Indrahar is a savoury deep-fried dal cake. It's got all the flavour of dal with the texture of a crispy hashbrown.
Rather than naan bread with your butter chicken, try a side of raita (an Indian yoghurt sauce used to cool the palate) and spiced bean foogath.
These crisp and soft rice-based Indian pancakes are a fun, quick fermentation project for home.
I love big-flavoured northern Indian curries like this: complex, interesting and spicy, with a rich red gravy.
Eaten either as a main dish or as an accompaniment, fragrant and aromatic lime rice is a specialty in Tamil Nadu.
This simple tomato chutney is a staple in southern India where it is eaten as a condiment with most meals.
If you wish to make a masala dosa (a stuffed dosa), make this stuffing first. After a dosa is made, lay one-quarter of it along the centre of the dosa and roll it...