Straightforward recipes with minimum preparation time and that do not require unusual ingredients.
A salad featuring the amazing taste of figs, some subtle spice from the chaat masala, and the flavour of almonds. An amazing, yet simple salad, anjeer ki salat, could become one of your favourites, just as it was for my grandmother.
Our family apple, peach and apricot chutney, or seb aroo aur kabani chutni. Sweet and spicy, it is an ideal accompaniment to almost every Indian dish.
Lamb cutlets, each marinated in ditterent spice blends, then barbecued. A Lucknow street vendor dish, burra kebabs are ideal for summer.
Fansi poriyal is a simple South Indian stir-fried green bean dish, generally prepared to accompany an everyday meal.
The Bengali version of tarka dal. peyaj dal has a slightly sweet taste because of the onions caramelised in jaggery which balances the bite of the chilli.
This rice dish, ghee bhaat, is typically Bengali and is sometimes referred to as Bengali vegetable pulao. It is a simple rice and vegetable dish and is very easy to prepare. It is suitable to accompany almost any lentil or vegetable dish in this book.
These bread rolls, pão, come from the Portuguese influence on Indian cuisine. They are very similar to Western bread rolls.
This is the classic murgh makhani. It is not a braise, but it is pieces of grilled or baked chicken coated in a sauce. This is vastly different from the curry house version and will change your mind about what butter chicken should be.
A dry, stir-fried curry of shredded cabbage, spiced with mustard seeds and curry leaves, then finished with coconut.
Cabbage thoran is a dry, stir-fried curry from Kerala made from cabbage and carrots. It is cooked in coconut oil with black mustard seeds, green chilies, curry leaves and coconut
A simple dish of carrots and beans lifted with lime. Gajar sem ki sabzi is a common Bengali preparation.
Gajar suva sabzi is a dry vegetarian dish made with carrots, dill leaves and simple spices.
