Cuisines
Indian recipes
A continent of cooking, not a single cuisine.
6 recipes
Garlic Naan
A yoghurt-enriched yeasted dough cooked in a screaming hot pan and blistered under the grill, which stands in for a tandoor.
Slow-Cooked Black Dal
Whole urad soaked overnight and simmered for hours until it turns black and glossy, then finished with butter and a little cream.
Smoked Haddock Kedgeree
Smoked haddock poached in milk, the rice then cooked in that same liquid, folded together with boiled eggs and curry spices.
Steamed Basmati Rice
Basmati rinsed until the water runs clear and cooked by absorption, then rested off the heat with the lid on so the grains separate.
Weeknight Red Lentil Dal
Red lentils simmered down to a loose puree with turmeric, then finished with cumin, mustard seed and garlic bloomed in hot ghee.
Garam Masala
Whole spices toasted one kind at a time, cooled and ground, which is what separates a fresh blend from the grey dust in a jar.