India Cookbook
Lamb shank stew (Nalli Nahari)
Nahari (or Nihari) is a rich stew from the Mughal era, the etymology of the word coming from Arabic, "Nahar", which means "day" or "morning". The different spellings of the word come from different regions, but refer to the same stew. Nahari was developed in the kitchens of Old Delhi, specifically Shajahanabad, where the stew was cooked slowly overnight and served as a hearty soup. It started in the royal kitchens, where it is believed that the Nawabs would finish their morning prayers and...
Piquant fish fry (Tikha maslyati tali macchi)
Fried fish in its infinite variations exists all along the large coast of India. The recipes and fish change depending on the local...
Mixed vegetable ishtoo
I occasionally look at a recipe and imagine what it will taste like, I thought this one would be bland and subdued. However, I was...
Gingered prawns (Jhinga Adraki)
This dish is that perfect starter, pungent, succulent and absolutely wonderful. This is a traditional North Indian dish from Punjab and...
Garlic-flavored paneer (Lahsuni paneer tikka)
I love paneer, especially grilled paneer. I have over the years tried a number of recipes and this one is my favourite by far. This...
Meen Moilee or Kerala fish curry
This is a classic Kerala curry. The combination of spices, lime and herbs with the fish are excellent. I have modified (or modernized)...
Paneer in tamarind coconut curry (Dakhani paneer)
Paneer is always seen on an Indian table, it is a staple. The quality of paneer is always discussed furiously and vendors are coveted for...
Mutton Ishtoo
Most folks associate an ishtoo with South India, Kerala to be specific. However, there are a number of recipes, like this one from the...
Paneer in green chutney (Hariali paneer tikka)
Everyone loves paneer, but I particularly love paneer when it comes off the grill or from the tandoor. Soft and succulent and coated in...
Spicy mango pickle
Achaar as it is known in India, or pickle, is a world to its own. No Indian meal is complete without a variety of pickles present on the...
Sambhar - Indian curry series 4
This dish is as eponymous with South India, mainly Tamil Nadu, as is pasta to Italy. However, history has a different version for this...
Green beans & new potatoes in mustard seed curry (Sarasondane wali phali aur alu)
This massive cookbook is probably the only one you will need for a depth of recipes that span the Indian Sub-continent. These recipes...
Pork with mustard leaves (Boksa pork)
The Boksa are a tribe that live in Northern India, mainly in the states of Uttarakhand and Uttar Pradesh. They are mainly scattered in...
Shab deg or stew of meat and turnips
Shab deg can be literally translated from the Urdu to "night" and "copper vessel". The dish gets its name from the fact that...
Andhra dry curried shrimp (Vienchana royyaalu)
Andhra cuisine is known to be bold and complex. It consists of complex spice mixes and cooking techniques that allow the spices and...
Hyderabadi lamb with tender tamarind leaves (Chingur gosht)
Tender tamarind leaves arrive in Hyderabad for a short period in April. They are a delicacy and folks are crazy about them. Tender,...
Kashmiri seekh kebabs
The term “Seekh” or “Shish” is derived from the Turkish şiş kebap, literally meaning to be roasted on a stick (or sword). When we trace...