
From colour-rich varieties to intensely pungent ones used with restraint, each chilli tells a story of place and palate.

Indian foods are incomplete without chillies in their spices. But did you know India has almost ten types of chillies spread all across the states?!

The dish is soaked, washed, then pressure-cooked with spices and vegetables, creating a soupy sabji enjoyed especially during rainy season.

A delicious take on an Indian classic from the restaurant recently voted the best in Britain(Serves 4)500g chicken thigh meat, cut in large diceFor the marinade:1 tbsp Kashmiri chilli powder (or standard mild chilli powder)1 ...

Banarasi Dum Aloo is unique because the potatoes are hollowed out, stuffed with a paneer mixture, and simmered in a creamy gravy.

This one-pot method saves time while allowing the chickpeas to absorb flavours from whole spices, tea leaves, onion, and tomato during cooking.