Naan

Naan Makes 6 Naan is the delicious puffy Indian bread served with curries. It is normally cooked inside an extremely hot tandoor, a clay oven traditionally used in India. Obviously there aren’t may people who own one, so this method of cooking works well to produce...

Saffron & Lemon Rice

Saffron & Lemon Rice Serves 4 This gorgeous golden rice is zesty and fragrant and complements a variety of curries — we particularly enjoy it with a mild and creamy korma. Basmati rice produces the best results as opposed to standard long grain rice as it has a...

Chapattis

Chapattis Makes 8 A chapatti or two (or three…) is the perfect accompaniment to a curry or lentil-rich dhal. The unleavened Indian flatbread can be used to scoop, dip and generally mop up all manner of spice-laden sauces. To cook the chapattis you’ll need a...

Aloo Mutton Shakkarwala (Caramelised Lamb Curry)

Aloo Mutton Shakkarwala (Caramelised Lamb Curry) Serves 4 Having worked on Alan Coxon’s new book ‘From Birmingham To Bombay: Food and Influences of the Punjab and Amritsar’, and reading through all the recipes, we just had to have a go at making some. They...

Ragini’s Chicken Curry (Cari Poule)

Ragini’s Chicken Curry (Cari Poule) Serves 4-6 This chicken curry recipe is from Ragini’s who make a delicious Mauritian curry powder which, of course, is essential to make this dish. Teggie and Tim of Ragini’s asked us to try out their recipe so...