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  

Chicken liver fry

Chicken Liver Fry

Batatyachi Bhaji iphone twitter

Maharashtrian Crispy Potatoes

usal ready

Usal - Maharashtrian sprouted bean/lentils

Priya Deshingkar & venison qorma

Royal Venison Qorma

pan fried fish

Indian Street Food Style Tilapia

Beans with Kuti Mirch

Lightly fried beans with pounded chilli

Aloo Methi

Potatoes with Fenugreek Leaves (Aloo Methi)

Vangyacha Bharit

Maharashtrian Smoky Aubergine, Yoghurt and Red Onion 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

Maharashtrian 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

Keema “Cutlets”

My very good friend Vinita Damodaran, an environmental historian with an interest in food, sparked off this idea in my mind the other day when she said that the word “cutlet” has acquired different meanings in the UK and India. In the UK we mean a piece of meat such as… read more

Keema Cutlet 3

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

Usal – Maharashtrian sprouted bean/lentils

Usal is a generic term used to describe a lightly spiced curry made with whole lentils or beans, often sprouted. My mum was always making Usals of various kinds because my father loved them: matki (also known as moth beans) usal, mung, masur or lentil usal and black eyed bean usal. You… read more

usal ready

Kurkurit Bhendi – Maharashtrian/Goan style 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. Kurkurit Bhendi 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

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

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