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10 recipes

Bowl of misal with sprouted beans in red spicy gravy, topped with farsan, onion and coriander, served with buttered pavIndian

Misal Pav

A Maharashtrian-style breakfast of tender sprouted beans in a spicy coconut and onion gravy, topped with crunchy farsan and served with buttered, toasted pav. Filling, bold and easy to build in layers.

1 h 10 minServes 4
Crisp golden lacy rava dosa folded on a plate with coconut chutney, tomato chutney and sambarIndian

Rava Dosa

Thin, lacy, crisp semolina crepes flavoured with cumin, pepper and curry leaves. No fermenting is needed, so you can go from pantry to plate in under an hour.

55 minServes 4
Vada pav with golden potato fritters in toasted buns, green chutney and fried green chilliesIndian

Vada Pav with Garlic Chutney

Spiced potato patties in a crisp gram-flour coating, tucked into soft buns with a fiery dry garlic chutney and green chutney. A classic Mumbai street snack you can make at home.

1 hServes 6
A bowl of buttery red pav bhaji topped with onion and coriander, served with toasted pav and lemon wedgesIndian

Pav Bhaji

A thick, buttery mash of spiced vegetables served with soft, pan-toasted buns. It's a filling street-food favourite that's easy to make at home and feeds a crowd.

1 hServes 4
Golden puffed bhature on a steel plate with chole, onion rings, green chillies and lemonIndian

Bhature

Soft, puffed, golden fried breads made with a yogurt dough that rests until light and slightly tangy. Serve them hot with chole for a weekend breakfast.

2 h 45 minServes 4
A bowl of sambar with vegetables and curry leaves, served with rice and idliIndian

Sambar

A tangy, gently spiced South Indian lentil and vegetable stew finished with a sizzling mustard and curry leaf tempering. Serve it with rice, idli or dosa for an easy everyday lunch.

1 h 5 minServes 6
A bowl of rajma masala, red kidney beans in a thick spiced tomato gravy, served with basmati rice, onion and lemon.Indian

Rajma Masala

Soft red kidney beans simmered in a thick onion and tomato gravy with warm spices. It's a filling, everyday North Indian lunch that tastes best over steamed rice.

1 h 40 minServes 6
A bowl of golden dal tadka topped with garlic, red chilli and coriander, served with rice and rotiIndian

Dal Tadka

Soft, creamy yellow lentils simmered with tomato and ginger, then finished with a sizzling garlic, cumin and chilli tempering. Simple, filling and ready in about an hour.

1 h 5 minServes 4
A bowl of creamy dal makhani topped with cream and butter, served with naan and lemon wedgesIndian

Dal Makhani

Whole black lentils and kidney beans simmered slowly with tomato, butter and cream until thick, smoky and velvety. A restaurant-style dal that is easy to make ahead for a family dinner.

2 h 5 minServes 6
Overhead view of palak paneerIndian

Palak Paneer

Spinach blanched and puréed with onion, garlic and ginger, then simmered with golden cubes of paneer.

40 minServes 4