Avial is a delicious dish of mixed vegetables, yoghurt, coconut and seasoned with mustard oil and curry leaves.
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.
This fansi poriyal is a simple and delightful South Indian vegetable dish, generally prepared to accompany an everyday meal.
This layer cake from Goa, bebinca, is a splendid example of the Portuguese bakers’ legacy.
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.
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.
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.
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.
This chicken biryani, or murgh biryani is delicately scented with rosewater and cardamom, with hot and spicy chicken pieces.
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.
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 dry, stir fried preparation of shredded cabbage, spiced with mustard seeds and curry leaves. Muttaikose poriyal is great dish from Kerala.