Chole palak (spiced chickpea curry with spinach, tomato and garam masala)
Spinach and chickpeas are the stars in this nutritious veggie main, flavoured with cardamom and cinnamon – serve as part of a thali
Make Maunika Gowardhan's spiced chickpea curry with spinach, tomato and garam masala, then assemble a traditional thali with vegetable raita, rajma tikki, Maharashtrian dhal and chettinad chicken fry. Spiced chickpea curry with spinach, tomato and garam masala (chole palak) recipe
Made with a creamy yogurt base and a mix of veg, this cooling raita is the perfect partner to biryani, kebabs and other snacks
Make Maunika Gowardhan's vegetable raita, then assemble a traditional thali with chole palak, rajma tikki, Maharashtrian dhal and chettinad chicken fry. Vegetable raita recipe
Red kidney beans are the key to these moreish (and healthy) snacks, served simply with mint chutney or ketchup
Make Maunika Gowardhan's rajma tikki, then assemble a traditional thali with vegetable raita, chole palak, Maharashtrian dhal and chettinad chicken fry. Rajma tikki recipe
Indian cookery expert Maunika Gowardhan unlocks the festival of lights and shares some popular Diwali foods, sweets and gifts to make
Want to learn about Diwali? Looking for Diwali food to serve or Diwali sweets to give as gifts? Read our guide from Indian columnist Maunika Gowardhan then check out more Indian recipes and Maunika's podcast about how to perfect Indian cooking. Now find out how to celebrate Holi. What is Diwali? The hugely popular festival of lights, Diwali, falls on 20 October this year. The five-day celebrations begins with Hindu rituals, fireworks amid the festivities and, of course, delicious food shared with family and friends. Diwali celebrates hope, positivity and happiness. The lighting of diyas and rows of lanterns signifies the triumph of light over darkness, and good over evil, within the Hindu, Sikh and Jain communities. My fondest memories of Diwali have been celebrating with my family in Mumbai. Diwali coincides with Hindu New Year and our home is filled with lanterns to mark the occasion. Now, living in Britain, I prepare for the festival with equal excitement and, in the lead up to Diwali, the front of our home is lit up with tea lights, lanterns and rangoli (an Indian coloured pattern). Cooking an Indian feast with a delicious variety of curries, flatbreads, raita, salad and veggie side dishes, plus a lovely dessert to end the meal, is what the festivities are all about. When cooking for the family and friends I always have a variety of pickles, chutneys and poppadoms on offer on the dinner table. These add an extra dimension of tastes and textures to make an Indian meal more elaborate. Snacks include aloo tikkis and tandoori skewers followed by biryanis and curries. Diwali also means an array of Indian sweets, including barfi and laddoos, which I love to share and send to family and friends during the celebrations. Diwali foods to try Barfi (Diwali sweets) An Indian milk-based sweet fudge made using ground cardamom and nuts. Barfi come in a variety of flavours including mango, ground pistachio, saffron and even chocolate. Another version of this is kalakand, made with milk solids, cardamom and almonds. Try Gurdeep Loyal's kaju katli cashew burfi here. Chai tea This well-known Indian tea is infused with crushed spices, milk and tea leaves. It is served throughout the day when you have family and friends over for Diwali, to accompany both the sweet and savoury foods. Try olive's selection of recipes, including masala chai, karak chai and turmeric chai tea. Biryani A layered rice-based one-pot dish cooked with whole spices, saffron, ginger, chilli and fresh mint and coriander. This vegetarian Hyderabadi biryani is the perfect recipe to celebrate Diwali. olive's other biryani recipes include chicken biryani, lamb biryani and guinea fowl biryani. Karanji/gujiya Sweet fried pastries stuffed with coconut, poppy seeds, jaggery and ground cardamom. These were my favourite snacks when I was growing up and something I still make at home. Try my Maharashtrian karanji recipe. Regional curries I love to cook a variety of curries for the occasion and I have shared loads of recipes in my olive magazine column, including rajasthani laal maas (lamb curry), pork balchao and creamy chicken curry.
