The admonition by the man of God to the people to always expect great things when they attend meetings like the very one they were in was an immediate catalyst as their hearts were stirred up and they were ready to “lambano” (Greek word meaning receive). Every word that came forth was received with all enthusiasm. The people were reminded that they have been blessed with ALL Spiritual blessings in Christ and that God has lavished so much love on them. The knowledge of all these boosted the faith of the people and before long, the arena became an atmosphere of miracles! The man of God could be heard saying over and over again, “the anointing is here so strong”. Glory to God!

And indeed the anointing could be felt in the arena and the shouts of joy that proceeded were delightful. The crowd could not curtail their exhilaration as diverse miracles unfolded before them. Imagine the excitement of being able to bend again after ten years of Scoliosis affliction or the relief of never having to undergo a scheduled heart transfer anymore after 25years of agony due to a terrible heart condition!

It was a heavenly experience and the testimonies were mind blowing. And for the thousands that participated at the event that night, memories of this blissful night will forever linger on for it was something that can never be erased. The irrefutable love of God has been stamped on their minds for all time and they have been changed. Halleluyah!

———————-The Night of Bliss Blog Team———————-

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Imagine my delight when a Japanese friend told me about new restaurant Soseki's 'soft opening'. I love hearing about new restaurants anyway, but when I found out that the food was going to be free during this period, I immediately made two reservations for this week - lunch for one, and dinner for two. It's rare for me to eat twice at a restaurant within such a short space of time, but I thought it might give me a better overview of kaiseki kappo, which 'originated in the high-class restaurants for wealthy merchants living in nineteenth century Osaka' and is a more informal, less expensive version of the classically prepared kaiseki ryori.

Soseki, named after Japanese novelist Natsume Soseki (who lived in London for two years at the turn of the twentieth century), is situated right next to the Gherkin. I had an incredible view of it from my table, through the huge window. A word of warning though. At lunchtime on a sunny day, it's extremely hot in the open 'booths', and there's no shade at all.

It's not a big space, but it's interestingly divided into different sections, with 'booth' seating, 14 chairs around the sushi counter, a bar near the entrance, a tatami 'sunken' table towards the back (for up to 12), and best of all, two partitioned booths raised on stilts, each with a smaller and a larger table. The decor includes 1920s antiques from Kyoto. I loved the little lanterns and the dark wood construction.

As it was lunchtime, and I was on my own, I skipped the drinks (which weren't free). I was offered filtered water, which I had alongside my organic apple juice. My extremely friendly waitress explained the menu to me. There are several set menus, but no itemised dishes. The chefs will prepare whatever ingredients are available on the day. Soseki seem very keen to promote more sustainable ways of eating, particularly when it comes to fish, which is delivered daily (and caught around the UK).

The menus are:

• sushi course - 11 'courses' - £50 (or £80 with wine)

• ume plum kaiseki kappo menu - 8 'courses' - £45 (£65 with wine)

• matsu pine kaiseki kappo menu - 11 'courses' - £65 (£100 with wine)

The tea tasting menu (with five types of tea) can be added for £12.

The menu didn't make it very clear, so I'm not sure if the following are only available from 6pm for a certain time in the evening, or throughout the whole evening. There is the sushi course (9 'courses') and the Western set (4 'courses' including 'Japanese Western dish of the day'), both at £25, while the prix fixe (choice of two dishes) is £35.

I didn't choose it, but I was served the ume plum menu. Each dish was explained as it was brought to the table.

• sakizuke (appetiser) - three mini portions consisting of okra and enoki mushroom with wasabi, which was really strong; seaweed salad in a tiny cup; shallots with watercress with a dressing that I couldn't identify. I wasn't sure if the three really complemented each other, with their widely varying tastes

• wan mono (soup) - tomato soup with shiso leaf and watercress (peppery), plus an oyster cooked in sake. Unusual. I actually prefer my oysters raw, so this wasn't my favourite. To be honest, it was a bit like having Heinz tomato soup with a cooked oyster. Below is the dinner wan mono, much better!

• sashimi (slices of raw fish) - it's on the ume plum menu, but for some reason I wasn't served this. As it was a free lunch, I was reluctant to ask!

