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  

Vangyacha Bharit

Smoky Aubergine, Yoghurt and Red Onion Salad

Puri, Dahi Aloo&Kala Chana2

Puris with Dahi Ke Aloo and Kala Chana

Chicken liver fry

Chicken Liver Fry

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Leftover Turkey Makhani

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Pav Bhaji

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Salmon cooked with Ajowan/Carom seeds

pan fried fish

Indian Street Food Style Tilapia

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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Chickpea Flour Dumplings in a Spiced Yoghurt Sauce

This is one of those dishes designed to use up something that would otherwise have little use. North and Western Indian families will often make Kadhi if the yoghurt (dahi) has gone sour, a common occurrence with live yoghurt in hot climates.  In my view you cannot make good Kadhi without sour… read more

Kadhi Pakode

Puris with Dahi Ke Aloo and Kala Chana

There is nothing quite like a hot puri, straight out of the kadhai and on to your plate.  Puris are deep fried but surprisingly non-greasy as they do not asborb a lot of oil.  They are popular all over India and are usually eaten for breakfast or as part of a festive meal.  A… read more

Puri, Dahi Aloo&Kala Chana2

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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Red Onion and Coriander Raita

There are raitas and there are raitas. This is a very simple raita and I love it for its clean taste. It is the perfect accompaniment for an Indian meal and a great fire extinguisher so I always have it to hand if I am worried that my guests may… read more

“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

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

Smoky Aubergine, Yoghurt and Red Onion Salad

There are basically two kinds of people, those who hateaubergines and those who love them although I must admit that I encountered more haters in India than the UK. I am fond of aubergines but the only time I truly became fed up with them was when I spent a year in… read more

Vangyacha Bharit