In chayote tomato curry, chayote squash is slowly simmered in a tomato-mustard base. Vegetarian-friendly and lip-smacking!

Like hot spicy food? Green chili fry (bhuni hari mirch) is just the thing for you – coated with spices, quickly cooked in mustard oil,green

Chana dal (Bengal gram lentil) in a gloriously spiced curry – a royal treat!

Red lentil fritters (masoor dal pakodi) – vegan-friendly crunchy munchies!

Jhunka / zunka – a vegetarian side fortified with gram flour. Spring onions and ginger give it extra zing in this recipe!

This spice-crusted colocasia side dish is as delicious to taste as it is easy to cook [vegan]

Radish walnut chutney, in which the peppery crunch of white radish is melded with the earthy nuttiness of walnuts.

Delicious side dish of spice-stuffed baby eggplants that can be put together easily if you have basic Indian spices on hand.

Kachumber – classic oil-free Indian salad made with fresh and crunchy raw veggies, dressed with lime juice and green chilies.

Vegetable red lentil (masoor) dal with butter-garlic tadka. Served with cauliflower curry, salad and chapatis.

Pooris (deep-fried Indian bread) – learn how to make these crisp, light and gorgeously puffed!

Vegan delight! Okra and baby potatoes slowly simmered in a delicious tomato-garlic gravy.