Katha's Indian Eats and Treats

Katha's Indian Eats and Treats Authentic Indian and artfully created Indian-inspired foods cooked with love and care. I have always been passionate about cooking and hosting.

And moving to the UK from India a few years ago has made my culinary journey more exciting. Far from feeling constrained by the lack of availability of some of the staples, I felt challenged and enthused to use the locally available ingredients to cook foods that remind me of home. This has also meant experimenting with new methods of cooking to deliver the same authentic flavour, taste and textur

es. I have spent the last few years honing my culinary skills, gathering regional and family recipes and tips from my relatives and friends back in India and using my super supportive husband and friends here as tasters and critics. I use freshly pounded spices and choicest ingredients to create foods that look, smell and taste completely different to ‘regular curries’. The secret to a beautiful plate of food though, I have learnt, is love and passion. And that the possibilities it offers are endless. And it is this that has inspired me to start this venture that not only offers outdoor catering service, but also Indian cooking demos and an opportunity to savour foods, traditions and rituals from different regions in India through a unique dining experience in our kitchen-diner (at the moment through invitation only). At the heart of the venture lies my belief that food brings people together. And I am excited to share this journey with all of you.

Moni passed away as peacefully as possible, a few hours back. But she will live on forever in our memories and heart. Th...
10/06/2026

Moni passed away as peacefully as possible, a few hours back. But she will live on forever in our memories and heart.

This photo is from our housewarming in Kolkata, Dec 2024. You can see family and friends queueing up to say hello to her. She didn’t recognise anyone, but she was very good at hiding her failing memory. So she asked every one of them cheekily, ‘Do you recognise me?’.

I can say for certain no one who was lucky enough to meet Moni will ever forget her. ❤️

I have always believed in the therapeutic benefits of cooking. Over the years it has given me comfort whenever the going...
07/06/2026

I have always believed in the therapeutic benefits of cooking. Over the years it has given me comfort whenever the going got tough.

Last couple of days it has again helped my navigate my emotions. My gran, Moni, who has been my inspiration in so many ways, including in the kitchen, was in the hospital last couple of weeks. She turned 100 last year. And even though she doesn’t have any illness as such (touchwood), it seems like her body is packing up. After a lot of deliberation, we decided to bring her back home today, so that she can be in a familiar environment, with my uncle, who has devoted his life to caring for her and my mum, by her side.

Medically speaking, it might be a matter of days. But you never know. Because Moni’s zest for life is unparalleled. And she is a fighter! She has sprung back to life so many times.

My mind has been overwhelmed with conflicting thoughts and emotions.

In all this, I found my happy zone in cooking—for a client-turned-friend/sister, Muna Di.

She had given me a free rein to cook her a variety of freezer foods. Last couple of days I found myself cooking foods that Moni would dish up effortlessly, using a handful of ingredients—even using up leftover vegetables and all sorts. These are all familiar foods in traditional Bengali kitchens, but they have no recipe. You make it up as you go along.

Moni would often put prawns (one of my favourite things) in vegetable dishes to tempt me to eat my five a day (I used to be a very fussy eater). I did the same with a stir fry cauliflower-potato-spring onion dish I made right at the end today. It was as if Moni held my hand as I chopped and fried.

It was an out-of-body experience because at the same time, I was transported back to my Moni’s hot, humid, greasy kitchen where magic happened. I’d sit by the door to watch her cook one dish after another. And if she asked me to stir this or pick up that, it’d make my day!…

Later this evening, Muna Di’s heartfelt text about how today’s food reminded her of her own gran and mum, brought me happiness beyond words.

It made me realise that legacy of our grans live on forever in familiar tastes, smells, flavours… in foods that nourish our soul. ❤️

Davina Parker taught me to make Elderflower Cordial a few years back. And since then elderflower picking has become our ...
02/06/2026

Davina Parker taught me to make Elderflower Cordial a few years back. And since then elderflower picking has become our annual ritual. We went out this morning and picked loads for several bottles of homemade cordial.

Following Davina, we also planted a pink elderflower plant in our garden a few years back. This time finally, we got enough flower heads for two bottles of pink cordial!

My friend and a fellow foodie, Ujjayini recently started her catering venture, Ujjayini’s Home Kitchen. She is based out...
01/06/2026

My friend and a fellow foodie, Ujjayini recently started her catering venture, Ujjayini’s Home Kitchen.

She is based out of Carlisle and currently offers home cooked meals every week (Friday, Saturday, Sunday). Different set of dishes each day. And a new menu every week.

On our way back from Northumberland, we stopped at theirs to pick up our dinner. I couldn’t wait to get home to dig in. The aroma just opening the bag made my mouth water.

Everything was delicious and tasted homely and fresh. I even got her to share her dal recipe with me, I was so taken by it!

She has just posted the menu for this week. If you or your family/friends are based in Carlisle, please give this new home cook on the block a try. ❤️

For Dave’s birthday a couple of days back, we travelled to Northumberland. The trip I planned (as a surprise until Dave ...
31/05/2026

For Dave’s birthday a couple of days back, we travelled to Northumberland. The trip I planned (as a surprise until Dave took over), was built around dining at the Restaurant Pine, led by Chef Cal of Great British Menu fame.

And we had an amazing time! We had stopped going for tasting menus because it all started to feel same-y. But the generous 15 course menu at Pine, celebrating local, seasonal ingredients and forage, served by a super friendly team in an informal, relaxed set up with great countryside views, made such a difference to our overall experience.

