How I learned to cook Indian Food in the UK – Recipe included

A few months ago, I went to the UK and visited Gemma and Matt to have a Take Me Cooking’s team reunion. I stayed for a week and I had the best time talking business but also getting to know them better! We work together as a team on Take Me Cooking remotely: I’m based in Argentina and Gemma and Matt live in the East Midlands, a beautiful region as I got to see for myself that week.

One of my favourite moments during my stay was sharing recipes and cooking together with Gemma who’s also passionate about cooking. She’s previously wrote about how she discovered the Tarte Tatin, one of my favourite French desserts.

Today, I want to tell you about the day she shared with me her passion of Indian food. We cooked a whole Indian meal and I was impressed by the flavours and originality of the dishes! We made Onion Bhaji’s, Chicken Korma and a salad called ‘Chaat’.

I loved it all, but the best and most original to me was the salad: it is a cold salad inspired from Indian Street Food. The recipe was so delicious that I’m going to give it to you here, as Gemma sent it to me (Thanks!).

Chana Chaat Recipe


2 Potatoes – boiled and cubed and left to cool

1 Tin of chickpeas, drained and rinsed

Finely chopped red onion

A sprinkle of red chilli powder

Pre prepared tamarind chutney (see below)

Pre prepared green chutney (see below)

Greek yogurt sweetened with honey

Chaat masala powder

Fresh pomegranate seeds

Finely chopped coriander

Nylon Sev


Arrange all the ingredients in a bowl and top with some of the tamarind chutney, green chutney, yogurt, a small sprinkle of chilli and chaat masala powder and add the Nylon Sev (note: this is best to add just before serving so it doesn’t go soft and remains crunchy, see picture below!).

Tamarind Chutney – to make this you will need to boil dried tamarind in water (follow the instructions provided) with 2 tablespoons of sugar and a pinch of chilli flakes until at a thick consistency (taste and add more sugar if required). Then push the mixture through a sieve, you will have a thick smooth chutney. Allow to cool before adding to your salad.

Green Chutney – Add finely chopped coriander, green chilli and a tomato to Greek yogurt then add lemon juice and salt to taste.


Hope you liked it! Let us know in the comments if you have any question.

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