Tagine is the name of the dish and also the pot in which it is made. It was historically used by the nomads in North Africa as a portable oven.

Moroccan Tagine is a combination of sweetness, savouriness and spicyness. It’s a thick stew made with vegetables delicately cooked to perfection, often with addition of dried fruit and counterbalanced by savory flavour of olives. It is quite frequently served with side of couscous.

We decided to serve use locally produced quinoa and thereby created a gluten-free version of this dish. Our tagine is perfumed with heating cinnamon and the sweetness and texture was achieved by using medjool dates.

The word ‘Pesto’ comes from Italian verb ‘pastere’ which means to crush, and it refers to the most traditional way of making pesto.

This is a classic basil pesto served together with pasta and white beans, creating a fresh and summery meal.

Sicilian King Oyster mushrooms have been utilized in Italian cooking since the Middle Ages.

Italians favoured the mushroom’s umami flavor so much that it was rumored to have been banned by religious officials in the belief that consuming the mushroom would encourage sin.

Oyster mushrooms have a beautiful earthy flavour and pair nicely with almost everything, adding extra texture to every dish. Although Italian cuisine is mostly connected with the porcini mushroom, we decided to break with traditional and present a different version of ‘Pasta ai Funghi’.

Our recipe consists of a creamy sauce carrying the aroma of basil and oregano. The extra bite and character to the dish is provided by oyster mushrooms that are truly the crowning glory of this dish.

Keema was a popular breakfast staple in the Awadhi cuisine during medieval India.

Although keema is most popular in North India, Pakistan, and Bangladesh – some believe that the dish has Persian origins due to the fact that it was first mentioned as a recipe in Ain-I-Akbari. Keema is mostly consumed with basmati rice but can be also served with potatoes or as a filling for samosas.

In our version, we went for a little fusion and served it with spaghetti! The combination of aromatic spices and minced (soy) keema blending nicely when coated around long spaghetti strands to create an tantalising delight for your tastebuds.