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  

ceylon chicken curry best

Ceylon Chicken Curry

Vangyacha Bharit

Maharashtrian Smoky Aubergine, Yoghurt and Red Onion Salad

Khandvi

Khandvi - Gujarati Chickpea and Yoghurt Rolls

Turkey Kababs

Turkey Kababs

Raita

Red Onion and Coriander Raita

pav bhaji instagram

Pav Bhaji

Paneer and Peppers

PANEER AND PEPPERS

“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

Pithla

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

Potatoes with Fenugreek Leaves (Aloo Methi)

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. It has a bitter taste which is offset by potatoes beautifully. The vegetables are cooked in asafoetida and mustard oil which is a strange combination as… read more

Aloo Methi

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

Usal – Maharashtrian sprouted bean/lentils

Usal is a generic term used to describe a lightly spiced curry made with whole lentils or beans, often sprouted. My mum was always making Usals of various kinds because my father loved them: matki (also known as moth beans) usal, mung, masur or lentil usal and black eyed bean usal. You… read more

usal ready

Kurkurit Bhendi – Maharashtrian/Goan style crisy 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. Kurkurit Bhendi 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

Masoor Ki Daal (type 1)

Perhaps it is because two thirds of the country is under rain-fed farming conditions that Indian cuisine uses a wide range of pulses and beans.  Many pulses are hardy and drought resistant and cultivated by small farmers across the country.  Daal, the generic term for a dish made with pulses,… read more

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Tomato Pohe

Pohe or pounded rice is a popular breakfast or snack dish in Maharashtra and Gujarat. The rice is par boiled while still in the husk and pounded afterwards to flatten it.  This then becomes a kind of instant rice that can be cooked very quickly.  In fact it can even be… read more

Tomato Pohe