Best Hot Chocolate in London with VEGAN MARSHMALLOW FLUFF.

I recently had an amazing cup of hot chocolate with a heavenly topping in London.  Vegan Marshmallow fluff. It was delicious!  The actual hot choco was maybe a 7/10 (just because I am not the biggest fan of dark chocolate, but you could be).  I would have preferred milk chocolate, but I guess to combat the sweetness of the marshmallows, dark choco was the safer culinary bet.

I went to Camden to explore CHIN CHIN LABS.  Insider food posted a video of this place too!  We think alike 🙂



Imagine my excitement.  The huge marshmallow fluff was practically half the cup (ohhhh la la la) and as you dig your spoon into it, the hot chocolate oozes over the marshmallows making it “melty”.  Yes “melty” is the only word I can think of right now!

I highly recommend Chin Chin Labs of this hot choco in London.  It closes early so make sure to go after lunchtime.

If you go try it, let me know what you think! xx


Bulgur Wheat – as Teriyaki Fried “Rice” with Japanese Curry


Hello fellow foodies!  I’m really happy to see this blog stats despite me not updating.  I’ve had a million things to do – okay not literally but it feels that way sometimes. My sister is getting married in August!  Indian weddings equate to planning for a year and lasting a week.  It’s really fun to say the very least!

Yesterday,  I whipped up this amazing new grain that I think I’m in love with.  Bulgur wheat. Inspired by Arps *its a shoutout* just so she knows.  She reads my blog sometimes, and its only fair.  I tried it in Singapore and loved the texture of it.


Teriyaki Fried “Bulgar Wheat” (Rice)  


  • 1 cup bulgar wheat
  • 1 cup spinach, finely cut

Seasoning: Dark Soya Sauce, Light Soya Sauce, Teriyaki Sauce & Pepper


  • Cook bulgar wheat in a rice cooker as you would prepare rice.  The proportion is 1:2.  Therefore 2 cups of water in this case.
  • Let the rice cool or refrigerate.
  • Put 1/2 tsp ghee on the pan and cook the spinach.  Toss the rice with the seasoning and serve.


This was purely an experiment and it was a success!  We will be having this often.  I will be experimenting with bulgur wheat as “rice”, in other cuisines too.

Peanut, Almond & Walnut Satay Sauce Noodles

Hello everyone!  A popular dish in Asia is Satay, which consist of skewers of veggies/meat.  This is topped off with a rich peanut sauce.  Truly indulgent!

I’ve tried making this slightly healthier with mixing almonds and walnuts in a peanut-based sauce.  It came out creamy & simply delish!  Had this with veggies and noodles for a “Vegeterian Satay Noodle” dish.




Peanut, Almond & Walnut Satay Sauce Noodles


For Sauce:

  • 1 cup peanuts
  • 1/2 cup almonds
  • 10-12 walnuts
  • 1 tbsp ginger
  • 1 green chilli
  • little brown sugar (1/2 tsp or more to taste)
  • Sauces to taste:  Soya Sauce (Dark/Light), Lingam Chilli Sauce (Sweet Chilli), Hot Chilli Sauce, Ketchup

For the noodles:

  • Mushrooms
  • Tofu (pan fried into cubes)
  • Capsicum
  • Beansprouts
  • 1 packet of noodles


  • Take all the sauce ingredients and blend with some water with a high powered blender.  FYI, I use a Nutribullet, which works fine!
  • Boil mixture in a pan till flavours are well combined.
  • Add sauces to taste.
  • In a separate pan, sauté the vegetables with some oil.
  • Add Chinese yellow noodles and combine.
  • Add peanut sauce and mix.
  • Garnish with some fresh vegetables.


I used to eat Satay Noodles in this vegetarian restaurant in Darling Habour in Sydney.  I would meet my dad once a week during his break from meetings and my break from Uni.  My sister would time her break similarly and we all would meet there!  I was reminiscing and thought I should try making SATAY NOODLES at home, with a bit of a healthier twist.  FYI – sauces are very unhealthy, next time I’ll try going completely natural without any sauce.  Let’s see how that pans out!

