Indian cuisine has gone from being known as generic ‘curry’ of the 1970s to the nuanced fare of contemporary fine dining restaurants.
As an expat Indian living in New Zealand, I craved the flavours of home. However, becoming a young mother to two children meant I had to find new ways to prepare quick and tasty meals. And so, through a process of trial and error, I set about developing ways to simplify and speed up traditional Indian techniques without compromising the flavour.
The recipes I share in this book are the quintessential Indian cuisine that I have perfected over the years.
This is by no means an exhaustive list of these recipes – it is more a collection of ‘India’s most wanted recipes' – favourites of home cooks and restaurant-goers alike.
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