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.

panch phoran

This mix of fives spices, panch phoran, is the taste of Bengal.

paneer

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.

paneer kathi rolls

Spiced paneer, wrapped in an egg-soaked flatbread; possibly the world's best vegetarian snack.

paneer stuffed capsicums

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.

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.

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.

puri

Puri are a fried bread made with unleavened dough. When served they should be quite light, puffy and about the size of a mango.

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.

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.