The roti king’sroti canai

Autumnal evenings are made for big bowls of warming, flavour-packed curry; gather everyone around for a meal packed with fragrance and spice

Q You grew up in Jharkhand in eastern India. What was the food like there? A The city I lived in, Jamshedpur, was home to Tata Steel, so people came from all over India to work there. That meant the f

ÒD ough might just be the most important recipe in the history of human civilisation – a basic combination of flour and water, yet a masterpiece despite its simplicity. I grew up in my father’s pizza

Chef and culinary consultant, Romy Gill MBE is based in the south west of England and well respected for her expertise in Indian cuisine. The former owner and head chef of Romy’s Kitchen has also appe

■ Serves 4 ■ Prep 10 mins ■ Cook 45 mins 1 broccoli (about 350g), floretscut into bite-sized pieces,stalk cut into 1cm chunks2 leeks, finely sliced (about 350g)½-1 tsp chilli flakes (optional)2 tbsp o

If anyone is going to break you out of a Thai green curry or pad Thai rut, it’s MasterChef champion Chariya Khattiyot with her Northern Thai dishes