• agemono or yakimono (deep-fried dish or grilled dish) - salmon yakimono with two sugar snap peas. It was fresh, but tasted somewhat bland after the first two courses, which were quite strongly flavoured

• mushimono or nimono ( steamed dish or boiled dish) - sansai (mountain vegetable) chawanmushi, which is steamed egg custard. After wondering whether the meal was going anywhere at all, one taste of the chawanmushi and my enthusiasm was re-ignited. It was the lightest one I've had in years, and so delicate, it must have taken me a hundred mini spoonfuls to finish it

• tomezakana sunomono - (??? vinegared dish) - salmon marinated in white vinegar and ponzu with Japanese citrus pepper and the mostly finely sliced spring onion. I absolutely loved this. The fish was extremely tender, and the citrus pepper gave it an exciting kick

• shokuji - main meal of rice, miso soup and pickles, which traditionally marks the end of the meal. Fried rice with egg, onion and garlic, although I could barely taste the latter. The rice was so light and fluffy, and not at all oily. The miso soup was a stronger red version, with onion and sugar snap pea, while the pickles weren't actually pickles, but spinach with yuzu sauce. There was so much sauce, there was enough for two more portions of spinach. A light dash would have been enough

• dessert - this took over 15 minutes to arrive. Apparently the chef had to create it off the top of his head, and that this wasn't originally on the menu (or something like that). A chunk of orange and two pieces of partially simmered apple, with an orange and mirin sauce. Not that great, I'm afraid to say

Dinner:

I returned yesterday evening with a friend to see what different dishes were available. I was pleased to be shown a table in one of the raised booths at the back! It's so private there and great for having a proper conversation. For some of the courses, the portions were larger, such as two large pieces of yakimono, salmon and seabass. The wan mono was a clear soup with shitake mushroom on top of a piece of fish in light batter, sitting on top of a piece of tofu. The soup wasn't very hot though. The sashimi arrived this time, and quite a substantial portion it was too - 3 pieces of salmon, 3 seabass and 3 crayfish (I think). Incredibly fresh! Instead of the chawanmushi, the nimono of vegetables arrived to share. And the tomezakana was even better this time - morsels of marinated salmon wrapped in soya sheets, with another sauce I couldn't identify. The shokuji rice was different again - mixed with bits of wild vegetables, and the miso soup was even darker and stronger (not so nice). Finally, dessert was lovely compared to what I had for lunch - passionfruit sorbet with two small cubes of matcha sponge cake. A perfect way to end a wonderful meal.

I rather liked not knowing what to expect, rather than having to make decisions ordering food I'm not that familiar with. The portions were small, but more than enough for lunch, and the dinner portions were definitely larger. I was really full after dinner last night. As you can see, I preferred some dishes over others. Each course arrived at a good pace (with the exception of the lunchtime dessert). After lunch, I wasn't so sure whether I would pay to eat here, but after the dinner, I was sure. I think the £25 sushi course (after 6pm) sounds like a really good deal, and might try that next time. My friend, who has eaten at some amazing restaurants in Japan, is planning to return soon for another dinner.

The 'soft opening' ends on Friday 22nd August. Let me know what you think of Soseki!

Contact details:
Soseki
30 St Mary Axe, 1F
London EC3A 5AA
Tel: 020 7621 9211
www.soseki.co.uk

Helen Yuet Ling Pang @ World Foodie Guide

This is another Indian recipe that I’ve tried at home since attending cookery workshop Easy Indian With Manju Malhi at Books for Cooks in Notting Hill, London last month. It’s taken from the recipe booklet handed out at the workshop, and can also be found on Manju’s website and in her Easy Indian cookery book. It was a hot Saturday afternoon when I made this, and it was exactly what I craved!

Ingredients: (for 4 people)

• ½ tsp cornflour

• 2 tbsp milk

• 250ml / 9fl oz evaporated milk (I went for the 'light' version)

• 250ml/ 9 fl oz condensed milk (as above!)

• 200g / 7oz thick double cream

• seeds of 2 to 3 cardamom pods, crushed

What to do next:

Add cornflour to small bowl and slowly stir in milk until blended, then set aside. Pour evaporated milk into saucepan and bring to boil over high heat. Add condensed milk, double cream, cardamom seeds and cornflour mixture. Continue boiling, stirring constantly for another minute.

Remove pan from heat and leave mixture to cool slightly, then transfer to blender (or use a hand-held mixer) and blend for 2 minutes, or until smooth.

