Chilli & Sugar

Chilli & Sugar This page is all about my passion for cooking/baking. I love to experiment with ingredients to create flavours. Stay blessed.

I strongly believe that cooking is science, you need to put right ingredients together to get a wonderful aromatic flavour.

A new addition in our cafe,melt in mouth brioche french toast.
01/03/2026

A new addition in our cafe,melt in mouth brioche french toast.

04/01/2026

Walnut banana bread with a cup of coffee ☕ is waiting for you, come for this yummy treat.
🍌

22/12/2025

Sarsoon Ka saag with boiled rice, this is my last option, I usually prefer to have makki ki roti, but makkai Ka aata was finished and I was craving for saag. I took out the saag from the freezer,tempered it and enjoyed it with boiled rice.
What is your favourite saag combo??

20/12/2025

Good food, best company and lots of gossip what a beautiful evening it was.

Shout out to my newest followers! Excited to have you onboard! Anam Yasien, Khadija SiddiqueCheers mate
13/12/2025

Shout out to my newest followers! Excited to have you onboard! Anam Yasien, Khadija Siddique
Cheers mate

Overnight oats in berry infused yoghurt and blueberries. Delicious and healthy.Breakfast sorted. ❤️ fast
13/12/2025

Overnight oats in berry infused yoghurt and blueberries. Delicious and healthy.
Breakfast sorted.
❤️ fast

05/12/2025

Chilli butter mushrooms and eggs,a perfect start of the day packed with flavour and energy.

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London
RM10

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our story

I as a child loved to fly like a free bird, exploring new horizons, meeting new people and most of all exploring new places. My mum wanted me to be a doctor. I never fancy to be a doctor. What I fancy was me being a detective or spy. Life teaches you lessons in its own way and sometimes language of life is harsh.

I did MSc in Botany worked for few years and then got married. My husband is a wonderful person, he supported me in all the decisions. I have two handsome sons and these three are my whole universe. They are true foodies, so my passion for being detective is used to detect the ingredients of their favourite restaurant dishes and I try to create the dishes in my kitchen and yes most of the time with a small twist of spices and hotness level adjusted to our taste buds. In 2013 another new journey of my academic carrier began whenI did MA in special educational needs and inclusive education. Currently I am working on my PhD on the class room adjustments of children with autism. We were staying in that part of UK where we could not find good desi khana. It led to develop my cooking passion and I develop my own recipes, masalas and ALHAMDULILLAH I received so much appreciation from all the friends and family. I decided to document my recipes and share with you all.

STAY HAPPY AND BLESSED.