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Getti chutni is a simple versatile chutney to go with most South Indian foods. It is most commonly served with idli, vada or dosa.
Take some boiled eggs, onion, tomato and a few spices and you have anda chaat, another great street food from Delhi.
Nimbu pani is the famous traditional and enormously refreshing lemonade from North India and Pakistan.
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.
Pink gin is sharp and heavy, with its alluring colour hinting at its rich, dry taste. The traditional pre-dinner drink for the Raj.
Sweet, brutally strong, milky and a spicy undertone, kaapi is not like anything you can get from Starbucks or the like.
Lucknavi raan is a slow roasted lamb leg dish. It has a delicate taste that enhances the flavour of the meat, and is very visually appealing. A special occasion dish.
Sambar is a dish from the tradition of lentil-based vegetable soups from southern India. This is our family recipe for a simple vegetable sambar, or sabzi sambar.
The classic North Indian dish. From Persia, it is not hot, but has a gentle and subtle spice background. Part of the flavour comes from the slightly charred outside of the chicken.
A good prawn curry is hard to resist and this is a good prawn curry. Hot and tangy, malabari jinghri masala is from the Malabar coast and highlights the flavour of the prawns.
Shrikhand is a sweetened yoghurt with a subtle saffron character.
Fruit chaat, or phala chaat, is a blend of assorted fruits, preferably sweet acidic fruits, tossed with potatoes and chaat masala.