Daal Makhani – make restaurant-style creamed lentils at home.

Step-by-step tutorial on how to make gorgeous samosas at home, from scratch.

15 minute saffron and zucchini pasta.

Eggless rose custard creams with a touch of lemon thyme are perfect for Christmas.

Mombasa-style Daal Kachori – spiced daal and green mango in flaky pastry.

These fluffy Tanzanian rice flour doughnuts make for the sweetest vegan breakfast. Best of all, they’re baked, not fried.

How to create the softest, most flavoursome and buttery naan at home.

Strawberry Cheesecake Falooda. It’s not a sundae, it’s not a shake – it’s something even better!

Kashmiri Dum Aloo. Meltingly-soft potatoes enveloped in creamy, spicy-sweet curry sauce.

Mango and yellow courgette salad with jaggery-lime dressing.

Baby eggplants stuffed with ground peanuts and Indian spices.

A world-famous Indian appetizer. Wafer-thin, spicy, crisp potato slices with a sweet cucumber dip.

Lesson one of Spice School: how to make the ultimate Potato Curry and making the most of your mustard seeds.

Eggless dark chocolate truffle and fennel seed cheesecake with almond pralines.

Let simple cauliflower shine with a squeeze of lemon and a kick of chili.

Mouth-watering juicy tofu in a mild and silky tomato cream sauce, infused with green and black cardamom.

Spicy bottlegourd dumplings. Treat yourself to a warming Indian breakfast, perfect with a cup of chai.