Indian food,
made easy.

A clay oven with charcoal in the bottom. It runs much hotter than your kitchen oven, which is how tandoori chicken gets its char while staying juicy inside.

Soft, bubbly flatbread slapped onto the inside wall of the tandoor. It bakes in minutes and arrives puffed and blistered. Use it as your spoon.

Fresh Indian cheese that holds its shape when cooked, a bit like halloumi’s milder cousin. Vegetarians, this is your new best friend.

Lentils, slow-cooked until they turn silky. The bowl Indian grandmothers make when someone needs looking after.

Simply means a blend of spices. A “tikka masala” is tandoori pieces finished in a spiced onion-tomato sauce.

Long-grain basmati layered with spices, herbs and meat or vegetables, then cooked so every grain soaks up the flavour. A meal in itself, served with cool raita.

India’s street-food snacks: crunchy, tangy, sweet and spicy in a single bite. Think loaded nachos, but with chutneys and yogurt.

A chilled yogurt drink. Mango lassi is the one to start with: thick, sweet and the perfect antidote to a spicy bite.

Cool yogurt with vegetables. Spoon it next to anything spicy; it’s the fire extinguisher of the Indian table.