Golden potatoes simmered in a mild coconut-cashew kurma sauce with whole spices.

Okra simmered in a tamarind-based Andhra gravy with onions and aromatic spices. A comforting, tangy classic.

Chickpeas slow-cooked in a bold, tangy onion-tomato masala with whole spices.

Today's seasonal vegetable, lightly spiced and pan-fried with mustard, curry leaves and dried chillies.

Toor dal slow-cooked with tangy gongura (sorrel) leaves and tempered with garlic and dried chillies. Distinctly Andhra.

Baby brinjals stuffed with a roasted peanut, sesame and coconut paste, then braised in a tangy tamarind gravy. One of Andhra's most treasured heirloom recipes.

Soya chunks cooked in a rich coconut-based kurma sauce with whole spices. High protein, deeply flavourful.

Fresh paneer cubes cooked with fenugreek leaves in a lightly spiced gravy. Aromatic, rich and beautifully balanced.

Drumstick pieces simmered in a tangy tomato-based curry with mustard and curry leaves. Rustic and deeply flavourful.

Soft cubes of cottage cheese in a velvety, mildly spiced tomato-cream sauce. A North Indian classic that wins every table.

A cooling yoghurt-based curry tempered with mustard, dried chillies and curry leaves. Tangy, light and perfect with hot rice.

Thin, peppery tamarind broth with tomato and aromatic spices. Deeply warming — sipped as soup or poured over rice.

Tender potatoes cooked with fresh spinach, garlic and green chillies. Earthy, nutritious and deeply satisfying.

Tamarind-lentil vegetable stew tempered with mustard, curry leaves and sambar powder. The heartbeat of South Indian cooking.

Yellow lentils cooked until silky, then finished with a sizzling tadka of ghee, cumin, garlic and red chilli.

Toor dal cooked with ripe tomatoes, tempered with mustard, cumin, curry leaves and a generous drizzle of ghee.