I’ve adapted this recipe from the book “Savoring The Spice Coast of India” by Maya Kaimal, a wonderful collection of Keralan recipes presented with some beautiful photography of the food and the local sights. The book really succeeds in presenting the cultural diversity of Kerala and the cuisine of the local hindu, muslim, jewish and [...]

Another chicken recipe (I do like my chicken curries), this one supplied by F Aziz, with a creamy coconut and cashew sauce. This is another recipe that seems to share Indian and Thai flavours.

At a tandoori restaurant, chicken is by far the most popular ingredient and Chicken Tikka Masala, is by far the most popular restaurant dish. This dish has replaced Fish and Chips as the favourite national dish in the UK. To make this recipe you will need some pre-cooked chicken tikka pieces, and some ready made [...]

Chicken Tikka is a classic Indian cooking dish, and can be eaten on its own as kebabs, or with a sauce as in Chicken Tikka Masala. This dish involves a long marination period, a minimum of 6 hours, and is best marinated overnight. This is good served with a light salad.

This is a basic curry recipes that you could also use to make a chicken curry. The sauce is made using the onion, garlic and ginger puree, a basic technique that can form the base of any curry sauce. I have also added red bell peppers to the onion puree, for a bit of extra [...]

Rogan josh is a Kashmiri curry dish from the times of the Moghul emperors and is very popular in India, Pakistan, Singapore and the UK. The name could be derived from the Persian rogan meaning oil, and josh meaning heat, hot, boiling or passionate, which would mean cooked in hot oil. An alternative meaning is [...]

This recipe lists all the steps you should follow to make a beef tandoori, lamb tandoori, or chicken tandoori dish. It is quite involved if you are making the masala and paste from scratch, although you can buy pre-prepared tandoori pastes, such as the one sold by Patak’s or Sharwoods There is a 24 hour [...]

A delicious combination of firm fish and coriander.

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.