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A quick version of the popular starter in many Indian restaurants, we use ready-made tikka paste.

This is an anglo-Indian dish which translates as "pepper water".

This rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country’s Indian and Straits-Chinese influences. This recipe uses black mustard seeds (sometimes sold as brown mustard seeds), which are more pungent than the white (or yellow) seeds used in most prepared mustards. Not suitable to freeze. Note

Rogan josh, traditionally made with lamb, is an Indian tomato-based curry, and literally means "meat in spicy red sauce".

Serve with warm naan and yoghurt. Curry can be made 2 days ahead. Curry pastes vary in heat, so adjust amount to suit your taste. Okra, also known as bamia or lady fingers, is a green, ridged, oblong pod with a furry skin. Native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Fresh samosas are sold in Indian food shops and delicatessens; frozen samosas can be found in most supermarkets. Note

Roti is an Indian subcontinent flat bread that is the perfect complement to curries, stews and other saucy dishes.

Eastern and Western cuisines collide in this delicious baked dish of curried pumpkin and lentil crêpes.

Get the milk and yogurt ready before tasting this hot and delicious Indian pork vindaloo.

Lassis are yoghurt-based drinks which are an excellent cooling foil for a fiery Indian curry. Note