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.
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.
This mix of fives spices, panch phoran, is the taste of Bengal.
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.
Kadai paneer is a combination of paneer, capsicum, tomato, onion and spices cooked in ghee.
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.
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.
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.
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.
Scrambled eggs the Parsi way. Akoori can be served at breakfast, as a snack, for lunch, or for a light evening meal. It is mildly spiced, yet with a kick from the green chillies.
Chettinad pepper chicken, or milagu kozhi varuval, gets its heat from black pepper and has a quite different flavour to dishes that use chilli for heat. A simple south Indian chicken dish.
Pink gin is sharp and heavy, with its alluring colour hinting at its rich, dry taste. The traditional pre-dinner drink for the Raj.
This recipe for aloo gobi is typically Bengali. It is a dry and delicate vegan dish, it features slightly crisp potatoes and just-cooked caulioflower.