A wonderfully fragrant sweet, sour type dish from Goa, to the south of India with a distinct peppery perfume. This region's cooking is heavily influenced by the Portuguese, so the Vindaloo is more about vinegar ('vin') and garlic ('alho') than pure hot, heat. The chillies reflect Goa's penchant for a little extra kick. Here's a vegetarian version, every bit delicious as the traditional pork.
From: Four Live
This Persian inspired dish is so quick to make, pretty healthy and plays on all sorts of taste and flavour sensations
My version of the ever-popular creamy chicken, Murgh Makhani. We've based this recipe on a dish my father's good friend used to enjoy whilst at college in Lucknow (Oudh). Bizarrely enough, this particular recipe uses cheese for added richness, an ingredient used in more opulent, banqueting dishes the rich Northern Indian Nawabs encouraged their chefs to prepare for them. Fresh cardamoms, creamy sauce, simple cooking... beautiful!