Tap a chip to add another filter, or use Clear all below.
Bombay Potatoes is comfort food at its finest. Small potatoes are partially cooked, then coated in a richly spiced oil infused with seeds and aromatics. Some potatoes are mashed to create a creamy base, while others remain whole for texture. The result is a warm, golden, deeply spiced side dish that's utterly satisfying. This is a vegetarian staple of Indian home cooking.
A foogath is the Goan version of a coconut-stir-fry vegetable: a temper of mustard seeds, dried red chilli, urad dal and curry leaves in coconut oil, sliced onion and garlic cooked briefly, then the vegetable tossed in over high heat. Fresh grated coconut is folded through at the end. The cabbage keeps a slight crunch and gets a nutty-sweet finish.
Cabbage is finely shredded into ribbons. A temper of mustard seeds, urad dal, dried red chilli and curry leaves is bloomed in coconut oil, the shredded cabbage tossed in over high heat, and a coconut paste of fresh coconut, green chilli, garlic and cumin folded through. The dish stays dry and the cabbage retains a slight crunch.
Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste. The chutney is finished with a tempering of mustard seeds, dried red chilli, curry leaves and asafoetida in hot oil, poured over the white chutney for a striking visual and aromatic contrast.
Coconut rice represents the intersection of technique and flavor in Indian cooking. The tempering of mustard and cumin seeds in hot oil releases their volatile aromatics, which then permeate the rice as it cooks. Curry leaves contribute herbaceous depth without overwhelming the dish. Coconut cream adds richness and subtle sweetness, creating a rice that's inherently interesting yet supportive of spiced dishes. The final resting period is crucial, steam completes the cooking while the flavors meld. This rice should taste aromatic with individual grains remaining separate.
French beans are trimmed and chopped into 1 cm pieces. A temper of mustard seeds, urad dal, dried red chilli and curry leaves is bloomed in coconut oil, sliced onion is softened briefly, and the beans are tossed in with a splash of water to steam-cook them through. Fresh grated coconut is folded through at the end with a finishing pinch of green chilli.
Cucumber is chopped, salted and rested briefly to draw out some of its water (the step that keeps a salad from going soggy). The drained cucumber is tossed with fresh grated coconut, finely chopped green chilli and coriander. A quick mustard-seed temper in coconut oil is poured over the top for the aroma and a faint heat. Eaten by the spoonful from a bowl, or alongside fish curry rice.
Onion bhajis are the simplest fritters yet utterly addictive. Thinly sliced onions are coated in a spiced chickpea flour batter, then briefly deep-fried until golden and crispy. They're light and delicate, with an irresistible crispness that shatters between your teeth. Serve immediately while hot and crunchy, accompanied by chutney or yoghurt relish. This is takeaway food at its finest, made fresh at home.
Samosas are the ultimate Indian snack: crispy, angular parcels of golden filo pastry enclosing spiced, fragrant filling. The technique is simple yet satisfying, triangular folding, egg wash sealing, and oven-baking creates a light, shattering crust. Unlike deep-fried versions, these are baked for a lighter result while maintaining crispness. Serve warm with chutney, raita, or lemon juice. These are elegant enough for entertaining, casual enough for snacking.