mint and mushroom pulao
A delicate and mildly spiced mushroom pulao from Jodhpur. Kukurmutta pulao has mint and mushrooms highlighted by gentle spices. A very elegant dish.
articles
Goan mussels
Goan mussels is a hot and tangy Portuguese-inspired dish. Xinaneao recheado can be served as a starter or a main meal.
green pea pulao
Simple and delicious pea pulao, or matar pulao. This is rice simmered in stock, with bursts of flavour from the fresh green peas.
Rajasthani red lamb
Laal maas is a smoky, fiery, slow-cooked, hunter-style lamb dish from Rajasthan. Kashmiri chillies give a deep red colour, heat and depth to this dish - and you need a lot of them.
Raj christmas cake
Christmas was a big deal during the days of the Raj, This christmas cake recipe is from then and is surprisingly gluten-free. Dried tropical fruit, almond meal and coconut flour create a wonderful fruit cake, suitable for today.
saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour - slightly bitter, a little musty, and with a suggestion of something floral.
pomegranate
A ripe, ready-to-eat pomegranate is a luscious jewel of a fruit, capable of transforming any meal into an extraordinary experience.
onions
Onions are an essential ingredient in Indian cuisine. The recipes in this book call for brown, red, and green onions, and shallots.
fenugreek leaves
Fenugreek leaves, both fresh and dried, are used in Indian cookery for the strong aroma that is typical and evocative of this cuisine.
coriander leaves
Coriander is probably the world's oldest and most commonly used herb. It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer.
curry leaves
Curry leaves are the shiny, dark green, aromatic leaves of a tree from the citrus fruit family that release a deliciously nutty aroma when fried in hot oil.
carom seeds
Carom seeds, or ajwain, belong to the cumin and parsley family. They are tiny, erect and oval-shaped with a sharp and penetrating taste. They are used to flavour oil used in dal dishes.