IndianMalabar Prawn CurryA tangy, gently spicy prawn curry from the Kerala coast, built on coconut milk, tamarind and a mustard and curry leaf tempering. It's ready in under an hour and goes well with plain rice.50 min·Serves 4
IndianPrawn MasalaJuicy prawns simmered in a thick onion and tomato masala with cumin, coriander and a little kasuri methi. It's ready in under an hour and goes well with rice or roti.50 min·Serves 4
IndianKashmiri YakhniTender mutton simmered in a pale, silky yogurt gravy scented with fennel, dry ginger and cardamom. It is mild, aromatic and made without turmeric or chilli.1 h 40 min·Serves 4
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
IndianChicken 65Crisp, deep-red fried chicken bites with ginger, garlic, yoghurt and a quick curry leaf and chilli finish. A spicy, tangy snack that is easy to make for a crowd.40 min·Serves 4
IndianChicken ChettinadA South Indian chicken curry built on freshly roasted and ground black pepper, fennel, coriander and dried red chillies, finished with coconut. It is dark, fragrant and pleasantly peppery, and it is worth making for the aroma alone.1 h 10 min·Serves 5
IndianButter ChickenTender yogurt-marinated chicken in a silky tomato, butter and cashew sauce. Mildly spiced and creamy, it's an easy family dinner with naan or rice.1 h 25 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
PakistaniKaleji Masala (Goat Liver in Onion-Tomato Masala with Ginger and Green Chilli)Tender cubes of goat liver cooked quickly in a thick onion-tomato masala and finished with fresh ginger, green chilli and lemon. Ready in under an hour and lovely with hot roti.55 min·Serves 4
PakistaniBihari BotiThin beef strips tenderised with raw papaya, marinated in roasted spices, poppy seeds and mustard oil, slow-cooked until soft, then grilled for charred edges. Lovely with paratha or naan.6 h 50 min·Serves 4
PakistaniFish PakorasBite-sized boneless fish coated in a spiced gram flour and rice flour batter, fried until crisp outside and flaky inside. Ideal with tea or as an Iftar starter.50 min·Serves 4
PakistaniChicken BroastBrined, yogurt-marinated chicken in a double-dredged, peppery flour crust, fried until deep gold and crisp. It's the Pakistani takeaway favourite, made in an ordinary deep pot at home.2 h 35 min·Serves 4
PakistaniTandoori ChickenBone-in chicken legs marinated overnight in spiced yogurt, then roasted in a hot home oven until charred at the edges and juicy inside. No tandoor needed.1 h 15 min·Serves 4
PakistaniTawa ChickenYogurt-marinated chicken thigh seared on a flat tawa, then cooked down with tomatoes, green chilli and ginger into a thick, spicy masala. Good with hot rotis.1 h 10 min·Serves 4
PakistaniChicken Malai BotiTender boneless chicken pieces marinated in cream, cheese, cashew and white pepper, then grilled until lightly browned. Mild, rich and juicy, with no red chilli.45 min·Serves 4
PakistaniReshmi KababSilky, pale golden chicken kababs made with a cashew and cream paste, so they stay tender and juicy. Easy to grill on a pan, in the oven or over charcoal.1 h 5 min·Serves 4
PakistaniChicken Tikka BotiJuicy cubes of boneless chicken marinated in spiced yogurt, skewered and grilled until charred at the edges. A weekend barbecue favourite you can make in a hot oven.4 h 45 min·Serves 4
PakistaniShami Kabab (Beef and Chana Daal Patties)Soft, well-spiced patties of beef and split chickpeas, with a fresh mint, onion and green chilli centre. Shallow-fried until crisp outside, they suit tea time and Ramadan tables.1 h 30 min·Serves 6
PakistaniChapli Kabab (Peshawari-Style Spiced Beef Patties on the Griddle)Wide, flat beef patties packed with crushed coriander seed, pomegranate seed, tomato and green chilli, then cooked on a hot griddle until crisp at the edges and juicy inside.1 h 10 min·Serves 6
PakistaniChicken PakorasBite-sized pieces of marinated chicken in a spiced gram flour batter, fried until crisp outside and juicy within. Ideal for iftar, tea time or rainy afternoons.1 h 5 min·Serves 4
PakistaniAnda Shami BurgerA street-style burger with a soft chicken and chana daal shami patty, a fried egg on top and a garlicky chilli mayo. Cook the patties ahead and finish in minutes.1 h 25 min·Serves 4
PakistaniPrawn KarahiJuicy prawns tossed quickly in a tomato, ginger and green chilli masala until the oil glistens. A fast, punchy karahi that suits a weeknight dinner with hot naan.42 min·Serves 4
PakistaniFish Tikka with Ajwain and Mustard Oil MarinadeFirm white fish cubes marinated in spiced yogurt, ginger-garlic, ajwain and a little mustard oil, then grilled until lightly charred. It works on a grill, in the oven or on a stovetop pan.1 h 10 min·Serves 4
PakistaniMasala Fish CurryFirm fish steaks simmered in a bold onion-tomato masala with cumin, fenugreek and green chillies. It's a quick weeknight curry that goes well with plain rice or roti.55 min·Serves 4