Darina Allen: Three recipes for an Indian-inspired brunch

Homemade meusli, scrambled eggs, and a herb and cheese omlette — the Indian way

Darina Allen: "A bowl of homemade buffalo curd (natural yogurt) with a drizzle of wild honey plus the suggestion of a crunchy homemade muesli made with puffed and flaked rice to scatter over the yogurt with sliced locally grown bananas."

For me, when I'm on holiday, one of the greatest luxuries is to be able to sit and relax and not to have to rush after breakfast. I’m back in Ahilya Fort located in Indore, India

Breakfast is outdoors on the Mandap, the upper terrace overlooking the sacred Narmada River, next to the 'Pug Hotel' where four chubby pugs soak up adoration from the passing guests.

My breakfast at home – it’s a cup of coffee, a glass of freshly squeezed orange juice (my daily shot of vitamin C) and then on with the business of the day.
Here, it's bliss being able to linger over breakfast…the only decision I've got to make is what to choose from the menu.

I’ll definitely have chai masala, a milky spiced tea, with just one lump of sugar, maybe a piece of ripe papaya and a squeeze of fresh lime. 

A bowl of homemade buffalo curd (natural yogurt) with a drizzle of wild honey plus the suggestion of a crunchy homemade muesli made with puffed and flaked rice to scatter over the yogurt with sliced locally grown bananas.

Will it be some spicy Maheshwari scrambled eggs, with a dice of fresh turmeric and coriander leaves sprinkled over the top and maybe a crisp rasher on the side or perhaps a herb omelette made with farm eggs, freshly grated cheese, and a fistful of fresh herbs from the garden.

Maybe I’ll have some fresh bam, an eel-type fish from downstream on the river Narmada, fried with lots of green chilli, spices and more fresh turmeric from our host's organic farm.

And then there’s a daily special. Could be south Indian dosa with sambhar or coconut, tomato, tamarind and green chutneys.

Maybe Appam with isthew or maybe chole or aloo puri, or a variety of parathas.

Such difficult decisions to make in the morning and of course I want to have the recipe for each and every one.

There is also the option of a traditional Irish breakfast with a little bowl of super sweet baked beans but why would you want that when there are so many Indian options to try?

Today, I’ll share three recipes which Ahilya Fort generously shared with me. All are easy to make at home. Try to find really fresh organic free-range eggs. Maybe you have listened to my constant nagging to have a few hens of your own in a coop in your backyard to eat up the food scraps and reward you with beautiful eggs for your Maheshwari scrambled eggs.

Maheshwari Scrambled Eggs

recipe by:Darina Allen

Thank you to the chefs at Ahilya Fort for sharing the recipe for this delicious Indian riff on scrambled eggs.

Servings

1

Preparation Time

 5 mins

Cooking Time

 10 mins

Total Time

 15 mins

Course

 Main

Ingredients

• 1 tbsp extra virgin olive oil

• 1 medium garlic clove, finely chopped

• 2 tsp chopped red onion (20g)

• 3 tsp chopped tomato, 5mm dice (50g)

• 1 tsp cumin seeds, dry roasted and roughly chopped

• ½ tsp ground turmeric

• 2 eggs, organic if possible

• ½ tsp salt and freshly ground black pepper

• 1 tbsp extra virgin olive oil

• 1 tbsp finely grated cheese, could be mature Cheddar and Parmesan (20g)

• finely diced fresh turmeric (2-3g)

• 2 tsp coarsely chopped fresh coriander

Method

1. Heat the olive oil in a frying pan over a medium heat.

2. Add the garlic, onion and tomato and stir and fry.

3. Add the cumin and turmeric (both dry) and cook for 3-4 minutes until the onion softens.

4. Whisk the eggs, add the onion and tomato mixture. Season with salt and freshly ground black pepper.

5. Film the base of the pan with the olive oil. Stir and cook the egg mixture for 15-20 seconds.

6. Sprinkle on the grated cheese, cook for a further 15- 20 seconds, the texture should be soft. Spoon onto a warm plate.

