pfeiffer family: the indian cookbook
Featuring dishes from the days of the Raj
A dinner for six people, featuring fish, prawns and vegetable dishes.
An Awadhi dish, featuring boiled eggs covered in spiced lamb and served in a spicy yoghurt and tomato sauce.
Kasmiri aloo dum features baby potatoes in a spicy yoghurt sauce,
The famous Punjabi maize flour bread, or makki di roti. These roti are made from an unleavened dough made from corn meal and cooked on a griddle.
This is a common Punjabi dish, typically served in winter. This palak ka saag is a lightly spiced puree of spinach.
This sukha aloo matar is a dry vegetable curry, featuring potatoes and fresh peas This is a simple and popular family dish from New Delhi.
This recipe for phulkopir roast is a Bengali family recipe and on high rotation in my Grandmother’s cuisine. It is of those simple vegetarian dishes that features the main ingredient.
This dish, khumb dopiaza features mushrooms, quickly cooked, in a masala with tomatoes and a lot of onion. Despite having a Mughlai heritage it is actually a very simple dish.
These bread rolls, pão, come from the Portuguese influence on Indian cuisine. They are very similar to Western bread rolls, but have a subtle Indian twist.
Warm up a winter evening with a bowl of freshly made tamatar ka shorba, a spicy and flavoursome tomato soup from the Mughal cuisine.
Sweet, brutally strong, milky and a spicy undertone, kaapi is not like anything you can get from Starbucks or the like.
This whole roast chicken, murgh musallam, is very popular in the north and north-eastern parts of India. Another great example of Mughal cuisine, it is mildly spiced, with a thick and rich sauce based on yoghurt and tomato.