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  

Jhat Pat Chicken

JHAT PAT (QUICK AND EASY) CHICKEN CURRY

ceylon chicken curry best

Ceylon Chicken Curry

Priya Deshingkar & venison qorma

Royal Venison Qorma

kala chana

KALA CHANA

Mung Daal

Chhilke Wali Mung Ki Daal - whole green mung bean daal

Red Radish salad

Red Radish Salad with Black Salt

Tomato Pohe

Tomato Pohe

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

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

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