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pan-roasted brussel sprouts

Crispy outer leaves, and softer, but still crunchy centres, spiced with turmeric, cumin and mustard seeds, hoti bund gobhi sabzi is a wonderful way to prepare Brussel sprouts.

onion bhaji

Onion bhaji are one of the great starters or snacks. The trick to making vengaya bhaji is to ensure there is more onion than batter.

fried eggplant curry

Eggplant curry with fried eggplant in a simple tomato masala, with a hint of tamarind. Kathrikkai kulambu is a vegetarian favourite.

mushroom pepper fry

This mushroom pepper fry, or kalan milagu varuval, is a dry stir-fry strongly spiced with black pepper. This dish allows the bold mushroom flavour to stand out.

This kofta curry has spiced lamb meatballs in a tomato and coconut milk sauce. A specialty from Chettinad, kari kola urundai kuzhambu takes some time prepare, but the results are well worth the effort.

claypot chicken

Chicken, marinated overnight, then baked in a sealed pot. A favourite of the British, claypot chicken, or murgh dum pukht is a great entertaining dish because everything is done the night before.

potato, pea and tomato

Alu matar tamatar might be the most popular vegetable curry in India. This potato and pea curry with tomatoes goes with just about everything.

mulligatawny

Mulligatawny is a lightly spiced, filling soup. A feature of Anglo-Indian cuisine, with influences from both the British and the Indian cuisines. This is a typical Indian dish, prepared to suit the tastes of the British colonists.

first class mutton curry

First class mutton curry is the Indian Railways' take on "meat and three vegs", served to First Class passengers. A famous recipe from the Raj.

masala chai

Masala chai is a spiced tea, made with black tea, a combination of milk and water and slightly sweetened to make the flavours of the spices stand out.

ginger powder

Dried ginger powder is a fine off-white powder, which has a strong aroma and slightly pungent flavour. It is used mainly in north Indian cuisine.

black mustard seeds

Black mustard seeds are usually fried quickly in oil to give a hot and spicy flavour once the seeds have popped. When fried, the taste is nutty rather than fiery.