“My favourite kind of Indian desserts are custards and creams. I can remember savouring silky smooth shrikhand and rich warm kheer during big holiday dinner. Possets give me the same type of feel. They are a citrus-flavoured (usually lemon) dessert that has a texture similar to pudding or pot de crème but without eggs…”

“Dirty chai is a chai with a shot of espresso, and it’s what kept me going through grad school. The combination of chai spices, milky black tea, and bitter coffee is stellar. You can make this semi-homemade if you’re short on time by using boxed brownie mix. I promise I won’t judge…”

“My mom has an intense green thumb, and her pride and joy is her night-blooming jasmine. Summer nights were spent sitting outside basking in the aroma of jasmine while eating freshly cut fruit from my dad. This tiramisu is an edible version of those memories, and it’s made with ladyfingers that are soaked in a delicate jasmine tea and layered with ripe strawberries and a velvety…”

Our lamb chops have become a signature dish at Cassia. We have guests who come in each week to just have their Cassia lamb chop fix. This recipe uses a key spice blend called chapli kebab masala, which was introduced to the north of India by the Mughal kings. The spiced cream is inspired by Goan cuisine, which is in turn influenced by Anglo-Portugese flavours…