Indian was the first ethnic cuisine to reach British shores as many people came to the UK from the subcontinent. Several decades on, it's still as popular as ever, from kormas to karahis!
This is one of Delia's favourite curries - it uses lamb and fresh coconut which adds a vibrant freshness to the finished dish. Highly recommended!
Dry-roasting spices and grating fresh coconut means that this recipe is packed with freshness and flavour, making it ideal to serve to friends, especially as it can be made in advance then reheated.
A healthy, lower-fat option for a barbecue, these kebabs are given extra appeal by the wonderful coriander chutney, a real taste of the East.
This is one of the first recipes I did for London's Evening Standard, approximately 40 years ago – it has stood the test of time wonderfully and has even improved with the addition of the crème fraîche.
A lovely baked Indian chicken recipe, all this needs is some pilau rice and mango chutney for a warming midweek supper. Make sure you allow a few hours for the chicken to marinate before cooking.
I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on its own, adding nuts to give it some crunch. However, it's also an excellent accompaniment to any spiced or curried dish.
The amount given here will be enough for 6 people with a curry comprising several dishes, but if it's to be served with just one dish, the pilau will serve four. For what's commonly known as pilau rice, you simply follow this recipe, omitting the her
Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.
Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.
Lassi (on the right), is an Indian yoghurt drink and this recipe - perfect for drivers at parties - is the creation of a wonderful cook, Pami Dhanani, who has introduced a subtle Indian tone.
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