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A handful of vegetables (drumstick, ash gourd, carrot, runner beans, green plantain) are cut into uniform 5 cm batons and cooked separately to keep their textures. Coconut is ground with cumin, green chilli and shallot into a paste, which is added to the cooked vegetables with thinned yogurt. The dish is warmed gently (never simmered) so the yogurt doesn't split, and finished with raw coconut oil and curry leaves.
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.
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.
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.
Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath. A bright nước chấm style dressing brings everything together and toasted peanuts and fried shallots finish the top. The trick is balance: the salad should be crunchy, not waterlogged, and the dressing should taste sharp on its own before it hits the salad.
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.
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.
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.
Tandoori Chicken Tikka is restaurant-quality barbecue, sophisticated yet accessible. The chicken undergoes a two-stage marinade: first, a quick acid and spice bath to begin tenderizing; second, a rich yoghurt-based marinade infused with warming spices, fresh herbs, and umami-rich Parmesan. The extended marination (up to 48 hours) allows deep flavor penetration and tenderness. The result is succulent, fragrant, lightly charred chicken with a burnished exterior and a creamy, spiced crust. Serve with lemon and fresh coriander.
Tandoori King Prawns are elegant, restaurant-quality appetizers or mains. The prawns undergo two rapid marinades: first, an oil-based bath with garlic, ginger, and turmeric to season quickly; second, a creamy, spiced marinade with yoghurt, cream cheese, and fresh herbs for silky texture and depth. The double approach respects the delicate nature of prawns while ensuring flavor on all sides. The brief cooking (5-8 minutes) preserves succulence. Serve with lemon and herbs. This is luxurious seafood preparation made simple.
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.