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Biryani are some of the most elaborate of Indian rice dishes synonymous with the Moghul emperors. Lamb, rice and spices are layered in this fragrant one-pot dish. Start the recipe a day ahead.

Indian-style tandoori lamb cutlets with sweet mango chutney from Australian Women's Weekly.

Indian-style grilled tandoori lamb with dhal, herbaceous raita and pickled lemon from Australian Women's Weekly.

Fluffy, fragrant and full of spices, this beautiful yellow coconut rice goes beautifully alongside traditional Indian curries.

A quick version of the popular starter in many Indian restaurants, we use ready-made tikka paste.

This rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country’s Indian and Straits-Chinese influences. This recipe uses black mustard seeds (sometimes sold as brown mustard seeds), which are more pungent than the white (or yellow) seeds used in most prepared mustards. Not suitable to freeze. Note

Rogan josh, traditionally made with lamb, is an Indian tomato-based curry, and literally means "meat in spicy red sauce".

Serve with warm naan and yoghurt. Curry can be made 2 days ahead. Curry pastes vary in heat, so adjust amount to suit your taste. Okra, also known as bamia or lady fingers, is a green, ridged, oblong pod with a furry skin. Native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Fresh samosas are sold in Indian food shops and delicatessens; frozen samosas can be found in most supermarkets. Note

Roti is an Indian subcontinent flat bread that is the perfect complement to curries, stews and other saucy dishes.

Eastern and Western cuisines collide in this delicious baked dish of curried pumpkin and lentil crêpes.

Get the milk and yogurt ready before tasting this hot and delicious Indian pork vindaloo.

Lassis are yoghurt-based drinks which are an excellent cooling foil for a fiery Indian curry. Note

A super-fast version of the Southern-Indian madras curry that packs a chilli punch.

As easy as raita is to make, if you are in a hurry you can cheat and buy tzatziki, which is the Greek eqivalent of the Indian raita. Note

A light and healthy Indian-style breakfast dish that packs a real flavour punch.

For this spicy traditional Indian milk tea, we used English Breakfast tea ­but try experimenting with other varieties until you find one that suits your taste. Note

The king of curries, the fiery Indian vindaloo, is from the former Portuguese colony of Goa. The name is derived from the Portuguese words for vinegar and garlic, the dish’s primary ingredients. Jars of vindaloo paste are available in supermarkets, however, some commercially prepared curry pastes can vary in heat and flavour. Add less than […]

Spice up your breakfast omelette with this popular Indian recipe.

Flaked coconut can be bought from a store which stocks Indian and Fijian food. Note

Sometimes called Indian blood plum, the large plum used in this recipe has a distinctive dark red to purple fibrous flesh, is extremely juicy, pleasantly sweet, and is the plum most often found canned. Canned apricots or peaches can be substituted for the plums. A delicious time-and waist-saving recipe. Note