onion bhaji
Vengaya bhaji are one of the great starters or snacks. Make sure there is more onion than batter, or they will just be doughy fritters.
vegan
India has one of the world’s most extensive vegetarian cuisines, given the massive number of people who adhere to strict dietary constraints that are dictated by their cultural, religious and ethical beliefs.
These recipes feature vegetables, fruit and other plant-based foods, such as grains, seeds and nuts. These recipes do not require any dairy products, such as yoghurt.
Our disclaimer page talks about such dietary restrictions.
pan-roasted brussel sprouts
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.
pink gin
Pink gin is sharp and heavy, with its alluring colour hinting at its rich, dry taste. The traditional pre-dinner drink for the Raj.
potato and cauliflower
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.
potato and pea
sukha aloo matar is a dry vegetable curry, featuring potatoes and fresh peas This is a simple and popular family dish.
potato, pea and tomato
Alu matar tamatar is probably the most popular vegetable curry in India. This dish of potatoes, peas and tomato goes with just about everything. It is ideal to serve with any non-vegetarian dishes.
rasam masala
Rasam masala is a spice mix used to flavour the thin soups served as the second course in a traditional south Indian meal.
recheado paste
This is the taste of Goa. Super hot red recheado masala is used to marinate, coat or stuff into the food you are cooking.
sambar masala
Sambar masala is a spice mix used to flavour thick lentil-based soups that are the traditional south Indian first course.
shredded mango pickle
Manga thokku is a grated green mango pickle. It is hot, and very tangy from the sourness of the raw mango. Be patient - it needs to stand for two weeks before it is ready.
simple basmati rice
How to cook plain basmati rice. This recipe will give you light, dry, and fluffy rice that can accompany almost any Indian dish.
sweet lemon pickle
Khatta meetha nimbu ka achaar is a hot, sweet and sour lemon pickle, and is typical of pickles from Rajasthan.