Pork Belly Vindaloo

This amazing dish heralds from the Portuguese, contrary to popular belief “Vindaloo” is not a “blow your head off” type of dish. Vindaloo actually originates from vin d’alho meaning meat [mostly pork] in wine and garlic which has since been substituted for vinegar by the Indian Goan cooks.

Nariyali Jhinga

South india showcases some amazing seafood dishes. Here is a classic example. Juicy king prawns in a coconut, coriander, fennel seed & curry leaf sauce. Served with plantain thoran, coconut rice & kalonji roti. Fragrant, tasty and delicious.

Mushroom Subzi [Vegan and gluten free]

A Delightful Mixed mushroom subzi made with roasted melon seed sauce and fresh spices. Cooked with gram flour pancakes, fragrant lemon rice and a punchy garlic chutney A fantastic Vegan and gluten free offering still packed with lots of flavour

Malai Murgh

Malai Murgh basically means creamy chicken. There are many many variations of this recipe usually including yoghurt, cream and cheese. Ive opted for a simple yoghurt version but there’s a twist…. Im always looking for interesting adaptations and this recipe uses a marinade with a tea, yes tea! This marinade uses freshly roasted garam masalas and a fantastic single estate hand rolled tea from Nagaland courtesy of The Tea Leaf Co.

Patra Ni Macchi

A wonderful fish dish originating from the Parsi’s in Gujarat. A simple fillet of white fish in a marinade of coriander, mint, garlic, chilli and ginger mixed with yoghurt. Wrapped and cooked  in a banana leaf to really seal in the flavours.

Baingan Bharta

This is simply a stunning smoked aubergine dish originating from the Punjab. We take you step by step to smoke it in the oven and cook it with onions and simple spices and finished with a beautiful rich yoghurt. This has to be one of my favourite all time vegetarian dishes.