Murgh Tikka Masala or Chicken Tikka Masala has now replaced Tandoori chicken as the most popular Indian dish in the world. It is believed that Chicken Tikka Masala originated from the kitchens of Bangladeshi chefs in the UK. It is a great way to introduce a first time ‘curry eater’ to Indian food as the strong flavours of the warming spic

I once went for a two-hour cooking lesson in a remote village in Bali. It was great fun, and as I was the only student I had one-to-one teaching and managed to follow all the recipes. This was my favourite.

Here’s an extremely simple recipe for even the most novice of cooks to make. It needs very little preparation and just a bit of stirring – that’s all!
It's Manju's Football Vindaloo, the perfect side-dish.

Curry leaves are extensively used in southern India, less so in the North.

They were introduced to Malaysia by the many South Indians (mostly Tamil) immigrants during the British colonial era. Rumour has it that the word “curry” came from the Indian name for theses leaves which is “kari patta”.

Dish that takeaway! The first time I made this in ten minutes I did it to win a bet! However, I had all the ingredients and utensils laid out in front of me, which saved a lot of time - and I chopped the chicken into very small pieces. You can use leftover cooked chicken or turkey, which is even quicker.

Chettinad is a town in Chennai, formerly known as Madras, where most of the curries are hot but deliciously flavoured with whole and ground spices.

A mouthwatering recipe with spicy potatoes and coriander chutney.

This is a fabulously flavoured tangy curry which is packed with spice. It is worth investing in a food processor or a blender. You can make your sauces at the weekend and use them throughout the week. As an alternative to chicken, use parboiled mixed vegetables.

Karahi Chicken is yummy! Make your own karahi curry sauce or use Manju's delicious homemade recipe.

East Indians have added a few Chinese touches to this traditional dish to create Chilli Chicken. This recipe is taken from Classic Indian Recipes by Manju Malhi published by Hamlyn.

The cuisine of Hyderabad, the capital city of Andhra Pradesh, ranges from the Hyderabadi style, with its strong Islamic influence, to a pure Andhra hot and spicy style. The cooking of Hyderabad is rich and aromatic and uses many exotic spices, as well as ghee, nuts, dried fruit and lamb. Hyderabad is also famous for its biryanis – rice di

Taken from India with Passion published by Mitchell Beazley

Although Chinese food is popular throughout India, it is nowhere more evident than in the city of Kolkata (formerly known as Calcutta). There are large Chinese communities situated near the Eastern Metropolitan bypass Road and in the north of the city. This cosmopolitan city has

Korma just means a mild curry. Yet it is actually a very rich stew in which the meat, chicken or vegetables and nuts are braised in cream, yogurt or coconut milk.

In Kolkata (formerly known as Calcutta) in East India, kathi rolls are a staple food. Pancakes or parathas are filled with vegetables, cooked chicken or meat. Watching a kathi roll being made is fascinating.

A ball of dough is picked up and put onto the fat on the hot tawa or griddle. It is flipped over and quickly spread wit

This is another fast idea I’ve come up with to make use of five basic spices. I’ve made a simple curry paste mixture which can be used with turkey breasts also.

Generally a crumble is a British oven-baked sweet pudding that’s made with stewed fruit such as apples or peaches and then with a crumble-like mixture consisting of flour, butter and sugar. This is a spicy and savoury version using gram flour as the topping. If you cannot get hold of gram flour, replace the same quantity with plain flour.

Butter Chicken
Butter chicken is a rich and indulgent dish from the northern Indian region of Punjab. Delhi can also be classed as the home of murgh makhani.

There are several variations of this dish and more often than not, there are no onions.

It's the UK's favourite Indian curry and something which introduces you to 5 spices in the Manju repertoire.

This is a quick way of jazzing up chicken when you're in a hurry or tired after a hard day. Make sure the chicken is cooked through by cutting the pieces in half to check that it is white on the inside.

This recipe contains no creamy sauce whatsoever and skinless chicken which contains the least fat. You can use chicken on the bone too.

All the ingredients mentioned are used generally in most Indian curry bases although the tomato puree can be replaced with a fresh chopped tomato. The garam masala adds the finishing touch and a bit of w

This is a great way of turning a British classic into something special.

Chatpata means quick in Hindi and its a simple approach to a recipe which does taste good when all the ingredients are combined at just the right quantities. This makes a great sandwich filling too and the whisky can be omitted.

This dish gets its Indian name from the sound of the spoon or spatula hitting the pan and breaking up the food while it cooks - taka tak is the rhythm of chopping.