7. Sprinkle with diced fresh turmeric and fresh coriander.

8. Serve immediately with flat bread or toast.

Ahilya Fort Homemade Meusli

recipe by:Darina Allen

Serve with yogurt and sliced banana or sprinkle on stewed apple for a crunchy topping.

Servings

20

Preparation Time

 10 mins

Cooking Time

 25 mins

Total Time

 35 mins

Course

 Main

Ingredients

• 60g approx. rice flakes (poha)

• 70g puffed rice (parmal)

• 100g oatmeal

• 60g approx. corn flakes

• 110g frozen coconut or slice thinly if fresh

• 50g almonds, halved

• 50g cashews, halved

• 40g or more sesame seeds

• 150-300g honey

• 1 ½ tbsp of ghee or clarified butter

• 80g raisins or sultanas

Method

1. Preheat the oven to 200°C/Gas Mark 6.

2. Mix the rice flakes, puffed rice, oatmeal, corn flakes together, add the coconut, halved nuts and seeds.

3. Heat the honey and ghee or oil in a small saucepan.

4. Pour over the dry ingredients, toss well to coat.

5. Spread on baking trays.

6. Bake in the preheated oven for 20-25 minutes, stirring regularly until crisp. Remove from the oven.

7. Add the sultanas or raisins, they will plump up in the warmth. Allow to cool on the trays. Store in an airtight jar.

Ahilya Fort Herb and Cheese Omelette

recipe by:Darina Allen

The freshly laid eggs come directly from the hens on the organic farm and the herbs from the garden.

Servings

1

Preparation Time

 5 mins

Cooking Time

 5 mins

Total Time

 10 mins

Course

 Main

Ingredients

• 2 fresh farm eggs

• salt and freshly cracked pepper

• 2 tbsp of coarsely chopped herbs, chives or green part of spring onions, thyme, parsley, marjoram

• 15g butter

• 25-50g freshly grated cheese, maybe, Cheddar, Gruyere and Parmesan or a mixture

Method

1. Whisk the eggs in a bowl. Season well with salt and freshly ground pepper, add the coarsely chopped herbs.

2. Melt the butter in a medium to hot pan, when the butter is sizzling and melted, pour in the egg mixture.

3. Tilt the pan to spread evenly. Allow to cook on the base for a minute or so, sprinkle some grated cheese over the surface and allow to cook for another minute or so.

4. Fold in half to make a semi-circle, flip over so it colours slightly on both sides.

5. Slide onto a warm plate and serve alone or with fresh chutneys of your choice, perhaps a green chutney or coconut and tomato.

March at Ballymaloe Cookery School

Rearing and Curing Heritage Pigs on Mach 19 at Ballymaloe Organic Farm School in Shanagarry

Slow Food farmer of Woodside Farms, Noreen Conroy, is renowned for her free-range pork, bacon and sausages. Noreen believes that if you want high quality pork you must start with a traditional breed. 

Their wonderful pork is the meat of pure traditional Saddleback and Gloucester Old Spot pigs which they breed, rear, butcher and process themselves.

This boots on the ground day course will focus primarily on raising heritage pigs and is suitable for small scale to commercial scale production. It will also include a butchery demo that will cover the basics of how to get popular cuts from half a pig so that you feel empowered to start consuming pork earlier in the food chain.

For more information, click here.

Ballymaloe Grainstore Food Sessions - Chapter one: Tiger Balm Club on March 13

To launch the brand-new Ballymaloe Grainstore Food Sessions 2026 — an exciting programme of one-off pop-up dining experiences — we’re handing the reins to the bold, brilliant duo behind Tiger Balm Club: Mark Ahern and Sunshine Primo. Expect shared plates, big and small, plus a punchy cocktail and great company!

ballymaloegrainstore.com

Ballymaloe Festival of Food, May 15-17

Tickets for Ballymaloe Festival of Food are now on sale.

Super exciting cooking demonstrations from a star-studded line up of cooks and chefs, pop-up dining, talks, workshops, delicious food options, an artisan Food Producers area and lots more.

Visit ballymaloegrainstore.com.