a serving plate of beef bhuna

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 beef bhuna cooks in its own juices, giving the dish a deep flavour.

a cooking dish of beef shatkora

beef shatkora

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 .

A bowl of Sri Lankan beef curry.

Sri Lankan beef curry

This Sri Lankan beef curry is a delightfully simple recipe to prepare. Take your time, and allow the flavours to develop. It features beef slowly braised in a coconut milk gravy.

serving dish of goan beef steak, potato, tomato and onion

Goan steak and potato

This is the Goan version of “meat and three veg”, and is clearly a dish from their Portuguese heritage. In fact, it is most commonly called by its Portuguese name of Bife de Goa. It has everything that the Portuguese loved and inspired in Goan cuisine, namely chilli, garlic and vinegar.

a bowl of butter chicken with rice

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.

a bowl of dum pukht chicken

claypot chicken

Chicken, marinated overnight, then baked in a sealed pot. A favourite of the Raj, claypot chicken, or murgh dum pukht is a great entertaining dish because everything is done the night before.

a bowl of southern chicken korma

chicken korma – andhra style

A hotter and spicier chicken korma than the northern style. Kozhi kurma is from the Andhra region of south India. It features coconut milk rather than dairy products.

serving dish of chettinad pepper chicken

Chettinad chicken

Chettinad chicken, or milagu kozhi varuval, gets its heat largely from the black pepper,. It has a quite different flavour to dishes that predominantly use chilli for the heat.

a whole roast chicken

roast chicken

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.

pieces of tandoori chicken

tandoori chicken

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.