Notes about Recipes in this book

• Savoury Indian pancakes

  • Ganga108 on November 10, 2023

    Lovely for breakfast with chutney and pickle. If you use coarse semolina the cheela are crispy and flavoursome, but are unlikely to fold like the pic (at least, they were too crispy when I made them). I added some chickpea flour to the remainder of the mix and then these folded nicely. But I must say, I loved the crispy, semolina-only version.

• Curry leaf semolina

  • Ganga108 on November 25, 2023

    Excellent. A great vehicle for left-over veg (I used leftover roasted butternut and carrots, with some freshly sprouted mung beans). I have other Upma recipes that I adore. This one is *almost* up to the standard they set.

• Uttapam with chutney

  • Ganga108 on February 08, 2024

    Uttapam this afternoon, with some fresh batter, yum. Making 2 versions, this one with a mixed topping, and one from Chai, Chaat and Chutney with just tomato and onion. For this one, I used onions, green chillies, curry leaves, tomatoes, capsicum and coriander leaves for the topping.

• Bombay chutney sandwich

  • Ganga108 on January 31, 2024

    Don't be put off by the ingredient list here - actually you can purchase Chaat Masala from the Indian grocery (which is what is listed in the book) and you don't need to purchase the individual spices unless you want to (just chilli powder, cumin powder and the chaat masala). Ditto for the Coriander Chutney - it is freely available in Indian stores. You will thank me if you make this - OMG this is delicious. It is a meal in a sandwich. I added tomato as I had a heirloom one to use up, and loved the addition. A little onion would have been nice. I am not sure that the cheese that he suggests would add anything extra taste-wise. I used Aussie pickled beetroot instead of cooked beetroot. It made the sandwich easier to make and gave it an Australian touch. The chutney, the chaat masala mix, and the sev for crunch, made it amazing. Plus it is huge.

• Chilli and cheese toastie

  • Ganga108 on February 03, 2024

    Delicious! I used a little tamarind in the chilli mix as a replacement for worcestershire sauce, to keep it vegetarian. And I sprinkled a little curry powder over the top of the cheese for extra heat. Very yummy.

• Old Delhi-style butter chicken

  • laurylai on March 30, 2015

    Requires patience but very rewarding. This recipe is delicious. For the Ginger and Garlic Paste, I used Vivek's proportion from one of his other recipe: ginger 5-6cm knob, skin scraped garlic cloves 4-5, peeled "To make the ginger-garlic paste, blitz garlic and ginger with water or vegetable oil to make a smooth paste, either in a blender or mortar-pestle. This will keep a week in the fridge – longer if made with oil."

  • sarahj22 on July 07, 2017

    Vivek Singh includes this recipe in a few of his cookbooks and you can see why - it's absolutely gorgeous. Hands down my favourite Indian curry ever. There's quite a few stages but it's definitely worth the time and effort. When I first cooked this I used chicken pieces on the bone but they were quite unwieldy, so I now use thigh fillets. I also omit adding water to the strained sauce as it is already very liquid. When cooking this for guests I used to prep most of it in advance then complete the final stages just before serving, but then realised that it actually tastes just as good if you make the whole thing then reheat. I love chillies but I'm not sure the green ones benefit this dish so I sometimes omit them and serve sliced ones on the side for those who fancy them. It's always worth doubling the recipe as it freezes very well.

  • FJT on September 13, 2019

    Absolutely delicious! I didn't add the extra water as per sarahj22's comment. Used chicken thighs and prepped most of it the day before.

• Lamb rogan josh

  • Foodycat on October 20, 2017

    Very nice - we didn't do the tarka and upped the quantity of chilli.

• Sticky chicken wings

  • NikkiPixie on September 03, 2015

    Sticky, a touch sweet, and absolutely delicious. The accompanying salad matched very well.

• Chickpea curry

  • Keighleyjm on November 05, 2019

    Great just with rice but needs accompnimewnts. Only used 1 large not 3 red onions and was good, will try again with 3 and see if it makes much difference. Went excellent with the Fish and Green spices dish.