nargisi kofta curry
An Awadhi dish, featuring boiled eggs covered in spiced lamb and served in a spicy yoghurt and tomato sauce.
corn meal roti
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.
saag
This is a common Punjabi dish, typically served in winter. This palak ka saag is a lightly spiced puree of spinach.
potato and pea
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.
roasted cauliflower
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.
mushroom dopiaza
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.
dinner rolls
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.
tomato soup
Warm up a winter evening with a bowl of freshly made tamatar ka shorba, a spicy and flavoursome tomato soup from the Mughal cuisine.
cardamom coffee
Sweet, brutally strong, milky and a spicy undertone, kaapi is not like anything you can get from Starbucks or the like.
roast chicken
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.