Whole-wheat flatbread stuffed with spiced potato, cooked with ghee.

Mumbai street food: buttery mashed vegetable curry with toasted rolls.

Crisp fermented rice-and-lentil crêpes with spiced potato filling.

Cooling yoghurt rice with a mustard seed and curry leaf tempering.

Tangy South Indian rice with peanuts, curry leaves and turmeric.

Flattened rice with onion, peanuts, turmeric and lemon – Maharashtra's breakfast.

Savoury semolina breakfast with vegetables, mustard seeds and curry leaves.

Fresh coconut chutney with green chilli and a mustard seed tempering.

Thin, peppery tomato and tamarind soup from South India.

South Indian lentil and vegetable stew with tamarind and sambar powder.

Indo-Chinese crispy paneer tossed with peppers, soy and chilli.

Mixed vegetables in a mild coconut and cashew sauce.

Mild, creamy Mughlai chicken in an almond and yoghurt sauce.

Yoghurt-marinated chicken roasted until charred – no tandoor needed.

Boiled eggs in a spicy onion-tomato masala.

Tangy coconut fish curry with tamarind and Kashmiri chilli.

Spiced minced meat with green peas – quick and filling.

Kashmiri lamb curry, deep red and aromatic with fennel and ginger.

Fragrant layered rice with mixed vegetables, saffron and fried onions.

Layered basmati rice and spiced chicken, slowly steamed together.

A simple, everyday Indian chicken curry with whole spices.

Grilled spiced chicken in a creamy, smoky tomato sauce.

Punjabi red kidney bean curry – comfort food with rice.

Okra stir-fried with onions and tangy spices – never slimy.

Smoky roasted aubergine mash with onion, tomato and spices.

Crispy cumin potatoes – ready in 20 minutes.

Dry curry of potatoes and cauliflower with turmeric and cumin.

Paneer and peppers tossed in a freshly ground kadai spice mix.

Green peas and paneer in a homestyle onion-tomato gravy.

Paneer in a mild, creamy tomato and cashew sauce – a family favourite.

Paneer cubes in a smooth, bright green spinach sauce.

Slow-cooked black lentils and kidney beans in a buttery tomato sauce.

Everyday yellow lentils finished with sizzling cumin, garlic and chilli in ghee.