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.
This is the book that, for me, best describes the history and influences that shaped the cuisine in this cookbook.
Pant has taken a very scholarly approach to writing probably the most definitive book on Indian cuisine.
Anand's approach to modern Indian cuisine has influenced many of the recipes in this book. If the recipe looks healthy, modern and light, it is often her influence.
Sanjeev Kapoor is the host of the longest running, most popular food show on the planet. His influence gave me understanding of the traditional approach to cooking some of the dishes, rather than the sometimes idiosyncratic approach of my grandmother.
Getti chutni is a simple versatile chutney to go with most South Indian foods. It is most commonly served with idli, vada or dosa.
Take some boiled eggs, onion, tomato and a few spices and you have anda chaat, another great street food from Delhi.
Khajur imli ki chutni is one of the most common and instantly recognisable chutneys served throughout India. It has a sweet and sour taste with a bit of chilli heat. The tamarind gives it a tang and the dates give it sweetness.
Leavened bread, cooked on a griddle, in a tandoor or even a barbecue. Naan is one of India's favourite breads.
This is a simple dish of carrots, beans and lifted with lime. Gajar sem ki sabzi is a common Bengali preparation.