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By Valentyn Ogirenko and Gleb Garanich KYIV (Reuters) -Russia put five aircraft out of action in an attack on a

Sanjay Aggarwal’s now-booming business was based around a family heirloom: a 100-year-old spice mill. He started selling spice blends with his mother in 2012 almost by accident. “It wasn’t meant to be a business,” the 40-year-old admits. “It was only started as a retirement hobby for my mum. What started off as a silly little idea, so to speak, just grew. We started online and moved after a few years to selling in shops.” Spice Kitchen has been wildly successful, and now Aggarwal is adding another string his company’s bow by writing a cookbook. Above all the success, he’s really just appreciated spending time with his 72-year-old mother, Shashi. “She’s incredible – she’s a whirlwind. She was born in Kenya and raised in India, so she’s got a really eclectic mix of culture. And she’s a real spice expert – we’ve got a 100-year-old spice mill in our family that’s travelled the world and I’ve got it here now; we started the business using that.” Aggarwal says it felt “natural” to work with his mother, after helping his parents run their Birmingham shop when growing up. But he’s “learned loads” from her during their new venture. “It’s certainly made me realise how entrepreneurial my mum is, how creative she is… I’ve been really impressed by how similarly we think.” He says: “We’re certainly closer for it. It’s got the ups and downs and challenges that everything has, but we’re still talking!” While there are plenty of flavour-packed Indian dishes in the new cookbook – including coriander and tandoori fishcakes, chickpea curry and tarka dal – the recipes have a decidedly global outlook. Think fish tacos, jerk-inspired pork, crispy duck with pancakes – and Aggarwal credits this to growing up in the diverse city of Birmingham. “I was born and brought up there, so for me, that was all I knew. But for my mum, it was very much a big influence on her,” he explains. When she came to the UK as a young married woman, “her cuisine and culture was all very Indian” – something that soon changed. “My mum has really seen that development of food and culture, and that cosmopolitan nature of Birmingham. It’s had tidal waves of immigration – my mum being one of them from India – and from West Africa and Asia and all different places. She’s witnessed that, when she came to the UK.” Aggarwal recounts how in the early days of living in Birmingham, Shashi would grind her own spices – you couldn’t buy blends at the time – which “reminded her of home and made her less homesick”, but then her palate expanded. “She’s vegetarian, but got to try all these amazing different sorts of vegetarian food from all around the world, be it Middle Eastern, Chinese or Japanese or whatever. Some of those things weren’t accessible when she first came, but were as time went on – and my mum’s very experimental. “She’s a real foodie. She loves trying new things and experimenting – probably more than anyone else I know. I think she’s quite unique, because I think a lot of people from cultures where they’ve got a really strong food culture – certainly like Indian culture – a lot of my aunts and uncles, they don’t really eat or experiment outside of Indian food. They find it quite scary, not very flavoursome, or quite bland. But my mum really gets it – she’s got a really deep palate, and she can really appreciate different cultures.” This love of different cuisines means both mother and son are quite free with the way they cook– and they want other people to be the same. For example, if you’re making a frittata and you don’t have any Italian seasoning, Aggarwal says: “Try it with Mexican [spice blends], try it with jerk and you could still create something amazing. Don’t be afraid to experiment.” One of the more unusual combinations he’s tried? Mexican spices in a shepherd’s pie: “It actually tastes amazing in there. We’re just trying to get people to be a bit more free thinking and adventurous. What’s the worst that can happen?” Aggarwal says he’s often asked how to make an “authentic” dish – a question he struggles to answer. “It’s very difficult to understand what they mean by that – what is the meaning of authenticity? I’m a second-generation British-born person… Food has evolved over time. We wanted to make sure the dishes [in the cookbook] were authentic in terms of linking back to the original recipes and what they’re all about, and especially the blends being as authentic as possible – trying to respect the tradition. “But we’re also trying to say, we can only take our take on things. I can take my take on things and my mum can take her take on things – and things have changed over time.” That’s why Aggarwal advises against getting “too hung up on authenticity, because there is no way of achieving it”. Instead, he recommends taking a dish you like and “play with the flavours a little bit” to “make it your own”. ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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Partick Thistle manager Kris Doolan declared they would attack the cinch Premiership play-off final with the same mentality that has seen them score 16 goals in four games. The Jags set up a two-legged final against Kilmarnock or Ross County with a 5-0 semi-final second-leg victory over 10-man Ayr at Somerset Park. Looking ahead to next Thursday’s first leg, Doolan said: “They are Premiership sides for a reason but we have a one-track mentality, we want to go up. “We haven’t limped into the play-offs, we have not sat back and absorbed pressure, we have been the team in the ascendancy. That won’t change in the final.” A double from Scott Tiffoney and goals from Jack McMillan, Steven Lawless and Kevin Holt completed an 8-0 aggregate victory. Doolan said: “It’s a statement of what we’re capable of. To score five goals in a play-off game under the pressure that comes was brilliant to watch. “We’ve got stronger as these games have gone on and we spoke about that. “I’ve been on the other side of it as a Premiership side when you’re used to losing games and you come up against a Championship side who are used to winning. We’ve built a winning environment here. “We will rest up and be ready for the next challenge ahead and come into it confident.” Ayr’s top goalscorer Dipo Akinyemi was sent off in the 25th minute after lashing out at Aaron Muirhead and appearing to catch the defender’s chin with his forearm. “I’ve not seen it so I am being careful not to comment on it but I felt there was a foul on him prior to that and he has reacted,” said Ayr manager Lee Bullen, who bemoaned defensive errors over the two legs. “But you can’t react and you can’t lift your hands. By the letter of the law he probably does go but if he gets the foul in the first place he maybe doesn’t raise his hands.” Meanwhile, Bullen was in the dark over rumours that Dundee had approached Ayr for permission to speak to him over their vacant managerial position. “I have not heard a dickie bird,” he said. “Nothing at all, absolutely nothing at all. I have got a job to do at Ayr, we are still in the early parts of that, building a story at Ayr United and I have genuinely not heard a thing from Dundee at all.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Jurgen Klopp has ‘no worries’ over Mohamed Salah’s future at Liverpool Granit Xhaka ‘crucial’ part of surprise Arsenal title challenge – Mikel Arteta Michael O’Neill to put faith in youth as injuries pile up for Northern Ireland

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