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
Lightly fried beans with pounded chilli
Kurkurit Bhendi - Maharashtrian/Goan style crisy Okra
CHUKANDAR GOSHT - LAMB WITH BEETROOT
Instant Daal - Maharashtrian Pithle
Masala Cauliflower and Spring Greens
Try making these super easy and luscious kababs at home. Add salad and a flat bread and you have a complete meal. Minced turkey breast works really well with this recipe because it does not have an overpowering flavour of its own. The added advantage is that turkey is lean and makes a… read more
Raan is a marinated whole leg of lamb which is a perfect showstopper for a party. If you want to make an Indian themed Christmas feast, you cannot go wrong with Raan. It looks wonderful and tastes amazing. There are different versions of this dish – here I bring you… read more
I love offal and am really very excited that it is slowly coming back into vogue. Very pleased to have found some fresh chicken livers in the supermarket. A real treat as they are so cheap and so quick to make. Perfect for a high protein Sunday brunch! Serves: 4… read more
My very good friend Vinita Damodaran, an environmental historian with an interest in food, sparked off this idea in my mind the other day when she said that the word “cutlet” has acquired different meanings in the UK and India. In the UK we mean a piece of meat such as… read more
A beautiful cardamom and cinnamon infused chicken curry that can be enjoyed with rice or roti. This has been in my family for years and was probably named in this way because of the strong notes of cinnamon. It is very light and easy to prepare and is always a hit… read more
Aah..Chicken Curry, the very mention of which conjures up images of comfort food at home. It is the ultimate generic Indian dish that is cooked in thousands of ways up and down the country with every family doing it their own way. The recipe that I am giving you here contains… read more
I was very privileged to be asked by Rosemary and Porkbelly if they could do a photo shoot with me cooking a dish in keeping with the royal theme of the Maharani Supperclub. I decided to cook a Shahi (Royal) Venison Qorma in the Mughlai style. This is nothing like the… read more
Years ago, when I was a teenager, my father took me on a trip to his favourite eating places in Mumbai. In those days, the cuisines of the different states in India rarely travelled, the most we knew of “other” food growing up in Delhi was dosas from Madras and… read more
A few weeks ago I featured a recipe for Shalgam Gosht on my blog. Chukandar Gosht is also one of those dishes that I remember eating in the winter months when I was a child in Delhi. I have not seen it around for years and its a real pity as it… read more
In the old days in Delhi, when everyone ate seasonal vegetables, turnips were often on the menu in the colder months. This member of the Brassica family has long been valued on the Sub-Continent as a vegetable that can be paired with stronger leafy vegetables like mustard greens or more… read more