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  

Jhat Pat Chicken

JHAT PAT (QUICK AND EASY) CHICKEN CURRY

chukandar goshtfinal

CHUKANDAR GOSHT - LAMB WITH BEETROOT

Tomato Pohe

Tomato Pohe

Bengali fish

Hake in a Bengali Mustard Sauce

Kadhi Pakode

Kadhi Pakode

Puri, Dahi Aloo&Kala Chana2

Puris with Dahi Ke Aloo and Kala Chana

Kolhapuri Tamda Rassa

KOLHAPURI GOAT CURRY

Aloo Methi

Potatoes with Fenugreek Leaves (Aloo Methi)

Royal Venison Qorma

I was very privileged to be asked by Rosemary and Porkbelly if they could do a photo shoot with me cooking a dish in keeping with the royal theme of the Maharani Supperclub.  I decided to cook a Shahi (Royal) Venison Qorma in the Mughlai style.  This is nothing like the… read more

Priya Deshingkar & venison qorma