Phoebe Wood's delicious chicken, chickpea and coconut curry recipe is a fantastic way to put a smile on everyone's faces.

“Inspired by the family favourite butter chicken, this vegie version slow-cooks the eggplant until meltingly tender. Serve in whole pieces or break up the eggplant and stir through the sauce.” – Phoebe Wood.

"I love a handy hack, and pre-made curry pastes are a great way to infuse big, bold Thai and Indian flavours in any meal with absolute."

This savoury tart is dressed to impress, and it sure will.

The world’s most-loved Indian culinary export gets a mod makeover. The result? An easy, fresh butter chicken recipe with (almost) no washing up.

It doesn't get more classic than tandoori chicken, and this recipe is one you'll want to cook again and again. This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

These tandoori cauliflower make for a filling and flavour-packed vegetarian dish. Who said vegetables had to be boring? This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99).

We're willing to bet you haven't had a lamb sandwich like this before! This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

"Karnataka has lots of amazing food, but this curry is one of those dishes that people outside the region hear about. Maybe because India has so few pork curries… or maybe because it is that good," says Anjum Anand. This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Dr. Sam Prince's sumptuous cauliflower dish is part of his mission to re-invigorate Indian and Sri Lankan cuisine, and these crispy florets go amazingly with the richly spiced dip.

This spicy carrot and lentil soup is an easy and healthy winter warmer. Serve on its own with a warm roti, or as a starter to an Indian feast.

Vibrant, aromatic and full of spices, this curry is guaranteed to please. This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Nestled in the McMahons Point dining precinct, Zinger Taj has all the classics, executed well, from onion bhaji to lamb kebabs and creamy Malai chicken tikka. From the dining room, you can watch the chefs in action as they grill skewers of marinated meat in the tandoor oven. 147 Blues Point Rd, McMahons Point, zingertaj.com.au

We've taken everyone's favourite takeaway staple and turned it into a warming pie that's perfect for dinner… and even better for leftovers the next day.

“There’s nothing like fall-apart lamb” - Hayden Quinn.