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  

Beans with Kuti Mirch

Lightly fried beans with pounded chilli

Turkey Kababs

Turkey Kababs

Red Radish salad

Red Radish Salad with Black Salt

Bengali fish

Hake in a Bengali Mustard Sauce

Egg curry

Egg Curry with fennel, nigella and fenugreek

Dhokla

Dhokla - savoury chickpea flour cake

Pithla

"Instant" daal of gram flour - Pithla

Tomato Pohe

Tomato Pohe

Egg Curry with fennel, nigella and fenugreek

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

Egg curry

Ande Ka Salan - Egg Curry

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

EggCurry