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a stack of mini oat panckaes on top of a chapatti makeing pan a tawa

Spicy Masala Oat Pancakes

If you are bored with porridge, overnight oats or bircher muesli; try this pancake recipe for a change. Grinding the oats to a fine powder to make these super easy pancakes makes breakfast much more interesting and very healthy! This is a great alternative for Shrove Tuesday if you fancy a spicy pancake. These can made into mini drop scones or, if preferred larger pancakes. The fenugreek leaves can be replaced with chopped spinach.

Karela bitter melons

Stuffed Karela – Bitter Melon Gourd


As kids we used to call this knobbly bright green vegetable crocodile sabji due to its appearance! It goes under several names; bitter gourd, bitter melon, karela balsam apple, margose and bitter cucumber. Whatever you chose to call it; it is an acquired taste!  However cooked just right to get rid of the bitterness makes this a wonderful tasty dish.


Karela is renowned for the amazing health benefits, it’s used in ayurvedic medicine, it’s great as a herbal remedy for lowering sugar levels, an excellent source of vitamins B1, B2, and B3 and rich in iron.

Indian stuffed flatbread on plate on table with pickle jar plus a jug of tulips

Aloo Paratha Indian Potato Stuffed Flatbread

Curry On Cooking Bombay Potatoes are perfect for this recipe as the potato stuffing.

Apple and Ginger Chutney


There’s nothing like lip- puckering chutney to complete a meal or snack.  Chutney and pickles are an integral part of Indian meals, served with everything from yogurt, rice, flatbreads to curry dishes.  Chutney originates from India, from the word chatni to lick!   This aromatic chutney laced with Indian spices is so versatile; serve with curry, hot or cold meats, as a dip, it’s great teamed up with cheese.  


Curry On Cooking Bombay Potatoes

Easy Carrot Salad – Kajar Ke Salad

Stry Fry Carrot Salad

Not just Bugs Bunny’s favourite snack; we love carrots -  especially this carrot salad, it's one of our favourites to serve at a dinner party – quick and simple, it can be served all year round as it tastes great served hot or as a cold salad.

Carrots are one of the most widely grown and enjoyed veggies in the world.  It’s a versatile veg used in several sweet and savoury dishes around the world.

Food historians believe the carrot grew in the wild as far back as ancient Egypt well over 5,000 years ago, By the 10th century in Afghanistan the carrot was being cultivated.  They were commonly grown in Roman gardens as it was believed  carrots and their seeds had medical and aphrodisiac properties.

Originally carrots came in an assortment of colours; white, purple, red and black but not orange! It wasn’t until 16th Century when Dutch farmers cross bred yellow and red carrots and came up with a sweeter tasting orange carrot.

Pea and Potato Samosas

Serve up as party food over the festive period. These delightful morsels can be cooked and frozen in advance; on the day thaw, heat and serve.

Our daily bread Chapattis – Indian Flatbread

Also known as roti, chapatti and phulka: Indian flatbreads are eaten daily by millions around the world. Making chapattis is the easiest and quickest way to make bread. They go well with any curry you choose to cook up.

Mathi – North Indian Carom Seed Crackers

Mathi is a savoury fried, flaky, biscuit spiced with carom seeds. We tend to have these crackers with a cuppa or as a snack with mango pickle. Also great served as a canapé
As well as the frying method we’ve included the healthier option of baking. Baking results in a denser, crisper texture: try them with cheese and chutney.