Roghan ghosht is a lamb dish from Kashmir. The name means something along the lines of “red meat in fat” — …

Massaman Curry with Lamb Shoulder (Gaeng Massaman Gae) © kvalifood.com A rich, stewy Thai curry that is less soupy and …

Kashmiri murgh is a mild North Indian casserole from the Kashmir Valley. The chicken is cooked slowly with onion and …

Balti is a stir-fried curry style from British-Indian cooking, developed in Birmingham in the 1970s. The dish takes its …

Vindaloo comes from Goa on India’s west coast, where the Portuguese left their mark with wine and garlic. The …

Badami gosht is a North Indian one-pot dish in the Mughal style. Diced lamb leg simmers in a thick, spiced sauce built …

Jhinga masala is a simple Goan-style prawn curry. The prawns simmer briefly in a spiced sauce of onion, garlic, …

Red Curry Stir-Fry with Tilapia (Pad Ped Pla Nin) © kvalifood.com Pad ped is a Thai stir-fry where the curry paste coats …

Amotik is a fish dish from Goa on India’s west coast. Firm white fish is dusted in flour, briefly fried, then …

Vindaloo comes from Goa on India’s west coast, where Portuguese colonists left their mark on the cuisine. The name …

Balti is a British-Indian wok dish named after the thick-bottomed steel pan – balti means “bucket” in Urdu …

Kabli channa is a North Indian dish of whole chickpeas simmered with tomato, onion, ginger and whole spices. The dish is …