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.

My focus is on helping you to prepare delicious and authentic dishes. Let’s get cooking!

Red Radish salad

Red Radish Salad with Black Salt

Turkey Kababs

Turkey Kababs

Paneer and Peppers

PANEER AND PEPPERS

Priya Deshingkar & venison qorma

Royal Venison Qorma

Dhokla

Dhokla - savoury chickpea flour cake

Tomato Pohe

Tomato Pohe

butter-chicken-twitter

Leftover Turkey Makhani

chukandar goshtfinal

CHUKANDAR GOSHT - LAMB WITH BEETROOT

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

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

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

Khandvi – Gujarati Chickpea and Yoghurt Rolls

Whenever I make Khandvi, I marvel at the innovativeness of those who must have developed this dish hundreds of years ago.  Someone must have figured out that cooking chickpea flour with yoghurt and cooling it gives it an elastic quality that allows it to be shaped into delightful little rolls.  This is a real… read more

Khandvi

Pav Bhaji

Folklore has it that Pav Bhaji, which literally translates to bread and vegetables, was created by a street vendor in Mumbai to cater to mill workers looking for a tasty lunch. It is a dish like no other with its varied mix of vegetables cooked with spices and served with… read more

pav bhaji instagram

PANEER AND PEPPERS

I love paneer. In any form. This is a really light dish that can be served as a snack with drinks, a starter or a side. I love the contrast of textures and flavours with the crunchiness of the peppers complementing the rich creaminess of the paneer. I use very… read more

Paneer and Peppers