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

Batatyachi Bhaji iphone twitter

Maharashtrian Crispy Potatoes

IMG_1421

Aloo Gobhi - Potatoes and Cauliflower

Beans with Kuti Mirch

Lightly fried beans with pounded chilli

Jhat Pat Chicken

JHAT PAT (QUICK AND EASY) CHICKEN CURRY

Paneer and Peppers

PANEER AND PEPPERS

SHALGAM GOSHT

SHALGAM GOSHT - LAMB WITH TURNIPS, FENNEL AND KASHMIRI CHILLI

Aloo Methi

Potatoes with Fenugreek Leaves (Aloo Methi)

Tempered sprouted bean/lentils

My mum always had something sprouting in the corner of the kitchen: mung beans, moth beans, black eyed beans or whole brown lentils. Tempered sprouted beans was a regular thing in my dad’s and my tiffins. Very wholesome and tasty. Serves: 4             Sprouting time: 2-3 days… read more

usal ready

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

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

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

Instant Daal – Maharashtrian Pithle

Strictly speaking, this should be called a type of Kadhi because it is made of chickpea flour, but it is actually a different beast and closer to daal which is why I have called it Instant Daal here.  Pithle is a Maharashtrian invention and like almost any common dish in India, it is… read more

Pithla

Fried Sprats, Indian Style

Coastal communities in India like to serve their fish fried as well as curried.  I am particularly fond of the way it is done in Kerala and Bengal.  But of course the variety of fish makes a huge difference.  Although we are able to get more imported fish from South Asia… read more

Fried Sprats