Favourite Recipe
The dishes at all our restaurants are very different from those served in the bulk of Indian restaurants, because their dishes are from the homes of regional gourmet families, Maharajas' palaces, and humble wayside stalls. The original recipes have often been prised from friends and the traditional cooks.
We feature on this page a different recipe changing periodically, which represents the authentic tastes of real good Indian food.
Some of these recipes are taken from the book by Camellia Panjabi The Creators entitled "50 Great Curries of India" which is regarded by many as one of the best and most important books yet written about Indian food.
It has now sold over 1.25 million, the highest sales of any indian cookbook in the world. It provides illuminating explanations of the philosophy behind the food to descriptions of exotic spices and the intricacies of cooking a curry. this is invaluable both for cooks unfamiliar with indian food and for connoisseurs. To purchase click here.
Haldi Chicken Tikka
- 1kg chicken supremes (tikka cut)
- 1 tbsp salt
- 2 Cloves
- 4 tbsp garlic and ginger paste (ie, equal quantities garlic and ginger, whizzed up together into a paste)
- 70ml lemon juice
- 3 tbsp fresh turmeric powder
- 1 tbsp chilli powder
- 1 tsp English mustard powder
- 1 tbsp ground fennel
- 125ml yogurt
- 33ml single cream
- 33ml vegetable oil
- 2tbsp honey
In a bowl, rub the chicken with half a tablespoon of salt, a tablespoon of garlic and ginger paste, 30ml of lemon juice and one and a half tablespoons of turmeric, then leave to stand for 20 minutes.
Mix together the remaining ingredients, stir this mixture into the chicken and leave to marinade for four to six hours.
Preheat the oven to maximum. To cook, place the chicken pieces on a lightly greased baking tray and cook in the hot oven for 15 minutes
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