Indian

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!

 
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Sri Lankan Curry with Coconut SambalServes 4

Sri Lankan Curry with Coconut Sambal

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!

 
 
Spiced Lamb Curry with Chickpeas, Green Coconut Sambal and Tomato-and-Red-Onion PickleServes 6

Spiced Lamb Curry with Chickpeas, Green Coconut Sambal and Tomato-and-Red-Onion Pickle

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.

 
 
Marinated Chicken Kebabs with Whole SpicesServes 4

Marinated Chicken Kebabs with Whole Spices

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.

 
 
Spiced ChickenServes 2

Spiced Chicken

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.

 
 
Chicken with Whole SpicesServes 4

Chicken with Whole Spices

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.

 
 
Spiced Pilau Rice with NutsServes 4

Spiced Pilau Rice with Nuts

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.

 
 
Spiced Pilau RiceServes 4-6

Spiced Pilau Rice

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 CurryServes 2

Dhal Curry

Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.

 
 
Mango ChutneyMakes three 500 ml capacity jars

Mango Chutney

Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.

 
 
Kela Lassi (Banana Lassi)Makes 4 medium glasses

Kela Lassi (Banana Lassi)

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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