Chickpeas or Chane as we call them in Punjabi language would rank as one of the top favourite comfort foods in Punjabi households, if there was ever a survey done! This curry will always remind me of Sunday brunches back in Delhi at my family home, enjoying its lush tanginess pairedwith Bhature, a deep-fried bread. I am salivating just thinking of it! India classifies chickpeas or ‘Chane’ as we call them Punjabi language, as the 4th most consumed ‘food grain’ in the country with a sizable...

Maharashtra is known for its bold, rustic flavours, and this traditional Taula Chicken Curry is no exception. Unlike many Indian curries, this one uses plenty of garlic and no ginger, allowing the rich, nutty flavours to shine through. The real magic lies in the coarse mixture of roasted peanuts, coconut, sesame seeds, coriander seeds and poppy seeds (or melon seeds), which creates a beautifully textured, flavour-packed sauce. The finishing touch is a fragrant sprinkle of freshly roasted...

If you grew up in Delhi, Punjab or North India, chances are you heard names like Mutton Curry, Mutton Gosht, Tari Wala Meat and Dhaba Meat being used interchangeably. I certainly did. They were all part of my childhood vocabulary in our bustling Delhi home and my Punjabi family kitchen. Although we often call it “mutton curry”, the meat most commonly used in India is actually goat, not sheep. Outside India, goat can be difficult to find, so I have recreated this much-loved recipe using lamb...