The Holi post – a colourful recipe roundup

Culinary Adventures of The Spice Scribe

Holi Radha Krishna gopi gulal

As Holi*, India’s most colourful festival, creeps ever closer, so do thoughts of all sorts of edibles you’ll be eating when you’re not gaily flinging gulal at your nearest and dearest in Cinnamon Kitchen’s pop-up pod. In order to inspire menu innovation, my gift to you on this auspicious occasion is this rainbow recipe roundup.

(*Psssst… Haven’t heard of Holi? Holy moly, where have you been? Before you dig into the dishes below, I suggest you clue yourself in by clicking here, here, and indeed here.)


Ashish Bhatia’s Rajasthani laal maas

Chef Ashish Bhatia's Rajasthani Laal maas red meat curry recipe Indian

Translating literally as ‘red meat’, this dish’s ruddy hue is due to liberal use of so-coloured chillies, whose hear is not as ‘five alarm’ as the alarming appearance indicates. Ash’s recipe suggests Kashmiri chillies as an easily-sourced substitute for Rajasthan’s Mathania chillies, yielding a deeply-flavoured, savoury stew.

…and Yellow

Anjali Pathak’s Potato and roasted peanut…

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