Mushroom biryani, a classic baked layered Indian rice dish, this version is made in a pretty classic way and is both vegetarian and vegan.
Curry Corner
Lamb jalfrezi is an ever-popular British Indian Curry house favourite, slow-cooked tender lamb is the perfect meat for the bold & spicy sauce!
Mackerel curry, my version of a Goan dish from the south of India, big chunks of bone-in fish cooked quickly in a wet spicy curry sauce.
Lamb pasanda, my take on a North Indian mild curry, succulent chunks of meat cooked in a well-spiced yoghurt based sauce loaded with almonds.
Monkfish curry with coconut milk, this is a quick and easy fish curry with south Indian influences that is as delicious as it is simple.
Vegan massaman curry, a delicious dish with Thai influences featuring potatoes, tofu and beans in an earthy, hot, sweet and sour sauce.
Lamb bhuna is a boldly spiced curry with Bengali influences, my version is influenced by the British Indian curries that I grew up loving!
Pork Vindaloo is a spicy hot and sour curry with Goan/Portuguese origins and my recipe is heavily influenced by British Indian food.
Keema rice or a cheats biryani if you like, mine features minced lamb and caramelised onions and is loaded with Indian influenced flavours.
Tofu katsu curry, a delicious and simple vegetarian take on a modern Japanese classic, featuring crispy tofu & a homemade simple sauce.