green chutney
Green chutney, hari chutni, or dhania chutni, is fresh chutney made from coriander and mint. It goes with almost everything.
moderate
Recipes that require care and attention to detail in preparation and cooking.
They may require some specialist ingredients and some extended preparation times.
Most recipes in this book are of this difficulty.
green pea pulao
A simple and delicious pulao. Matar pulao is rice simmered in stock, with bursts of flavour from the fresh green peas. An ideal accompaniment to many of the meat or poultry recipes in this book.
Gujarati carrot salad
A crunchy Gujarati salad with carrots and black mustard seeds, gajar nu salat is a fresh and healthy dish to enjoy as an accompaniment to most main dishes.
hot lime pickle
With chunky pieces of lime and robust spices, this tangy pickle, nimbu ka achaar, is an ideal accompaniment to everything in this cookbook.
idli
These steamed savoury rice cakes, idli, are served at breakfast, as a snack, or in place of rice for a lighter meal.
idli batter
Idli batter is used make the south Indian idli and dosa. Start this recipe the day before you want use it, as it has a long fermentation time.
kachumber
Fresh and slightly acidic, kachumber is a chopped salad featuring tomato, cucumber and onion. It is a common accompaniment to many Indian meals.
Kashmiri potatoes
Baby potatoes in a spicy yoghurt sauce, Kashmiri dum aloo is a wonderful recipe from Kashmiri cuisine.
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.
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.
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 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.