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  

pan fried fish

Indian Street Food Style Tilapia

Turkey Kababs

Turkey Kababs

SHALGAM GOSHT

SHALGAM GOSHT - LAMB WITH TURNIPS, FENNEL AND KASHMIRI CHILLI

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Pav Bhaji

ceylon chicken curry best

Ceylon Chicken Curry

Puri, Dahi Aloo&Kala Chana2

Puris with Dahi Ke Aloo and Kala Chana

Egg curry

Egg Curry with fennel, nigella and fenugreek

Jhat Pat Chicken

JHAT PAT (QUICK AND EASY) CHICKEN CURRY

Aloo Methi – Potatoes with Fenugreek Leaves

Aloo Methi is a typical winter time vegetable dish in north India. Fenugreek is said to have protective properties against the cold and ill health and is much celebrated in Ayurveda. It has a bitter taste which is offset by potatoes beautifully. The vegetables are cooked in asafoetida and mustard oil… read more

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Crispy Potatoes

This recipe is from my mother. It is a crispier and simpler version of Bombay Potatoes and is delicious as a side with an Indian meal. There are very few spices in here but together they create a taste that is unique. At home, we would have it with rotis… read more

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Kurkuri Bhindi – crispy Okra

Okra is one of those vegetables, you either like it or you hate it. Most people who hate it dislike its sticky texture when cooked. Kurkuri Bhindi is a dish made out of okra that rids this vegetable of all stickiness and turns it into a wonderful crispy side for… read more

Kurkurit bhendi

Aloo Gobhi – Potatoes and Cauliflower

Aloo Gobhi is found all over India under different names and with different variations on the ingredients and cooking method. Punjabis or Rajasthanis will typically add tomatoes and onions; Maharashtrians will cook it with mustard and cumin seeds and the Banias from Uttar Pradesh will often cook it only with… read more

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“Instant” daal of gram flour – Pithla

Pithla, a kind of “instant” daal flavoured with fresh coriander and green chillies, was a staple at lunch times in my house when I was growing up. My mum was a pathologist and ran a laboratory so she was a busy working mother. This was a typical lunch dish because… read more

Red Radish Salad with Black Salt

Radishes are often served on the side as a salad with a main meal. They are also a popular street snack and can be incredibly refreshing in the summer heat. The variety that is popularly eaten in India is the “Mooli” which is similar to the Japanese Daikon.  Here I… read more

Red Radish salad

Lightly fried beans with pounded chilli

Green beans are a ubiquitous vegetable, found in a variety of Indian cuisines. However one gripe my family had with the way that beans are normally prepared in India is that they are either overcooked, over spiced or mixed with too many other things. My parents used to cook vegetables in a… read more

Beans with Kuti Mirch

Dhokla – savoury chickpea flour cake

Dhokla or Khaman Dhokla is a light and tasty tea-time (or any time really!) snack which originates from Gujarat. It is often sold in road side shops together with sweets. As is the way with so many of the regions dishes, this dish is completely vegan, using only plant based ingredients…. read more

Dhokla

Chhilke Wali Mung Ki Daal – whole green mung bean daal

Daal made with whole green mung beans gives you a completely different taste experience compared to ordinary “yellow” daal made with split mung beans. Chhilke wali mung ki daal is an everyday daal eaten in Punjabi households. The skins of the beans add a deep flavour and give the daal a lovely texture. Just a few rotis and… read more

Mung Daal

Tempered sprouted bean/lentils

My mum always had something sprouting in the corner of the kitchen: mung beans, moth beans, black eyed beans or whole brown lentils. Tempered sprouted beans was a regular thing in my dad’s and my tiffins. Very wholesome and tasty. Serves: 4             Sprouting time: 2-3 days… read more

usal ready