These are the most popular Indian recipes on this site, ranked by the number of views each recipe has had.
Getti chutni is a simple versatile chutney to go with most South Indian foods. It is most commonly served with idli, vada or dosa.
Nimbu pani is the famous traditional and enormously refreshing lemonade from North India and Pakistan.
Lucknow leg of lamb
Lucknavi raan is a slow roasted lamb leg dish. It has a delicate taste that enhances the flavour of the meat, and is very visually appealing. A special occasion dish.
lamb with silverbeet
This Hyderabadi dish of lamb, cooked with leafy green vegetables, or saag gosht, is a restaurant and home-cooked favourite. Spiced lamb, covered with clinging silverbeet. It could be cooked with almost any leafy vegetable.
Take some boiled eggs, onion, tomato and a few spices and you have anda chaat, another great street food from Delhi.
Sambar is a dish from the tradition of lentil-based vegetable soups from southern India. This is our family recipe for a simple vegetable sambar, or sabzi sambar.
The classic North Indian dish. 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.
beef with tamarind and ginger
Our favourite beef recipe. It is a thick, rich and hot dish, with the sourness of the tamarind offset by the sweetness of the ginger.
Fruit chaat, or phala chaat, is a mix of fruits, tossed with potatoes and chaat masala.
This recipe for bhuna gorur mangsho produces 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.
Pink gin is sharp and heavy, with its alluring colour hinting at its rich, dry taste. The traditional pre-dinner drink for the Raj.
prawns in tomato and tamarind
A good prawn curry is hard to resist and this Malabar prawn curry is a good one. Hot and tangy, malabari jinghri masala highlights the flavour of the prawns.