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
Chhilke Wali Mung Ki Daal - whole green mung bean daal
Tempered sprouted bean/lentils
Khandvi - Gujarati Chickpea and Yoghurt Rolls
Aloo Gobhi - Potatoes and Cauliflower
Instant Daal - Maharashtrian Pithle
Ajwain or Ajowan/Carom/Bishop’s weed as it is variously known, is often consumed with dishes that are thought of as rich, because it counteracts any indigestion that may arise from their consumption. Ajwain and fish are old companions in North India where Ajwaini Mahi Tikka is an old favourite. I have adapted… read more
Tilapia is a versatile, freshwater fish which takes on the flavours of sauces really nicely. I cannot say that I grew up eating this fish because it was not really around much then. It was only with the spread of imported farmed fish in the UK that Tilapia entered my world. I… read more