A lot has happened since our Mughlai banquet. Mainly the week (yes entire week) I lost my appetite. Now perpetrators listen up; rubbing your kebab bites with red food colouring does not make it tandoori, I don’t care how much of a cash saving you make hustling people.

(serves 4-6) Ingredients 150g fried tofu, cubed into 1 ½ inch pieces 150g cassava, peeled, cubed into 1 ½ inch pieces and boiled 100g baby button mushrooms, wiped clean 6 black peppercorns 2 dried Kashmiri chillies 2 tsp cornmeal 1 inch cassia bark 1 ½ tsp cumin seeds 1 star anise 4 cloves Seeds of 4 cardamom pods 5 tbsp concentrated tomato puree 3 cloves garlic, crushed 2 tsp ginger, minced 2 tbsp dark brown sugar/muscovado sugar Juice of 2 lemons 2-3 tsp salt or to taste Method

  1. To make the paste: Combine the coriander seeds, peppercorns, Kashmiri chillies, cassia bark, cumin seeds, star anise, cloves, cardamom seeds and cornmeal in a dry frying pan/skillet.   2. Gently toast the spices on a low heat, moving around constantly until aromatic (3-5 minutes). Don’t let the spices catch and scorch. 

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