The increasingly popular Indo-Chinese cuisine is showcased here with the amazing chilli chicken. Crispy seasoned deep-fried chicken is mixed in with a thick hot, tangy, sweet, and sour sauce laced with green and red peppers. You don’t need any base gravy, and it’s...
Bombay aloo is a very popular potato-based vegetarian dish, traditionally featuring mustard seeds and curry leaves, and is served in a very thick sauce. This recipe will make enough for one as a main course, or two to three people as a side dish, and is one of many in...
Saag Aloo: This famous spinach and potato dish is extremely popular all over India and beyond. The Misty Ricardo version veers slightly away from the traditional method in that it uses some base gravy and mix powder, but other than that it is comparable to the desi...
Mushrooms come into their own in this simple but delicious side dish. Browning them on high heat at the beginning of cooking caramelises them and intensifies the flavour. Try adding a little Worcestershire sauce, which complements the mushroom bhaji nicely. This...
Books by Richard Sayce Chicken Chaat Recipe: A fabulous, refreshing, tangy starter. Small pieces of chicken tikka are cooked in a very thick sauce with onion, cucumber and chaat masala spices and topped with fresh coriander and lemon juice. Serve on top of a deep...
Chickpeas (Chana) are incredibly popular throughout South Asia and beyond. As with all pulses they are relatively cheap and packed with protein, so they form an important part of the diet, especially for vegetarians and vegans. Chana masala (referred to as ‘chole’ in...
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