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Chaat masala is used to sprinkle over snacks, vegetables, fruit and into drinks.
This fansi poriyal is a simple and delightful South Indian vegetable dish, generally prepared to accompany an everyday meal.
The classic North Indian tandoori chicken. Originally from Persia, it is not hot, but has a gentle and subtle spice background. Part of the flavour comes from the slightly charred outside of the chicken.
A good prawn curry is hard to resist and this Malabar prawn curry is a good one. Hot and tangy with the tomatoes and tamarind ,malabari jingha masala highlights the flavour of the prawns.
Plain, simple basmati rice, chawal, with a touch of colour.
Rice, pulao and biryani refer to different Indian rice dishes. This post discusses the differences and features of these dishes.
Our favourite beef curry. It is a thick, rich and hot dish, with the sourness of the tamarind offset by the sweetness of the ginger.
Our family apple chutney, or seb aroo aur kabani chutni. Made with apples, peaches and apricots, this is sweet and spicy chutney. It is an ideal accompaniment to almost every Indian dish.