Pour mixture into freezerproof container with a lid and freeze for at least 6 hours, or ideally overnight, until ice cream is set. Take it out of the freezer 10-15 minutes before serving, so that it softens a little. Serve 2 small scoops per person, as it is quite rich.

NB This is particularly tasty with blueberries and a Nairn's ginger oat biscuit. Yum! I'm on my second batch already...

If you like this, you might like some of the other dishes Manju taught me:

• How To Make Indian Tarka Dal

• How To Make Indian Vegetarian Desi Pasta

• How To Make Indian Cumin & Coriander Potato Cakes

• How To Make Indian Cabbage With Red Chillies

Helen Yuet Ling Pang @ World Foodie Guide

Here is another recipe that I’ve tried at home since attending cookery workshop Easy Indian With Manju Malhi at Books for Cooks in Notting Hill, London last month. It’s taken from the recipe booklet handed out at the workshop, and can also be found on Manju’s website and in her Easy Indian cookery book. And it's really easy to make! I served it with steamed rice and white cabbage with red chillies, another of Manju's recipes.

Ingredients: (for 2 hungry people)

• 200g / 7oz split red lentils

• 45g / 1½oz butter

• 6 curry leaves

• 1 green chilli, chopped

• ½ tsp brown mustard seeds

• ½ tsp turmeric

• ¼ salt

• pinch of asafoetida

What to do next:

Bring 500ml / 17fl oz water to boil in a large saucepan. Add lentils and return water to the boil. Partially cover saucepan, reduce heat to low and simmer uncovered, stirring occasionally, for 20-30 minutes until mushy. Make sure lentils do not burn and add extra water if necessary (which I had to do, in small amounts).

Melt butter in a frying pan over a medium heat. Add curry leaves, chilli, mustard seeds, turmeric, salt and asafoetida. Fry, stirring constantly for 30 seconds or until the spices splutter. Again, make sure they do not burn. Stir into lentils, cook for another 2 minutes and serve! A little sprinkle of sea salt was needed.

The verdict?

This is a dish that I'll be adding to my very small repertoire that I'll make time and time again. I really enjoyed making it, as it involved no stress whatsoever! Best of all, the ingredients are cheap and you can make it for lots of people without any extra work. Vegetarian husband says it's the best dal he has ever tasted, which is a real compliment (mainly because I rarely cook!).

Some other recipes I learned from Manju Malhi:

• How To Make Indian Cardamom Ice Cream or Kulfi

• How To Make Indian Vegetarian Desi Pasta

• How To Make Indian Cumin & Coriander Potato Cakes

• How To Make Indian Cabbage With Red Chillies

Helen Yuet Ling Pang @ World Foodie Guide

Burmese restaurant Mandalay has been at the top of my restaurant wishlist for a while now. It's always sounded intriguing to me. Not only are the owners Burmese-Norwegian, they also run a little hotel nearby. And I've never had Burmese food before. As Time Out included it in its Top 50 London Restaurants list earlier this year, I thought I'd go and investigate with a friend.

It's located on Edgware Road, and not more than a five minute walk from the tube station (Bakerloo line). I always thought it would be a nightmare to find, which is why it has languished on my wishlist until now. Although we had reservations for 6pm, which was the official opening time, we had to wait outside the metal shuttered door for about ten minutes before the owners came down the road to open up. Luckily we didn't have to resort to Plan B, because there wasn't one.

Inside, Mandalay really is no more than a simply decorated café with 28 covers jam-packed next to each other. Most of the tables were reserved and by 7pm, only one table was free. Service was quirky, but in a charming way. But everyone was friendly, and each course arrived relatively quickly.

According to its website, Burmese cuisine is a fusion of Chinese and Indian with a slight Thai influence. The menu was quite extensive and we wanted to choose the 'right' dishes. Unfortunately there were too many things that we wanted to sample, so we had to forego (on this occasion!) the samosas and fritters, although practically every other diner had these, and the fritters really looked spectacular.

What we ordered:

In the end, we chose the papaya and cucumber salad (£3.90), chicken with lemongrass (£5.90) and lamb with potatoes (£6.90), with plain rice. The salad, with fish sauce and fresh coriander, was delicious and perfect for a summer evening. I loved the lamb, which was meaty, tender and slightly spicier than I thought it would be. The chicken itself was lovely, but the juices were quite watery in comparison to the rich sauce in which the lamb was cooked. The portions aren't huge, but this also means you can have starters, order an extra dish or two and enjoy more variety. From what we had to eat, I could definitely see the Indian and Thai influences. The Chinese part was harder to spot (although my mother does make a mean chicken and potato stew...)