We didn’t book the chef’s table this time, but it was as good as being sat at one. I was able to see the kitchen team at work. Creating foods pretty as a picture, with unconventional flavour combinations.
Dave also did the wine pairing which was so revelatory!

The chefs took turns to come up and explain the dishes. We even got talking about Shiso leaves, which, believe it or not, grows in the Himalayan foothills. Its seeds (bhangjira) is used to prepare a local nutty chutney as well as to flavour salt. This led us to have a chat with Chef Cal about Indian spices and foods.

One of the things Dave and I really enjoy about our GBM ‘pilgrimage’ is to see how the chef’s personality comes across in person. Because quite often we choose our favourite chefs from the season based on that. Chef Cal was exactly how he was on the show—cheeky and fun!

And watching the chefs clean and tidy up after their shift, somehow made me feel better about the pile of washing up I am left with after every job!

Now that went down well, didn’t it?! Thanks so much for your orders and your wonderful feedback. Enjoy the long weekend....
23/05/2026

Now that went down well, didn’t it?! Thanks so much for your orders and your wonderful feedback. Enjoy the long weekend. 😁

Sorbet Round 2. Just how gorgeous is that colour! And yes, your tongue will turn purple. I had a kitchen disaster yester...
20/05/2026

Sorbet Round 2. Just how gorgeous is that colour! And yes, your tongue will turn purple.

I had a kitchen disaster yesterday. I couldn’t practice the sorbet last week as was the plan, because I was down with severe back pain.

So when I finally got around to it yesterday, I didn’t put my ice cream machine attachment on correctly, so the jamun puree that took good couple of hours to prepare, flew out of the container onto the worktop, floor—everywhere! It took me another two hours to wipe everything down!

I managed to save a few taster portions off the bit that was still in the container.

So Dave had sorbet with his brunch! I tried a couple of spoonfuls. And was quite happy with how it turned out. But I really wanted the flavour of jamun to dominate. (I miss jamuns so much this time of the year.)

So for round 2, I readjusted the sweetness, as well as the kick from the spice mix. And having just tried a spoonful I am beaming! I have packed little pouches of chaat masala, should you want to turn up the spice a notch. I like it that way. Dave prefers it without. Will await your verdict! 💜

Our Let’s Travel to Mumbai menu showcases beach snacks and Parsi Cafe favourites including this light and flavourful Ch...
16/05/2026


Our Let’s Travel to Mumbai menu showcases beach snacks and Parsi Cafe favourites including this light and flavourful Chicken Berry Biryani.
See menu poster for more details.

We have only 6 slots left. DM for more information or to place your order, no later than Monday 18th May 2026, 12 noon.

If you are after a sweet little present, give this small, home-based local business a try. These marshmallow tulips tast...
14/05/2026

If you are after a sweet little present, give this small, home-based local business a try. These marshmallow tulips taste just as good as they look. Considering they are handmade to order, they are not pricey. Besides they are received with a look of amazement and joy—which is priceless!

This is my second time ordering from Sweet Bouquet. And both times I have had a great experience. Anna is lovely and will make each box bespoke for you. She does party and wedding favours as well as edible wedding bouquets which look picture perfect! Check out their page and you’ll know what I am talking about!🌷

We are just back from our annual pilgrimage to Mid Wales where Dave’s Nain and Taid lived, his mum grew up and they spen...
13/05/2026

We are just back from our annual pilgrimage to Mid Wales where Dave’s Nain and Taid lived, his mum grew up and they spent their summer vacations.

Our time is Wales is always so special and emotional. It’s like going on a time travel.

It connects us both to our childhood. As Dave and I both have the best summertime memories spent with our respective grandparents and cousins.

It makes us realise that even though we are from different parts of the world and grew up in very different cultures, our upbringing wasn’t very different. Nor was the love that we have been so fortunate to receive from our grandparents, parents and relatives. Love that gave us roots and wings. Love that draws us back to these places again and again.

We usually stay a couple of nights and visit the same places over and over again (we do the same when we are in India, walk the same streets and alleys in North Kolkata where my grandparents lived).

But this time we spent a week. Staying in a lovely converted chapel in the middle of a forest, still just 10 mins drive from Dave’s grandparents village. This gave us an opportunity to do loads of different picturesque walks and runs in familiar and unfamiliar territories. While also waving to the old house while crossing the village every day. Even meeting the new owners who we have been in touch with past couple of years.

As ever we also went to Aberdyfi for a beach walk. In all these years I have NEVER been on this beach on a sunny day. I remember one time I had 4 layers on, it was that cold! The entire scenery and feel was different in the bright sun. It made me think of sun kissed beaches in India. And while the smells wafting from the chippy made our mouths water, my palate craved for something ‘chatpata’ (tongue tickling). And that inspired our next Friday Feast—Foods from Mumbai. Just like the places we go back to again and again, we could eat these foods over and over and never tire. And we hope you will enjoy this offering as much as we do!

Please see poster for menu and other details. We will be doing 30 portions on a first-come-first served basis. So please place your orders by Monday 18th May, 12 noon for delivery/collection on Friday 22nd May, 12:30 pm onwards.

Address

PR4 1SB
Freckleton
PR41SB

Telephone

+447803531704

Website

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