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This vegetarian dish is perfect for a main meal or lunch, or served as a side dish. The mix of spices and chilli powder give this meal a slightly spicy kick.

Serve this Naan Bread as a side dish with curry. Tear off bits of bread to scoop up the sauce. Take a look at the curry recipes on our website.

Basmati rice is flavoured with spices to make pilau rice.

Goa is a coastal state in the west of India so the food from that region features a lot of fish and seafood.

This is a really tasty curry dish and the mango adds an extra special fruity flavour.

This is a classic Indian dish made with potatoes, cauliflower and a blend of spices.

You can serve these with salad as a starter or light meal. These are great fun to make as you use clean hands to mould them into balls. Get stuck in!

Whether you are vegetarian or just looking for a hearty meat-free meal, this curry is sure to become a family favourite.

Curry Paste adds depth of flavour to Asian-inspired dishes.

Chutneys originate in India and are a great way of preserving fruit and vegetables.

Biryani is a festival dish, traditionally served at Indian weddings. This is a deliciously spicy version of a substantial meal that is served in one pot.

Rogan Josh is usually made with lamb but is just as good when made with chicken.

Serve this as a main course with naan bread or chapatti or as a side dish with your main meal. This easy-to-make dish can be made as hot and spicy as you like.

This tasty curry paste adds depth of flavour to Asian-inspired dishes.

Samosas are an appetizer and are roughly equivalent to England’s Cornish pasty. Samosas date back to the 10th century, that’s over 1,000 years ago!

Dhal is made from pulses, such as lentils or chickpeas with spices to add flavour. 

This is a tasty home-made version of one of the nation’s favourite Indian take-away dishes.

This vegetable curry is delicious served with basmati rice. Any kind of squash can be used in this recipe – butternut squash works well.

Lassi is a cooling yoghurt drink. It is usually drunk during the hot summer months but is also drunk after a meal as it is thought to aid digestion.

This recipe is often thought to be an Indian dish, but in fact it was introduced to India by Scottish soldiers.