Three easy Indian recipes for sweet, sour and spicy taste buds

Three easy Indian recipes for sweet, sour and spicy taste buds

Cloud kitchens seem to be the name of the culinary game for both young restaurateurs and established delivery platforms in the UAE. Tavish Bhasin became the latest chef to launch one when he opened Curry Castle in Dubai in August.

After working on three continents, including Michelin-starred kitchens, and running the kitchen of FIVE Jumeirah Village Hotel, Bhasin still chose to go the route of cloud kitchens, also known as ghost kitchens, because he believes they are the order of the day in a delivery dependent city like Dubai.

Curry Castle’s menu features traditional Indian dishes with a twist. “We take a modern and calculated approach to Indian food, in that we weigh and measure every single ingredient,” says Bhasin. The resulting dishes are wholesome yet decadent and fit well with Bhasin’s observation of the masalas and slow cooking techniques favored by his mother and grandmother.

Here he shares three recipes that encapsulate the richness Indian food is known for, but with a light and contemporary twist.

Each recipe serves three.

Green mango ginger chutney

“In India, everyone is eagerly looking forward to getting their hands on prized mangoes next season. This is a recipe from my grandmother, who would make a batch of chutney towards the end of the season to increase the enjoyment of mangoes at home,” says Bhasin. “The consistency is almost jam-like, as the raw and semi-raw mangoes are preserved with sugar, salt and spices. It makes for a wonderfully mouthwatering seasoning that complements just about any other dish. The chutney will keep in the fridge for two weeks or so. can be frozen for up to a month.”


2 medium mangoes, unripe or partially ripe

1 tsp ginger, grated

¼ tsp turmeric

½ tsp salt

1½ cups of water

5 tablespoons ground cane sugar or palm sugar (reduce a spoonful or two to taste if using partially ripe mangoes)


Peel and slice the mangoes in a deep pan. Add ginger, turmeric and salt along with one and a half cups of water.

Cover and bring to a boil, then simmer until mangoes become mushy.

Add the cane or palm sugar and stir for another five to ten minutes until it melts and the chutney begins to stick to the pan.

Let the chutney cool, transfer to a jar and store in the fridge.

Floyd’s fish curry

“When I was a young aspiring chef, Floyd Cardoz was a huge source of inspiration. He put Indian cuisine on the map in the 1990s, through his restaurant Tabla in New York, when it was not even appreciated in India, because every ‘good restaurant’ in India was cooking European dishes,” he says.

“I was impressed with his fish curry recipe because of its flavor profile and ingredients. The blend of tirphal, Kashmiri dry peppers, coconut milk, and whole amchur gives the bright orange dish a tangy, tangy, numbing flavor that is unique, absolutely delicious and full. with umami.”


500 g fillet of fresh Nile perch

¼ cup shredded coconut

½ cup onions, chopped

2 cloves of garlic

8 medium Kashmiri red peppers

½ tsp cumin seeds

½ tsp turmeric powder

500ml water

400 ml coconut milk

3 pieces dried raw mango, whole

1 tbsp tamarind paste

Salt to taste

5 green peppers, in strips

4 tirfal


Cut the fish into bite-sized pieces and pat dry. Reserve for later.

Grind with some water and salt the grated coconut, onions, garlic, red peppers, cumin seeds and turmeric powder into a smooth paste.

Take a large pan and add the paste with 500 milliliters of water. Simmer the liquid over low heat until it has reduced by half. Stir occasionally.

Strain into a small saucepan. Add the coconut milk and bring to a boil over medium heat.

Add the raw mango and tamarind paste and season with salt. Boil for 10 minutes.

Add the green chillies and tirphal and let it steep and steep overnight. This allows the flavors to develop.

When ready to serve the next day, heat the curry in a medium saucepan over low heat, taking care not to burn the pan. The curry should be smooth.

Ranju’s shahi paneer

The traditionally rich shahi paneer uses a light tomato base.  Photo: Curry Castle

“Food is an integral part of growing up in a Punjabi household. Although my mother didn’t cook very often, she had a few recipes up her sleeve that were absolutely on fire,” he says. “This one has lit up many a Diwali dinner.

“Not nearly as rich as other restaurant versions, the recipe is made with a lighter tomato sauce tempered with asafoetida and green chili, and balanced with the flavor of sun-dried tomato, cloudy breadcrumbs, dried fenugreek and roasted cashews” At Curry Castle, we do a slightly refined version, where the taste is reminiscent of the original. It’s best served with a side of flaky parathas to mop up the curry.”


1 tbsp pure ghee

½ teaspoon asafoetida

2 whole green chillies, halved

300 g peeled tomatoes, blended until smooth

100 g cooking cream

Salt to taste

½ tsp cardamom seeds, powdered

inch ginger, fine brunoise

2 tsp dried kasturi methi (fenugreek leaves)

1 tsp sugar

200 g breadcrumbs, cut into medium cubes

Ingredients for the garnish

½ green bell pepper, julienned

Sun-dried tomatoes, to taste

Roasted cashew nuts, to taste (toast 25 minutes at 130ºC in the oven, season with salt, roughly chop and store in an airtight container)


Heat the ghee in a pan. Add the asafoetida and green chillies and pour in the tomato paste. Then add the cream, salt, ground cardamom and ginger.

Reduce by 25 percent and reserve.

Add the kasturi methi and sugar and check the spices, adding more salt if necessary.

The trick is to add the paneer to the hot gravy and turn off the heat. Do not overcook the paneer.

Put some oil on a plancha or flat grill. Add salt and julienned green chilies and sear over high heat. Add the paneer gravy, some cashew nuts and chopped sun-dried tomato along with some more kasturi methi.

Finish with a drizzle of fresh cream.

Scroll through the gallery below to see the dishes available at a new Indian restaurant in Abu Dhabi

Updated: October 09, 2022, 2:37 PM

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