Parsi baked egg custard
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.
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.
Parsi brown rice
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.
Rajasthani red lamb
Laal maas is a fiery, slow-cooked, hunter-style lamb dish from Rajasthan, cooked in whole spices. Kashmiri chillies lend colour, heat and depth to this dish.
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.
roast chicken
This roast chicken, murgh musallam, is very popular in the north and north-eastern parts of India. Another great example of Mughal cuisine, it is mildly spiced, with a thick and rich yoghurt and tomato sauce.
rogan josh
Colourful, aromatic, and spicy, this Kashmiri lamb dish is quite special. It isn't too hot but is more robustly spiced than the usual curry house offering.
royal lamb korma
This lamb dish, korma bahadur shahi, has all that is special about Mughal cuisine. Mild, aromatic spices, dried fruit, nuts, and the main ingredient highlighted to perfection.
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.
shrikhand
A sweetened yoghurt, shrikhand has a subtle saffron character.
slow roasted lamb shoulder
The British loved meat. They loved big, roasted joints, and this recipe is a good example of how the local cooks changed the British approach to such dishes. This makes moist, mildly spiced lamb to be pulled apart.