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- Khatta Lamb Curry
If you love bold, punchy curries that wake up your taste buds, you’re going to love this one. Khatta lamb curry is all about balance – that magical combination of sweet, sour, spicy and savoury flavours working together in perfect harmony. In Hindi and Urdu, “khatta” simply means sour. But don’t let that put you… Read more: Khatta Lamb Curry - Rara Gosht - Lamb Keema with Lamb TikkaIf there’s one curry that makes people stop mid-conversation, look into the bowl and say “Wow… what is this?”, it’s Rara Gosht. Rich, spicy, meaty in the best possible way and unapologetically indulgent, this North Indian classic is a proper show-stopper. It’s also one of those dishes that sounds complicated until you actually make it.… Read more: Rara Gosht - Lamb Keema with Lamb Tikka
- Chicken CurrySimple, Mildly Spiced Chicken Curry recipe – A Comforting Classic You’ll Want to Cook Again and Again There’s something unbelievably comforting about a good chicken curry. It’s warm, gently spiced, rich without being heavy and packed with flavour without being overpowering. Best of all, you don’t need a long list of hard-to-find ingredients or restaurant… Read more: Chicken Curry
- Matta RiceIf you’ve ever eaten a traditional Kerala meal such as this Kerala lamb curry or prawn curry, you’ve probably enjoyed it with Matta rice. Known for its distinct reddish-brown colour, slightly nutty flavour, and satisfying chew, Matta rice (also called Kerala red rice or Palakkadan Matta) is more than just a grain — it’s part… Read more: Matta Rice
- Green PaniFor the best pani puris, homemade green pani is a must! There are few street foods in the world as universally loved as pani puri, also known as golgappa or puchka, depending on where you are in India. The crisp, hollow puris filled with spiced potato, chickpeas, or sprouts and then dunked into tangy, spicy, and refreshing green pani (flavoured water)… Read more: Green Pani
- Tandoori Roti with Chilli and GarlicYou might know that I have been experimenting with the Doori tandoor oven over the past year. Until recently, cooking breads in the Doori wasn’t possible but using their new naan paan, these tandoori roti with chilli and garlic came out perfect! If you don’t have a tandoor oven, no worries. You can still use… Read more: Tandoori Roti with Chilli and Garlic
- Bengali Chicken CurryIf you’ve ever tried the staff curries at a Bangladeshi run Indian restaurant, you’ll know they have a character all their own. They’re often earthy, bold, and flavoured with ingredients you don’t see in everyday curries. Among the most iconic is Bengali Chicken Curry with Shatkora, or Sylheti Chicken curry, a rich, aromatic dish that… Read more: Bengali Chicken Curry
- Tandoori RotiWhen you think of Indian food, chances are curry, naan and tandoori dishes come to mind first. But if you’ve ever eaten in a proper Indian restaurant or dhaba (roadside eatery) in India or an authentic Indian restaurant in the west that still uses a charcoal burning tandoor oven, you’ll know that Tandoori Roti is… Read more: Tandoori Roti
- Pav BhajiIf you haven't tried pav bhaji before, you're in for a real treat! I first tried this iconic street good sandwich at a local restaurant called Duke Bombay Cafe and loved it. I couldn't wait to give pav bhaji a try in Mumbai where it originated. That's exactly what I did and I now make… Read more: Pav Bhaji
- Lamb DhansakFew dishes capture the essence of Parsi cooking as beautifully as lamb dhansak. Or so I've been told by quite a few blogger friends in Mumbai. After trying it on an evening out, I was pretty much sure they knew what they were talking about. Mutton or lamb dhansak is a hearty, complex, gently spiced… Read more: Lamb Dhansak
- Laal Maas - Spicy Rajasthani Lamb CurryIf you're looking for a bold, spicy lamb curry, then you've got to try this Rajasthani Laal Maas! When I travelled to Rajasthan last year, it was number one on my list of things to try and I must have ordered it 15 times during my one month of travelling around the state. Laal Maas… Read more: Laal Maas - Spicy Rajasthani Lamb Curry
- Boiled Basmati RiceThis boiled Basmati rice recipe is foolproof, fragrant and fluffy. Everytime! You know what makes or breaks a curry night at home? Rice. Doesn’t matter if you’ve nailed the perfect tikka, simmered a flawless chicken chasni, or tandoor-grilled your heart out… if the Basmati rice is soggy or clumpy, the whole plate takes a hit. That’s why… Read more: Boiled Basmati Rice
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