FusionChicken ManchurianCrisp fried chicken pieces tossed in a glossy garlic, soy and chilli sauce with onion and capsicum. It's a popular Indo-Chinese dinner that goes well with fried rice or noodles.55 min·Serves 4
IndianAppamSoft, bowl-shaped rice and coconut pancakes from Kerala, with a fluffy white centre and crisp lacy edges. Start the batter the day before for a gentle sweet-sour flavour.1 h·Serves 4
PakistaniKadhi Pakora (Yogurt and Gram Flour Curry with Fried Fritters)A tangy, silky yogurt and besan curry simmered slowly and topped with soft onion pakoras and a sizzling cumin-chilli tarka. It's a comforting Punjabi-style lunch to serve with plain rice.1 h 20 min·Serves 6
IndianMedu VadaCrisp-shelled, fluffy-centred South Indian doughnut fritters made from ground urad dal, black pepper and curry leaves. A satisfying breakfast to dunk in chutney and sambar.4 h 55 min·Serves 4
IndianPav BhajiA thick, buttery mash of spiced vegetables served with soft, pan-toasted buns. It's a filling street-food favourite that's easy to make at home and feeds a crowd.1 h·Serves 4
IndianBhatureSoft, puffed, golden fried breads made with a yogurt dough that rests until light and slightly tangy. Serve them hot with chole for a weekend breakfast.2 h 45 min·Serves 4
IndianSambarA tangy, gently spiced South Indian lentil and vegetable stew finished with a sizzling mustard and curry leaf tempering. Serve it with rice, idli or dosa for an easy everyday lunch.1 h 5 min·Serves 6
IndianRajma MasalaSoft red kidney beans simmered in a thick onion and tomato gravy with warm spices. It's a filling, everyday North Indian lunch that tastes best over steamed rice.1 h 40 min·Serves 6
IndianDal TadkaSoft, creamy yellow lentils simmered with tomato and ginger, then finished with a sizzling garlic, cumin and chilli tempering. Simple, filling and ready in about an hour.1 h 5 min·Serves 4
IndianDal MakhaniWhole black lentils and kidney beans simmered slowly with tomato, butter and cream until thick, smoky and velvety. A restaurant-style dal that is easy to make ahead for a family dinner.2 h 5 min·Serves 6
IndianGoan Fish CurryA tangy, coconut-based fish curry with red chillies, tamarind and a gentle heat. It comes together in under 40 minutes and is best with steamed rice.40 min·Serves 4
IndianLaal MaasA fiery, deep red Rajasthani mutton curry built on dried red chillies, garlic and ghee. The meat turns tender and glossy, and the gravy is rich rather than heavy.2 h 30 min·Serves 6
IndianKashmiri Rogan JoshA deep red lamb curry from Kashmir, slow-cooked in yogurt, fennel and ginger with mild Kashmiri chilli. It is rich but not fiery, and perfect for a weekend dinner.2 h·Serves 6
IndianLucknowi Mutton BiryaniA fragrant Awadhi-style biryani of tender bone-in mutton and long basmati rice, gently spiced and finished with saffron, kewra and fried onions, then sealed and steamed on dum.2 h 30 min·Serves 6
IndianHyderabadi Chicken BiryaniBone-in chicken marinated in yogurt and spices, layered with par-boiled basmati, fried onions, herbs and saffron, then sealed and cooked on dum. Best made for a weekend table; allow 2 hours for marinating.2 h·Serves 6
IndianKerala Chicken Stew with Coconut Milk and Whole SpicesA pale, gently spiced chicken and vegetable stew simmered in coconut milk with whole spices and green chillies. Mild, fragrant and comforting with appam, paratha or plain bread.1 h·Serves 4
IndianChicken Tikka MasalaYogurt-marinated chicken pieces are seared until lightly charred, then simmered in a smoky, onion-rich tomato gravy finished with a little cream. A dinner for roti, naan or rice.1 h 25 min·Serves 4
PakistaniChicken MacaroniTender chicken and macaroni tossed in a spicy tomato masala with capsicum, black pepper and lemon. A quick, filling family dinner with a Pakistani flavour.45 min·Serves 4
PakistaniChicken Steam Roast (Yogurt-Marinated Chicken Steamed on Onions, Finished in the Oven)Chicken pieces are marinated in spiced yogurt, steamed over sliced onions until tender, then roasted with butter until browned at the edges. The result is juicy meat and a small pot of onion gravy on the side.1 h 25 min·Serves 4
PakistaniDaal Shorba (Smooth Red Lentil Soup with Ginger, Cumin and Lemon)A thin, silky soup of red and yellow lentils blended with ginger, tomato and carrot, then finished with a sizzling cumin and garlic ghee. Good on a cold evening with bread on the side.55 min·Serves 4
PakistaniChicken Yakhni (Clear Whole-Spice Chicken Broth Soup)A clear, gently spiced chicken soup simmered with fennel, ginger, garlic and whole spices, then finished with shredded chicken and lemon. Warming, light and easy to make on a cold evening.1 h 15 min·Serves 4
PakistaniChapatiSoft, thin whole wheat flatbreads cooked on a tawa until they puff and show light brown spots. Make them fresh to scoop up daal, sabzi and curries at dinner.50 min·Serves 4
PakistaniGarlic NaanSoft, blistered oven-baked naan brushed with garlic and coriander butter. It needs no tandoor, just a very hot tray, and it's ideal for scooping up karahi or daal.1 h 50 min·Serves 6
PakistaniRoghni NaanSoft, slightly rich oven-baked naan brushed with ghee and topped with sesame and nigella seeds. It's made with milk and egg, so it stays tender and needs no tandoor.1 h 50 min·Serves 6