Tapioca pudding is transformed into a lovely comforting Suhoor breakfast with rose-flavoured rhubarb and pistachios. This eats well warm or cold. Cardamom is widely used in Indian cooking and in ...

Cardamom is a spice I love, even though I do not use it often. I add a small amount of the ground spice when I make Danish pastries and delicate chickpea-flour cookies, and use a pod or two when I am ...

It’s Christmas week, so what better time for a comforting, luxurious drink than hot chocolate? Especially with a base that can be made ahead of time, tweaked to your taste and finished when desired.

One of the most aromatic and versatile spices, cardamom has the ability to elevate even the most boring dishes to exotic heights. This star ingredient is such an integral part of Indian cuisine, ...

In the world of comfort foods, the category of curries is, without a doubt, a staple. While what defines a curry is ambiguous — the term seemingly emerged as a simplification of spiced foods — ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. I once spent three days laminating dough only to produce six croissants with all the culinary appeal of dog ...

Baking can be a relaxing and enjoyable experience when you have the right recipe, and there are few better rewards than a slice of homemade cake. Mary Berry’s chocolate sponge cake is made with a ...

Shahi tukda is a cardamom-and-saffron-infused dessert that’s worth making “just for the spiced milk rabri alone,” writes Puneeta Chhitwal-Varma in her new cookbook, Good Food, Healthy Planet. As if ...