Profile
Name:
Anjali
Channel Views:
3,754
Joined:
November 06, 2006
Last Sign In:
1 month ago
Videos Watched:
170
Subscribers:
134
Be inspired by fourteen new cookery videos to help you create authentic, delicious meals at home.
Anjali Pathak has chosen some of her favourite recipes from the website and created informal, easy to follow recipe videos that are suitable for beginners to the more adventurous cooks amongst you.
Share Anjalis passion for Indian food, discover her top hints and tips for each recipe, and create truly authentic Indian dishes, courtesy of Anjali.
Anjali Pathak has chosen some of her favourite recipes from the website and created informal, easy to follow recipe videos that are suitable for beginners to the more adventurous cooks amongst you.
Share Anjalis passion for Indian food, discover her top hints and tips for each recipe, and create truly authentic Indian dishes, courtesy of Anjali.
About Me:
Anjali works internationally to promote authentic Indian food, cooking and Patak's.
Anjalis frequent visits to India allow her to research recipes and ingredients, inspiring her to add a contemporary twist to traditional classics.
Being a busy twenty something from Bolton, Anjali has an easy going approach to Indian cooking. Simplifying Indian cooking, which is often complicated and time consuming comes naturally to Anjali, who loves creating authentic Indian food quickly and simply.
Anjali is closely involved with the development of new products for Patak's, which is helped by her visits to India. Her aim is to create products that will help Indian cooking fans create their favourite dishes, and inspire them to try new, contemporary dishes.
Hometown:
Leigh
Country:
United Kingdom



Susa-Gandia-Valencia-Spain
You have to make sure you stir the Dahl, otherwise the tomatoes will float and the lentils will sink and stick. If you stir the Dhal then the tomatoes won't float but blend in with the dish, Dhal is a watery dish.
Many thanks for your comment.
the lamb Marinade was very flavorful and tenderized the meat,
but dal was watery and tomato floated on top while lentils settled on bottom, why?
If you try any of the recipes please let us know how they turned out.
Patak's