nargisi kofta curry
This is an Awadhi dish, featuring boiled eggs covered in spiced lamb and served in a spicy yoghurt and tomato gravy. A delicate and elegant way to serve eggs.
Indian
onion bhaji
Vengaya bhaji are one of the great starters or snacks. Make sure there is more onion than batter, or they will just be doughy fritters.
palak paneer
This palak paneer is the classic Punjabi dish of spinach studded with cubes of fried paneer cheese. It is hotter than the usually bland restaurant versions.
pan-roasted brussel sprouts
Crispy outer leaves, and softer, but still crunchy centres, spiced with turmeric, cumin and mustard seeds, this is a great way to prepare Brussel sprouts. Known as choti bund gobhi sabzi, these are not sprouts as you know them.
panch phoran
This mix of fives spices, panch phoran, is the taste of Bengal.
paneer
Paneer is a fresh white cheese with a crumbly texture. It is made by curdling milk with vinegar. It features extensively in North Indian cuisine.
paneer jalfrezi
Kadai paneer is a combination of paneer, capsicum, tomato, onion and spices cooked in ghee.
paneer kathi rolls
Spiced paneer, wrapped in an egg-soaked flatbread; possibly the world's best vegetarian snack.
paneer stuffed capsicums
Capsicums filled with a delicately spiced paneer mixture, bharwan simla mirch, are perfect for a vegetable dish on their own, as part of a feast, or as a starter.
paneer with peas
Matar paneer is a popular Punjabi dish. It highlights the paneer, with a spicy tomato sauce and bursts of flavour from the just-cooked peas.
Parsi baked egg custard
A simple, yet elegant dessert, lagan nu custard is served at festive family occasions. It is made with everyday ingredients, just a few spices, and is not tooth-achingly sweet.
Parsi brown rice
Rice with caramelised onions. Lightly golden in colour, vagharela chawal is mildly sweet and fragrant from the whole spices. This is a step up from plain rice.