A recipe for the perennial Punjabi red bean favourite: rajma. Delicious, vegan.

A dryish preparation of potatoes in a clingy sauce made sour with tamarind. A delicious side dish. Vegan and gluten free.

Chicken cooked with very few spices makes for a deeply aromatic and delicious curry.

A fish curry that combines Indian and Thai ingredients and approaches. Coconut milk makes it rich.

Spicy eggplant cooked with minced pork is rather delicious.

A delicious curry of sweet potatoes with tamarind that is thickened with ground peanuts.

Paneer cooked in a tomato masala along with hot peppers.

Roasted moog/mung dal in a Bengali-style but with a slight twist to the tadka/tempering: rosemary. Leave out the ghee and make it vegan.

A simple but delicious preparation of winter squash or pumpkin that delivers on a number of levels. Vegan.

A delicious stew of dried beans with roasted cumin sprinkled over to finish.

A take on dum alu with a tart twist.

Mildly hot peppers in a tangy tomato broth. What’s not to like?

This oven-braised pork shoulder with long eggplant and Indian spices is dramatic and delicious

Yet another take on the perennial North Indian favourite: Alu-Gobi. This recipe includes peas.

A delicious take on roast chicken with cumin, pepper, cinnamon, turmeric and ghee.

Here is a recipe for a delicious chicken curry made with a lot of tomato.

A stir-fry of cauliflower with a few spices that is as simple as it is delicious. Vegan and gluten-free.