Learn about Holi, the Hindu festival of colours, love and spring, through recipes from Indian chef and food writer Maunika Gowardhan
Looking for recipes and foods to try to celebrate Holi? Read our guide from Indian food writer Maunika Gowardhan then check out more Indian recipes and Maunika's podcast about how to perfect Indian cooking. Recipes extracted from Thali: A Joyful Celebration of Indian Home Cooking by Maunika Gowardhan (Hardie Grant, £22) and photography by Sam A. Harris and Tandoori Home Cooking by Maunika Gowardhan (Hardie Grant, £25), photography by Issy Croker. What is Holi? Holi, the Indian festival of colours, is celebrated to mark the arrival of spring and the passing of winter. Celebrated on 14 March this year, it always falls on a full moon. Indian mythology signifies Holi as a festival of letting go of the old and bringing in the new; a time to forget the mistakes of the past and begin with renewed hope and strength to create meaningful relations with friends and family. How is Holi celebrated? The night before the festival is marked with bonfires, with coconut, corn and chickpeas thrown into the flames as offerings of gratitude. Pujas (ceremonial worship and prayers) are held on the occasion. The day is filled with fun, joy, and most definitely indulging in good food and drink. As a young girl, throwing gulal (coloured powders) and water balloons with family and friends had to be the best part of this holiday for me. Just remember to wear white or lighter colours as the gulal can stain. The festival transcends religion and caste, and bridges gaps in society, bringing people together. Holi food to celebrate the occasion Sweet and savoury snacks are a big part of Holi. There isn’t a specific meal, although lots of variety is served throughout the day. From samosas, chaat and mirchi vadas to the most wonderful vegetarian curries and plenty of sweets, including jalebis, barfi and malpuas. Karanji One of my favourite foods to celebrate Holi has to be gujiya or karanji, a crispy pastry filled with coconut. These were my favourite snacks when I was growing up and something I still make at home. Try my Maharashtrian karanji recipe. Thandai Karanji are best eaten while still warm, followed by a chilled glass of thandai – an almond-infused drink with fennel, cardamom and rose petals that is traditionally served during Holi. Punjabi matar paneer Renowned for its vegetarian cuisine, the Indian subcontinent has a massive population that relies purely on a meat-free diet. Matar paneer is a delicious recipe that hails from the north of India and is an all-time favourite. This simple dish starts with a tomato base and basic spices, including turmeric, coriander and cumin powder. Try my Punjabi matar paneer recipe. Barfi An Indian milk-based sweet fudge made using ground cardamom and nuts. Barfi come in a variety of flavours including mango, ground pistachio, saffron and even chocolate. Another version of this is kalakand, made with milk solids, cardamom and almonds. Try Gurdeep Loyal's kaju katli cashew burfi. Regional curries I love to cook a variety of curries for the occasion, including Rajasthani laal maas (lamb curry), pork balchao and creamy chicken curry.
