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  

Beans with Kuti Mirch

Lightly fried beans with pounded chilli

usal ready

Tempered sprouted bean/lentils

pan fried fish

Indian Street Food Style Tilapia

butter-chicken-twitter

Leftover Turkey Makhani

Paneer and Peppers

PANEER AND PEPPERS

Vangyacha Bharit

Smoky Aubergine, Yoghurt and Red Onion Salad

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 – 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. 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

Egg Curry with fennel, nigella and fenugreek

There are thousands of versions of egg curry all over India. This is my twist on this ubiquitous dish. Boiled, then fried eggs in a gravy flavoured with fennel, nigella and fenugreek. Similar to achari or pickle masala but not quite as I use the dried leaves of fenugreek instead of… read more

Egg curry

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

IMG_1421

Shami Kabab – lamb and chickpea kababs

Homemade Shami Kababs bring back so many memories of Delhi and my childhood there. Minced meat and split chickpeas slow cooked with spices, ground, shaped into patties and pan fried. I learnt how to make these from my bestie’s mum. They were from Aligarh and their meat dishes were always… read more

IMG_1358

Turkey Kababs

Try making these super easy and luscious kababs at home. Add salad and a flat bread and you have a complete meal. Minced turkey breast works really well with this recipe because it does not have an overpowering flavour of its own.  The added advantage is that turkey is lean and makes a… read more

Turkey Kababs

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

Salmon cooked with Ajowan/Carom seeds

Ajwain or Ajowan/Carom/Bishop’s weed as it is variously known, is often consumed with dishes that are thought of as rich, because it counteracts any indigestion that may arise from their consumption. Ajwain and fish are old companions in North India where Ajwaini Mahi Tikka is an old favourite. I have adapted… read more

image1 (1)

Leftover Turkey Makhani

This is the perfect recipe for Boxing Day and beyond when you are wondering what to do with all that leftover turkey.  It requires some patience, but the results will show you that its well worth it. The base is very similar to Butter chicken but lighter because I use cream instead of… read more

butter-chicken-twitter