The Guardian


Lamb & Lentil Broth 

Deep into the cold nights of Blighty's winter, the ever hungry team at the Guardian's Cook supplement got in touch to find out what's keeping the Rajah warm during these inclement months. My epicurean response was to deliver a hearty lamb and lentil broth scooped straight from the mountainous villages of northern Pakistan and India, better known as Haleem. Warming yet citrusy sharp and as fresh as Himalayan air. Proudly listed as one of the 10 best broth recipes, Haleem represents the East side and flavours the pages of The Guardian check out the piece here

Haleem, Indian broth
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Simplicity seems a good solution when it comes to being plastic free...good old weights and measures! pic.twitter.com/oqu4dBdJfx
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Here’s that Friday night treat you’re after...#BisonValley Chicken urbanrajah.com/how-to-make-In… tender, crunchy and made… twitter.com/i/web/status/1…
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Here’s that Friday night treat you’re after...#BisonValley Chicken urbanrajah.com/how-to-make-In… tender, crunchy and made… twitter.com/i/web/status/1…
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Totally privileged to be working with team @elioruk this lunchtime serving up my #IndiCue menu in Warrington… twitter.com/i/web/status/1…
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