This is a great way to spice up leftover rice by seasoning with a few spices. The whole spice cassia can be left at the side of the plate. It is only there for the flavouring.

Breakfast in the north of India wouldn’t be complete without a couple of aloo parathas to start the day. Many northerners eat the plainer variety minus the potato stuffing, simply called parathas.

These days you can buy naan in the supermarket, but why not make it fresh for a dinner party? Like most Indian breads, it is best eaten warm from the oven.

These are quite tricky to make and many people simply can’t be bothered with all the hassle – including me! Similar to the Mexican tortilla, it’s a round pan-roasted flat bread made from wholewheat flour.

Basmati is a small but long-grain aromatic rice with a nut-like flavour and aroma. It is always prepared on special occasions. ‘Basmati’ means fragrant and it is the most expensive rice in the world. Originating in South-East Asia, basmati has been cultivated in India and Pakistan for more than 8,000 years.

Poori is fried bread that can be found in Indian fast food restaurants. It is so versatile that it can be served with practically anything, sweet or savoury.

Rice absorbs the flavours of any ingredient that you throw in with it so Indians make all kinds of sweet and savoury dishes with it. This vegetable pulao is served on special occasions and at dinner parties.

Nuts and dried fruits appear to be very popular ingredients in the cuisines of Northern India. Close to the mountainous regions of the Himalayas, Kashmiris create saffron infused rice dishes as part of their main meals.

While researching one of my cookbooks India with Passion, I discovered that almost every region uses turmeric either for cooking or for its medicinal properties.