South Indian Dosa – Basic Recipe

south indian dosa with coconut chutney and sambhar

A flat pancake resembling a crepe, dosa are traditional to the South Indian and Sri Lankan Tamil cuisines but are popular all over India and beyond

Dosa are a staple in South Indian restaurants in the West. Plain or filled they come with coconut chutneys and often sambhar, a hot and sour South Indian vegetable dish which I’ll describe shortly. When in London we treat ourselves to dosa most weekends at our favourite Indian eaterie Sagar

1st January 20194th January 2019

Bibimbap – Korean Rice & Vegetables

When in Spain for the New Year celebrations we rarely venture out before 1am. Last time we had to run for cover for fear of falling shrapnel from guns fired into a firework-lit sky, conscious also of a custom of flinging old items out of the window after a glass or three of bubbly.

We enjoy this brief period of voluntary house-arrest with something festive for supper: something full of colour, bursting with flavour and screaming CELEBRATION.

This year’s choice dish was that veritable painting-on-a-plate from our Korean friends down east.

9th October 201828th December 2018

Dinner: Korean Bibimbap With Turnip Kimchi

Yoga & Mindful Walking Menus 5

Great day out in Monfrague Biosphere Reserve with a stiff walk up to the Castle. I chickened out just before the summit. Vertigo, don’t you know! Lots of fresh air, exercise – and vultures. Enough to give anyone a healthy appetite. We ate lunch out in the chiringito in the village. Finally, after an hour of gentle restorative yoga, SUPPER. Well, dinner, actually. Continue reading “Dinner: Korean Bibimbap With Turnip Kimchi”

WHO ARE WE?

Brandon Everett anf Manuel Ponce are co-founders of Spanish Yoga Retreat in Trujillo, Spain

This blog is a celebration of years of cooking veggie for small and large groups and a sharing of the passion that motivates us and the joy it brings us

Head-chef Brandon has been vegetarian since age 7 after asking his mother permission not to eat “that grey stuff”. Permission granted, the quality of meat has doubtlessly improved since, but for Brandon there was no turning back

Manuel has been cooking since age 10. He was principal chef during his 5 years at the London Sivananda Yoga Ashram where he lived, taught yoga and cooked veggie