Crimson lamb curry with fennel and ratan jot
Slow-cooked lamb in a fragrant, deep-red Kashmiri gravy of yogurt, fennel and dried ginger. Aromatic, gentle-heat, regal.
Follow the steps in order. Read through once before you start - most Indian cooking is about timing, not technique.
Tender tandoori-marinated chicken simmered in a velvety tomato, butter and cashew gravy. The legendary North Indian curry, made the right way.
Cubes of paneer marinated in spiced yogurt, grilled till charred, then folded into a rich onion-tomato masala. The vegetarian icon.
Long-grain basmati layered with marinated chicken and golden onions, sealed with dough and steamed on dum. Saffron-perfumed perfection.
Paper-thin, golden, lacy dosas with a spiced potato filling. Served with coconut chutney and sambar — the South Indian breakfast of champions.