Dahl. Basically mooshy, spicy, slightly soupy lentils, best served over fluffy basmati rice with tons of accompaniments. It’s soothing. Economical. Incredibly easy to make Just grab a bag of chana dahl (split chickpeas by any other name), rinse it off, boil it up, spice it up, then guzzle it up…

We love the layered flavours you get in an Indian curry, especially when they skew sweet-sour. Which they do here, thanks to jaggery, tomatoes and – yum! – tamarind paste. There are a few steps to making this but none are hard. It’s a perfect Sunday cooking project and you can make extras and freeze them for during the week too…

There are a gazillion interpretations of kedgeree and this one skews toward the dry end of town; essentially it's a subcontinental fried rice, if you will. The original contained just rice, eggs, smoked fish, onion, butter and parsley, with the curry powder ( the best bit!) coming laterr…