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.

royal lamb korma

This lamb dish, korma bahadur shahi, has all that is special about Mughal cuisine. Mild, aromatic spices, creamy, 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.

simple basmati rice

How to cook simple, plain basmati rice. This recipe will give you light, dry, and fluffy rice that can accompany almost any Indian dish.

spinach and cucumber salad with yoghurt dressing

A fresh flavoured salad where the taste of the baby spinach and cucumber are brought out by the creaminess of the slightly spiced yoghurt.

Sri Lankan beef curry

This Sri Lankan beef curry features beef slowly braised in a coconut milk gravy. Take your time to cook this, and allow the flavours to develop.

steamed fish with coconut and coriander

Fish coated with coconut and coriander chutney, then steamed in banana leaves. Patrani ni maachi is a speciality of the Parsi community from Gujerat.

sweet lemon pickle

Khatta meetha nimbu ka achaar is a hot, sweet and sour lemon pickle, and is typical of pickles from Rajasthan.

Khajur imli ki chutni is one of the most common and instantly recognisable chutneys served throughout India. It has a sweet and sour taste with a bit of chilli heat. The tamarind gives it a tang and the dates give it sweetness.

tamarind water

Tamarind water is an extract of tamarind that has been soaked in warm water. It is a tangy preparation used to give a sour flavour to dishes.

tanduri chicken

The classic North Indian dish. Tandoori chicken is not hot, but has a gentle and subtle spice background. Part of the flavour comes from the slightly charred outside of the chicken. This recipe suits barbecue cooking.