Recipes

Articles about recipes in the UK curry industry

Tempering — or tadka — is the single technique that separates good curry from great curry. Master it and transform your cooking.

Eid is one of the biggest dining-out occasions of the year. Special menu ideas to make the celebration memorable at your restaurant.

The oil you cook with fundamentally changes your curry's flavour. A guide to choosing the right oil for every cooking method.

Think you can handle a phaal? Britain's hottest curry has spawned challenges, YouTube videos, and A&E visits. Here's the story.

Vindaloo isn't about heat — it's about vinegar and garlic. The real story of how a Portuguese-Goan dish became a British legend.

Many curries are naturally gluten-free, but cross-contamination lurks in unexpected places. A guide for restaurants and diners.

Smoky, charred tandoori wings that'll steal the show at any gathering. Marinate overnight for maximum flavour impact.

A rich, velvety korma without a drop of double cream. The authentic secret uses cashews, coconut, and yoghurt instead.

This budget-friendly one-pot chickpea curry is perfect for meal prep. Make it on Sunday and eat well all week.

Sweet, coconut-studded Peshawari naan is a British curry house classic. Here's how to make it at home without a tandoor.

Recreate the explosive flavours of Indian street food at home. Three easy chaat recipes that'll transport you to Mumbai's streets.

Charred, smoky paneer tikka that works brilliantly on the BBQ or under your oven grill. The ultimate vegetarian starter.