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.

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Egg curry

Egg Curry with fennel, nigella and fenugreek

ANDHRA FRIED PRAWNS

ROYYALA VEPUDU - ANDHRA FRIED PRAWNS

aloo lachha 3

ALOO LACHHA

Batatyachi Bhaji iphone twitter

Maharashtrian Crispy Potatoes

Kurkurit bhendi

Kurkurit Bhendi - Maharashtrian/Goan style crisy Okra

Mung Daal

Chhilke Wali Mung Ki Daal - whole green mung bean daal

Khandvi

Khandvi - Gujarati Chickpea and Yoghurt Rolls

Kadhi Pakode

Kadhi Pakode

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

Ande Ka Salan - Egg Curry

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

EggCurry

Chickpea Flour Dumplings in a Spiced Yoghurt Sauce

This is one of those dishes designed to use up something that would otherwise have little use. North and Western Indian families will often make Kadhi if the yoghurt (dahi) has gone sour, a common occurrence with live yoghurt in hot climates.  In my view you cannot make good Kadhi without sour… read more

Kadhi Pakode

Pav Bhaji

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

pav bhaji instagram

PANEER AND PEPPERS

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

Paneer and Peppers

KALA CHANA BLACK CHICKPEA CURRY

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

kala chana

KOLHAPURI GOAT CURRY

Years ago, when I was a teenager, my father took me on a trip to his favourite eating places in Mumbai. In those days, the cuisines of the different states in India rarely travelled, the most we knew of “other” food growing up in Delhi was dosas from Madras and… read more

Kolhapuri Tamda Rassa

ALOO LACHHA - JULIENNED POTATOES

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

aloo lachha 3

CHUKANDAR GOSHT – LAMB WITH BEETROOT

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

chukandar goshtfinal