Of course, dessert had to be tapioca cooked in coconut milk and served with jaggery (date palm sugar). It was served hot. In the summer, I prefer it chilled, but it was still delicious. I've found that as with Marmite, people either love or hate tapioca. How can anyone hate it?!

The verdict?

Mandalay is down-to-earth and totally unpretentious. And even though it's small, there is no pressure to leave, so you can enjoy a leisurely dinner, which is increasingly rare in London. Dinner with tip came to £15 per person, which is pretty reasonable for a London meal. For vegetarians, there is plenty to choose from, and my husband would have been delighted with the selection. I'm definitely returning to try some of the other dishes.

We could very well have been sitting in a small eaterie in Burma or 'somewhere' in Asia, if it had just been the two of us. But squashed next to a gigantic guide dog and its elderly owners, it was hard to imagine being anywhere but in England. Still, as I'm unlikely to fly to Burma in the near future, I won't have far to travel when I crave a Burmese curry.

10 - Perfection, 9.5 - Sensational, 9 - Outstanding, 8.5 - Superb,
8 - Excellent, 7.5 - Very Good, 7 - Good, 6.5 - Above Average, 6 - Average

Contact details:
Mandalay
444 Edgware Road
London W2 1EG
www.mandalayway.com
Tel: 020 7258 3696
Lunch - 12:00 noon to 2:30 pm
Dinner - 6:00 pm to 10:30 pm (evening reservations recommended)

Helen Yuet Ling Pang @ World Foodie Guide

This is based on a recipe for quick curry paste that I learnt at the cookery workshop Easy Indian With Manju Malhi at Books for Cooks in Notting Hill, London two weeks ago. It’s taken from the recipe booklet handed out at the workshop, and can also be found on Manju’s website and in her Easy Indian cookery book. Manju made chicken jalfrezi using the medium-hot curry paste, but because of vegetarian husband, I made curry pasta instead, which Manju told me is called desi pasta. I was so pleased that there's a name for it! Italian food is apparently the top favourite cuisine in India, where spicy pastas are very popular.

Manju Malhi's Quick Curry Paste: (makes 6 ½ tbsp)

• 2 tbsp sunflower or vegetable oil

• 2 tsp tomato purée

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp turmeric

• ½ tsp garam masala

• ¼ tsp chilli powder

• ¼ tsp salt

Mix all the ingredients in a small bowl to form a thick, reddish-brown paste. Whatever you don't use up can be stored in an airtight container and refrigerated for up to 9 days. And you can cook many different dishes with it. I still have some left in the fridge for the next few days.

What to do next: (for 2 people)

While your pasta is boiling, fry 2 or 3 finely chopped shallots, 3 cloves of garlic and about a cm of ginger (you can either grate this or finely slice it). Then add any vegetables you have to hand. I used 1 sliced courgette and a cup of frozen peas. When the vegetables are cooked, add the curry paste. I used about a teaspoon and a half, but it depends on how strong you want it to taste. Cook for another minute or two, stirring to ensure that the vegetables are evenly coated with the paste.

Drain pasta, add to serving bowl and mix with vegetables. Season with salt and pepper. It's really tasty!

Let me know how you make your desi pasta!

Some other recipes I learnt from Manju Malhi:

• How To Make Indian Tarka Dal

• How To Make Indian Cumin & Coriander Potato Cakes

• How To Make Indian Cabbage With Red Chillies

Helen Yuet Ling Pang @ World Foodie Guide

Zeeby Award Winner!

Oh the gloriously rich and delectable life of a chocolatier! Constantly surrounded by mounds of chocolate bars and boxes of mouth-watering truffles! Become a master chocolatier one ingredient at a time as you travel the world to find the best prices and maximize production...but don't forget about those conniving competitors who wish you poorly! Do you have what it takes to conquer the world through chocolate?

