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Potato cubes par-boil for 6 minutes to set the inside, drain, dry. Fried in olive oil at medium-high until deeply golden all sides (15 minutes). Off heat, garlic, coriander, chilli flakes, salt, lemon juice toss through. A handful of fresh coriander leaves on top.
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.
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion, finely chopped tomato, small-diced boiled potato and chopped fresh coriander. The dressing: lemon juice, chaat masala (a salty-sour spice mix sold at Pakistani shops), roasted ground cumin, Kashmiri chilli powder and a pinch of salt. Hot chilli sauce and tamarind chutney drizzle on; the chaat tosses; crushed papri tops; eat immediately.
Coriander and parsley leaves blitz briefly in a food processor with garlic, cumin, paprika, saffron, salt and lemon juice. Olive oil drizzles in slowly to emulsify. Tasted; adjusted with more lemon, salt or cayenne. Used straight, or rested for 30 minutes for the flavours to settle. Keeps a week in a jar in the fridge.
Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour. Deep-fried in two stages, first to cook through, second to crisp. While the chicken rests, a hot tempering of curry leaves, garlic, dried chillies, soy and vinegar sputters in a wok. The fried chicken tosses through the tempering for 30 seconds and goes straight to the plate.
Vegetables dice into 5 mm cubes, uniform size matters for both look and dressing. Lime juice, salt, chaat masala and a finely-chopped chilli toss through. Coriander on top. Eat within an hour or the salad goes watery.
Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli. Frozen peas thaw into the dry filling at the end; lemon juice and chopped coriander finish it. Left to cool. Spring-roll pastry strips fold around a generous tablespoon of filling into triangular packets (flag-fold) and seal with flour paste. Deep-fried 175°C until deep gold.
Herbs are chopped finely, really finely, to a green confetti. Eggs are whisked with flour, baking powder, turmeric, salt and pepper. Walnut pieces and barberries are folded through. The mixture is poured into a buttered round baking dish or wide pan; baked at 180°C 35-40 minutes until set and deep green-gold on top. Cut into wedges or squares.
A bunch of mint and a bunch of coriander are blended with green chilli, garlic, ginger, lemon juice, cumin and a small handful of roasted gram (for body). Thick natural yogurt is folded in at the end. The chutney finishes bright green, sharp and cool; designed to cut through the richness of chargha, boti and chapli kebabs.
Red onion is sliced as thin as possible (mandoline is ideal). The slices are soaked in iced water with a small splash of vinegar for 15 minutes, which kills the raw sulphurous bite and crisps them up. Drained and patted dry, the slices are tossed with lemon juice, chaat masala, salt, a pinch of sugar and a small handful of finely chopped fresh coriander or mint. Pickled green chillies on the side complete it.
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.
Seekh kebab is restaurant-quality barbecue. Unlike simple meatballs, seekh kebab is defined by its fine, dense, bound texture achieved through vigorous kneading. The spice profile is warm and aromatic without aggression. When charred over hot coals, the exterior develops a smoky, charred, visible "lace" pattern while the interior stays succulent. This is elegant Indian street food made at home, served with yoghurt and lemon.
A thick batter of gram (chickpea) flour, rice flour, ajwain, turmeric, chilli powder and salt mixes with cold water to a thick coating consistency. Sliced onion, cubed potato, cauliflower florets and chopped spinach toss through the batter until thickly coated. Small ragged clusters drop into hot oil (170°C) and fry for 3-4 minutes per side until deep gold and crisp.
Carrots are sliced into rounds (or batons), boiled in salted water 8-10 minutes until just tender (still with a slight bite). Drained and tipped warm into a bowl with a dressing of cumin, paprika, crushed garlic, lemon juice, olive oil and a tiny pinch of cinnamon. Tossed and left to cool. Coriander, parsley and a final drizzle of olive oil at serving.
Chile's table salsa, the fresh chunky relish that turns up in a small bowl next to bread before any meal and stays on the table until everything is gone. You chop tomato, onion and coriander fine (smaller than a chopped salad, almost a relish), then combine with crushed garlic, ají chilli (or red chilli if ají isn't around), olive oil, vinegar or lemon, salt and pepper. Fold gently and let sit for ten minutes so the flavours mingle. Eaten with fresh bread before a meal, spooned over grilled meat, alongside empanadas, with chorrillana, with cazuela. Basically with anything savoury that comes out of a Chilean kitchen.
Potato cubes are par-boiled separately so the dish comes together quickly in the pan. A tempered base of cumin seeds, onion, garlic, ginger and green chilli is built, the potato is browned briefly, then chopped spinach is wilted through in two batches with turmeric, ground coriander and a small dash of water. The potato carries the spice; the spinach keeps the colour.