This is my go-to curry paste – it’s the perfect base for meat, fish or any vegetarian dishes. See Recipe Tips for details. I recommend doubling the quantity if you want to store some in the ...

A lighter curry that still feels like a luxury. This recipe is based on the Punjabi Monkfish served at SABZI in Edinburgh. It has been adapted to make it easier to cook in a domestic kitchen.

A hurricane in restaurant form that once sent a tandoori lamb chop into the stratosphere, this sprawling Punjabi institution ... Dry meat curry, chops, karahi gosht, lassi, and naan is made ...