Want to try a spicy Bengali fish curry? How about a rich Goan pork balchao? Check out these vibrant curry dishes from some of our favourite Indian chefs and food writers
Looking for Indian curry recipes? Want the best Goan or Bengal-style dish? Check out our recipes below, then take a look at more of our easy Indian recipes, including some that can be made in a slow cooker. Now discover Bangladeshi food: how to cook like a local and how to celebrate Holi. Best regional Indian curries Goan prawn curry Make this vibrant green coconut prawn curry, cooked with chilli, coriander and curry leaves. We've used shell-on prawns as they add so much flavour but you can make it with shelled prawns, too. Chettinad chicken fry Try this super simple version of chettinad chicken, flavoured with ginger, turmeric, fennel seeds, cinnamon and dried red chillies. Keralan chicken curry This creamy curry has classic flavours from Kerala, with ginger, green chilli, whole fragrant spices and a light, creamy gravy enriched with cashew nuts. Sabzi dhal This dhal is a great way to use up leftovers. Recreate the recipe at home from Asma Khan, chef and owner of Darjeeling Express. Pork balchao Balchao is a classic curry in most Goan homes, often made with prawns. This pork version from Maunika Gowardhan is divine. Cooked with chilli, vinegar and black pepper, it has a rich consistency with the spiced gravy clinging to the pork. Langarwali dhal Chetan Sharma, chef-patron of BiBi, shares her recipe for langarwali dhal, a hearty dark brown variation of dhal. Pairs perfectly with naan. Butter turkey curry Put a festive spin on classic butter chicken by swapping in your leftover Christmas turkey. A rich, creamy curry that transforms leftovers into a show-stopping dish. Sindhi dhal pakwan A classic recipe from the Sindhi community, this dish is commonly eaten at breakfast with pakwan (a crispy flatbread), some finely chopped onions and lemon juice sprinkled over. Slow cooker easy butter chicken Let your slow cooker do the work with this cosy, creamy butter chicken, simmered to tender perfection – finish with a scattering of coriander for a fresh pop of colour. Aloo gobi with poached eggs Asma Khan’s twist on this popular Indian delicacy features runny poached eggs, making for a hearty dinner. Saag chana masala Green and red chillies elevate this spinach and chickpea curry – the perfect veggie side dish from Asma Khan of Darjeeling Express. Pork vindaloo Looking for an easy low calorie curry recipe? Try our simple pork vindaloo with peas and spinach, it's under 350 calories per serving. Enjoy with rice. Aubergine dhansak Cook aubergine pieces with fragrant spices and red lentils for a hearty yet healthy vegan aubergine dhansak to feed the whole family. Enjoy with pilau rice. Chicken korma Ditch the weekend takeaway and cook this simple, creamy chicken korma. Our vibrant recipe is low in calories yet packed with plenty of flavours. Mutter paneer You can make this traditional north Indian curry in just 30 minutes. Serve it as a side dish with naan or rice. Home-style chicken curry (Tariwalla murgh) Maunika Gowardhan's easy chicken curry is bursting with aromatic flavours and has a spicy kick from the chilli. Ideal for a comforting but nutritious Friday night treat. Dum aloo This Indian curry varies from household to household, but this particular version with new potatoes comes from Asma Khan, chef-patron of Darjeeling Express. Serve with fried bread such as puris. Butter bean curry (Gujarati Rangoon na vaal) Minimal prep but full-on flavour, this easy curry made with tinned beans and fragrant spices makes a great midweek dinner. Lamb chop curry (Andhra chintakaya chaap) This Andhra recipe sees lamb chops marinated in tamarind and ginger, then cooked with chilli and sliced potatoes. It makes the most of simple ingredients and is full of flavour. Rajasthani lamb curry (laal maas) Maunika Gowardhan's trip to Udaipur in Rajasthan was made really special by meeting locals from the region and discovering this stellar recipe for a traditional laal maas – slow-cooked lamb curry with bone marrow, chillies and spices. Prawn caldine Originating from Goa, this light, fragrant curry is packed with juicy prawns, creamy coconut milk and crunchy green beans. It's easy to put together and ready in 35 minutes. Maharashtrian amti dahl Check out Maunika Gowardhan's recipe for a classic sweet and sour vegan dahl from Maharashtra, which serves up to four. Kombdi masala Try Maunika Gowardhan's hearty chicken curry, which uses classic spices synonymous with west India for a lively, tempting dish. Easy lamb bhuna This juicy curry recipe is easy to make and packed with plenty of flavours. Plus, it's low in calories too.
Tandoori cooking: Maunika Gowardhan's guide
This week host Janine catches up with Indian chef and author Maunika Gowardhan as she shares how to recreate the magic of tandoori cooking at home using expert tips, techniques and recipes from her new book
This week host Janine @missj9 catches up with Indian chef and author Maunika Gowardhan @cookinacurry as she shares how to recreate the magic of tandoori cooking at home using expert tips, techniques and recipes from her new book. View oEmbed on the source website Find more about Indian cooking in Maunika's guide here, plus here epic Bombay chilli cheese toastie recipe.
