음식: 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

Chaat masala

A powdered spice mix (including dried mango powder) with a sharp and tangy finish, often sprinkled over dishes before serving.

Jaggery

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.

Panch phoron

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 십일월, go to mailshop.co.uk/books or call 020 3308 9193. £ 20 이상 주문시 무료 영국 배송.