shrikhand
A sweetened yoghurt, shrikhand has a subtle saffron character.
gluten free
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.
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.
Sri Lankan beef curry
This Sri Lankan beef curry features beef slowly braised in a coconut milk gravy. Take your time to cook this, and allow the flavours to develop.
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.
tamarind water
Tamarind water is an extract of tamarind that has been soaked in warm water. It is a tangy preparation used to give a sour flavour to dishes.
tanduri chicken
The classic North Indian dish. Tandoori chicken is not hot, but has a gentle and subtle spice background. Part of the flavour comes from the slightly charred outside of the chicken. This recipe suits barbecue cooking.
tarka dal
Lentils, with spiced oil added just before serving is a dish eaten all across India. There are wide regional differences - this one is our family version, typical of Rajasthani cuisine.