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
Red Onion and Coriander Raita
Indian Street Food Style Tilapia
CHUKANDAR GOSHT - LAMB WITH BEETROOT
Dhokla - savoury chickpea flour cake
Ande Ka Salan - Egg Curry
Lightly fried beans with pounded chilli
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
This dish is eaten almost with the same reverence as meat or chicken curries all over India. But of course there are regional variations, as always. Here I show you how to make a generic Egg Curry. What better use of boiled eggs? It is not super quick, especially if… read more
Folklore has it that Pav Bhaji, which literally translates to bread and vegetables, was created by a street vendor in Mumbai to cater to mill workers looking for a tasty lunch. It is a dish like no other with its varied mix of vegetables cooked with spices and served with… read more
I love paneer. In any form. This is a really light dish that can be served as a snack with drinks, a starter or a side. I love the contrast of textures and flavours with the crunchiness of the peppers complementing the rich creaminess of the paneer. I use very… read more
When I was little girl, the auntijees in our neighbourhood would always invite me to their homes to eat specially prepared “kala chana” or black chickpeas with puris and semolina halva for the festival of Kanjak. This is a festival on the eighth day of the Navratri season around September/October where… read more
This is a dish that celebrates the potato, that ubiquitous vegetable in Indian cuisine that was brought over by the Portugese with all its solanaceae cousins – tomatoes, aubergines, chillies hundreds of years ago. You’d never think they were not native to India! In fact the marathi word for potato is batata… read more
A few weeks ago I featured a recipe for Shalgam Gosht on my blog. Chukandar Gosht is also one of those dishes that I remember eating in the winter months when I was a child in Delhi. I have not seen it around for years and its a real pity as it… read more
In the old days in Delhi, when everyone ate seasonal vegetables, turnips were often on the menu in the colder months. This member of the Brassica family has long been valued on the Sub-Continent as a vegetable that can be paired with stronger leafy vegetables like mustard greens or more… read more