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  

Priya Deshingkar & venison qorma

Royal Venison Qorma

Pithla

Instant Daal - Maharashtrian Pithle

chukandar goshtfinal

CHUKANDAR GOSHT - LAMB WITH BEETROOT

fish-curry

CHEPALA PULUSU

EggCurry

Ande Ka Salan - Egg Curry

Tomato Pohe

Tomato Pohe

Mung Daal

Chhilke Wali Mung Ki Daal - whole green mung bean daal

Kurkurit bhendi

Kurkurit Bhendi - Maharashtrian/Goan style crisy Okra

ROYYALA VEPUDU – ANDHRA FRIED PRAWNS

Andhras love their prawns and chilli and that is not surprising since Andhra Pradesh has one of the largest cultivated prawn industries in India and it also ranks first for chilli production. I remember the first time I tried this dish was in Hyderabad and I probably didn’t taste much… read more

ANDHRA FRIED PRAWNS