For now – I’m looking forward to Boxing Day Sales!!



Avocado (Mustard-Mayonnaise) Crusted Chips


‘Tis the season to be merry!  The Xmas spirit is prevalent in London which makes your spirits high as a result.  I’ve been trying new festive party finger food for sides!

Today,  I tried out Avocado Chips.  I came across a video on Facebook and felt this is a must try for B’s Kitchen!  So voila!  Except I tweaked it quite a bit, as it needed to be eggless (vegeterian).  The egg factor for crusted chips are usually the egg wash it is dipped in, prior to coating.

This got me thinking, dipping it in something thicker and more flavourful than just (cornflour + water).  I came up with an idea of mixing mayonnaise with mustard and a little of milk.  Ironically, it even resembled egg,  but I came up with something that’s vegetarian, eggless and flavourful.


Avocado (Mustard-Mayonnaise) Crusted Chips 

Makes: Around 6-8 Chips


  • 1 large ripened Avocado
  • 1/3 cup Flour
  • 1/2 cup Panko Breadcrumbs
  • 1/3 cup Mayonaise + 2 tbsp Mustard mixed together
  • Milk
  • Oregano, Salt & Pepper
  • Oil Spray


  • Preheat oven to 200 degrees.
  • Cut the avocado into wedges.
  • Mix a little milk with mayonnaise-mustard mixture till a bit thinner. The consistency should be of egg.
  • Add oregano, salt and pepper to the breadcrumbs.
  • Lay out three bowls with flour, mustard-mayonnaise mixture & breadcrumbs respectively.
  • Dip the avocado in the flour till its coated.
  • Next, dip in the mustard-mayonnaise mixture till its covered.
  • Finally, ensure it is well coated with breadcrumbs.
  • Spray the wedges with some oil and put bake for 8 mins.
  • Remove from the oven and flip the wedges over and spray with oil once again.
  • Return the tray to the oven for another 8-10 mins till the breadcrumbs are golden brown.

Enjoy with any dipping sauce of  your choice!

These Avocado chips were worth my messy hands!!  Give it a try for a healthy twist on chips.



Asparagus, Tomato & Olive Pasta



Hello all!  Doesn’t this look gorgeous?  Whipped it up in just a bit – with left over pasta and ingredients I had in the fridge.  Little did I know, that it would be a recipe that I would end up making a few times after that!  Being vegetarian its always nice to mix up a variety of vegetables!

Here’s the simple recipe:

(easy enough for a ten year old! –  Yes I am wondering what that says about my cooking skills!)

Asparagus, Tomato & Olive Pasta

Makes:  Enough for 2


Half bunch of asparagus, cut diagonally
1/2 cup cherry tomatoes, cut into halves
4 tbsp of olive, sliced
3 tbsp tomato passata
1 green chilli, thinly sliced
3 tbsp olive oil
350g penne pasta
Seasoning: oregano, salt, pepper, paprika, choice of chilli sauce (optional), parmesan cheese


Put some oil in the pan, pan fry green chillies. And some tomatoes.
Add penne pasta and seasoning
Toss together and add 2 tbsp of olive oil.
Add the remaining cherry tomatoes and olives.
Top with parmesan and chilli flakes.


Easy Vegan Masala Lentil Pancakes

One of my latest recipes to incorporate “daal’ in my diet without having it in the traditional sense!  I’ve been trying to be on a more dairy-free diet and am attempting to cut down on processed food.  This was a result of it, my mom used to make this for me when I lived in Australia, and called it “chill”.  I’ve tweaked it here and there – to my taste!

Hope you like this. 🙂

It’s best eaten with green chutney, tamarind chutney and Indian pickles.


