Recipes: India

The Vindaloo is probably one of the most widely known Indian curries. It originates from Goa, in west India and is very specific to the region. Vindaloo was actually brought to Goa by the Portugese during their 400 years of colonial rule. The name of the dish derives from  "Carne de Vinha d' Alhos", a Portugese dish of meat, usually pork, with wine and garlic. We have provided a pork Vindaloo recipe here however the meat can easily be substituted for chicken or beef as you prefer. Also known for it's extreme heat, this vindaloo recipe uses bhut jolokia chillies

Chicken Jalfrazi comes from Kolkatta (Calcutta) in West Bengal. Traditionally leftover meats would be stir fried with spices and other ingredients for the next day's meal. Renowned for it's fiery heat, this recipe incorporates the mighty bhut jolokia chilli.

This tangy and spicy side dish is popular in Arunachal Pradesh, North East India (Meaning "land of the dawn lit mountains") especially during the bamboo shoot season. This is served as an accompanying side dish that is a must during every meal time both lunch or dinner.

An Assamese meal can be considered incomplete without this mash potato dish. A very important side dish that is served along with many other dishes both for lunch and dinner.  While this is commonly prepared at home, you’ll find it is in restaurants around Nagaon districts in small steel bowls. Bhut Jolokia chillies are native to Assam and give this side dish a wonderful flavour and unmistakable heat.

Butter Chicken is a rich and indulgent dish from the northern Indian region of Punjab. Delhi can also be classed as the home of Murgh Makhani as it is otherwise known.

Chettinad is a town in Chennai, formerly known as Madras, where most of the curries are hot but deliciously flavoured with whole and ground spices.

This is a delicious Dosa filling recipe. Dosa is a popular South Indian pancake that is made from fermented batter of rice and skinned black lentils.

The rice and lentils are soaked separately in water overnight, then blended and combined. The mixture then ferments for another 10 hours. The bubbly batter is used to make thin and crispy pancakes, which are filled with all kinds of stuffings. One of the spicier fillings is this potato masala recipe. It's a great dish and if you don't have time to make the Dosa pancake mix can be enjoyed with naan bread or chapatis

A typical Bengali fish curry, Maacher Jhol is a light fish stew, seasoned with ground spices: ginger, cumin, coriander, chilli and turmeric. The sauce is thin yet packed with flavour. Whole green chillies can be added at the end of the cooking. Hoki is a succulent, white fish with a meaty texture perfect for this dish, though haddock can be used instead.