The Times has been running a series on food that tastes better with gander and is also great to have with a salad or a plate of rice.
It was also great for a recent trip to India, where my wife and I got to taste the most famous dishes.
I thought this post was worth sharing.
The Times food columnist, Dr Sunita Bhandari, recently shared some of her favourite Indian recipes on her blog, which I have added to the list below.
She also posted some recipes from her favourite restaurants.
One of her favourites is the curry from the popular Ramayana restaurant in Mumbai.
Ramayan’s curry is a classic Indian dish, and the curry is served in large chunks with a side of potatoes.
The curry is traditionally served with rice, potatoes, onions and tomatoes, but there are many variations, like adding the spices of turmeric, chili powder, cumin and coriander, and coconut milk.
One thing that I loved about the Ramayanas curry is the way it uses only a few spices, but I thought the other ingredients needed to be more complex.
The best part of the Ramayan curry is that it’s not just a simple curry: there’s a whole array of flavours to enjoy in the sauce.
If you’ve ever tasted a curry in a restaurant, you’ll know what I mean.
This one’s definitely a treat for the whole family.
Here’s a recipe for Ramayans curry, which uses a combination of potatoes, potatoes with onion, tomatoes and a splash of curry.
Ramayan’s Curry recipe The main ingredient is potatoes, but you can also use any kind of potatoes in this recipe.
I also like to add onions and carrots for a little extra crunch.
I used fresh red chillies for this recipe, but it could be any red chilli.
In this curry, the potatoes are cooked with the potatoes cooked separately in a frying pan until tender.
Once the potatoes and the onions are cooked, the onions and potatoes are mashed together and the vegetables are tossed with the curry.
The spices of curry add a little crunch to the dish.
To make this curry in your own kitchen, it can be a challenge, but the results are worth the effort.
I love the fact that I have been able to cook this recipe myself in a few hours, and I’ve enjoyed it in multiple dishes.
It’s so simple to make, but with the right ingredients and the right proportions, this recipe will taste fantastic with Indian friends.
Try it with rice or naan.
Read more on the Times of Indian blog: