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India

Tempered spices, regional thalis and tandoor-charred breads.

Iconic recipes

Tandoor-charred chicken in a velvety tomato, butter and cream sauce balanced with fenugreek leaves.

Delhi's velvety tomato-cream chicken curry finished with butter, fenugreek and cream.

Layered basmati and saffron-marinated mutton sealed and dum-cooked over slow heat.

Crispy fermented rice-and-lentil crepes filled with mustard-tempered potato.

Punjab's spiced chickpea curry with deep-fried leavened bhature.

Kashmiri lamb curry rich with Kashmiri chili, fennel and ginger powder.

Cubes of paneer in a smooth spinach sauce tempered with garlic and cumin.

Crisp pastry triangles stuffed with spiced potato and peas.