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Silky scrambled eggs infused with warm spices and fresh aromatics. The turmeric adds a earthy golden color while ginger and chilli provide warmth and complexity. Served with fresh coriander, this makes an excellent quick snack, elegant starter, or gourmet canapé topping.
Cumin seeds bloom in hot oil; chopped onion is fried until gold; ginger-garlic paste, turmeric, chilli and coriander toast briefly; tomato softens into a quick sauce. The potatoes go in first (they need longest), the cauliflower follows; both cook covered until tender, stirred occasionally. Garam masala and chopped coriander at the end.
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.
Rice flour, turmeric, coconut milk and water make a thin yellow batter. Filling vegetables, mushrooms, sliced onion, tofu, are sautéed in a hot pan; the batter is poured over to form a thin pancake; beansprouts pile in last; the lot is folded in half and slides out crisp. Pieces are wrapped in lettuce with herbs and dipped in nuoc cham.
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.
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.
This is raita with structural elements and textural interest. Cool yoghurt anchors the dish, while red onion provides peppy bite, toasted cumin adds earthiness, green chilli brings heat, and a garnish of thin onion slices adds visual appeal. This is more composed than simple cucumber raita, yet still maintains its essential cooling function.
Chilli and red onion raita is a cooling, yoghurt-based Indian condiment with toasted cumin, fresh coriander, and a gentle heat from green chilli. It provides a refreshing contrast to spicy curries and works equally well as a dip alongside poppadums.
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.
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.
This is the foundational chutney of Indian kitchens. Unripe green mangoes, simmered slowly with sugar and vinegar in a gentle spice base, transformed into a thick, concentrated condiment. The sweet and sour balance allows the mango's subtle character to shine. This is shelf-stable and improves with age; make it in batches and keep jars on hand year-round.
Silken tofu poaches briefly in salted water (firms it up so it doesn't break). Dried shiitake mushrooms rehydrate and chop fine. Doubanjiang fries in oil until the oil reddens; mushrooms, garlic, ginger and chilli flakes follow. Stock loosens; tofu joins gently; cornflour slurry thickens. Sichuan peppercorn dust at the table.
Sliced onions are fried into golden-brown crisps and lifted out. Basmati is rinsed, soaked for ½ hour and drained. A whole-spice tempering of cumin, bay, cardamom, cinnamon and cloves is bloomed in the ghee left from the onions, the drained rice goes in to toast, then water and peas join the pot for a covered steam. The fried onions go back on top before serving.
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.
Potatoes, cauliflower, peas boil until tender. A masala base softens onions and tomatoes in butter with ginger-garlic paste, then chilli powder, turmeric and pav bhaji masala. Capsicum joins. Boiled vegetables mash in roughly; everything cooks together 10-15 minutes, mashing as you go, until the bhaji turns a deep orange-red and the consistency is thick-spreadable. Finishes with extra butter, lemon juice, coriander. Pav rolls split horizontally, griddle-fry in butter with a sprinkle of pav bhaji masala till the cut sides char. Serve bhaji in shallow bowls topped with diced raw onion, lemon wedges, a coriander shower; pav on the side.
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.