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• Hard Drive Space: 30MB available disk space

Screenshots : #1 #2

Size : 18.83 MB

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What do Chinese restaurants offer the discerning vegetarian? I've been giving this a lot of thought lately, because we're going on a two week trip to Hong Kong, Macau and Beijing this October, and I'm going to have to do some serious research to find suitable eateries for vegetarian husband. I've been thinking about all the Chinese restaurants we've visited in London, and what dishes he particularly enjoys, so that I can find similar (or far better!) ones in China. Although I lived in Beijing for two years and have visited Hong Kong many times in the past, it's been over a decade since my last trip, and I never had to worry about feeding a vegetarian!

Although I'm not vegetarian, I've been virtually living as one for the last seven years. As my vegetarian husband enjoys cooking and preparing all our lunches and dinners, I'm served delicious vegetarian food all day long. When we eat out, which isn't very often, I'll eat as much meat as I can take in one sitting. It's tricky though, when it comes to finding vegetarian dishes in Chinese restaurants.

It took a while for my Cantonese family to adjust to his diet, as they found it hard to understand the concept, and he would be regularly offered chicken and seafood. After many family meals and endless explanations, he is now served separate vegetarian dishes and often has to defend his food from the rest of us!

But vegetarian dishes in Chinese restaurants are a different matter. Nearly twenty years ago, I would eat Chinese food with my best friend, who was Indian and vegetarian. We mostly stuck to the same things time and time again - tofu, and vegetables stir-fried in garlic and ginger (or preserved bean curd). It was hard to find anything really interesting in London's Chinatown back then.

Over the last year or so, husband has come across various dishes in London that he enjoys, including:

• Pearl Liang's sautéed bean curd with assorted mushrooms in black bean sauce and assorted vegetable fried crispy noodles
• Yauatcha's salt and pepper silken tofu , a substantial portion of pieces of tofu deep fried and served with crispy bits and chopped chilli, hand-pulled noodle with shimeji mushroom and beancurd roll with enoki and cloud ear
• Hakkasan's stir-fry black pepper vegetarian chicken with sugar snap, which is part of their superb Zai Choi vegetarian section (mock vegetarian cuisine)
• any Chinese vegetables stir-fried in garlic and ginger, such as do miao (pea shoots), gai lan (Chinese broccoli) and baby pak choi

Of course, I don't want to visit vegetarian restaurants for two whole weeks, as my plan is to eat all kinds of weird and wonderful things in China. On the hand, a starving husband in a bad mood wouldn't be the ideal travel companion. So I've started researching restaurants that will cater for vegetarians properly, but where I can also eat beef noodles, roast duck, seafood and other culinary delights. I'd like to try a good zai restaurant once though, as I find mock duck particularly tasty if done properly. And an additional problem is what to eat when we're travelling on the Beijing to Hong Kong express train. That's two very long train journeys...

I've been browsing through Beijing-based Diana Kuans' Appetite For China, Savour Asia and Chowhound's China board, which is full of recommendations from local foodies. Time Out launched their weekly magazine in Hong Kong this year, so that will come in handy. I'll also be turning to Hong Kong-based Cha Xiu Bao and Siu Mai. And I can't wait to visit Goldfinch, being a huge Tony Leung fan! Of course, I've also been asking Hong Kong-based family and friends for advice. When I finalise my list of restaurants and eateries, which is already very long and needs some thorough editing, I'll post it in case anyone needs the information too. It won't be for a while though...

Meanwhile, any suggestions and recommendations in Hong Kong, Macau and Beijing would be most welcome! They don't have to be specifically vegetarian...

And here are the three preliminary lists. The two week foodie trip will be written up as a diary in November...

• Where To Eat In Beijing
• Where To Eat In Macau
• Where To Eat In Hong Kong

Helen Yuet Ling Pang @ World Foodie Guide

This is the second recipe that I've tried at home since attending cookery workshop Easy Indian With Manju Malhi at Books for Cooks in Notting Hill, London last week. It's taken from the recipe booklet handed out at the workshop, and can also be found on Manju's website and in her Easy Indian cookery book. I thought I'd try the recipes one by one, rather than create chaos by making all the dishes in one go. This isn't the easiest one, but it's definitely the tastiest, as I love anything made with potato and peas. Best of all, it's vegetarian, so I can make it for vegetarian husband when he needs a break from slaving over the hot stove. I've also included below Manju's short recipe for preparing the accompanying cucumber relish.

