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green apple raita

The coolness of the yoghurt, with the sweetness of the fruit, makes this apple raita, or hare seb ki raita, the perfect accompaniment for hot food

slow roasted duck

Slow roasted duck,, with moist meat, crisp skin and a chilli hit. This is a recipe for duck recheado, or pato recheado. The recipe comes from Goa, and owes its heritage to the Portuguese.

Goan fish curry

Goan fish curry is hot and tangy. Just-cooked fish in a spicy coconut masala makes this xiti codi a great favourite.

chicken xacuti

Xacuti is a unique dish from Goa. It is made with chicken, sesame seeds, poppy seeds and a lot of Kashmiri chillies. It is hot, fiery and delicious.

Goan fried fish

Fried hot and spicy mackerel. This simple Goan fried fish is the traditional bangda recheado.

recheado paste

This is the taste of Goa. Super hot red recheado masala is used to marinate, coat or stuff into the food you are cooking.

mace

Mace is the crimson or bright red coloured spice taken from the second membrane covering the seed of the nutmeg fruit.

chillies

Chillies are synonymous with Indian food. You don't necessarily have to overdo it - and have your eyes streaming and be drenched in perspiration - but, without some chilli, dishes seem incomplete.

asafoetida powder

Asafoetida imparts a deep aroma and a leek-like flavour to dishes. It is most often used with lentils to aid digestion and reduce flatulence,

A very simple and basic recipe for cooking dal. In this recipe, split pigeon peas are cooked with split red lentils to produce a simple dal. This dal uppu paruppu or dhandar can be used as the basis of other dishes, such as tarka dal, or dal with eggs. It also makes a great side dish. Another comfort food recipe.

potato and cauliflower curry

A dry potato and cauliflower curry. This recipe for aloo gobi is a typical Bengali vegetable dish. It features crispy potato and just-cooked cauliflower.

cabbage poriyal

Cabbage poriyal is a dry, stir-fried preparation of shredded cabbage, spiced with mustard seeds and curry leaves, then finished with coconut.