Parsi Prawns Patia

The quickest way to get a delicious patio/ patia on your dinner has got to be with this gem of a recipe! A traditional dish hailing from the Parsi community and one that my family have cooked for decades in Mumbai. All the goodness of the spices comes from just a few tablespoons of the Balti paste which flavours the patia with chilli, cumin & coriander. The addition of tamarind and pinch of sugar gives you a balance of flavour. Prawns are quick to cook and in this recipe is a delicious addition!

Chicken Tikka Masala

Arguably the most famous Indian dish in Britain, or even one of the most famous dishes of any type of cuisine - it came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Whatever its true origins, every time I take a mouthful of this deliciously creamy and flavoursome dish, it makes sense to me why it is so very beloved. This recipe makes it the classic way - marinating the chicken first and then cooking it in the curry sauce.

Fruity Chicken Korma

I've given this southern Indian Korma a fruity twist by adding nuts, raisins and dried mango - and the sharp, tanginess of the fruit counter-balances the creamy, mild nature of the Korma perfectly.Any dried fruit works well in this dish.