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To the variety of spices in this dish, the amchur adds its note of acidity. Prepare with or without chillies, depending on the level of heat desired. |
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How to prepare an tasty, simple pilaf! |
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An extremely simple-to-make stewed beef dish, but the aroma is irresistible! Great for those cold winter days. |
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An original Sri Lankan recipe, this makes a delicious vegetable accompaniment to serve with any of your favourite dishes. |
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A mixed vegetable dish seasoned simply in the Indian style. |
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Black curry is a typical Sri Lankan blend. The lightly grilled spices make for a very aromatic curry. |
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A little more peppery and with more heat than we're perhaps used to in a butter chicken, the aromas of this version will absolutely transport you! |
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Quick, easy, and succulent. |
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Chaat masala is a blend of acidic spices that complements all kinds of salads and raitas. Since it is already salted, it only requires the addition of oil or yoghurt. Or use it alone to season any salad. |
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From the finest Indian tradition comes this creamy and mouthwatering lentil dish. Simple. Delicious. |
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A simple and very versatile chutney. Serve with rice dishes and grilled meats, such as lamb, beef, pork, or fowl. |
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You'll never look at French peas the same way again! The perfect complement for any Indian dish or grilled meat. |
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Add this slightly sweet side salad for a splash of freshness with a spicy meal or a summertime dish. |
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The beloved Palak Paneer of Indian cuisine. This dish, so simple to prepare, is one of the standbys of Indian meals. |
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Roasted potatoes with cumin |
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This Bengali recipe for fish stew is characteristically seasoned wioth panch phoran. |
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The black curry featured in this recipe can be used in any number of stewed dishes. It is also excellent as a finishing spice sprinkled on a dish before serving. |
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Shrimps in cocoanut milk, mouthwateringly seasoned with our masala blend for fish from southern India. |
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A subtly sweet Kerala style chicken curry featuring a tarka and cashews |
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The 'Wholesome Curry Blend' used in this recipe has a lot of flavour, but not too much heat. Half Indian, half French in inspiration, it will please the most discriminating palates. |
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Recipe courtesy of the Paragon Restaurant in Calicut, Kerala.
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Well-known in northern India, this dish of paneer cheese and green peas is served in a tomato sauce with a slight sweetness. |
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Try our Martinique-style Colombo blend. |
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A great side dish to accompany your favourite curries. |
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A delicious chutney that will accompany equally well your grilled meats or a dish of spiced chick peas. |
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A highly aromatic pineapple-based sauce. Use as a chutney with grilled meats or rice dishes. |
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An absolutely original recipe for preparing salmon that will not overpower the gorgeous aroma of this delicate fish. |
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Sambar is a very delicately spiced stew of lentils and vegetables. |
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This magnificent classic of Indian cuisine is ready in twenty minutes. The finest dishes don't have to be complicated. |
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Chinese ingredients meet curry in this classic Singapore 'street food.' Condiments from Chinese cuisine, such as soya sauce and sesame oil, complement curries perfectly.
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...You thought you'd exhausted all the recipes for spinach? |
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The green bean no longer has to be a depressing accompaniment to anything! |
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Tandoori chicken is a recipe from northern Punjab. The chicken is cooked traditionally in a special terra cotta oven called a tandoor, which is somewhat squash-shaped and sunk into the earth. This dish must be accompanied with nan, the typical Indian bread baked on the inner walls of the tandoor. |
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This straightforward recipe can be made with any firm-fleshed white fish. The marriage of pepper, ginger, and sesame is simply delicious. |
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The following recipe serves 8 to 10 people. Serve with rice, hot sauces, and your favourite chutney. |
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Varsa's version of the Indian classic with cabbage or 'small gobi'. Varsa is one our staff members at our de La Savane distribution centre, and makes us delicious north Indian meals on a regular basis. |
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Traditional rice side-dish. Quick and easy. |
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