indian cuisine | Away in the Kitchen

Sooji Halwa: Roasted Semolina in a Sweet Concoction

semolina roasted in ghee to an earthy brown, topped with thrice the amount of water and almost the same amount of sugar -I cannot think of a

Gajar-Gobhi-Shalgam ka Achaar: Carrot-Cauli-Turnip Pickle, & a formula for some North Indian Pickles

Whether made as a longstanding pickle using oil or as an instant version without oil, it comes together with minimal spices and salt.

Banana Flowers cooked 2 ways: Mocha'r Ghonto and Kadali Bhanda Patua

Two traditional, simple and delicious preparations of banana blossoms that leaves you asking for more!

Okra cooked in 3 diverse ways — Bhendi Khatta, Bhindi Bhaji, Bendekayi Kayirasa or Huli

3 types of Okra preparations from different parts of India - delicious and easy to make!

Dahi Macha Besara: Fish in Yogurt and Mustard Sauce

This fish curry is a perfect blend of east Indian fish gravy styles. Cooked with mustard and yogurt, it's an explosion of flavours!

Chole: Chickpeas cooked in Punjabi style

Chole from west Punjab or the present-day Pakistan, which found its home in Delhi after India's partition in 1947, makes a hearty meal.