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!

KALA CHANA

Red Radish Salad with Black Salt

Smoky Aubergine, Yoghurt and Red Onion Salad

Shami Kabab - lamb and chickpea kababs

Fried Sprats

Pav Bhaji

Kadhi Pakode

Ande Ka Salan - Egg Curry

Aloo Methi – Potatoes with Fenugreek Leaves

Aloo Methi is a typical winter time vegetable dish in north India. Fenugreek is said to have protective properties against the cold and ill health and is much celebrated in Ayurveda. It has a bitter taste which is offset by potatoes beautifully. The vegetables are cooked in asafoetida and mustard oil… read more

Kurkuri Bhindi – crispy Okra

Okra was in the news recently for being one of the most hated vegetables. Most people who hate it dislike its sticky texture when cooked. In some cultures, the stickiness is prized whereas in Indian cooking there are usually methods to make it un-sticky.  Kurkuri Bhindi is a dish made… read more

Gobhi Masala

Gobhi Masala is a wonderfully spicy and tangy Punjabi dish that’s just perfect with rotis or paranthas. Very typical everyday food in large parts of North India. If you want to adopt a plant based diet this would be an interesting one to have in your repertoire. Serves: 4   … read more

Sukhe Aloo

This is a quick, easy and delicious recipe which has always been popular among my students and guests. Works really well as a side with an Indian meal. Serves: 4                   Prep and Cook Time: 30 minutes You will need: 250 g large… read more

Aloo Gobhi – Potatoes and Cauliflower

Aloo Gobhi is found all over India under different names and with different variations on the ingredients and cooking method. Punjabis or Rajasthanis will typically add tomatoes and onions; Maharashtrians will cook it with mustard and cumin seeds and the Banias from Uttar Pradesh will often cook it only with… read more

“Instant” daal of gram flour – Pithla

Pithla, a kind of “instant” daal flavoured with fresh coriander and green chillies, was a staple at lunch times in my house when I was growing up. My mum was a pathologist and ran a laboratory so she was a busy working mother. This was a typical lunch dish because… read more