Here’s a quick vegetable curry recipe, not too hot, just very tasty. I like to make this with butternut squash, but you could really use any vegetables you like. You can increase the amount of chili powder used if you want to make it hotter.

This coconut-flavoured vegetable stew is a famous dish of the South Indian coastal state of Kerala. It is often served with appam (rice pancakes). Though frequently made with chicken, this recipe is for the purely vegetable version of the stew.

Tarka dhal is an everyday staple across South India, and I remember it from my own childhood as the dish my mother prepared most often. It is a very popular spiced lentil dish.

Aloo masala is a spicy potato mixture that is often served alongside, or folded inside, a dosa. This combination, widely eaten in South India, is known as masala dosa. Coconut chutney is a common accompaniment.

Baati is a hard, unleavened bread cooked in desert areas of Rajasthan and Gujarat in North India. It is prized there for its exceptionally long life and high energy content, as well as the minimal quantity of water required in its preparation.

The chapati is the staple flat bread of Northern India, also known as a roti. It may be made from many types of grain, but is most commonly made with whole wheat flour. In India it is sometimes cooked in a little oil.

A dosa is a thin, crispy crepe made from fermented rice, very popular both at home and in restaurants in South India. It may be served plain with chutneys such as coconut chutney, or with aloo masala folded inside; this latter dish is known as masala dosa.

Pakoras are similar to Thai Tempura, being vegetable fritters fried in a light batter. They are good served alongside a main course or as a starter.

You will find onion bhajis these served in almost all Indian restaurants, and in almost every Indian cookbook. Each chef has their own version, but all are essentially the same, and very easy to make.

Bonda are small crispy balls of potato or chickpeas rolled in a batter and crispy fried. This recipe was taken from Saranya Mandava’s book on Indian cuisine and uses instant mashed potato.