This is the Goan version of "meat and three veg", and is a dish from their Portuguese heritage. In fact, it is most commonly called by its Portuguese name of Bife de Goa. It has everything that the Portuguese loved and inspired in Goan cuisine, namely chilli, garlic and vinegar.
This is a dish that showcases the taste and style of the Punjab. A smooth texture, delicate flavour layers and a hint of spice and smokiness makes this dish of lentils and red kidney beans a global favourite.
Vegetable kofta balls, in a mild, creamy rich sauce. Malai sabzi kofta is a dish to impress your vegetarian diners.
Creamy, nutritious, protein-rich, iron and mineral-rich, fibre-rich, this dal and spinach dish, or dal palang is probably the healthiest recipe in this cookbook.
Australia and India share a national day on 26 January. Here is what we might serve at a BBQ on that day.
Barbecued lamb cutlets, each marinated with one of three different marinades. Burra kebabs are from Awadhi cuisine, and are a common street food in Lucknow.
Puri are a fried bread made with unleavened dough. When served they should be quite light, puffy and about the size of a mango.
Dishes of spiced chickpeas can be found across all of India. This is the Punjabi chole, or channa masala, as it is more commonly known..
Dal, when referred to as an ingredient, is often taken to mean lentils, but really refers to lentils, peas, chickpeas, kidney beans and so on. This essay discusses these ingredients.
In this article we look at the techniques and ingredients used in Indian curry houses. These techniques are substantially different to home cooking.
There is a world of difference between the cuisine of the Raj, and curry house cuisine. This essay discusses the history of the curry house, and how they have developed today.
Yellow split peas are the dried, peeled and split seeds of the pea. They are sometimes referred to as split Bengal gram or sometimes channa dal.