IndianPrawn MasalaJuicy prawns simmered in a thick onion and tomato masala with cumin, coriander and a little kasuri methi. It's ready in under an hour and goes well with rice or roti.50 min·Serves 4
IndianKerala Fish MoileeA mild, creamy Kerala fish curry where firm white fish gently poaches in coconut milk with ginger, green chillies and turmeric. Quick to make and lovely with plain rice or appam.40 min·Serves 4
IndianGoan Fish CurryA tangy, coconut-based fish curry with red chillies, tamarind and a gentle heat. It comes together in under 40 minutes and is best with steamed rice.40 min·Serves 4
IndianLaal MaasA fiery, deep red Rajasthani mutton curry built on dried red chillies, garlic and ghee. The meat turns tender and glossy, and the gravy is rich rather than heavy.2 h 30 min·Serves 6
IndianKashmiri YakhniTender mutton simmered in a pale, silky yogurt gravy scented with fennel, dry ginger and cardamom. It is mild, aromatic and made without turmeric or chilli.1 h 40 min·Serves 4
IndianLucknowi Mutton BiryaniA fragrant Awadhi-style biryani of tender bone-in mutton and long basmati rice, gently spiced and finished with saffron, kewra and fried onions, then sealed and steamed on dum.2 h 30 min·Serves 6
IndianHyderabadi Chicken BiryaniBone-in chicken marinated in yogurt and spices, layered with par-boiled basmati, fried onions, herbs and saffron, then sealed and cooked on dum. Best made for a weekend table; allow 2 hours for marinating.2 h·Serves 6
IndianKerala Chicken Stew with Coconut Milk and Whole SpicesA pale, gently spiced chicken and vegetable stew simmered in coconut milk with whole spices and green chillies. Mild, fragrant and comforting with appam, paratha or plain bread.1 h·Serves 4
IndianChicken ChettinadA South Indian chicken curry built on freshly roasted and ground black pepper, fennel, coriander and dried red chillies, finished with coconut. It is dark, fragrant and pleasantly peppery, and it is worth making for the aroma alone.1 h 10 min·Serves 5
IndianChicken Tikka MasalaYogurt-marinated chicken pieces are seared until lightly charred, then simmered in a smoky, onion-rich tomato gravy finished with a little cream. A dinner for roti, naan or rice.1 h 25 min·Serves 4
IndianButter ChickenTender yogurt-marinated chicken in a silky tomato, butter and cashew sauce. Mildly spiced and creamy, it's an easy family dinner with naan or rice.1 h 25 min·Serves 4
PakistaniChicken MacaroniTender chicken and macaroni tossed in a spicy tomato masala with capsicum, black pepper and lemon. A quick, filling family dinner with a Pakistani flavour.45 min·Serves 4
PakistaniChicken Steam Roast (Yogurt-Marinated Chicken Steamed on Onions, Finished in the Oven)Chicken pieces are marinated in spiced yogurt, steamed over sliced onions until tender, then roasted with butter until browned at the edges. The result is juicy meat and a small pot of onion gravy on the side.1 h 25 min·Serves 4
PakistaniKaleji Masala (Goat Liver in Onion-Tomato Masala with Ginger and Green Chilli)Tender cubes of goat liver cooked quickly in a thick onion-tomato masala and finished with fresh ginger, green chilli and lemon. Ready in under an hour and lovely with hot roti.55 min·Serves 4
PakistaniChicken Yakhni (Clear Whole-Spice Chicken Broth Soup)A clear, gently spiced chicken soup simmered with fennel, ginger, garlic and whole spices, then finished with shredded chicken and lemon. Warming, light and easy to make on a cold evening.1 h 15 min·Serves 4
PakistaniGarlic NaanSoft, blistered oven-baked naan brushed with garlic and coriander butter. It needs no tandoor, just a very hot tray, and it's ideal for scooping up karahi or daal.1 h 50 min·Serves 6
PakistaniRoghni NaanSoft, slightly rich oven-baked naan brushed with ghee and topped with sesame and nigella seeds. It's made with milk and egg, so it stays tender and needs no tandoor.1 h 50 min·Serves 6
PakistaniChicken BroastBrined, yogurt-marinated chicken in a double-dredged, peppery flour crust, fried until deep gold and crisp. It's the Pakistani takeaway favourite, made in an ordinary deep pot at home.2 h 35 min·Serves 4
PakistaniTandoori ChickenBone-in chicken legs marinated overnight in spiced yogurt, then roasted in a hot home oven until charred at the edges and juicy inside. No tandoor needed.1 h 15 min·Serves 4
PakistaniChicken Sajji (Balochi-Style Roast Chicken Stuffed with Spiced Rice)A whole chicken rubbed with garlic, pepper and raw papaya, then roasted with a fragrant rice and raisin stuffing until the skin is deep gold. A showpiece dinner made in a home oven.2 h 15 min·Serves 4
PakistaniTawa ChickenYogurt-marinated chicken thigh seared on a flat tawa, then cooked down with tomatoes, green chilli and ginger into a thick, spicy masala. Good with hot rotis.1 h 10 min·Serves 4
PakistaniReshmi KababSilky, pale golden chicken kababs made with a cashew and cream paste, so they stay tender and juicy. Easy to grill on a pan, in the oven or over charcoal.1 h 5 min·Serves 4
PakistaniChicken Tikka BotiJuicy cubes of boneless chicken marinated in spiced yogurt, skewered and grilled until charred at the edges. A weekend barbecue favourite you can make in a hot oven.4 h 45 min·Serves 4
PakistaniSarson ka Saag (Slow-Cooked Mustard Greens with Ghee Tarka)A thick, deeply savoury Punjabi winter dish of slow-cooked mustard greens and spinach, thickened with cornmeal and finished with a sizzling garlic-ginger ghee tarka. Best with makki ki roti.1 h 25 min·Serves 6