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  Cupboards 13 December 2004  
What ingredients does restauranteur, Veronica Sarkhel, keep in hers?

In the next of our series poking through the secrets of kitchen cupboards we meet one woman with some rather more exotic ingredients at the heart of her cooking.

Veronica Sarkhel runs a number of restaurants in south west London with her husband. She was born in India to Chinese parents, and her father was originally from the nomadic Hakka community. Added to that her husband is Bengali - which makes for an interesting culinary mix.

Simon Parkes went along to her kitchen to find out how her background has influenced her cooking.


Try Veronica's Steamed rice with Chinese Sausage and Steamed pork in Black Bean Sauce


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