kashmiri pulao
Kashmiri pulao is a slightly sweet, saffron-infused rice dish, with great texture, aroma, and appearance. An ideal accompaniment to delicate north Indian vegetarian dishes.
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.
kedgeree
Kedgeree is a Raj specialty, served for breakfast. It is a spicy and buttery preparation of rice, fish and egg. A strongly-flavoured way to start the day.
Keralan fish curry
A simple fish dish, cooked in a coconut milk masala. This preparation of meen moli is from the Kerala region.
Keralan prawn fry
Kerala prawn fry is a simple dry dish of crispy fried prawns. Called nadan chemmeen varuthathu, it is one of Kerala's best-known street vendor snacks. It is hot and tangy and highlights the flavour of the prawns.
kheer
Not your common rice pudding. Cardamom and saffron flavour this dish, and is not meant to be stodgy. Kheer is one of the most common desserts across all of India.
lamb biryani
Lucknavi biryani is from Lucknow's Awadhi cuisine. It has wonderfully complex flavours and is a work of art when presented well. A special dish, suited to special occasions.
lamb dopiaza
Lamb dopiaza means lamb with double onion. It is like a korma, with the meat braised in yoghurt, but has a very different flavour and texture because of the onions. It is also very easy to prepare, partly because it is a one-pot dish.
lamb kofta curry
Aromatic lamb meatballs in a spicy tomato, tamarind and coconut milk gravy. Kari kola urundai kuzhambu is a specialty from Chettinad.
lamb saag
This Hyderabadi dish of lamb, cooked with leafy green vegetables, saag gosht, is a restaurant and home-cooked favourite. Spiced lamb, covered with clinging silverbeet. It could be cooked with almost any leafy vegetable.
lamb shanks
Rich and luscious lamb shanks, slowly braised in spices and yoghurt. This dish, naili gosht, is a great winter recipe from the Mughal cuisine.
Lucknow leg of lamb
Lucknavi raan is a slow roasted lamb dish. It has a delicate taste that enhances the flavour of the meat and is very visually appealing. A special occasion dish.
Madras fish curry
A family dish from Chennai. Meen kuzhambu gets its flavour from the shallots, tamarind, and tomatoes. It features the taste of the lightly poached fish to perfection. Simple to prepare and cook, this is another dish that must go straight from the pan to the plate.