The head chef of London's Benares restaurant shares his recipe for a hearty   Chicken Lahori

Spicy chicken lahori curry

Atul Kochhar's classic Indian Bombay aloo is a fantastic side for curries.

Bombay aloo

Prawn poori recipe from Fish, Indian Style by Atul Kochhar | Cooked

Prawn poori recipe from Fish, Indian Style by Atul Kochhar | Cooked

Cook Atul Kochhar's Malaysian prawn and pineapple curry

Cook Atul Kochhar's Malaysian prawn and pineapple curry

Chef Atul Kochhars recipe for Malaysian prawn and pineapple curry was inspired by his friend Maria Mustafa (Picture: Mike Cooper)

Atul Kochhar: curries from different areas in India, looks interesting

Easy Indian: Great recipes from Michelin-starred chef Atul Kochhar

Atul Kochhar: curries from different areas in India, looks interesting

Atul Kochhar’s black pepper chicken curry: This dish from Atul Kochhar is built around black pepper. It's a spicy, tangy and aromatic curry with fresh flavours. Remove the chicken skin to make this dish a little lighter.

Atul’s black pepper chicken curry recipe

Atul Kochhar’s black pepper chicken curry: This dish from Atul Kochhar is built around black pepper. It's a spicy, tangy and aromatic curry with fresh flavours. Remove the chicken skin to make this dish a little lighter.

Sweet potato and chickpea curry.  Will probably add some green peas at the end for colour and texture.

Sweet potato and chickpea curry

Sweet potato and chickpea curry. Will probably add some green peas at the end for colour and texture.

I had a great conversation with Atul Kochhar at Feastival and he inspired me to go down the Indian street food vibe. Traditionally, dosa batter would have been left to ferment for a couple of days, but I think this version is more realistic to make at home. I'm so excited about this dish because it's one of those recipes where anyone can knock it out and achieve something really authentic.

Amazing Indian dosa

I had a great conversation with Atul Kochhar at Feastival and he inspired me to go down the Indian street food vibe. Traditionally, dosa batter would have been left to ferment for a couple of days, but I think this version is more realistic to make at home. I'm so excited about this dish because it's one of those recipes where anyone can knock it out and achieve something really authentic.

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