All the recipes, listed by name.

If you are looking for something in particular, try the recipes by course page. Or try a search from the menu.

apple, peach and apricot chutney
Our family apple, peach and apricot chutney, or seb aroo aur kabani chutni. Sweet and a little spicy, it is an ideal accompaniment to almost every Indian dish.
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baked egg custard
A simple, yet elegant dessert, lagan nu custard is served at Parsi weddings or festive occasions. It is made with everyday ingredients, just a few spices, and is not tooth-achingly sweet.
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barbecued lamb cutlets
Lamb cutlets, barbecued, using three different marinades. Burra kebabs are from Awadhi cuisine, and are a common street food in Lucknow.
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beans with coconut
This fansi poriyal is a simple and delightful South Indian vegetable dish, generally prepared to accompany an everyday meal.
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beef bhuna
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.
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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.
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beetroot raita
A south Indian raita, or pachadi. This is a vibrant coloured dish, with fresh crunchy beetroot, cooling yoghurt and a hint of spice.
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Bengali dal
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.
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Bengali fried rice
This rice dish is typically Bengali. Called ghee bhaat, it is sometimes referred to as Bengali vegetable pulao. It is a simple, wholesome rice and vegetable dish, suitable to accompany almost any lentil or vegetable dish in this book.
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black-eyed pea curry
Preparations of black-eyed peas are common across all of India. This is the Goan way. It has plenty of chilli and coconut and a touch of tomato. This dish, alsande tonak, is a robust, spicy, hot preparation.
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butter chicken
This is the classic mughal butter chicken. Murgh makhani is not a curry like restaurants serve, but is pieces of grilled or baked chicken coated in a sauce.
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cabbage poriyal
A dry, stir fried preparation of shredded cabbage, spiced with mustard seeds and curry leaves. Muttaikose poriyal is great dish from Kerala.
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