Indian recipes

Indian cooking changes every few hundred kilometres: mustard oil and fish in the east, coconut and curry leaves in the south, ghee-rich gravies and tandoor breads in the north, and street snacks in Mumbai and Gujarat. What ties it together is layered spicing, usually built in stages rather than all at once.

The dishes here lean towards what home cooks can manage on an ordinary evening, with a few weekend projects such as biryani and dal makhani. Each page lists ingredients, step-by-step instructions and timers, so you can cook along without keeping your eyes on a clock.

This collection has 50 dishes, including Aloo Posto, Idli Sambar, Baingan Bharta. A typical recipe takes about 50 minutes, and each one comes with step-by-step instructions and cooking timers.