When a two-Michelin-star chef throws fancy techniques – and the deep-fryer – out the window, the result is surprisingly fast Indian food.
Sukka means ‘dry’, so less liquid is added to this recipe compared with others.
Here’s some almost-instant sunshine in a bowl from the Bengali coastal region.
This recipe is from Tamil Nadu, where they use peppers in every possible form, from black pepper to chilli peppers. What I love about food from this part of the...
This is a coconut milk-based Goan mushroom curry; flavourful and not too spicy. The earthiness of the mushrooms with tamarind and coconut are a real winner for me.