Cook and author Maunika Gowardhan talks us through various cooking techniques, the many regional variations of thali and how to serve a traditional spread.

Ad

Want to see this content?

We're not able to show you this content from Spotify. Please sign out of Contentpass to view this content.

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.

A metal pan filled with a bean curry with green herbs on top

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.

Ad
Ragda pattice with chilli garlic chutney

Maharashtrian amti dhal

Maunika shares her recipe for a classic sweet and sour vegan dhal from Maharashtra.

Maharashtrian amti dahl

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
Maunika Gowardhan
Maunika GowardhanColumnist

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Ad
Ad
Ad

Want to see this content?

We're not able to show you this content from olivemagazine. Please sign out of Contentpass to view this content.