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The Hindi word achar translates as pickle and traditionally this is a curry cooked with the spices left over after making a pickle.
These are often flavoured with whole seeds and it’s these that give the curry such an interesting texture and flavour.
Book: How to Be a Curry Legend
Prep: 20 mins
Cook: 50 mins
Achari Chicken
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India is world renowned for its countless offerings of tasty street snacks known colloquially as ‘chaat’. This dish is inspired by some of these snacks - it’s zingy and fresh and has a range of different textures!
Add grilled chicken to make a delicious light summer meal for 2 people.
Cook: 5 mins
Aloo Chaat
Aloo Gosht is a slow-cooked lamb and potato curry cooked mainly in Northern India and Pakistan; winters there can be surprisingly cold so this warming stew-like dish is just the ticket!
Cook it as a fantastic alternative to your usual winter warmers.
Prep: 30 mins
Cook: 1 hour 10 mins
Aloo Gosht
Shimla is the capital city of Himachal Pradesh in the foothills of the Himalayas.
The conditions are just right for the cultivation of bell peppers (capsicum), which are grown extensively in the area and so are known as Shimla chillies (mirch).
Prep: 10 mins
Cook: 40 mins
Aloo Shimla Mirch
There are two ideas about the name ‘balti’: one is that it originates from Baltistan in Pakistan, and another that it’s an English translation of the Urdu word for ‘bucket’ referring to the dish it’s cooked in - whichever is true, it’s now become something of a British classic!
Prep: 25 mins
Cook: 1 hour 30 mins
Balti
The British introduced the beetroot to India in the 19th century, though it’s been cultivated since Roman times. Palya is the name for a dry stir-fried curry made in the southern Indian state of Karnataka and it works really well with the subtle sweetness and texture of beetroot.
Cook: 30 mins
Beetroot Palya
Mustard fish, known in India as shorshe mach, is a dish from Bengal and - as the name suggests - is predominantly flavoured with mustard.
The creamy, piquant curry works fantastically well washed down with a Belgian wheat beer.
Cook: 25 mins
Bengali Mustard Fish
Bhindi are also known as okra or ladies fingers due to their elongated shape. They’re delicious cooked in this spicy tomato sauce and adding lemon juice at the end gets rid of the characteristic slimy texture
Cook: 15 mins
Bhindi Masala
Bhuna is a mild curry with lots of complex flavours - it describes the cooking technique of first frying the onions, garlic and spices in hot oil to form a dark brown paste then adding the meat resulting in a deeply-coloured, rich and thick sauce coating the tender meat.
Bhuna
Despite its name it’s unlikely this dish hails directly from Mumbai but is more of an amalgamation of various Indian potato dishes.
A bit like an Indian potato hash, as well as being a versatile side dish, it’s fantastic topped with a fried egg for breakfast!
Prep: 15 mins
Bombay Potatoes
Brinjal means aubergine, and bhaji is a Hindi word that roughly translates as ‘fried vegetables’. The aubergines here are fried then coated in a delicious thick sauce - it’s important to get them brown on the outsides as this gives them a greater depth of flavour.
Cook: 55 mins
Brinjal Bhaji
In Hindi this pickle is known as gajar ka achar.
Unlike a chutney it still has a bit of texture to it and goes well with meaty curries.
Prep: 5 mins
Carrot Pickle
Cauliflower 65 is a hugely popular restaurant dish in South India - it’s said the name comes from the year of its invention in the Buhari restaurant in Madras, now called Chennai.
Cauliflower 65
Another version of a dish that represents India’s tasty street food, this one includes chana (chickpeas) to make a substantial side and is dressed with yogurt and a zingy green dressing.
Chana Chaat
Chana masala (sometime known as chole masala) is a dish of chickpeas coated in a thick spicy sauce.
A hearty and filling dish, it can be served simply with breads as a grab-and-go snack like it is in India and Pakistan.
Chana Masala
Chapatis are one of the simplest form of unleavened breads and are a staple throughout India, Pakistan and Bangladesh.
They’re usually cooked on a flat plate known as a tava but work just as well in a frying pan - the older and more battered the pan the better!
Chapatis
Chicken cafreal, one of Goa’s most famous dishes, is the very much greener cousin of tandoori chicken.
The marinade for the chicken is a fresh and tangy paste made from coriander, green chilli and spices - if you have time marinate overnight and cook it on the BBQ!
Chicken Cafreal
This chutney is certainly not for the faint hearted - it really packs a punch in both heat and flavour and is a great one to serve with a milder curry!
Cook: 10 mins
Chilli Garlic Chutney
A contradiction in terms!
Instead of cooling your meal down this vibrant red raita adds a touch of fire!
Chilli Raita
This cooling coconut chutney hails from the South of India, where coconuts grow in abundance.
Makes an excellent accompaniment to hotter curries as well as chapatis.
Coconut Chutney
Raita is the classic Indian condiment for cooling down those slightly too spicy curries. The main ingredient is yogurt and you can add pretty much any vegetables or herbs you like - there are a few suggestions across the page!
Cook: 0 mins
Coriander Raita
Cucumber Raita
Butter chicken (or murgh makhani) is a more sophisticated version of the ever popular chicken tikka masala. It has its origins in Northern India and consists of chicken marinated in spiced yogurt then cooked in a sauce rich with butter, tomato and spices.
Curry Legend Butter Chicken
Dhansak is popular amongst the Parsi community of Mumbai - it’s a characteristically sweet, sour and hot curry in which lentils form the base of the sauce.
Cooking the onion until brown and sticky is important as it helps to create the lovely sweet caramelised flavour of the dish.
Cook: 1 hour 20 mins
Dhansak