Smoked meats and sauerkraut platter
The Berner Platte is Bern's great feast platter, said to celebrate the victory over the French at Neuenegg in 1798, and it is still served in the old taverns under the arcades of Bern's old town, especially in autumn and winter: a heap of smoked pork belly, smoked pork shoulder, tongue, beef, Bernese sausages and marrow bones, laid over sauerkraut, dried green beans and boiled potatoes. This dish contains pork. A common mistake is boiling everything together for the same time; the sausages split and the beef is still tough. Chef's tip: cook each meat for its own time in the same pot, adding the sausages only for the last 20 minutes at a gentle simmer. Whole pork cuts must reach 63 °C and sausages 71 °C.
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Big squares of capsicum and quartered button mushrooms, seared quickly so they keep their bite, then folded into a smooth gravy thickened with a little bengal gram dal, tomato and milk. Butter and split coriander seeds give the base a nutty, gently spiced flavour, finished with lemon. Serve hot with naan.
A colourful mix of baby aubergine, cauliflower, broccoli, mushrooms, beans and carrots simmered in a ground onion, coconut and whole-spice paste loosened with coconut cream and yogurt. The vegetables go in stages so each one stays tender, not soft, and roasted cashews add crunch at the end. Serve hot with naan.
Chunks of fresh corn on the cob cooked in coconut milk, then simmered in a thick, nutty gravy of roasted peanuts, tomato, ginger and fresh coconut. It's mildly sweet, lightly spiced and best eaten with your hands, gnawing the kernels off the cob. Serve hot as a main curry with rotlis or rice.
A festive mixed vegetable curry from Kolhapur: fried potatoes, beans, carrots and paneer with peas, corn and three colours of capsicum, in a thick gravy of tomato, onion, mawa, cashew and yogurt spiced with coriander seed, cardamom and dried pomegranate. Topped with fresh cream, it's rich enough for a party. Serve hot with naan or choppadia.
Diced potatoes, carrots, beans and peas cooked until tender in a pale, creamy gravy of yogurt, ground cashews and fresh coconut, finished with cream and chopped cashews. It's mild, rich and comforting. Serve hot with naan. You can also make it with boiled, peeled baby potatoes instead of the mixed vegetables, or with corn kernels, peas, fenugreek and a squeeze of lemon juice.
A royal potato curry: halved potatoes are hollowed out, fried golden and filled with paneer, peas, cashews and raisins, then laid in a creamy, aromatic gravy of onion, yogurt, whole spices, tomato, cashew, nutmeg and mace. Make the gravy ahead and add the potatoes just before serving so they hold their shape. Serve hot with naan or paratha.
Julienned carrots, baby corn, capsicum, beans and peas, blanched so they stay tender-crisp, tossed with fried potato fingers in a quick tomato gravy with curry leaves, mustard, ginger and amchur. It's colourful, a little tangy and spicy. Serve hot with naan or parathas.
Cauliflower grated into small crumbs and cooked until tender, then mixed with peas and a smooth, spicy onion-tomato paste flavoured with cardamom, black pepper and cumin. The texture is just like a kheema (mince) but completely vegetarian. Serve hot with parathas.
Small capsicums and firm, unripe tomatoes hollowed out and filled with a spiced mix of potato, peas, carrot, beans and paneer seasoned with roasted cumin, chaat masala and amchur, then topped with cheddar and cooked gently until tender. A lovely dish for a dinner party. Serve hot with naan or chapaties.
Paneer two ways, fried cubes and coarsely grated, with green peas in a silky gravy of onion, tomato, yogurt and cream, flavoured with whole spices, poppy seeds and cashews and then blended smooth. It's rich and mildly spiced. Serve hot with naan.
Soya granules soaked until soft and cooked like a kheema with lots of browned onion, ginger, garlic, tomato, fresh fenugreek and coriander, spiced with cinnamon and clove. It's hearty and high in protein, with a texture just like mince. Serve hot with naan or bread.
Home-made paneer mashed with peas, carrot and potato, rolled into small koftas and fried, then dropped into a mildly spiced, creamy gravy of onion, tomato, cashew and mawa. Add the koftas only just before serving so they stay soft but whole. Serve hot with naan or paratha.
Steamed carrots, beans, peas and potatoes in a vivid green gravy ground from fresh coriander, spinach, mint, coconut, green chillies and whole spices. It's fresh, fragrant and spicy, and big enough for a crowd. Serve hot with naan or chopadia.
A Punjabi home favourite: red kidney beans pressure cooked until creamy, then simmered in a deep red masala of ground onion, garlic and ginger, tomatoes and yogurt, and partly mashed so the gravy turns thick and velvety. Serve hot with chapaties or boiled rice.
A party-sized pot of chickpeas and golden paneer cubes with stir-fried capsicum, in a deep, glossy gravy built on browned onion, ginger, garlic, tamarind and a little jaggery. Coarsely ground black pepper and halved coriander seeds in the tempering give it warmth. Serve hot with naan or bhatura.
Short lengths of okra slit and stuffed with a spicy masala of peanuts, coconut, onion, coriander and gram flour, then cooked covered until tender and finished with tomato. The lemon juice in the filling keeps the okra from turning sticky. Serve hot with chapaties.
Small potatoes scooped out, deep fried and stuffed with spiced crumbled paneer, then simmered in a pale, luxurious gravy of yogurt, cashews, almonds and fresh cream. Finished with coriander, green chilli and a dusting of cinnamon, it's a true party dish. Serve hot with naan.
Golden paneer cubes in a smooth, gently spiced makhani gravy of tomato puree, cashew paste, milk and cream, scented with kasoori methi. It's mild, creamy and a favourite with children. Serve hot with naan.
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