Golden crisp cubes of paneer are fried with ginger, garlic, chilli and soy for a speedy meal for four. Serve over fried rice or noodles
Whip up this chilli paneer fry, a speedy meal from Maunika Gowardhan, then check out our saag paneer, spiced paneer with chilli green lentils, Gobi Manchurian and more quick vegetarian recipes. Also read our guide on what is paneer and where to buy it for advice on sourcing this ingredient. Now find out from Maunika how to celebrate Holi. How to make chilli paneer… step-by-step video View Green Video on the source website Maunika says, "Indian Chinese food is loved across the sub-continent and takes its influences from the east of India, with the community migrating east to the city of Kolkata for better job opportunities. With the Hakka Chinese community came their wonderful cuisine, culture, eating habits and dishes that satiated the local appetite. Leading to setting up the Chinatown within the city with dishes that were tailor-made to suit the Indian palate. Think chilli garlicky dishes, crispy fried, stir fried and coated in a delicious gravy. Having grown up in Mumbai, one of my favourite places to visit was always China Garden for my indo Chinese food fix. Set up by the legendary Nelson Wang, it created a brand that made this cuisine widely popular. From Hakka noodles, Manchurian chicken, chilli chicken and gobi Manchurian. There was so much to choose from. Chilli paneer is a vegetarian dish, popular at street carts in India. It is coated in a batter and fried. The paneer is then tossed in a garlic and chilli flavoured sauce. Perfect to eat with egg fried rice or even some noodles." Chilli paneer fry recipe
Try Maunika Gowardhan's version of this classic Sindhi breakfast, Sindhi dhal pakwan. Enjoy it sprinkled with chopped onions and a squeeze of lemon.
Recreate Maunika's Sindhi dhal pakwan, then check out our tarka dhal, Maharashtrian amti dhal, slow cooker dhal and more dhal recipes. Now find out from Maunika how to celebrate Holi. Maunika says: “A classic recipe from the Sindhi community, this dish is commonly eaten at breakfast with pakwan (a crispy flatbread), some finely chopped onions and lemon juice sprinkled over. Sunday morning brunch with dhal pakwan has always been my favourite. For this recipe I have used amchoor (dried mango powder), which gives that tart/tangy flavour to the dhal. You can add a touch more tamarind paste if you are not using amchoor. Also, check the strength of the tamarind as you might add more or less depending on how sharp it is.” Maunika Gowardhan is a chef, food writer and author of Indian Kitchen: Secrets of Indian Home Cooking and Thali: A Joyful Celebration of Indian Home Cooking. Follow her on Instagram @cookinacurry.
Make this nourishing, comforting dhal with garlic, ginger, cumin and kashmiri chilli for a punch of flavour that's not too fiery
Try our tarka dhal recipe from Indian recipe writer Maunika Gowardhan, then check out our slow cooker dhal, chilli paneer, saag paneer and more Indian vegetarian recipes. Maunika says, "This is a classic tarka dhal that is flavoured with ghee, garlic and chilli. The tarka gives it so much flavour. If you are opting to make this vegan, I would recommend using rapeseed oil. If you are not able to get hold of kashmiri chilli powder, you can swap it for mild paprika and a pinch of cayenne pepper for the required heat." How to make Tarka dhal... step-by-step video View Green Video on the source website Tarka dhal recipe
olive podcast: 10 things you need to know about thali
In this week's episode, we interview Maunika Gowardhan about the key things to remember when preparing a feast of Indian small plates
Cook and author Maunika Gowardhan talks us through various cooking techniques, the many regional variations of thali and how to serve a traditional spread. View oEmbed on the source website Try Maunika Gowardhan's recipes here: Butter bean curry (Gujarati Rangoon na vaal) An easy curry made with tinned beans and fragrant spices. Using asafoetida gives allium notes to the curry without the need to chop an onion. Ragda pattice Each mouthful of these ginger and chilli potato patties is a flavour bomb. They can easily be made ahead and heated up for a spicy treat. Maharashtrian amti dhal Maunika shares her recipe for a classic sweet and sour vegan dhal from Maharashtra.
