Chutagi is a famous Ladakhi dish, like pasta with a rich vegetable sauce. Chu means water in Ladakh and tagi means bread. The pasta dough is made in the shape of...
This beautiful, tasty bowl of yellow sunshine is so good that you will be going back for seconds. A simple yet delectable dish.
This Rajasthani dish is normally made with meat, but this version is made with a fresh Indian cottage cheese called paneer.
One of my favourite ingredients is mustard oil, which is a must in this alur dom recipe.
Striking the perfect balance between decadent and light is the fish curry. This one's made from Australia's favourite, barramundi. Just be sure to choose farmed...
This is a curry for the lovers of a good spice kick, with the goat meat marinated overnight in a blend of spices and yoghurt, laden with a hot curry sauce.
You had me at lamb shank. The star anise celebrates rich and wintery flavours, by bringing a warming liquorice sweetness to a slow-cooked staple.
I had laal mas during a visit to Rajasthan and it was amazing. Traditionally made with mutton, this version features spiced, full-of-flavour lamb. - Sarah Todd
You don't need a tandoor to cook this dish - simply roast the marinated skewers in a hot oven. Just remember to leave plenty of room between the skewers for the...
I love big-flavoured northern Indian curries like this: complex, interesting and spicy, with a rich red gravy.
This is an Australian-influenced Bengali curry. I'm showcasing our great seafood, using barramundi, prawns and mussels.
The secret to this curry is toasting and grinding the spices, essentially making garam masala from scratch with bay leaves, cinnamon, green and black cardamoms,...