Khajur imli ki chutni is one of the most common and instantly recognisable chutneys served throughout India. Tamarind and date chutney has a sweet and sour taste with a bit of chilli heat. The tamarind gives it a tang and the dates give it sweetness.
Leavened bread, cooked on a griddle, in a tandoor or even a barbecue. Naan is one of world's favourite breads.
A simple dish of carrots and beans, lifted with lime. Gajar sem ki sabzi is a common Bengali preparation.
Pink gin is sharp and heavy, with its alluring colour hinting at its rich, dry taste. The traditional pre-dinner drink for the Raj.
This recipe for bhuna gorur mangsho produces a dish that is rich and intense. Beef bhuna cooks in its own juices, giving the dish a deep flavour.
Tamarind water is an extract of tamarind that has been soaked in warm water. It is a tangy preparation used to give a sour flavour to dishes.
The pulp from the seeds of the tamarind tree is used as a souring agent. It is one of the defining flavours of Indian cuisine.
Recipes for black-eyed pea curry are common across all of India. This is the Goan way. It has plenty of chilli and coconut and a touch of tomato. This dish, alsande tonak, is a robust, spicy, hot preparation.
Kedgeree is another Raj specialty, appropriated and modified from traditional Indian fare. It is considered a breakfast dish. Buttery rice, with fish and eggs, and a hit of chilli. Great way to start the day.
A dish from the street-vendor tradition of Delhi. Palak chaat is made from crispy fried spinach leaves and chaat dressings.
This Hyderabadi dish of lamb, cooked with leafy green vegetables, or saag gosht, is a restaurant and home-cooked favourite. Spiced lamb, covered with clinging greens, lamb saag could be cooked with almost any leafy vegetable.
The Raj loved meat. They loved big, roasted joints, and this slow roasted lamb shoulder recipe is a good example of how the local cooks changed the British approach to such dishes.