Lamb chop curry (Andhra chintakaya chaap)
This Andhra recipe for lamb chop curry makes the most of simple ingredients, yet is packed with flavour. Lamb chops are marinated in tamarind and ginger then cooked with chilli and sliced potato so that everything becomes encased in the beautiful sticky sauce
Try Maunika Gowardhan's lamb chop curry, then check out our lamb chops with mint sauce potatoes, lamb bhuna, lamb dhansak and Rajasthani lamb curry. Also take a look at Maunika's home-style chicken curry and butter bean curry. This tamarind and ginger lamb chop curry recipe is adapted from <a href="https://www.amazon.co.uk/Thali-Joyful-Celebration-Indian-Cooking/dp/1784884588/ref=sr_1_1?dchild=1&keywords=Thali%3A+A+Joyful+Celebration+of+Indian+Home+Cooking&qid=1633690610&qsid=257-3456023-0869420&sr=8-1&sres=1784884588%2CB06XZWG668%2CB09CGLHQ5S%2CB008GU6Q4U%2CB01EJ9S4L4%2CB07TP95S2V%2CB07VNSK1MW%2CB07PZMQGGS%2CB08LDS34XH%2CB01BJ0QXI2%2CB07MV6H5ZL%2CB09BJV2FYG%2CB08SQL1SWD%2CB003BIRIFS%2CB075NB98CN%2CB094QNB4BF&srpt=ABIS_BOOK&tag=olivemag-21&ascsubtag=olivemagazine-153083" data-id="iframe-0-anchor-6" rel="sponsored" target="_blank">Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Maunika says: “Sometimes it’s the simpler dishes that bring out the very best flavours in Indian cooking, and perhaps also help bust the myth that you always need a long list of ingredients to get the right flavour. This Andhra recipe for lamb chop curry is cooked with chilli and sliced potato. For me this is a true representation of Andhra cooking and, once again, shows a varied style from the region beyond fiery hot curries. Tamarind paste varies in strength, so adjust the quantity to get the required tart, sour flavour in the curry.”
Butter bean curry (Gujarati Rangoon na vaal)
An easy curry made with tinned beans and fragrant spices. Using asafoetida gives allium notes to the curry without even chopping an onion. Minimal prep but full-on flavour makes this a great midweek dinner
Make this butter bean curry, then check out our spinach, chickpea and potato curry, green bean curry, vegan aubergine curry and more vegetarian curry recipes. This butter bean curry recipe is adapted from <a href="https://www.amazon.co.uk/Thali-Joyful-Celebration-Indian-Cooking/dp/1784884588/ref=sr_1_1?dchild=1&keywords=Thali%3A+A+Joyful+Celebration+of+Indian+Home+Cooking&qid=1633690610&qsid=257-3456023-0869420&sr=8-1&sres=1784884588%2CB06XZWG668%2CB09CGLHQ5S%2CB008GU6Q4U%2CB01EJ9S4L4%2CB07TP95S2V%2CB07VNSK1MW%2CB07PZMQGGS%2CB08LDS34XH%2CB01BJ0QXI2%2CB07MV6H5ZL%2CB09BJV2FYG%2CB08SQL1SWD%2CB003BIRIFS%2CB075NB98CN%2CB094QNB4BF&srpt=ABIS_BOOK&tag=olivemag-21&ascsubtag=olivemagazine-153085" rel="sponsored" target="_blank">Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Maunika says: “A speedy curry made with tinned beans and fragrant spices – using asafoetida gives allium notes to the curry without even chopping an onion. Minimal prep but full-on flavour makes this a great midweek speedy curry.”
