These recipes do not include ingredients that contain gluten.
The majority of the dishes in this cookbook are gluten-free. In Indian cuisine the use of wheat or similar products is generally limited to breads. Note, however, that as in all things Indian there are exceptions.
Our disclaimer page talks about such dietary restrictions.
A salad featuring the amazing taste of figs, some subtle spice from the chaat masala, and the flavour of almonds. An amazing, yet simple salad, anjeer ki salat, could become one of your favourites, just as it was for my grandmother.
Our family apple, peach and apricot chutney, or seb aroo aur kabani chutni. Sweet and spicy, it is an ideal accompaniment to almost every Indian dish.
Avial is a delicious dish of mixed vegetables, yoghurt, coconut and seasoned with mustard oil and curry leaves.
Lamb cutlets marinated in three separate spice blends, then barbecued. A Lucknow street vendor dish, burra kebabs are an ideal summer dish.
Fansi poriyal is a simple South Indian stir-fried green bean dish, generally prepared to accompany an everyday meal.
bhuna gorur mangsho is a dish that is rich and intense in character from the caramelisation of the onions and the frying of the spices. The meat cooks in its own juices, giving the dish a deep flavour.
This beef curry features an unusual citrus fruit, shatkora, to provide a contrast to the richly spiced meat. It is a Bengali dish, from the Sylhet region of Bangladesh .
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.
A south Indian raita, or pachadi. This is a vibrantly coloured dish, with fresh crunchy beetroot, cooling yoghurt and a hint of spice.
The Bengali version of tarka dal. Peyaj dal has a slightly sweet taste because of the way the onions are caramelised in jaggery and balances the bite of the chilli.
This Bengali mango chutney, am ki chutni, is a tangy, and slightly spicy chutney which goes well with any rice or lentil dish.
This popular and traditional Bengali dish, chingri macher, features a distinct mustard taste that works well with the coconut and the sweetness of the prawns.