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  

pan fried fish

Indian Street Food Style Tilapia

Paneer and Peppers

PANEER AND PEPPERS

chukandar goshtfinal

CHUKANDAR GOSHT - LAMB WITH BEETROOT

pav bhaji instagram

Pav Bhaji

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Aloo Gobhi - Potatoes and Cauliflower

Priya Deshingkar & venison qorma

Royal Venison Qorma

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

Potatoes with Fenugreek Leaves (Aloo Methi)

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. It has a bitter taste which is offset by potatoes beautifully. The vegetables are cooked in asafoetida and mustard oil which is a strange combination as… read more

Aloo Methi

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

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