channa masala
Dishes of spiced chickpeas can be found across all of India. This is the Punjabi chole, or channa masala.
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.
chicken biryani
This murgh biryani from Rajasthan is delicately scented with rosewater and cardamom, with hot and spicy chicken pieces.
chicken korma – andhra style
Hotter and spicier than the northern style of korma, kozhi kurma is from the Andhra region of south India. It uses coconut milk rather than dairy products.
chicken korma – lucknowi style
This chicken dish, murgh kurma, comes from Lucknow, and is a characteristic Mughal recipe. A mildly spiced, delicate and elegant dish.
chicken xacuti
This dish is a unique preparation from Goa. It is made with sesame seeds, poppy seeds and a lot of Kashmiri chillies. It is hot, fiery and delicious.
chickpea, tomato and onion salad
Chole chaat is a street food favourite, made from chickpeas, tomato and onion. Chaat masala, chutney, and the crunch from the sev make this special.
chickpeas, tomato and spinach
This simple, wholesome and hearty dal recipe is one of our favourite ways to eat lentils. Chana palak masala is chickpeas with spinach, cooked in a tomato masala and is a great family dish for weeknight eating.
chilli pickle
This green chilli pickle, or hari mirch ka achaar, is hot and intensely chilli flavoured.
claypot chicken
This recipe for murgh dum pukht is easy to prepare. Everything goes into the pot for overnight marination and then the pot is placed into the oven to cook. Another favourite of the British, this is a versatile dish, and need not be too hot.
coconut chutney
Getti chutni is a simple versatile chutney to go with most South Indian foods. It is most commonly served with idli, vada or dosa.
corn salad
This corn salad, maaki chaat, looks appealing and is healthy, light and full of flavour. The spices and the corn work well together.
cornmeal roti
The famous Punjabi maize flour bread, or makki di roti. They are made from an unleavened dough made from cornmeal and cooked on a griddle.