If you are a keen cook and want to learn how to cook authentic Indian food you have landed on the right page. Welcome to a whole new experience of cooking Indian regional food from scratch.
This blog contains recipes with clear and brief instructions on how to prepare a variety of vegan, vegetarian, meat and fish based dishes. Many recipes are light and spicy but not very hot, so very different to curry house dishes.
My focus is on helping you to prepare delicious and authentic dishes from different regions in India including Punjab, Maharashtra, Delhi, Andhra Pradesh and Telangana. You will see Mughlai dishes from the Mughals of North India, Nizami dishes from the Nizams of Hyderabad and Vegetarian dishes from the Brahmins, Aggarwals and Marwaris of West and North India. Indian cuisine is very diverse and I hope to introduce you to some of this richness through this blog.
FOR RECIPES WITH DECCAN TIFFIN MASALA SPICES PLEASE CLICK HERE
Shami Kabab - lamb and chickpea kababs
Smoky Aubergine, Yoghurt and Red Onion Salad
Ande Ka Salan - Egg Curry
SHALGAM GOSHT - LAMB WITH TURNIPS, FENNEL AND KASHMIRI CHILLI
Puris with Dahi Ke Aloo and Kala Chana
Red Onion and Coriander Raita
"Instant" daal of gram flour - Pithla
There are thousands of versions of egg curry all over India. This is my twist on this ubiquitous dish. Boiled, then fried eggs in a gravy flavoured with fennel, nigella and fenugreek. Similar to achari or pickle masala but not quite as I use the dried leaves of fenugreek instead of… read more
This dish is eaten almost with the same reverence as meat or chicken curries all over India. But of course there are regional variations, as always. Here I show you how to make a generic Egg Curry. What better use of boiled eggs? It is not super quick, especially if… read more