Food: A true taste of India
Nothing beats home-cooked food, says chef Maunika Gowardhan, whose stunning dishes showcase the country’s vibrant ingredients
Garlic and cumin dal with tomato, chilli and coriander
Slow-cooked lamb and chickpea curry; Spicy aubergine raita
NEED TO KNOW
A powdered spice mix (including dried mango powder) with a sharp and tangy finish, often sprinkled over dishes before serving.
A type of unrefined sugar. It can be made either from the boiled-down juice of cane sugar or the sap of date palms. It has a rich, caramelly flavour.
Kashmiri chilli powder
Mild, fruity chilli powder that is revered for the bright red colour it imparts to dishes.
is also known as Bengali five-spice mix. You can make your own by combining 1 tbsp each of black mustard seeds, fennel seeds, nigella seeds, cumin seeds and fenugreek seeds and storing in a clean, airtight jar.
BUY THE BOOK
Thali by Maunika Gowardhan is published by Hardie Grant, price £22. To order a copy for £18.70 until 14 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.