Of course, recipes are essential to share cooking experiments and to ensure they can be reproduced. They are also a great source of inspiration for techniques, flavour pairing, texture, ... But when it comes to some of the basics, I'm trying to work more and more with weight ratios instead of ready-made recipes.

I think I was 20 years old when I first had a taste of "curry". And despite the fact that it was a cheap stale powder bought from the corner store sprinkled over some cooking chicken, it totally blew off my mind. Having spent quite some time in the region, my love for this cuisine grew immensely. Dahl, palak curry and murgh makhani are now part of the regular meals we cook at home.

Of course, this was a very unique Christmas but we tried to make it as festive as possible with tons of love... and food, mixing the old classics with new additions.

Complete menu here with links to the recipes.

We went all out on the classicest of all classics. Lots of fried food, of course, but also some healthier options. Links to the recipe and some comments here.