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  

Turkey Kababs

Turkey Kababs

Kurkurit bhendi

Kurkurit Bhendi - Maharashtrian/Goan style crisy Okra

Red Radish salad

Red Radish Salad with Black Salt

ceylon chicken curry best

Ceylon Chicken Curry

Egg curry

Egg Curry with fennel, nigella and fenugreek

Jhat Pat Chicken

JHAT PAT (QUICK AND EASY) CHICKEN CURRY

SHALGAM GOSHT

SHALGAM GOSHT - LAMB WITH TURNIPS, FENNEL AND KASHMIRI CHILLI

aloo lachha 3

ALOO LACHHA

Tomato Pohe

Pohe or pounded rice is a popular breakfast or snack dish in Maharashtra and Gujarat. The rice is par boiled while still in the husk and pounded afterwards to flatten it.  This then becomes a kind of instant rice that can be cooked very quickly.  In fact it can even be… read more

Tomato Pohe

Maharashtrian Crispy Potatoes

This recipe for Maharashtrian fried potatoes or “Batatyachi Bhaaji” is from my mother. It is a crispier and simpler version of Bombay Potatoes and is delicious as a side with an Indian meal. There are very few spices in here but together they create a taste that is unique to that… read more

Batatyachi Bhaji iphone twitter

Ceylon Chicken Curry

A beautiful cardamom and cinnamon infused chicken curry that can be enjoyed with rice or roti. This has been in my family for years and was probably named in this way because of the strong notes of cinnamon.  It is very light and easy to prepare and is always a hit… read more

ceylon chicken curry best

Masala Cauliflower and Spring Greens

For a colourful side dish, try this medley of cauliflower and spring greens.  Extremely simple to make with our ready-made spice mix.  The only thing you need to watch is the sequencing and timing. You will need: 250 g cauliflower florets 250 g spring greens cut into inch-wide strips (you can change… read more

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Masala Cabbage

Bring your cabbage or Spring greens to life with this very simple recipe. Serve as a side in an Indian meal or with a roast dinner. You will need: 500 g cabbage (any variety) cut into inch wide pieces 1-2 tsp Deccan Tiffin Vegetable Masala  4 tbsp cooking oil Salt to taste Method:… read more

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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

JHAT PAT (QUICK AND EASY) CHICKEN CURRY

Aah..Chicken Curry, the very mention of which conjures up images of comfort food at home.  It is the ultimate generic Indian dish that is cooked in thousands of ways up and down the country with every family doing it their own way.  The recipe that I am giving you here contains… read more

Jhat Pat Chicken

Royal Venison Qorma

I was very privileged to be asked by Rosemary and Porkbelly if they could do a photo shoot with me cooking a dish in keeping with the royal theme of the Maharani Supperclub.  I decided to cook a Shahi (Royal) Venison Qorma in the Mughlai style.  This is nothing like the… read more

Priya Deshingkar & venison qorma

Khandvi – Gujarati Chickpea and Yoghurt Rolls

Whenever I make Khandvi, I marvel at the innovativeness of those who must have developed this dish hundreds of years ago.  Someone must have figured out that cooking chickpea flour with yoghurt and cooling it gives it an elastic quality that allows it to be shaped into delightful little rolls.  This is a real… read more

Khandvi

Turkey Kababs

I love a kabab or two with my roti or naan. Add salad 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 healthier alternative to chicken… read more

Turkey Kababs