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!

Tomato Pohe

Tomato Pohe

Pithla

Instant Daal - Maharashtrian Pithle

Mung Daal

Chhilke Wali Mung Ki Daal - whole green mung bean daal

Vangyacha Bharit

Smoky Aubergine, Yoghurt and Red Onion Salad

Jhat Pat Chicken

JHAT PAT (QUICK AND EASY) CHICKEN CURRY

Fried Sprats

Fried Sprats

pan fried fish

Indian Street Food Style Tilapia

Keema Matar

This is a dish that is found throughout North India as well as Pakistan and it is popular because it is easy to make, relatively cheap for a meat dish and very tasty. I like to serve it as part of a meal with chapatis or rotis and vegetables. Serves… read more

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Gobhi Masala

Gobhi Masala is a wonderfully spicy and tangy Punjabi dish that’s just perfect with rotis or paranthas. Very typical everyday food in large parts of North India. If you want to adopt a plant based diet this would be an interesting one to have in your repertoire. Serves: 4   … read more

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Sukhe Aloo

This is a quick, easy and delicious recipe which has always been popular among my students and guests. Works really well as a side with an Indian meal. Serves: 4                   Prep and Cook Time: 30 minutes You will need: 250 g large… read more

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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

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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

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

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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

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