These recipes do not include ingredients that may contain gluten.
Indian cuisine has few dishes that require wheat or similar grains. As a result, most Indian cuisine is naturally gluten-free.
The Indian bread we love is the exception as they are almost always are made from some form of wheat flour, although there are exceptions.
Besides these few exceptions, wheat flour is not used as a thickener or a crisping agent in most of the recipes in this book. Rice flour or chickpea flour is far more commonly used.
Almost every recipe in this cookbook is gluten-free, provided you select your ingredients carefully and do not introduce gluten as part of a store-bought preparation.
A salad featuring the amazing taste of figs, some subtle spice from the chaat masala, and the flavour of almonds. An amazing, yet simple salad, anjeer ki salat, could become one of your favourites, just as it was for my grandmother.
Our family apple, peach and apricot chutney, or seb aroo aur kabani chutni. Sweet and spicy, it is an ideal accompaniment to almost every Indian dish.
Avial is a delicious dish of mixed vegetables, yoghurt, and coconut, cooked with mustard oil and curry leaves.
Lamb cutlets, each marinated in ditterent spice blends, then barbecued. A Lucknow street vendor dish, burra kebabs are ideal for summer.
Fansi poriyal is a simple South Indian stir-fried green bean dish, generally prepared to accompany an everyday meal.
bhuna gorur mangsho is a rich and intense beef curry. The meat is cooked in its own fat, giving a deep flavour to the dish.
This beef curry features an unusual citrus fruit, shatkora, to provide a contrast to the richly spiced meat. It is a Bengali dish, from the Sylhet region of Bangladesh,
Our favourite beef curry. It is a thick, rich and hot dish, with the sourness of the tamarind offset by the sweetness of the ginger.
A south Indian raita, or pachadi. This is a vibrantly coloured dish, with fresh crunchy beetroot, cooling yoghurt and a hint of spice.
The Bengali version of tarka dal. peyaj dal has a slightly sweet taste because of the onions caramelised in jaggery which balances the bite of the chilli.
This Bengali mango chutney, am ki chutni, is a tangy, and slightly spicy chutney which goes well with any rice or lentil dish.
This popular and traditional Bengali dish, chingri macher, features a distinct mustard taste that works well with the coconut and the sweetness of the prawns.
