a serving of baked egg custard on a plate, with a spoon

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.

a mound of beans with coconut

beans with coconut

This fansi poriyal is a simple and delightful South Indian vegetable dish, generally prepared to accompany an everyday meal.

a portuguese layer cake, with a single serve in forground

Goan layer cake

This layer cake from Goa, bebinca, is a splendid example of the Portuguese bakers’ legacy.

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

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 beef with tamarind and ginger curry

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.

a platter of onion bhaji

onion bhaji

Onion bhaji are one of the great staters or snacks. The trick to making vengaya bhaji is to ensure there is more onion than batter.

a bowl of Rajastani chicken biryani

chicken biryani

This chicken biryani, or murgh biryani is delicately scented with rosewater and cardamom, with hot and spicy chicken pieces.

a platter of lamb biryani, Lucknow style

lamb biryani

This lamb dish, lucknavi biryani is a great example of the Awadhi cuisine from Lucknow. It has wonderfully complex flavours, and is a work of art when presented well.

a serving dish, filled with pan-roasted brussel sprouts

pan-roasted brussel sprouts

Crispy outer leaves, and softer, but still crunchy centres, spiced with turmeric, cumin and mustard seeds, hoti bund gobhi sabzi is a wonderful way to prepare Brussel sprouts.

a serving bowl filled with cabbage poriyal

cabbage poriyal

A dry, stir fried preparation of shredded cabbage, spiced with mustard seeds and curry leaves. Muttaikose poriyal is great dish from Kerala.