Lentils are an important part of the Indian diet nationwide. Every region of the country made lentils in some form or another. Lentils were a source of fibre, micronutrients, and vegetable protein for the country's mainly vegetarian population. Over thirty varieties of lentils are used in dals, sautés, curries, as thickeners, and more, in innumerable varieties of both vegetarian and meat dishes. Indian cuisine would not be what it is without lentils. This is a simple dal, a s

Most biryanis use chunks of meat, whether they be goat or chicken. This is a common variation where ground mutton is substituted. The biryani is nuanced with flavour, mild and aromatic, in true Nawabi style, rather than bold. The spices are well-balanced and rounded, and the "korma" of the ground mutton is delicate and aromatic. The shah jeera adds a nuanced flavour profile; it beautifully structures the base flavours. This is a simple dish with a regal backdrop, one that sur

Tomato tenga is a standard dish on my Sister-in-Law, Sameena's, table. It is made often, and I always look forward to it. I tuck it into white rice and enjoy just this combination. Tenga, meaning "sour", belongs to a class of sour curries made with vegetables such as elephant apple, limes, or mangosteen. However, tomatoes are the most common variety seen. This is a simple curry, not too many spices, and the simplicity of the flavour is what makes it delicious. The potato se