In his new book, Karan Gokani offers real Indian home cooking with easy, enjoyable recipes that are true to the flavours of India’s rich culinary landscape.

Kolkata has a multicultural community, and this dish unites Indian cuisine with that of the Chinese settlers from the 18th century – it has an Indian way of marinating cauliflower, with a Chinese infl

THIS MONTH Chutney

FROM PANDAN CUSTARD TO PALM SUGAR, THE RECIPES OF CHARIYA KHATTIYOT NOD TO THE VIBRANT TASTES OF NORTHERN THAILAND

PREP TIME 5 minutes COOKING TIME 20 minutes SERVES 4 INGREDIENTS ● 600g waxy potatoes, peeled and chopped into 1 inch cubes OR ● 600g salad potatoes (chopped in half if large) ● 2 tbsp vegetable oil ●

3 tbsp vegetable oil100g onions, finely chopped2 x 400g tins of chickpeas, drained and rinsed115g potato, peeled and roughly chopped½ tsp kashmiri chilli powder1 heaped tsp coarsely crushed fennel see