Choose a healthy Indian dish and learn the art of authentic Indian cooking
Chicken
A dash of cream or coconut cream & almond powder transforms this tomato based sauce into a creamy rich delight. Chicken breasts are marinaded with curd flavoured with the aromatic spice cardamom, authentic cumin & coriander spices. The marinaded chicken is partially cooked under the grill before infusing into the creamy sauce. This dish is a family favourite. Subtle aromatic flavours makes this dish irresistable.
Authentic Chicken Homestyle
This dish is a Saturday night staple in most Indian households. No knives and forks necessary. Get stuck in with chappatis and rice and eat with your fingers, trust me, its a more fulfilling experience. The bhuna process is used here to intensify all spice flavours. The sauce is a thicker consistency smothered over the chicken pieces with boiled eggs thrown in.
Former Indian Prime Minister, Pandit Jawaharlal Nehru once said, "Eating Biryani with fork and knife is like making love through an interpreter,".
Murgh Makhani
A popular dish in restaurants, with cream and butter added to a reduction of tomatoes spiced with dried fenugreek leaves, paprika and Garam Masala, which is the base of the Makhani sauce. Marinaded Chicken tikka pieces are fried off in their juices and added to this sauce. This dish suits those who enjoy a milder taste.
Tandoori Chicken Tikka
Traditionally made in a tandoor oven this classic Indian tandoori chicken can be replicated in your home grill or oven. This is a simple, easy and effortless process. Chicken is marinated in yogurt, gram/chick pea flour with fenugreek, saffron and Indian spice flavours, then grilled on skewers until succulent and golden. Can be ate as a starter to a main meal or in a salad or in a wrap with a coriander chutney and salad.
Lamb
First Class Railway Lamb
The lamb is cooked using the Bhuna process where its initially cooked with stir fried spices for a prolong period with little water. This will heighten and intensify the flavours to a different level. The lamb is slow cooked, succulent and melts in your mouth, never chewy or tough. The heat can be varied in this dish and does not need to be fiery hot. All spices can be enjoyed when the heat is kept subtle.
Ground Lamb, Pea & Potato
The dish has little sauce with cubed potatoes and peas and is cooked in a reduction of spicy tomato and onion base. Onions are caramalised properly for a prolong period to create a solid deep coloured sauce. Patiently simmered until the sauce becomes dark and glossy. This dish can be ate with chapattis or rice. A dollop of yogurt can be added to tone the heat down. This is another dish that is a hit with my little ones.
This dish gets it heat and intensity from generous use of body heat-inducing spices like the black cardamoms and cloves. The dish is mildly spiced with Kashmiri red 🌶 🌶 which is a mild flavour but gives a reddish colour. The inclusion of fennel powder is what distinguishes Kashmiri Rogan Josh here. Traditionally eaten with boiled rice.
Kashmir Rogan Josh
Seafood
Cheemeen Coastal King Prawns
Prawns cooked and fried in spicy onion tomato gravy. Fenugreek and mustard seeds flavour the oil before adding Prawns to the pureed tomatoes flavoured with cumin. Cumin seeds are heated in hot oil until they crackle and poured over this dish, its a tempering method widely used in Indian cuisine.
Goan Fish Curry
The Fish (any firm fish or prawns) is cooked in a coconut rich, hot and sour dish. Here a combination of spices including cumin & coriander seeds, soaked dried red chillies, onion and garlic are processed in a blender to make a paste. Tamarind extract is added to the paste to give a subtle sourness to this dish.
Baked Masala fish
Here the salmon has a spice marinade. The salmon is baked in foil parcels and pan fried for a crispy semolina skin, it works well with a spicy spinach side.
Packed with Omega 3 fatty acids and the extra health benefits from the spinach side. This dish is a win win.