From the Royal India kitchen

Recipes

Everyday Indian dishes, written for New Zealand kitchens – from the first soft roti to a pot of gur ki kheer.

Featured · Breads

Soft Phulka Roti

Thin, soft wholewheat rotis that puff up over the flame – the everyday bread of North Indian homes.

Layer upon layer of crisp, ghee-brushed wholewheat paratha – made by pleating and coiling the dough.

A Punjabi breakfast treat: wholewheat paratha stuffed with shakkar and cardamom, finished with ghee.

Rinse, soak, simmer, rest: the simple absorption method for long, separate grains every time.

Basmati tempered with cumin and ghee – the fragrant everyday side for dal, rajma and curries.

A one-pot basmati pulao with whole spices, golden onions and vegetables – ready for raita.

Spiced milky chai sweetened the traditional way – with gur instead of sugar.

Creamy rice pudding with the caramel depth of jaggery, cardamom and nuts.

Crisped soya chaap in a rich onion-tomato masala – a North Indian favourite for weeknights.