Dishoom's Naveed Nasir cooks the classic Keema Pau, inspired by the Radio Cafe in Mumbai. Tender, spiced lamb mince, served with hot buttered rolls.

A mild, creamy Punjabi curry for all you cheese lovers. Fried paneer, sweet peas and all the spices. Ditch your takeaway and have this instead. Sophie x

Spicy lentils and charred, roasted cauliflower. An incredible pairing. Topped with a herby, cooling yoghurt sauce. One of the great veggie dishes.

Chargrilled, spicy cauliflower works perfectly as the main item inside a warm gyros. Cooled by a lovely, minty tzatziki. Scrumptious.

Aromatic spices and halloumi = the flavour combination of your dreams. Topped with the cooling herby yoghurt. Heavenly.

This Indian snack is oozing with molten cheese and chilli garlicky goodness. They will be demolished in seconds, I can promise you that. Seema x

My mum's chicken curry is what I miss most when I’m away from home. It’s iconic in our family and I’m so excited for us to share this recipe with you. Seema x

This is my all-time favourite comfort food, especially when I’m missing home. My mum helped me (well I helped her) with this recipe, we hope you love it! Seema

A really quick, easy take on the classic. The key here is to get that chicken nice and charred before it goes in to the curry.

Aubergine gets lovely and smokey on the griddle pan and so works an absolute charm in this dish. A great veggie version of the classic.

The cardamom really brings the fragrance to this Indian classic. Lentils never tasted so good...

An iconic and must-have Indian takeaway. Soft paneer in a sweet and spicy sauce? It’s incredible and so easy to make.

Rinku Dutt from Raastawala show us how to make her fragrant and delicate prawn malai curry. It's a winner.

The most simple, delicious dhal. The turmeric is so earthy and warming. Topped with charred curried carrots and a cooling coriander coconut chutney. Heaven.

This Indian-inspired recipe is an excellent way to add some excitement to some frozen parathas. It's light, bright, and super flavoursome.

Dhansak is a popular Indian curry usually made with goat or mutton. We’ve created an untraditional vegan riff on it, using aubergine instead.

The ultimate veggie Indian-inspired kebab. Paneer and peppers are fried in tikka masala curry paste and served with a speedy raita, roti and mango chutney.

Nothing says comfort like a bowl of creamy, fragrant dal. And nothing says it in a soft, dulcet tone quite like this dal right here. Your ideal yellow dal.

Crispy fragrant fritters that will clear out all of your leftovers in one meal. Ours are topped with perfectly poached British Lion eggs for a delicious brunch.

Once you master dahl, it will become a regular. This one is creamy and coconutty, topped with a runny egg and chilli oil. Mandatory fresh coriander to finish.

Crispy fries tossed in a spicy masala sauce topped with yoghurt, fresh coriander and quick-pickled onions. They’re insanely delicious!

This is a 6-ingredient recipe that's full of flavour and so easy to make.

Dr Rupy Aujla, of the Doctor's Kitchen, makes the freshest flatbreads using Arla Skyr Yogurt. Topped with spiced chickpeas and chilli oil. Check 'em out.

This fresh and spicy frittata using British lion eggs is going to be your new favourite brunch dish.

Fry your eggs into Patak's Hot Squeezy Spice Paste, throw it on some buttered bread with a load of cheddar and enjoy our take on this iconic street food.

Saag aloo is a curry house favourite, made extra special with the addition of salty halloumi nuggets. Packing in all the flavour with lovely Ocado ingredients.

Ghee roasted potatoes, crispy on outside and soft on the inside. Our take on a classic roast potato infused with Patak's Mild Squeezy Spice Paste and inspired by India's popular street food snack: aloo chaat.

This Chicken 61 recipe from Chapati Club is their take on the classic Chicken 65 recipe. It's a saucy, complex, and tender chicken curry.

Sam Wise & Damnshaq knocking it out the park with their creamy coconut spiced chickpea curry. Tuck in with a toasted roti. Bob is your uncle.

This fragrant fish curry is a beautiful dish. Rich with curry leaves, it makes the most of end-of-season tomatoes to make something so warming.

This lively little curry couldn’t be simpler. Blitz up your own curry paste, add your cherry tomatoes for sweetness, then finish with some tamarind. Delish.

This delicious prawn curry is inspired by fragrant and aromatic Keralan flavours. Best served over fluffy Tilda Basmati Rice.

Saransh came into the studio to make us an easy version of his famous butter chicken and it blew us away. The most flavourful creamy curry with a warming heat.

Forget the takeaway. This chicken bhuna recipe is all you need for a filling, fiery weeknight dinner.

This beautiful Lamb Shank Nihari is made using a pressure cooker and a lot of love. The layers of flavour in this recipe are next level.

Chicken thighs and chickpeas cooked in a rich and creamy korma sauce served up with rice, a drizzle of yoghurt and an easy, no-blitz, chunky chutney. This chicken chickpea korma is elite.

Making a big batch of these spiced chickpeas will mean that meals are a million times quicker, easier and will save you time and money.

Dhal makhani is the Godfather of all dhals. This opulent dish from Sarah Woods is rich and decadent and bows to no other.

This is the easiest, freshest, quickest curry you will ever make. My mum can make it under 6 minutes - see if you can too. Seema x

A tomatoey kidney bean curry, with fragrant gingery spices. Using pretty much all store cupboard ingredients. A delicious, cheap dish.

Paneer was made for curries. And this simple yet incredibly fragrant chickpea curry with soft chunks of paneer is proof. Serve with fluffy Tilda Basmati Rice.