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!

Dhokla - savoury chickpea flour cake

Khandvi - Gujarati Chickpea and Yoghurt Rolls

Instant Daal - Maharashtrian Pithle

Leftover Turkey Makhani

Tempered sprouted bean/lentils

Egg Curry with fennel, nigella and fenugreek

Salmon cooked with Ajowan/Carom seeds

Turkey Kababs

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

Puris with Dahi Ke Aloo and Kala Chana

There is nothing quite like a hot puri, straight out of the kadhai and on to your plate.  Puris are deep fried but surprisingly non-greasy as they do not asborb a lot of oil.  They are popular all over India and are usually eaten for breakfast or as part of a festive meal.  A… read more

Egg Curry with fennel, nigella and fenugreek

There are thousands of versions of egg curry all over India. This is my twist on this ubiquitous dish. Boiled, then fried eggs in a gravy flavoured with fennel, nigella and fenugreek. Similar to achari or pickle masala but not quite as I use the dried leaves of fenugreek instead of… 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

Shami Kabab – lamb and chickpea kababs

Homemade Shami Kababs bring back so many memories of Delhi and my childhood there. Minced meat and split chickpeas slow cooked with spices, ground, shaped into patties and pan fried. I learnt how to make these from my bestie’s mum. They were from Aligarh and their meat dishes were always… read more

Turkey Kababs

Try making these super easy and luscious kababs at home. Add salad and a flat bread and you have a complete meal. Minced turkey breast works really well with this recipe because it does not have an overpowering flavour of its own.  The added advantage is that turkey is lean and makes a… read more