garam masala
Garam masala translates as ‘hot spice’ but a look at the ingredients would suggest something more savoury and subtle.
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rasam masala
Rasam masala, or rasam podi, is a spice mix used to flavour rasam, a thin lentil soup, very common in the south of India.
recheado masala
Super hot red recheado masala is used to marinate, coat or stuff into food. It is a hot, tangy preparation from Goa.
sambar masala
Sambar masala, or sambar podi, is a spice mix used to flavour thick, lentil-based soups.
pescatarian dinner with friends
A pescatarian dinner for six people, featuring fish, prawns and vegetable dishes.
nargisi kofta curry
Nargisi kofta is an Awadhi dish, featuring boiled eggs covered in spiced lamb and served in a spicy yoghurt and tomato sauce.
Kashmiri potatoes
Kasmiri aloo dum is a recipe for potatoes in a spicy yoghurt sauce, This is the traditional way to serve potatoes in Kashmir.
cornmeal roti
The famous Punjabi cornmeal roti, or makki ki roti. These flatbreads roti are made from an unleavened dough made from maize flour and cooked on a griddle.
saag
This is a common Punjabi dish, typically served in winter. This palak ka saag is a lightly spiced puree of spinach.
potato and peas
This sukha aloo matar is a dry vegetable curry, featuring potato and peas This is a simple and popular family dish from New Delhi.
roasted cauliflower
Phulkopir roast is a Bengali family recipe for roasted cauliflower and on high rotation in my Grandmother's kitchen. It is of those simple vegetarian dishes that features the main ingredient.
mushroom dopiaza
Mushroom dopiaza, or khumb do pyaza features mushrooms, quickly cooked in a masala with tomatoes and a lot of onion. Despite having a Mughlai heritage, it is actually a very simple dish to prepare.