Heat ghee (or oil) in a large, deep-bottomed pot. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set them aside for garnishing. To the remaining onions in the ...

Make a fine paste of coriander leaves, chillies, ginger, garlic, yoghurt in a mixer/blender. This is our simple marinade. In a large bowl, place the chicken and rub with the salt, turmeric, lemon ...

It is thanks to brilliant Indian restaurant Dishoom that many Brits fell in love with black dal. Also known as dal makhani, ...

Veggie Biryani is a flavorful, aromatic, and hearty rice dish that is a popular choice for vegetarians. It's made with basmati rice, a variety of fresh vegetables (like carrots, peas, beans, and ...

Hyderabad and Lucknow Biryanis stand out for their distinct flavors and cooking techniques. Hyderabad Biryani is ...

Preheat the oven to 180C fan bake. Arrange the sausages, capsicum, onion, kūmara, garlic and sage leaves in a large roasting tray. Mix together the olive oil, balsamic vinegar, fennel seeds and salt ...

This cookbook blends cherished family recipes with stories of heritage, migration and the vibrant flavours of her childhood ...

So from French toast to Taiwanese buns, stacks of pancakes to eggs every which way, here are London’s best brunches worth ...

Serve with a crisp green salad and a cold Indian beer. For the salmon ... add the mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the mixture over the pea ...

Coriander leaves are quintessential for garnishing Indian snacks and curries. They add a refreshing touch and green hue to the recipe. However, they get ruined quite easily. Here is how you can store ...

Put the egg, mustard, pepper, and salt in a blender; blend at high speed for about 10 seconds. Gradually add the oil through ...