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“Dad cooked one meal a year – and I’ve never forgotten it”

For chef Vivek Singh, his dad’s rare excursions to the kitchen back in India created a lasting inheritance: these savoury stuffed dough balls. Just spare a thought for the daily efforts of his overlooked mother…

TASTES LIKE HOME

“I hold many culinary memories dear to me, but this rather basic, rustic meal is one that was my dad’s signature dish, and I think of it as my inheritance recipe. The dish, originally from the eastern part of Uttar Pradesh state in northern India, was often cooked for us by Dad when we were growing up. It’s funny – my mother cooked three meals a day for the five of us in the family, 364 days a year, and we hardly noticed them; whereas Dad cooked one meal a year and it has stuck with me!

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About Delicious Magazine

The March issue has inspirational ideas for the Easter Bank Holiday: gifts, chocolate eggs and the best brunches, lunches and family feasts. Enjoy recipes from Nathan Outlaw, José Pizarro and Vivek Singh – then dive into 16 pages of the best chocolate recipes ever. Plus there’s plenty of light and healthy recipes to help power you through the cold weather and our guide to making scotch eggs and the GBBO bamboozler, sweet flaky kouign ammans.
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