Savoury Masala Lentil Pancakes

Makes:  6-8 Pancakes


  • 2 Cups of Lentils (half red, half yellow)
  • 2 Green Chillies
  • 1 Tomato
  • 1/4 Capsicum
  • 1/2 tsp of Ginger
  • Handful of Spinach
  • Seasoning: Salt, Pepper, Cumin Powder (1 tsp), Turmeric Powder (1/4 tsp), Chaat Masala (1/2 tsp), Garam Masala (1/4 tsp), Coriander Powder (1/2 tsp), Red Chilli Powder (1/2 tsp)


  • Soak lentils in water for approximately half an hour.
  • Wash lentils throughly and transfer into a blender.
  • Add some water (about 1/2 cup at first) and blend with ginger.
  • The consistency should resemble a pancake mixture, add water accordingly.
  • Pour the mixture in a bowl and add the seasonings.
  • Cut the green chillies, capsicum, tomato and spinach finely.
  • In a pancake non-stick pan, spray some oil.
  • Pour the batter. After a minute, add some vegetables.
  • With a spatula, press it in gently. Sprinkle some red chilli powder.
  • Flip to the other side.

An easy recipe that’s healthy and vegan.

Easy Sushi Bowl Recipe

Hello everyone!  Hope you all are doing great.  Quite excited to have a lot of traffic daily despite updating my site.  This should encourage me to update more!!

My husband loves sushi.  I often make it, but there are days where its simply too time consuming (as there’s so much happening simultaneously sometimes!) So here’s as easy Sushi Bowl Idea where you an get the taste of sushi in bowl..!  It’s really easy as there’s barely any cooking involved!  Sushi is raw food after all 🙂



Easy Sushi Bowl Recipe

Makes: 2 bowls


1 avocado, cut in slices

1 carrot, cut in batons

scrambled tofu with beansproouts

pink ginger

Vegetarian Bacon Slices


Teriyaki Sauce

Cooked Japanese Rice

3-4 tbsp Sushi Rice Vinegar

Salt & Pepper

Japanese Chilli Flakes


Cook the scrambled tofu with beansprouts and teriyaki sauce.  Add Salt and Pepper.

Arrange the sushi bowl with rice first and all the desired toppings!

Eggless Tofu Frittata

Hey guys!  I’ve been experimenting with different vegetarian egg recipes.  Simply because I miss eating egg (I used to love the flavour and how versatile it is!)  It’s a good alternative to my tofu scramble recipe.

I tried out this recipe after searching for a few online, adjusted it here and there to my liking.  And after 1-2 tries came up with this.  It’s DELISH and its a Frittata.  And it’s eggless.  Eggless FRITTATA.  Okay, so the funny thing is when I made this my husband had no clue what a frittata was, but he loved the name. LOL.  Can’t blame him though, as he’s been vegetarian all his life (yes he’s missed out, but it is a cleaner life!)  I definitely agree that frittata is a pretty cool name!


And a closer look…


B’s Eggless Tofu Frittata

Makes:  One tray


  • Firm tofu (1 1/4 cup)
  • 1/2 cup cheddar or mozzarella cheese
  • Handful of goats cheese
  • Few veg sausages, baked and cut up into bite size pieces
  • Few potatoes, steamed and diced
  • 1 tbsp besan flour
  • 1 veg stock cube (I used Knorr but it really doesn’t matter much!)
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder

Some salt, pepper, chilli powder to season


  • Blend tofu with some water (1/2 cup or so) and flour, stock cube and seasonings.  The consistency should not be too watery and not too thick.  It should be similar to a pancake mix (just a bit thicker).
  • Lay “veggie sausages” on the base of the oven-proof dish.
  • Pour mixture over it.
  • Top it off with the 1/2 cup cheese.
  • Bake at 200 degrees for 45 minutes to an hour.  (Check to see if its firm)
  • Top with goats cheese right after its out of the oven (we only need it to slightly melt!)