The Journal
Recipes & traditions
How the dishes on our menu are made at home, the techniques behind them, and what to pour alongside.
10 recipes
Recipes
Home versions of dishes from our menu, with clear timings and temperatures.
Hyderabadi Chicken Dum Biryani at home
A home recipe for Hyderabadi chicken dum biryani, kacchi style: marinated chicken and part-cooked basmati, sealed and slow-cooked together.
Mirchi ka salan, Hyderabad's chilli curry
Mirchi ka salan: the Hyderabadi curry of fried green chillies in a roasted peanut, sesame and coconut gravy with tamarind. The classic...
Cucumber raita in five minutes
A five-minute cucumber raita with roasted cumin, mint and a pinch of chilli. The cool yogurt side that goes with biryani, kebabs and...
Chicken 65 at home
A home recipe for Chicken 65. Spiced, marinated chicken thighs fried until crisp, then tossed with curry leaves, green chillies and a...
Gobi Manchurian, the Indo-Chinese favourite
Crispy fried cauliflower tossed in a glossy Indo-Chinese sauce of garlic, ginger, green chilli, soy and vinegar. The dry version, made...
Dal tadka, everyday lentils with a sizzle
A simple, reliable dal tadka. Toor dal cooked soft, then finished with a hot tadka of ghee, mustard seeds, cumin, garlic, dried chilli...
Gongura pachadi, the Andhra sour-leaf chutney
How to make gongura pachadi, the fiery, sour Andhra chutney of cooked roselle leaves, chillies and garlic, and where to find gongura in the US.
Double ka meetha, Hyderabad's bread pudding
How to make double ka meetha, the Hyderabadi dessert of ghee-fried bread soaked in saffron-cardamom syrup and topped with thickened milk...
Mango lassi, sweet lassi and salt lassi
How to make a thick mango lassi with Indian mango pulp, plus the classic sweet lassi and the savoury salted lassi with roasted cumin.
Masala chai, the way it's made at home
How to make proper stovetop masala chai with black tea, fresh ginger, cardamom and cinnamon simmered in milk. No concentrate, no syrup.
4 articles
Traditions
The techniques, ingredients and histories behind the food.
Biryani vs pulao, what's the difference?
Biryani and pulao both combine rice with meat or vegetables, but they are made in different ways. A clear explanation of layering, dum,...
The spices that make a Hyderabadi biryani
The whole spices, herbs and aromatics in Hyderabadi biryani, from cardamom and shahi jeera to mace, saffron and fried onions, and what...
Tadka, the 30-second technique behind Indian flavour
Tadka (tarka, chhaunk) means frying spices in hot fat and pouring them over a dish. How it works, the right order of spices and common mistakes.
What is Indo-Chinese food?
Indo-Chinese food explained. How Kolkata's Chinese community shaped a cuisine of chilli, soy and garlic, and what to order, from Gobi...
2 articles
Guides
Practical help for ordering and eating Indian food.
New to Indian food? How to order like a regular
New to Indian food? How to order starters, biryani, curries, breads and drinks, and what "spicy" means, from an Indian bar and grill in...
How much biryani per person? Planning Indian food for a party
How much biryani, curry, starters and bread to order per guest for an Indian party or event, plus tips for vegetarians and spice levels.
2 articles
Drinks
Beer, whisky, wine and lassi, and how to pair them.
Indian whisky, a beginner's guide
A clear guide to Indian single malt whisky. How it differs from Scotch, why India's heat matters, and what to expect from Amrut, Paul...
What to drink with Indian food
A practical pairing guide for Indian food. Which beers, wines, whiskies and alcohol-free drinks go with biryani, tandoori, curries and...
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