Rasoi: New Indian Kitchen by Vineet Bhatia is one of my favourite cookbooks. It features a range of delicious recipes for chutneys, curries, biriyanis, desserts and more. Here are some of the dishes that I have made along with my photos.
South Indian-style chicken masala with curry leaves
This dish is extremely comforting thanks to the coconut milk and aromatic spices. The chicken is cooked until tender in a fragrant sauce which can be mopped up with Indian flatbread such as roti or naan, or with rice.
Raan mussallam
This is a recipe for a leg of lamb that I made for Easter and I would definitely recommend it. It involves marinating the lamb twice with two different marinades, the first a simple ginger, garlic and chilli marinade and the second with yoghurt, tomatoes and spices. The result is beautifully spiced, tender meat.
Spicy chickpea masala & cumin and turmeric tempered potatoes
These are two separate recipes in the book that go very well together. The tangy, fiery chickpea masala is balanced perfectly by the deliciately spiced potatoes. The chickpea recipe contains a lot of chilli so perhaps reduce the amount if you don’t have a high tolerance for it.
Prawns poached in chilli, coconut and lime-scented sauce
The subtle heat, fragrant lemongrass and creamy coconut milk make this dish very satisfying. The prawns are cooked only for a few minutes so that they are tender and juicy.
