Recipes
Articles about recipes in the UK curry industry
Haleem: The Lentil, Wheat and Meat Porridge of Hyderabad
Haleem is the slow-cooked, hand-pounded porridge of wheat, lentils and meat that defines Hyderabad's Ramadan, achieving a silky paste through hours of mashing. Here is its method, heritage and how it differs from khichda.
Hyderabadi Dum Biryani: The Kacchi Method Decoded
A close look at the kacchi method behind Hyderabadi dum biryani, where raw marinated meat cooks under par-boiled rice in a sealed handi. From saffron and mint to the dough seal, here is how the dish builds its layered, smoky perfume.
Galouti Kebab: The Melt-in-Mouth Legacy of Lucknow's Nawabs
The story behind Lucknow's legendary galouti kebab, said to have been created for a Nawab who had lost his teeth. From raw papaya and slow-rendered fat to an Awadhi spice blend running into the dozens, here is what makes it dissolve on the tongue.
Awadhi Dum Pukht: Cooking Sealed in a Handi Over Slow Coals
Dum pukht is the Lucknowi art of slow cooking food in a sealed pot so steam, fat and aroma are trapped rather than lost. Here is how the dough seal works, the dishes it perfected, and how to recreate the technique in a home kitchen.
Laal Maas: Rajasthan's Fiery Red Mutton and Mathania Chilli
Laal Maas is the legendary fiery red mutton curry of Rajasthan, built on smoky Mathania chillies and finished with charcoal smoke. Here is the story of its hunting-camp origins, how the chilli delivers colour without searing bitterness, and how to keep the heat balanced.
Dhungar: The Charcoal-and-Ghee Smoking Trick That Adds Soul
Dhungar is the simple Indian smoking technique that uses a single live coal, a steel bowl and a spoon of ghee to give curries, dals and kebabs a tandoor-like depth at home. Here is how it works, where to use it, and how to get clean smoke without bitterness.
Dhansak: The Parsi Sunday Dish of Lentils, Meat and Sweet-Sour Balance
Dhansak is the Parsi community's beloved Sunday dish, built on four lentils, slow-cooked meat and a sweet-sour balance unlike the orange high-street version. Discover the real dhansak masala, why it is served with caramelised brown rice, and the customs that surround it.
Goan Xacuti: Roasted Coconut, Poppy Seeds and the Konkan Coast
Xacuti is one of Goa's great curries, built on a dark masala of roasted coconut, poppy seeds and a dozen toasted spices. Learn how the toasting works, the Portuguese-Hindu story behind it, and whether to choose chicken or lamb.
Chettinad Chicken: Tamil Nadu's Peppery, Aromatic Powerhouse
Chettinad chicken is the bold, peppery pride of Tamil Nadu's merchant Chettiar community, built on freshly roasted spices like stone flower and marathi moggu rather than cream. Here is what makes this fiery South Indian curry so distinctive.
Rogan Josh the Kashmiri Way: Mawal Flower, Not Tomato
Authentic Kashmiri rogan josh gets its famous red colour from cockscomb flower and Kashmiri chilli, not tomato, and the Pandit version uses no onion or garlic at all. Here is how the real dish differs from the high-street curry.
Gushtaba and Rista: The Pounded Meatballs at the Heart of Wazwan
Gushtaba and rista are the silky, hand-pounded mutton meatballs that anchor the Kashmiri wazwan feast. We unpack the stone-pounding labour, the yoghurt and red gravies, and why one dish signals the meal is over.
Gujarati Thali: The Sweet-Savoury Balance of a Vegetarian Empire
The Gujarati thali is a masterclass in balance, with jaggery sweetness running through savoury dishes, tangy kadhi, seasonal undhiyu and an endless parade of farsan. Here is how to read the platter and why the refills never stop.