Chilli paneer is a popular vegetarian Indo-Chinese appetiser or side dish. Cubes of paneer (a hard cheese) are battered and then fried until golden and crispy. It is then cooked off in a sweet and sour chilli sauce with the addition of bell pepper. It tastes great on it own but you can pair it with fried rice or noodles like my Indonesian fried noodles for a quick and easy Friday night dinner.
A buttery and aromatic biryani dish that is spicy without the heat but jam packed with complementary flavours. Cooked with tender cubes of lamb or mutton, this is a rice dish that you can partly prepare the night before to cut down on cooking stress. The biryani is flavoured with a range of whole and ground spices included cumin, black cardamom and whole black peppercorns. It’s then topped off with caramelised onions that adds some extra sweetness to the dish.
Chicken and potato curries are one of the staples of traditional Bangladeshi home cooking and is a dish served on a very regular basis. Flavoured with a range of ground and whole spices including cumin, cinnamon and cardamom and cooked in a rich gravy. It’s one of those curries that you need to have in your reperitoire. And if you can cook a good chicken curry then you have the basis to adapt it and try lots of other varieties. I say this from my very own personal experience!