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  

Dhokla

Dhokla - savoury chickpea flour cake

Khandvi

Khandvi - Gujarati Chickpea and Yoghurt Rolls

SHALGAM GOSHT

SHALGAM GOSHT - LAMB WITH TURNIPS, FENNEL AND KASHMIRI CHILLI

Keema Cutlet 3

Keema "Cutlets"

Mung Daal

Chhilke Wali Mung Ki Daal - whole green mung bean daal

EggCurry

Ande Ka Salan - Egg Curry

Beans with Kuti Mirch

Lightly fried beans with pounded chilli

“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

Raan – Leg of Lamb with black cumin and mace

Raan is a marinated whole leg of lamb which is a perfect showstopper for a party. If you want to make an Indian themed Christmas feast, you cannot go wrong with Raan. It looks wonderful and tastes amazing. There are different versions of this dish – here I bring you… 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

Lightly fried beans with pounded chilli

Green beans are a ubiquitous vegetable, found in a variety of Indian cuisines. However one gripe my family had with the way that beans are normally prepared in India is that they are either overcooked, over spiced or mixed with too many other things. My parents used to cook vegetables in a… read more

Beans with Kuti Mirch

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

Chicken Liver Fry

I love offal and am really very excited that it is slowly coming back into vogue. Very pleased to have found some fresh chicken livers in the supermarket. A real treat as they are so cheap and so quick to make. Perfect for a high protein Sunday brunch! Serves: 4… read more

Chicken liver fry

Indian Street Food Style Tilapia

Tilapia is a versatile, freshwater fish which takes on the flavours of sauces really nicely. I cannot say that I grew up eating this fish because it was not really around much then. It was only with the spread of imported farmed fish in the UK that Tilapia entered my world. I… read more

pan fried fish

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