Four amazing South Asian recipes inspired by Alchemy

Friday, April 28, 2017 - 15:58

As KERB market returns to Southbank Centre for Alchemy, we thought we’d help you conjure up the festival's best street food in your own kitchen, from tandoori chicken to sweet, spicy chai.

Here are four fabulous South Asian recipes from some of KERB's most popular vendors for you to try at home. Tweet us your creations with the tags #KERBdoesAlchemy and #AlchemySC

chaigaram’s chai


2 whole cloves
4 cardamom pods
1 cinnamon stick
1 inch of fresh ginger, peeled and roughly sliced
1 teaspoon ground black pepper
3 cups water
1⁄2 cup milk
2 teaspoons raw sugar / honey
2 teaspoons Assam black tea (or two teabags)


1. In a mortar, crush the cloves, cardamom pods and cinnamon
2. Add 2 cups of water and 2 teaspoons of Assam loose leaf black tea to a small pot and heat on a medium-high heat
3. Add the crushed spices, ginger and black pepper and bring to the boil
4. Once boiling, turn off the heat briefly. Add 1/2 cup of milk and desired amount of sweetener (2 teaspoons of raw sugar/honey is perfect)
5. Bring back to the boil, stirring as it heats
6. Turn off the heat and let it sit for a minute to finish steeping
7. Pour into cups, using a mesh strainer to catch the spices.

Serves two

bun kabab’s shakr kandi (sweet potato wedges)


1 small sweet potato
1 tablespoon Bombay mix
1 tablespoon diced red onion


1. Wash the sweet potato, wrap in foil and place on a baking tray
2. Place the potato in a hot oven at 100C and cook for 40 minutes, until soft to touch
3. Once cool, remove the foil and cut the potato length-wise into 4 wedges
4. Heat a dry griddle on the stove and brush with vegetable oil and place the wedges, skin facing up
5. Turn the wedges until both sides of the sweet potato flesh has browned with charcoal griddle marks.
6. Place the wedges on a plate and sprinkle with the diced red onion and Bombay mix.

Best served with tamarind sauce



SpiceBox_Cauli image
gupta’s tandoori chicken


1kg boneless chicken cut into small pieces
1 head ground garlic
2 inches ginger, grated
1 heaped teaspoon turmeric
2 heaped teaspoons ground cumin seeds
1 heaped teaspoon ground coriander
2 heaped teaspoons Tandoori masala
1 tablespoon oil
2 heaped tablespoons yoghurt
Juice of 1 lemon
2 green chillies, very finely chopped.


1. Mix the chicken with all ingredients and leave overnight
2. Cook in a pot or the oven on 180C for 45 minutes until cooked through
3. Serve in a wrap, with fresh salad and some mango chutney or pickle, mint raita, garlic or chilli sauces.

Serves four

Recipes compiled by Reeta Loi Shaw

spice box’s tandoori cauli-steak with coriander chutney sauce


1 large cauliflower
1 tablespoon paprika / Kashmiri chilli powder
1 tablespoon oil

1 tablespoon ground coriander
1 tablespoon ground cumin

Coriander chutney

2 bunches coriander

1 small green chilli

1 small bunch parsley

4 garlic cloves

Juice and zest of 3 lemons

1 teaspoon sugar

1 teaspoon salt

125ml oil


1. Place the cauliflower, stem down, onto a chopping board and slice vertically into 1.5cm ‘steaks’
2. Lay flat on a baking tray or large plate and drizzle with oil, making sure both sides are lightly covered
3. Mix all spices and salt in a separate bowl and use your fingers to sprinkle the spice mix onto both sides of the cauliflower - they should be a deep red colour
4. Place steaks on a hot grill and cook for 7 minutes, turning twice. Allow to soften and slightly char
5. To make the chutney, mix all ingredients in a blender and spoon over the cooked steaks.

So you've attempted the recipes, now meet the KERB market traders behind them.

Meet the vendors

taste the real thing

Love Asian food? A visit to KERB during Alchemy is a must. Sample dishes from Pakistan, Afghanistan, Bangladesh, Sri Lanka, Nepal and India – and don't miss the KERB cocktail and beer bar.