By Shubhra Ramineni A pilaf is a rice dish in which the rice is first lightly browned by cooking in oil or butter and with onions to impart a brownish color. Traditionally in India, this dish uses clarified butter (ghee), but I use vegetable oil instead since it is healthier

Born in England to two Indian doctor immigrants, Nisha Katona, spent most of her youth avoiding her mother’s ‘uncool curries.’ Katona says everything Indian was “uncool” then. Katona is an Indian cookery author, teacher and a full-time barrister. “Once I began cooking for myself, I realised that curry was a