Quick Indian Cooking

The mini Basu princess is a month old. A tiny terror. Unsurprising given her fine genetic pool.

Let’s just say motherhood is much like cooking a biryani, naked, on a patio, in the middle of a blizzard.

Still, I’ve had plenty to keep me going. My personal favourite is the card that reads: “When I grow up I wan to be a total bitch, just like my mother”. A close tie with the one featuring a designer-clad mummy whispering “Gucci, Gucci” into her stroller.

Oh and the bottle of yet-to-be-opened gold-encased limited edition Armand De Brignac champagne.

Mini Basu is sampling the delights of Baby Dior, the farmer’s market and the cultural hotspot of South Bank. While I snatch precious moments for a spot of shopping, beauty sleep and cooking.

Thank God for quick Indian cooking.

My first recipe back had to be a light and healthy chicken curry steeped in fresh coriander – Dhaniya Murgh. It took care of dinner. Suitably impressed visitors. And launched my comeback in half an hour.

Here’s to life’s next phase…

PS = Thanks SO much for all the wishes, emails and love you’ve sent my way. Mini Basu will wield a wooden spoon as soon as possible.
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