Masur Dal
Recipe by:
Melanie Booth
An Indian lentil, coriander and red onion soup. Perfect served with Naan bread and rice.
Indian Spicy Seekh Kebabs
Recipe by:
Umaima Shafiq
This recipe hails from North India. My mum uses just the right amount of spices to suit all. They're great as a main, sandwich filler or for picnics. Leftovers can be frozen.
Staple Curry Sauce
Recipe by:
Lom
Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies and yoghurt. Mix with your favourite meat or vegetables, and serve with basmati rice and naan.
Baingan Bharta (Aubergine Curry)
Recipe by:
Yakuta
This is a simple and tasty vegetarian Indian dish that is sure to rouse your taste buds. Delicious served on its own or as an accompaniment to a meat curry with pitta, naan or rice.
Bangan ka Bhurta (Indian Aubergine)
Recipe by:
CARTHA
This is a very simple, quick and more importantly authentic Indian side dish of grilled aubergine and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished - but it's delicious!
Barbecued Indian chicken
Recipe by:
Alice
This is an Indian dish, similar to tandoori chicken but not as spicy. Marinate the chicken for at least 2 to 3 hours, giving the flavours a chance to meld - it will definitely be tastier.
Barbecued Tandoori Chicken
Recipe by:
DAKOTAGIRL
An Indian-inspired paste made from an assortment of spices is the secret to this spicy barbecued chicken recipe. No long marinating time is required; the chicken can marinate in the time it takes to get the charcoals hot.
Basmati Rice
Recipe by:
Kristine Weatherly
Growing tired of takeaways? Make your own basmati to go with a spicy homemade curry.
Bunjal Chicken
Recipe by:
Sheneiza Lookman
Steamed chicken in a garlic and tomato curry sauce flavoured with garam masala. Traditionally eaten with rice or roti.
Chai Latte
Recipe by:
Lisa
This is a cheat's chai tea - rather than making the tea and spice blend yourself, use your favourite brand of tea and then embellish it a little.
Chicken Hariyali Tikka
Recipe by:
HEERU
Diced chicken rubbed with a paste made from blended coriander, mint, and other distinctive flavours. Chicken legs may also be used. This recipe is cooked under the grill, but works well on the barbecue too.
Homemade Chicken Jalfrezi
Recipe by:
Wajiha Khan
Who needs a takeaway when you have this recipe? Use lamb or beef, if you prefer.
Chicken Masala Curry
Recipe by:
MARBALET
A fragrant homemade masala sets this curry apart from the rest. Serve with rice, roti or naan.
Chickpea Curry
Recipe by:
AMINAH A. RAHMAN
Chickpeas are simmered in a fragrant and spicy curry sauce and garnished with fresh coriander. Serve with rice for a great vegetarian midweek meal.
Homemade Chai
Recipe by:
Heather
A delicious Chai tea that is easy to make at home. Serve hot or over ice.
Crispy Vegetable Pakoras
Recipe by:
veggigoddess
Serve with a spicy chilli or minty yoghurt sauce. Try other vegetables too, such as sweet potatoes, broccoli and asparagus. You can also use paneer.
Aloo jeera
Recipe by:
DRAGONSBANE
Chunks of warm potato tossed with cumin, turmeric and curry powder.
Easy Masoor Dhal
Recipe by:
Cathy
Dhal is simply the Indian word for lentils, and masoor dhal refers to the red variety. They are infused with ginger, turmeric, cayenne pepper, onion and cumin. Serve over plain or fragrant rice, or with naan.
Punjabi Aubergine - Bhurtha
Recipe by:
simmig
This is a traditional Punjabi bhurtha made with aubergine and tomato, and seasoned with cumin, turmeric, garlic and ginger. Serve with fresh roti or naan.