Shorba Sultan and Naan made with yoghurt


These recipes provided by chef, Jason Palin, use a variety of fresh herbs and spices.

Jason has travelled extensively in India learning more about regional Indian cookery but this easy dish still remains one of his favourites!

Shorba Sultan: A Cream of Cashew and sultana soup

This soup comes from North India; as the name suggests it is a soup fit for a king

Again, these quantities serve 4


  • 6-8 Asparagus stalks
    70ml double cream
    2 tablespoons of coconut milk powder
    1 ¼ pints of chicken or veggie stock
    2 tablespoons of Walnut or Pistachio oil
    2-4 garlic cloves crushed


7oz /200g cashew nuts
2 tablespoons of fresh coriander
1 tablespoon of fresh mint or 1 teaspoon of dried mint
1 teaspoon of coriander seeds
1 teaspoon of garam masala


Chopped pistachio nuts; Whole fresh coriander leaves; 4 asparagus tips blanched


  1. Steam asparagus till soft
  2. Puree the asparagus with stock and coconut milk powder and add extra water if needed
  3. Bring  soup to a gentle simmer
  4. Blend pureed ingredients to form a smooth pourable consistency.
  5. Heat up a wok with oil and garlic; add the puree and fry for a couple of minutes
  6. To finish, add fried ingredients to soup then pour into big bowls.
  7. Dress with the garnish ……..  yummy

Traditional Nann Bread with a refreshing twist with the use of yoghurt instead of yeast

Jason’s recipe for the Nann to serve 4


  • Luke warm water
  • 11/2 lb plain white flour
  • wild onion seeds …. nigella seeds
  • 3 tablespoon of yoghurt or 2oz Fresh Yeast


Using yeast or yoghurt, water and flour follow method as demonstrated.

  1. Divide dough into 4 equal parts
  2. Roll each part into a teardrop shape ¼ inch thick
  3. Now you can grill or griddle until nice brown crispy patches appear brush with clarified butter ghee
  4. Repeat with all remaining nann
  5. Note: wrap in damp teacloth and serve warm.
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