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.

My focus is on helping you to prepare delicious and authentic dishes. Let’s get cooking!

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Gobhi Masala

Chicken liver fry

Chicken Liver Fry


Ande Ka Salan - Egg Curry


Aloo Methi - Potatoes with Fenugreek Leaves

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Salmon cooked with Ajowan/Carom seeds


Aloo Gobhi - Potatoes and Cauliflower

Priya Deshingkar & venison qorma

Royal 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


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


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


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

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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


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


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

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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

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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