Ingredients: (serves 4)

• 3 slices white bread
• 200g / 7 oz floury potatoes, peeled and boiled
• 100g / 3½ oz peas, defrosted
• 1 onion, finely chopped
• ½ tsp ground coriander
• ¼ tsp salt
• ¼ chilli powder
• ¼ tsp ground cumin
• 5cm / 2in piece root ginger, peeled and grated
• a few coriander leaves, finely chopped
• 4 tbsp sunflower or vegetable oil for frying

What to do next:

You have to be a bit organised, especially if it's your first time. Manju and her mum made it look deceptively easy, so I was all over the place when it was my turn to make it at home.

Take out peas and defrost. Peel the potatoes and start boiling them. In India, many people boil potatoes with the skins on, then peel them afterwards. Soak bread in bowl of cold water for 5 mins. The bread acts as a binding agent and is commonly used in India. It's important to squeeze out as much of the water as possible.

Make the cucumber relish in advance, so that it's ready for serving when the potato cakes are cooked. You don't want to be making it at the last minute.

Add all the ingredients to a bowl and mix and mash together with a wooden spoon. Wet hands slightly and form 12 balls, flattening them until they are about 1cm / ½ in thick.

Heat oil in frying pan over a medium heat. Add as many cakes as you can and fry them for about 4 minutes, turning once, until golden brown and crisp on both sides. If you don't want to shallow-fry the potato cakes, you can also cook them on a griddle.

Remove from pan, drain well on kitchen paper and serve hot with the cucumber relish as a side dish or starter.

The verdict?

I think I need to practise making the potato cakes a few more times before they're presentable for dinner guests. My mistake was making the mixture slightly too wet and then the cakes were a little too large. The result was that the cakes didn't keep their shape so well, and more importantly, the onion didn't completely cook through. But I still managed to eat the entire lot on my own, and they were tasty. To see what the potato cakes are really supposed to look like, go to Easy Indian With Manju Malhi (last photo). My tip is to follow the recipe precisely until you feel comfortable enough to experiment!

Cucumber Relish: (serves 4)

• ¼ cucumber, coarsely grated
• 300ml / 10½ fl oz natural joghurt, whisked
• ¼ tsp salt
• ¼ tsp ground cumin
• pinch freshly ground black pepper
• pinch chilli powder

Squeeze any excess water from the grated cucumber, using your hands. Add to bowl and stir in joghurt. Add salt, cumin, black pepper and chilli powder. Cover the bowl with cling film and refrigerate until required. Serve chilled.

If you like the sound of these potato cakes with cucumber relish, you might also like

• How To Make Indian Tarka Dal

• How To Make Indian Vegetarian Desi Pasta

• How To Make Indian Cabbage With Red Chillies

Helen Yuet Ling Pang @ World Foodie Guide

This is the first recipe that I've tried at home since attending cookery workshop Easy Indian With Manju Malhi at Books for Cooks in Notting Hill, London last week. It's taken from the recipe booklet handed out at the workshop, and can also be found on Manju's website and in her Easy Indian cookery book. I thought I'd try the recipes one by one, rather than create chaos by making all the dishes in one go. Of course, I chose the easiest one to try!

Ingredients: (serves 4)

• 3 tbsp vegetable oil
• 2 dried red chillies
• 1 tsp brown mustard seeds
• 400g white cabbage, finely shredded
• 1/2 tsp salt
• 1 tsp fresh lemon juice
• 1 tbsp dessicated coconut (optional)

What to do next:

Heat the oil in a large frying pan or wok over a medium heat. I used a wok as my frying pan isn't that large. Add the chillies and mustard seeds and fry for 30 seconds, stirring constantly or until they begin to splutter. Take care not to burn them.

Add cabbage and salt and increase heat to medium-high. Stir-fry constantly for 5-6 minutes until cabbage is tender. Sprinkle with lemon juice and coconut and stir before serving. I didn't use the coconut, as I'm not that keen on it (and also didn't have any!).

The verdict?

This is a really easy and delicious side dish, which would go with lots of non-Indian mains too. I really enjoyed making it, as it took no effort, but the result was fantastic. Can't wait to try it out on others!

Some other recipes I learnt from Manju Malhi:

• How To Make Indian Tarka Dal

• How To Make Indian Vegetarian Desi Pasta

• How To Make Indian Cumin & Coriander Potato Cakes

Helen Yuet Ling Pang @ World Foodie Guide

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