A Bengali recipe from Madhur Jaffrey’s “Flavours of India”.
A simple but relatively mild vindaloo from Goa that is best served with plain rice. The recipe is from Madhur Jaffrey’s “Ultimate Curry Bible”.
A ” sour” dal from Bangladesh published in Rick Stein’s ” Far Eastern Odyssey”.
This delicately spiced curry is from Atul Kochar’s ” Simple Indian”. You can of course replace the whole chicken with chicken pieces if you prefer.
One of my favourite versions of cauliflower cheese from Nigel Slater. I like to serve this with oven chips, or a baked potato. But if you are less greedy than I am a green salad will suffice.
A Thai chicken soup recipe from Nigel Slater
A recipe for carrot curry from ” The Vegetarian Epicure ” by Anna Thomas 1972. As students, this was the cookbook i used when we wanted something a bit special for dinner.
