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Spiced chickpea curry with a large puffed, deep-fried bhatura.

Mumbai's spiced potato fritter in a soft bun with chutneys.

Mashed spiced vegetables with buttered pav rolls.

Crisp pastry filled with spiced potato and peas.

Crisp pastry filled with spiced minced chicken.

Paneer tossed with peppers and onion in a chilli-garlic sauce.

Vegetable dumplings in a tangy Indo-Chinese sauce. Dry or gravy.

Crisp cauliflower florets in a sweet-and-spicy Manchurian sauce.

Spinach, pea and potato patties, griddled until crisp.

Crisp potato batons glazed with honey, chilli and sesame.

Crisp rolls stuffed with noodles and shredded vegetables.

Hakka-style noodles stir-fried with vegetables.

Golden fries, lightly salted.

Penne in a creamy white sauce with vegetables.

Penne in a spiced tomato sauce with vegetables.

Crisp chicken tossed with peppers in a chilli-garlic sauce.

Chicken in a tangy Indo-Chinese Manchurian sauce.

South Indian fried chicken with curry leaf and red chilli.

Fish fritters in a spiced gram-flour batter.

Punjabi-style battered fish with ajwain and a squeeze of lemon.

Paneer marinated in spiced yogurt, charred in the tandoor.

Garlic-forward paneer tikka, straight off the tandoor skewer.

Paneer in a mild cream and cheese marinade.

Soya chaap in a creamy, mildly spiced marinade.

Soya chaap marinated in mint, coriander and green chilli.

Soya chaap in a bold red tandoori masala.

Soya chaap in a rich white cream and cashew marinade.

Boneless chicken in spiced yogurt, charred in the tandoor.

Boneless chicken in a mild cream and cheese marinade.

Bone-in chicken in a classic red tandoori marinade.

Chicken in a rich white cream and cashew marinade.

Chicken marinated in mint, coriander and green chilli.

Boldly spiced tandoori chicken, dark and smoky.

Black pepper chicken tikka — peppery rather than chilli-hot.

Chicken in a tangy marinade of pickling spices.

Garlic-forward chicken tikka, straight off the tandoor skewer.

A full meal — paneer butter masala with naan and rice.

A full meal — butter chicken with naan and rice.

A full meal — slow-cooked black dal with two lacha parathas.

Paneer in a mild, buttery tomato and cashew gravy.

Paneer with peppers and onion in a coarse kadai masala.

Black lentils simmered long and slow with butter and cream.

Yellow lentils finished with a sizzling cumin and garlic tempering.

Paneer griddled on the tawa with tangy chatpata spices.

Paneer in a smooth, gently spiced spinach gravy.

Punjabi-style yellow dal with a ghee tempering.

Paneer in a rich tomato and onion gravy finished with cream.

Paneer in a mildly sweet cashew and cream gravy.

Paneer and green peas in a spiced tomato gravy.

Cashews in a rich, mildly sweet onion and tomato gravy.

Mushrooms and peas in a spiced onion-tomato gravy.

Soya chaap with peppers and onion in a coarse kadai masala.

Soya chaap griddled on the tawa with tangy spices.

Tandoori chicken in a mild, buttery tomato and cream gravy.

Home-style chicken curry in a spiced onion and tomato base.

Chicken with peppers and onion in a coarse kadai masala.

Chicken griddled on the tawa with tangy chatpata spices.

Chicken slow-cooked in a sealed handi with whole spices.

Chicken with minced chicken in a thick Punjabi gravy.

Goat with minced meat in a thick, deeply spiced gravy.

Goat slow-cooked in a sealed handi with whole spices.

Fiery Rajasthani goat curry, red with Mathania chillies.

Kashmiri goat curry — aromatic, deep red, warmly spiced.

Whole wheat flatbread from the tandoor.

Tandoori roti brushed with butter.

Soft leavened naan brushed with butter.

Naan topped with garlic and coriander.

Layered whole wheat flatbread, flaky all the way through.

Parantha stuffed with a spiced filling.

Parantha layered with green chilli and spices.

Layered parantha flecked with dried mint.

Steamed basmati rice.

Basmati rice tempered with cumin.

Chicken and basmati sealed and slow-cooked on dum.

Vegetables and basmati slow-cooked Hyderabadi style.

Basmati stir-fried with vegetables, Indo-Chinese style.

Basmati cooked with mixed vegetables and whole spices.

Basmati cooked with green peas and cumin.

Whisked yogurt with crisp gram-flour boondi.

Whisked yogurt with chopped cucumber, onion and tomato.

Fresh mint and coriander chutney.

Vinegar-pickled onions.

Flame-roasted lentil crisp.

Fried lentil crisp.

Mixed Indian pickle.