A sattvic recipe from chef Kunal Kapur’s kitchen, this is a tofu and ash gourd curry with a mildly spicy coconut milk base. It is best served with coconut rice.
This Mangalorean prawn curry uses raw mango to add that beautiful sharp sour and mildly bitter flavour.
This is a typical Bengali chicken curry with the addition of a unique spice called chui jhal (piper chaba). It is an additive spice that lends a spicy pungent flavour to the curry.
Another Bengali-style fish curry that requires no tomatoes is this doi maach. It involves cooking chunky pieces of rohu in a mildly spicy and sour yoghurt-based gravy.
Veggie lovers unite! This flavourful and creamy vegetable curry has a base made using mixed dry fruits, poppy seeds, and whole spices.
Served with saffron rice, this Kashmiri dum aloo features fried potatoes cooked in a spicy yoghurt-based gravy.