Coconut milk is an excellent substitute in dairy-free curries, but it's not the only one you can use. Try swapping in this ...

Indian home chefs are innovatively repurposing leftover meals, turning roti into tacos and chips, rice into risottos and ...

Curry leaves are increasingly available in supermarkets and can be found in many Indian or South East Asian grocers. Fresh curry leaves freeze well and retain their flavour for many weeks ...

Curries from South East Asia require different seasoning from Indian curries. Thai curry pastes tend to be hotter and more fragrant than Indian ones, and are flavoured with fresh chillies.

In this recipe from her new book ... steamed rice in each bowl. Ladle the curry overtop. Garnish each serving with some ...

Enjoying spinach (palak) during winter is not only healthy but also incredibly flavourful, especially when paired with ...

Bits of pineapple and flakes of coconut are folded in for a tropical twist. Sprinkled with crispy bacon bits and fresh ...

Add curry leaves, mustard seeds, and green chilies to heated oil. To add flavor, add the grated beetroot to the tempering and ...

Arrange remaining pumpkin slices on a platter or large shallow bowl and spoon the curry over and around them. Scatter with fresh ginger and squeeze lime overtop. To finish: Heat oil in a small pan.

Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and sauté until aromatic, about 30 seconds more. Add onions and cook until translucent, 3-4 minutes. Stir in ginger ...