These are the most popular recipes on this site, ranked by the number of views each recipe has had.
Getti chutni is a simple versatile chutney to go with most South Indian foods. It is most commonly served with idli, vada or dosa.
Nimbu pani is the famous traditional and enormously refreshing lemonade from North India and Pakistan.
Take some boiled eggs, onion, tomato and a few spices and you have anda chaat, another great street food from Delhi.
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.
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.
Pink gin is sharp and heavy, with its alluring colour hinting at its rich, dry taste. The traditional pre-dinner drink for the Raj.
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.
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.
Warm up a winter evening with a bowl of freshly made tamatar ka shorba, a spicy and flavoursome tomato soup from the Mughal cuisine.
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.
Mulligatawny is a lightly spiced, filling soup. A feature of Raj cuisine, with influences from both the British and the Indian cuisines. This is a typical Indian dish, prepared to suit the tastes of the British colonists.
Fruit chaat, or phala chaat, is a blend of assorted fruits, preferably sweet acidic fruits, tossed with potatoes and chaat masala.