rogan josh
Colourful, aromatic, and spicy, this Kashmiri lamb dish is quite special. It isn't too hot but is more robustly spiced than the usual curry house offering.
Indian
royal lamb korma
This lamb dish, korma bahadur shahi, has all that is special about Mughal cuisine. Mild, aromatic spices, creamy, dried fruit, nuts, and the main ingredient highlighted to perfection.
sambar masala
Sambar masala is a spice mix used to flavour thick lentil-based soups that are the traditional south Indian first course.
shredded mango pickle
Manga thokku is a grated green mango pickle. It is hot, and very tangy from the sourness of the raw mango. Be patient - it needs to stand for two weeks before it is ready.
shrikhand
A sweetened yoghurt, shrikhand has a subtle saffron character.
simple basmati rice
How to cook simple, plain basmati rice. This recipe will give you light, dry, and fluffy rice that can accompany almost any Indian dish.
slow roasted duck
Slow roasted duck, with moist meat, crisp skin and a chilli hit. This is a recipe for duck recheado, or pato recheado. The recipe comes from Goa, and owes its heritage to the Portuguese.
spinach and cucumber salad with yoghurt dressing
A fresh flavoured salad where the taste of the baby spinach and cucumber are brought out by the creaminess of the slightly spiced yoghurt.
spinach saag
A common Punjabi dish, typically served in winter. Palak ka saag is a lightly spiced puree of spinach.
steamed fish with coconut and coriander
Fish coated with coconut and coriander chutney, then steamed in banana leaves. Patrani ni maachi is a speciality of the Parsi community from Gujerat.
sweet lemon pickle
Khatta meetha nimbu ka achaar is a hot, sweet and sour lemon pickle, and is typical of pickles from Rajasthan.
tamarind and date chutney
Khajur imli ki chutni is one of the most common and instantly recognisable chutneys served throughout India. It has a sweet and sour taste with a bit of chilli heat. The tamarind gives it a tang and the dates give it sweetness.