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Cucumber, carrot, shallot, chilli prep into thin slices or matchsticks. Salt rests for 10 minutes to draw moisture, drains. A simple dressing of vinegar, sugar, water and ginger whisks together. Vegetables toss with the dressing; rest for 1 hour at room temperature. Eats cool, never refrigerated cold; the texture suffers.
A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled. Cucumber, shallot and chilli are sliced thin and combined in a small bowl. The cooled syrup is poured over. Rested for 10-15 minutes for the vegetables to wilt slightly into the dressing. Served in small individual ramekins as a dip, OR in a larger bowl as a side, with peanuts sprinkled on top.
A balanced, all-purpose curry powder used as the foundation for most BIR-style dishes.
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.
A fragrant aromatic stock made from whole spices and fresh herbs. This versatile base adds depth to curries when extra liquid is needed to thin or lighten a sauce. While water works, this stock imparts subtle layers of flavour that elevate the final dish.
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.
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.
Chaat masala has a quite distinctive flavour and is usually used in small amounts, sprinkled over finished dishes and included in marinades to give them extra kick. This version uses the more authentic and healthier amchoor (dried mango powder) instead of commercial citric acid, which gives the spice blend a nice citric flavour. The distinctive black powdered salt adds a characteristic sulphur aroma that becomes highly addictive.
A sweet and tangy paste used in Pathia and Chasni curries, combining mango chutney, tomato ketchup, and lemon juice for a vibrant flavor base.
Small deep-fried Indian flatbreads built on a half-and-half mix of plain and wholemeal flour, spiked with chilli powder and chopped fresh chilli. Each piece puffs in seconds in the hot oil and stays crisp for a few minutes off the heat. Best served straight from the pan alongside a north Indian curry or pickles and yoghurt.
Cucumbers are cut into spears (or smashed-and-torn for a rougher texture), salted heavily in a colander 30 minutes to weep, then patted dry. A brine of rice vinegar, sugar, light soy, water, sliced ginger, Sichuan peppercorns and dried red chillies brings to a gentle simmer just to dissolve the sugar; cools to room temperature. The drained cucumber goes into a jar; the cooled brine pours over to submerge; refrigerated for 1 hour minimum (overnight ideal). Eats cold straight from the jar.
A unique Punjabi spice blend specifically designed for chole masala (chickpea curry). While this blend is generally only used for chole masala, making it homemade ensures authentic flavour. Ready-made versions are available at many Asian grocers and online if you prefer convenience, but homemade is worth the effort.
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.
Plain steamed rice (often last night's leftovers) is the base. A hot temper of mustard seeds, urad dal, chana dal, cashews, dried red chilli and curry leaves is bloomed in coconut oil, then fresh grated coconut is folded in and warmed through. The rice is tossed through everything off the heat, so the grains stay separate and pick up flavour rather than soften.
This is simplicity and technique combined. Paper-thin raw onion slices, chilled until crisp, meet a savory tomato-spice mixture for a fresh, sharp condiment. The interplay between cool, raw onions and warm, spiced sauce creates complexity. This is especially good alongside tandoori meats and grilled foods.
Crispy cabbage is a simple but satisfying deep-fried side dish that transforms savoy cabbage into light, golden, salted morsels with a satisfying crunch. Using a mix of outer and inner leaves creates a pleasing range of colour and texture, proving that cabbage can be far from tasteless or soggy.
Commercially prepared curry powders date back to the 18th century, when Indian merchants prepared spice blends for British army and government officials returning to Britain during the British Raj. Unlike garam masalas (warming spices), curry powders contain complementary ingredients with chillies added for spiciness. This version is moderately spiced but can be adjusted to your preference by omitting or reducing dried chillies and chilli powder.
A complex blend balancing sweet, sour, and savoury flavours, suited to lentil-based dhansak curries.
A blend of warming, aromatic spices essential to Indian cooking. In India, the ingredients used can vary greatly from region to region and even from family to family. This version uses the same spices popular in northern India, Bangladesh and Pakistan, essential for achieving that curry-house flavour. Garam masala is an important part of mixed powder used in most BIR curries, and is also added on its own to many recipes.
A small dice of cucumber (seeds out), tomato (seeds out), red onion and green chilli, tossed with roasted cumin powder, lime juice and salt. A pinch of black pepper or chaat masala. Eaten within an hour, ideally within ten minutes.