Home-style chicken curry (Tariwalla murgh)
This easy chicken curry from Maunika Gowardhan makes for a comforting yet nutritious Friday night treat. It's packed with aromatic flavours and has a kick
Make this home-style chicken curry then check out our chicken tikka masala, chicken jalfrezi, chicken vindaloo, chicken korma, butter chicken, peanut butter chicken curry and more chicken curry recipes. This home-style chicken curry recipe is adapted from <a href="https://www.amazon.co.uk/Thali-Joyful-Celebration-Indian-Cooking/dp/1784884588/ref=sr_1_1?dchild=1&keywords=Thali%3A+A+Joyful+Celebration+of+Indian+Home+Cooking&qid=1633690610&qsid=257-3456023-0869420&sr=8-1&sres=1784884588%2CB06XZWG668%2CB09CGLHQ5S%2CB008GU6Q4U%2CB01EJ9S4L4%2CB07TP95S2V%2CB07VNSK1MW%2CB07PZMQGGS%2CB08LDS34XH%2CB01BJ0QXI2%2CB07MV6H5ZL%2CB09BJV2FYG%2CB08SQL1SWD%2CB003BIRIFS%2CB075NB98CN%2CB094QNB4BF&srpt=ABIS_BOOK&tag=olivemag-21&ascsubtag=olivemagazine-153081" rel="sponsored" target="_blank">Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Maunika says: “This recipe uses easy-to-find ingredients and is a favourite on days when I miss home. The key is to blend the onions separately from the garlic and ginger – the temptation is to blend them together, but the cooking times vary for each.”
This savoury Goan pie (Apa de camarão) comes flavoured with homemade masala paste and a prawn masala filling. Well worth the effort, if you have the time
Make this Goan prawn and coconut pie, then check out our Goan prawn curry, pork balchao, Keralan chicken curry and more from Maunika Gowardhan. Maunika says: “This local Goan favourite is a savoury pie to be shared with family and friends. The prawns can be made ahead.”
These cardamom-infused biscuits baked with pistachio and ghee are sold across local bakeries in Mumbai. Serve with hot masala chai for best results
Try this recipe for nankhatai, then check out more delicious Maunika Gowardhan recipes, including her Keralan chicken and cashew curry, vegan biryani and sweet potato tikki. For more Indian sweets, try our spiced coffee kulfi, street-side kulfi and raspberry and rosewater kulfi. Recipe author Maunika Gowardhan says: "My mother and I bought [nankhatai] regularly when we lived in the city. They are perfect served with hot masala chai."
Try this classic Keralan chicken curry, with flavours of ginger, green chilli, whole fragrant spices and a light, creamy gravy enriched with cashew nuts
Try this Keralan chicken and cashew curry and serve with our pilau rice or naan bread. Also check out our chicken tikka masala, butter chicken, peanut butter chicken curry, chicken korma, Sri Lankan chicken curry and more easy chicken curry recipes. Chicken on the bone gives this curry so much more flavour, so try to use bone-in cuts if you can, but chicken thigh fillets or turkey would also work. This recipe uses curry leaves, which lend a beautiful nutty flavour. For advice on where to buy this ingredient, read our guide on what are curry leaves.
The best thing to serve this tamarind chutney with is Maunika Gowardhan's ragda pattice (ginger and chilli potato patties)
Try Maunika Gowardhan's chilli garlic chutney in her ragda pattice recipe, then check out more Indian recipes. Looking for more chutney recipes? Try our tamarind chutney, tomato chutney, fig chutney, spicy runner bean chutney, pear chutney, courgette chutney and plenty more.
Try Maunika Gowardhan's tamarind chutney in her ragda pattice recipe, then check out more Indian recipes. Looking for more chutney recipes? Try our chilli garlic chutney, tomato chutney, fig chutney, spicy runner bean chutney, courgette chutney and plenty more.
Each mouthful of these ginger and chilli potato patties is a flavour bomb. They can easily be made ahead and heated up for a spicy treat on Boxing Day
Try this Indian feast recipe, then check out more Indian recipes. Writer Maunika Gowardhan says: "These potato patties are pan-fried and topped with a soupy chickpea curry, tamarind chutney, mint chutney, spicy garlic chutney, onions and crispy sev (vermicelli). Tinned chickpeas work well although traditionally you would use safed vatana (dried white peas). Also make sure to check the strength of the tamarind paste you are using so you can adjust as required."