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A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft. The charred skin is peeled off and the flesh roughly mashed. A masala of onion, garlic, ginger, green chilli and tomato is cooked down to a thick base, and the smoky aubergine flesh is folded through with a finishing touch of garam masala and coriander. Vegetable-side or vegetarian main; the smoke is what makes it.
The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces. A dry-fry over high heat for 10 minutes cooks away the surface moisture that causes slime. Onion is then browned with whole cumin in a separate go, ginger and garlic added, tomato cooked down with the ground spices, and the dry-fried okra folded in for a final dry simmer. Finished with garam masala, amchur and coriander.
Onion is softened in oil; garlic, ginger and curry powder bloom. Carrots cook briefly to tender-crisp. Peppers (red and green) and chillies join. Tomatoes simmer everything down. Tinned baked beans go in last with a splash of vinegar to balance. Eaten warm or at room temperature; tastes better the next day.
A deeply complex, rich sauce combining charred tomatoes with smoldering chipotle peppers, garlic, and red wine. The result is a sophisticated, multi-layered sauce with warm spice, subtle smoke, and complex depth that elevates barbecue fare from simple to restaurant-quality.
Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered until completely tender. A tomato-and-spice masala is built separately with onion, garlic, ginger and a careful hand with the spices. The lentils are folded into the masala and simmered, low and slow, for two hours, while butter and cream are stirred through in the final stage. The lentils break down into a glossy, almost-velvet finish.
Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft. The dal is mashed lightly to a porridge consistency. A second pan fries ghee with whole cumin, garlic, sliced green chilli, dried red chilli and curry leaves until the garlic just turns golden. The hot tarka is poured over the dal with a dramatic sizzle; coriander and lemon finish.
Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft. The lentils break down into a thick soup. Right at the end, a tempering of mustard seeds, curry leaves, dried red chillies, garlic and shallots is poured sizzling-hot over the surface. The aromatic oil seeps through; the dish transforms.
Onion and pepper soften in butter; corn kernels (cut from the cob, with the milky pulp scraped after) join in; tomato adds for body. The lot stews for 25 minutes until the corn is tender and the mixture is thick. A splash of cream finishes; spring onion and hot sauce on top.
Red bell peppers char briefly under the grill, skin peels off. Tomatoes (fresh or tinned) and the peeled peppers blend coarse. Chopped garlic, hot green chilli and oil heat in a wide pan; the tomato-pepper mix joins. Cooks down slow 75 minutes, stirring occasionally, until very thick and jammy. Paprika, cumin, salt, sugar fold in late.
Spinach is blanched for one minute then plunged into iced water (a step that locks the colour bright green). The drained spinach is blended with green chilli into a smooth puree. A masala of onion, ginger, garlic and tomato is built and the puree stirred in. Cubes of paneer, lightly pan-fried, are added at the end so they sit on top of the gravy rather than dissolving into it. Finished with cream and kasuri methi.
A complex preserve with sweet pear balanced by warm spice and bright citrus. This sophisticated chutney deepens with time as flavours meld, featuring saffron's delicate floral notes and orange zest brightness alongside traditional warming spices.
Dried kidney beans are soaked overnight and pressure-cooked (or simmered for 2 hours) until completely tender. A separate pan builds a base of onion, ginger and garlic browned with whole spices, then a tomato puree is added and cooked down with the ground spices until the oil separates. The cooked beans and a portion of their cooking liquor are folded in and simmered for 30 minutes to thicken; a few are mashed against the pan to thicken the sauce. Finished with garam masala and butter.
Split yellow moong dal (or toor dal) cooks with turmeric, salt and water for 25 minutes until soft and breaking down. A small whisk smooths it into a creamy dal. Just before serving, ghee heats until shimmering; cumin seeds, garlic, dried chilli and asafoetida sizzle for 30 seconds; the whole sputtering mix is poured straight onto the dal. Fresh coriander, a wedge of lemon.