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 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 coconut chutney

coconut chutney

Getti chutni is a simple versatile chutney to go with most South Indian foods. It is most commonly served with idli, vada or dosa.

a bowl of Hyderabadi mixed dal on a platter with roti

Hyderabadi mixed dal

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.

a serving bowl of lamb saag

lamb saag

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 greens, lamb saag could be cooked with almost any leafy vegetable.

a small bowl of rasam masala

rasam masala

Rasam masala is a spice mix used to flavour the thin soups served as the second course in a traditional south Indian meal.

a jar of eggplant pickle

egglant pickle

This eggplant pickle, brinjal ka achaar, is deliciously hot and spicy. Great to serve with dal.

a bowl of vegetable pulao

vegetable pulao

Our family vegetable pulao recipe. Typical of the Hyderabadi cuisine, sabzi pulao is a one-pot rice dish deserving of centre stage at a family gathering.