Notes about Recipes in this book

• Lemon rice (Elumichai sadam)

  • gregorio_inkp6y on March 08, 2026

    The South Indian flavors are all here. Pungent from the mustard seeds and curry leaves. The lemony goodness perfumes the rice. I’m already thinking of what to serve this with… because I feel like it’ll go with everything.

• Spiced eggplant rice (Vangi bhaath)

  • etcjm on December 30, 2020

    Recipe on my kindle version not complete. Can't even attempt to wing it from what's there. No recipe corrections on her website.

  • valbe on April 04, 2022

    Reply to etcjm - check the method for Tamater Pulao (the following recipe). It seems the instructions for the two recipes have been switched. At least, in my Kindle version!

• Rice with mushrooms and cumin (Mushroom pulao)

  • Chrischaplin on January 25, 2023

    Substitute water for chicken stock for a richer flavour

• Buttery chicken curry (Murgh makhani)

  • Beth891 on January 09, 2024

    Sooooo good! I skipped the chillies as serving a toddler too and I didn't have any methi. Used 400g chicken and made 2/3 quantities of sauce. I served toddlers then added some Bart's curry powder (a hot roasted blend) that I'd cooked in some butter and it was great. Quick tasty and the chicken was perfect, worth marinading. I'd definitely make this again!

  • sarahj22 on October 26, 2024

    Really nice! I bumped up the amount of marinade ingredients and marinated/cooked 1kg of chicken instead of 800g, then set aside the extra to use in wraps. Even just one hour of marinating time was enough to add plenty of flavour. 150g of tomato puree seemed wild, so I subbed in passata, but then worried if I'd made a mistake and added a few dollops of double concentrate tomato puree too. When cooking the sauce it looked a small amount, but once the chicken and roasting juices are added the sauce to meat ratio is perfect. I held off on half the chilli (serving a child) but served the other half chopped to add on top. I didn't bother with the extra cream or fenugreek. A definite repeat, this recipe has made me excited to try others from this book.

• Chicken curry with peppers (Murgh jalfrezi)

  • Victoria_from_London on February 09, 2021

    Get the onions a really nice deep brown for a satisfying flavour

  • sarahj22 on November 17, 2024

    Tasty and pretty easy (though it involves blending an onion mixture after the onions have been browned). When I finished cooking I thought it was a little bland, but all it needed was a good bit of salt to bring out the flavours. The veggies make it feel like a fairly light curry - my three-year-old was happy to eat this. Although we enjoyed this, I prefer curries with a bit more sauce and bolder flavours, so I'm not sure I'll make this again. But this book is fast becoming a favourite for easy, tasty Indian food that can be made from easy-to-source store-cupboard ingredients.

• Parsi-style fried chicken (Murghi na farcha)

  • gregorio_inkp6y on March 10, 2026

    Two changes: I only had boneless, skinless chicken thighs… and enough oil to do a shallow fry. Ended up doing 6-8 per side. Marinating the chicken for 8 hours really helped the seasoning permeate the chicken. Juicy, fabulously spiced, and filling.

• Goan coconut chicken curry (Xacuti)

  • sarahj22 on November 07, 2024

    Flavourful and fairly easy but not my favourite. Our local takeaway used to do a Xacuti which was very rich and decadent, so this felt more restrained in comparison, though that might be because of the changes I made. I used diced chicken breast instead of chicken legs and omitted the poppy seeds. I also only soaked the dessicated coconut for 10 mins and the sauce ended up a bit grainy, so I'd recommend following the advice to soak it for 20 minutes or longer. This was perfectly enjoyable with nice layers of flavour, but there are other curry recipes I prefer so I'm unlikely to make this again.

• Kerala chicken stew (Nadan kozhi ishtu)

  • gregorio_inkp6y on April 19, 2026

    Definitely a thinner stew than what others may think of as “curry”. This dish is the fantastic union of chicken soup and coconut. Easy to throw together and paired well with rice. The author notes it would go well with Appams and I think I’ll do that next time.

• Lentils with onions and cilantro (Tarka dal)

  • MariaSwe on March 14, 2026

    I'm not sure I can say I made this because I didn't have any tomatoes. It came out a bit dry but the flavour was nice. It's not a stand alone dish but a nice addition to a meal with other indian dishes.

• Sweet and sour lentils (Gujarati dal)

  • Victoria_from_London on February 19, 2023

    19-2-23. Have used before but liked it, and uses up toor dal, kokum, and is easy. No garlic or onion.

• Red kidney beans with tomatoes (Rajma tamater)

  • Pandan on July 27, 2024

    I liked this a lot! Turned out pretty spicy and didn’t need much preparation. Used cooked adzuki beans instead of kidney beans. Would make again!

• Coastal black chickpea curry (Chanyachi amti)

  • jennsutherland on February 13, 2021

    Excellent curry. Cooked my own chickpeas, really loved the depth that the toasted curry paste added to the curry. Added some diced potato and broccoli, curry leaves in the tarka at the end, and stirred in some sambar at the end for a little more aroma.

• Chana dal with onion and spices (Bootor dali)

  • MariaSwe on February 04, 2024

    Nice and easy recipe.

• Five-lentil dal (Panchmel dal)

  • Margret on January 08, 2023

    Good, I will make it again.

• Spiced stir-fried okra (Bhindi ki subzi)

  • Victoria_from_London on March 28, 2026

    Go easy on the initial onion fry

• Crisp, tangy, spicy okra (Bhindi kurkure)

  • Victoria_from_London on February 15, 2025

    Deep fried slices. Looks amazing

• Crisp flat puris with spiced potatoes, drizzled with sweet, hot, sour chutneys (Sev puri)

  • stockholm28 on November 16, 2021

    This is a fantastic appetizer; it is just an explosion of different flavors and textures. It includes two of the chutney recipes (Sweet Tamarind Chutney and the Coriander and Mint Chutney.

• Cubed spiced chicken (Chicken tikka)

  • Victoria_from_London on December 19, 2018

    'large mixing bowl' - only needs to hold the volume of chicken but you need space to mix it together. Very easy. Cooked under a grill.

  • Pandan on April 04, 2024

    Was quite nice and easy to prepare on a weekday. I used powdered cardamom and grilled in on a Ninja electric grill with a thermometer.

• Ground lamb kebabs (Seekh kebab)

  • valbe on April 04, 2022

    Straight forward and easy. Recipe suggests making the meat mixture and allowing to marinate in refrigerator at least one hour before, or preferably overnight. Kebabs are baked in a 200C oven and served with the book's Mint and Coriander chutney.

• Bengali tomato raita

  • gregorio_inkp6y on March 09, 2026

    Another easy alley-oop Raita. I made this tough on myself by seeding the rainbow cherry tomatoes that were lurking in my fridge (as opposed to getting two Roma or beefsteaks). The tempering elevated the savoriness of the yogurt. Looking forward to pairing this with some poached eggs and chili for breakfast.

• Sweet tamarind chutney (Imli ki chutney)

  • stockholm28 on November 16, 2021

    This is part of the sev puri recipe.

• Mint and cilantro chutney (Pudine ki chutney)

  • stockholm28 on November 16, 2021

    This is part of the sev puri recipe.