Kerala prawn fry
Kerala prawn fry is a simple dry dish of crispy fried prawns. Nadan chemmeen varuthathu is one of Kerala’s best-known street vendor snacks. It is slightly hot and tangy and highlights the flavour of the prawns.
Sri Lankan beef curry
This Sri Lankan beef curry is a delightfully simple recipe to prepare. Take your time, and allow the flavours to develop. It features beef slowly braised in a coconut milk gravy.
panch phoran
Panch phoran, is the taste of Bengal. It is a blend of five seeds or spices, hence its name which translates literally into English as “five spices”.
gingelly oil
Gingelly oil or til ka tel is an edible vegetable oil made from sesame seeds. It is used extensively in south Indian cuisine.
Madras fish curry
This Madras fish curry is a family dish from Chennai. Meen kuzhambu gets its flavour from the shallots and tomatoes and features the taste of the just-cooked fish to perfection.
cassia
Cassia is the inner bark of a tropical evergreen tree. This bark is noticeably harder than cinnamon and has a more robust and less sweet flavour.
paneer
Paneer is a simple farmer-type cheese made by coagulation. It has a crumbly texture that works wonderfully with spices. It is not a fermented or cured cheese.
sella rice
Sella rice is basmati rice that has been parboiled while still in its husk, then milled. It has a more fragrant aroma, a deeper taste and exquisite long individual grains.
paneer and peas
Paneer and peas, or matar paneer is a popular dish from the Punjab. It highlights the paneer, has a spicy tomato sauce and bursts of flavour from the just-cooked peas.
garam masala
Garam masala translates as ‘hot spice’ but a look at the ingredients would suggest something more savoury and subtle.
rasam masala
Rasam masala, or rasam podi, is a spice mix used to flavour rasam, a thin lentil soup, very common in the south of India.