“This dish is simple to put together but packs a punch with spices and a cheat’s chilli sauce. Chaat masala is essential – and addictive!”

Embrace turmeric with this delicious dahl recipe, perfect for a midweek dinner.

“Also known as the Bombay Burger, this deep-fried spiced potato patty stuffed into a soft bread roll shows why double carbs can only be a good thing! A tangy coriander relish and chilli-coconut chutney make the case for double condiments, too, and blistered green chilli piles on the heat.”

"This curry is based on one that is regularly made with leftover bread – here I have made little bread koftas that have a wonderful texture and soak up the sauce without becoming soggy or heavy. I have added some coconut into the regular mix to give the curry some added body." – Anjum Anand

“This lovely fragrant rice dish is a Southern Indian staple. It goes really well with curries but also as a delicious side to a roast chicken or fish. This is a great way to use leftover rice, as the rice should be cold before using and then takes just minutes to bring together. The lentils, cooked this way, will add a lovely texture to the rice.”

“We call this a stew instead of a curry. It was popular in colonial times for its mild flavours and combination of meat and veg in a thin gravy. It’s perfect for a family meal!” – Helly Raichura

“Paneer is delicious in this recipe. Add spices to cheese and it cannot go wrong.”

“Pakoras are normally made when friends come over or during the monsoon months when it is rainy outside. They make light and delicious work of the odd assortment of vegetables left in the fridge.” – Anjum Anand

Using secondary cuts of meat, like short ribs, lamb shanks and oxtail, and putting in the time creates an amazing dish.

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.

A chicken recipe with potatoes you'll keep coming back to, time-and-time again.

Anjum Anand's naan are wonderful cooked on the barbecue, on a chargrill or under the grill. They're easy to make, and are soft and crisp at the same time. For extra flavour add garlic, onion or seeds.

“Promising the balance of protein, carbs and veg, this dish is full of flavours and very satisfying. Simple enough for weekdays, but great theatrics for a Sunday lunch, too.”

Try this spicy dahl served with oven-warmed roti and bring a light and healthy start to your busy week ahead.

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