

Gram (chickpea) flour combines with rice flour for extra crispness, with ajwain, chilli, turmeric and a pinch of baking…