A Keralan dish from Madhur Jaffrey’s ” A Taste of India”.
A Keralan dish from Madhur Jaffrey’s “A Taste of India” .
A subtle South Indian curry from Das Sreedharan which goes well with Tamarind Rice or Indian breads such as Paratha. He recommends using white pumpkin if this is available, but any variety will work well.
A refreshing and light dish from Das Sreedharan, chef and owner of the Rasa restaurant chain . Be careful not to overcook the tomatoes. Serve with plain rice or chapatti.
Tamarind Rice is a speciality of the high caste Brahmin people of Tamil Nadu and a high popular dish in Das Sreedharan’s Rasa chain of restaurants. The recipe is from his book “Fresh Flavours of India.”
An easy egg curry from ” Fresh Flavours of India ” by Das Sreedharan. When i lived in Stoke Newington I had two of his Rasa restaurants within a 15 minute walk. Although I didn’ t eat there often ( what a missed opportunity…) I can honestly say it was the best South Indian food I have ever eaten in the UK. I serve this with a spinach curry alongside and some rice or naan.
A recipe from Yotam Ottolenghi.
This hot and sweet curry is traditionally served with yellow rice and a dal. Its origins are among the Irani community living in Bombay, and the recipe can be found in Camellia Panjabi’s ” 50 Great Curries of India”.
This is from ” Madhur Jaffrey’s Ultimate Curry Bible”.
A Portuguese influenced dish from chef Publis Silva who worked at the Mount Lavinia Hotel in Colombo, Sri Lanka. It’s published in Rick Stein’s ” Far Eastern Odyssey”.
A ” sour” dal from Bangladesh published in Rick Stein’s ” Far Eastern Odyssey”.
A Bangladeshi recipe from Rick Stein’s ” Far Eastern Odyssey”.
This dish comes from the Mopiah Muslims of Kerala, and is in ” Simple Indian” by Atul Kochar.
A recipe from Nigel Slater’s ” Real Cooking” which goes very well with sausages.
A Keralan home style chicken curry from ” The Spice Routes” by Chris and Carolyn Caldicott.