articles

chilli pickle

This green chilli pickle, hari mirch ka achaar is hot and intensely chilli flavoured. It is cooked largely in the sun, with lemon juice, salt and spices.

sweet lemon pickle

Khatta meetha nimbu ka achaar is a hot, sour and sweet lemon pickle, typical of pickles from Rajasthan.

eggplant pickle

This eggplant pickle, brinjal ka achaar, is deliciously hot and spicy. Great to serve with dal.

mango chutney

This Bengali mango chutney, am ki chutni, is a tangy, and slightly spicy chutney which goes well with any rice or lentil dish.

hot lime pickle

With chunky pieces of fruit and robust spices, this tangy lime pickle, nimbu ka achaar, is an ideal accompaniment to everything in this cookbook.

Bengali dal

Bengali dal is the local version of tarka dal. This peyaj dal has a slightly sweet taste due to the onions caramelised in jaggery which balances the bite of the chilli.

kheer

Not your common rice pudding. Cardamom and saffron flavour this dish and is not meant to be stodgy. Kheer is one of the most common desserts across all of India.

Lentils, with spiced oil added just before serving is a dish eaten all across India. There are wide regional differences in tarka dal - this one is our family version and is typical of the Rajasthani cuisine.

panch phoran

This mix of spices, panch phoran, is the taste of Bengal. It is most commonly used to temper oil for dal and fish dishes.

nigella seeds

Nigella seeds are tiny black seeds with a slightly bitter taste and some of the pungency of onion

vegetable pulao

Our family vegetable pulao recipe. Typical of the Hyderabadi cuisine, sabzi pulao is a one-pot rice dish deserving of centre stage at a family gathering.

the cuisine of Goa

Goan cuisine is typically hot and tangy. It is influenced by its Hindu origins, the Mughlai rule that followed and then four hundred years of Portuguese presence.