A simple raita with cucumber, radish and onion. Great for cooling down Indian food or as a side with anything else, really.

A delicious tangy-spicy-sweet chicken curry made with yogurt and tomatoes.

Black Caviar lentils cooked a la kali urad dal. Earthy, nourishing, delicious. Leave out the ghee/butter and make it vegan.

Lamb shanks braised with potatoes in a sauce flavoured with cumin and coriander. Slow-cooked for maximum deliciousness.

Bengali style mushoor dal/red lentils made in this instance with no tadka. Very tasty, very healthy. Leave out the ghee and make it vegan.

Tindora or ivy gourd, sliced lengthwise and stir-fried with curry leaves, mustard seeds, chillies and coconut. Very quick, very tasty.

A spicy preparation of potatoes in a North Indian style. Vegan and gluten-free.

A simple and delicious preparation of snap peas with potatoes in the Bengali style known as chenchki.

A delicious savoury South Indian-style porridge of oats with dried cranberries and toasted coconut. Good at breakfast or lunch.

Toor dal (split pigeon peas) cooked with garlic and turnips. Hearty, earthy, delicious, healthy. Vegan.

A delicious chicken curry with tomatoes and mild chilli powder. Kid-approved.

A simple but intensely flavourful stew of beans made with just a handful of ingredients. Sub smoked tofu for the chicken to make it vegan.

Kerala-style coconut milk-based stew, made here with mussels. If you don’t have any just substitute fish or prawns.

Eggplant cooked with pickling spices. This is an easy, delicious dish. Vegan.

A very simple preparation of perennial favourite, alu-gobi. This is a drier preparation with the cauliflower on the crunchier side.

Another take on egg curry. The sauce is pureed when almost done to make it silky smooth.

A very simply prepared but delicious and nutritious moog/moong/mung dal. Leave out the ghee and make it vegan.