Featured recipe

Fideuà

Seafood noodle paella

Gandia, on the coast south of Valencia, claims fideuà as its own and holds a contest for it every summer: a paella pan of short, thin noodles toasted in oil and cooked in a deep seafood stock with monkfish, squid and prawns until the liquid has gone and the tips of the noodles curl upwards. It is served straight from the pan with a bowl of allioli to stir in. A common mistake is stirring once the stock is in; the noodles release starch and turn sticky instead of separate and slightly crisp. Use a well-flavoured fish stock, as it is the backbone of the dish. Chef's tip: finish the pan for a few minutes under a hot grill, the trick that makes the noodles stand up like little hooks.

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Chhanar dalnaFresh cheese and potato curry

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60 min

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Aamat comes from the forested Bastar region of southern Chhattisgarh, where Gond and Halba families cook whatever the garden and forest give: pumpkin, brinjal, beans, drumsticks and, in the monsoon, sour fermented bamboo shoot. There is almost no oil and no heavy masala. Instead a paste of soaked rice turns the broth silky, and garlic, ginger and green chilli carry the flavour. It is served in bowls with plain rice, especially at village feasts and the Bastar Dussehra gatherings. Tinned bamboo shoot works well; leave it out and add lime at the end if you cannot find it. Chef's tip: keep stirring as you pour in the rice paste, because it sinks and sets into lumps on the bottom of the pot if left alone.

55 min

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80 min

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60 min

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Chicken sajjiRoast salted chicken

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Chickpea chapli kebabFlat chickpea kebabs

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