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.
Chicken, marinated overnight, then simply baked in a sealed pot. A favourite of the Raj, murgh dum pukht is easy to prepare, as everything goes into the pot for overnight marination and then the pot is placed into the oven to cook.
Getti chutni is a simple versatile chutney to go with most South Indian foods. It is most commonly served with idli, vada or dosa.
This delicious, nourishing dish of mixed dal is a family favourite and is so healthy. Called keoti dal, it is from Hyderabad and is quite robustly spiced.
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.
Rasam masala is a spice mix used to flavour the thin soups served as the second course in a traditional south Indian meal.
This eggplant pickle, brinjal ka achaar, is deliciously hot and spicy. Great to serve with dal.
Our family vegetable pulao recipe. Typical of the Hyderabadi cuisine, subzi pulao is a one-pot rice dish deserving of centre stage at a family gathering.
Plain, simple rice, chawal, with a touch of colour.