Nothing beats home-cooked food, says chef Maunika Gowardhan, whose stunning dishes showcase the country’s vibrant ingredients
Garlic and cumin dal mixed with tomato, chilli, and coriander
Slow-cooked lamb and chickpea curry; Spicy aubergine raita
WHAT DO YOU NEED TO KNOW?
Chaat masala
A powdered spice mixture (including dried mango powder), that is often sprinkled over dishes before being served.
Jaggery
Unrefined sugar. It can be made from either the boiled down juice of cane sugar, or the sap from date palms. It has a rich, caramelly flavor.
Kashmiri chilli powder
A mild, fruity chili powder that is beloved for its bright red color.
Panch phoron
It is also known by the Bengali five-spice mixture. You can make your very own by mixing 1 tbsp each of black and nigella seed, cumin, cumin, and fenugreek oils and storing it in an airtight jar.
BUY THE BROCHURE
Thali by Maunika Gowardhan is published by Hardie Grant, price £22. To order a copy for £18.70 until 14 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.