This chicken biryani, or murgh biryani is delicately scented with rosewater and cardamom, with hot and spicy chicken pieces.
Lentils, with spiced oil added just before serving are eaten all across India. There are wide regional differences - this one is our family version and is typical of the Rajasthani cuisine.
Laal maas is a smoky, fiery, slow cooked, hunter style lamb dish from Rajasthan. Kashmiri chillies lend a deep colour, heat and depth to this dish - and you need a lot of them.
Khatta meetha nimbu ka achaar is a hot, sweet and sour lemon pickle, typical of pickles from Rajasthan.
A delicate and mildly spiced pulao from Jodhpur. Kukurmutta pulao has mint and mushrooms highlighted by the gentle spices. A very elegant dish.
Simple and delicious matar pulao is rice simmered in stock, with bursts of flavour from the fresh green peas.