Indian halal recipes

Indian cooking is many regional kitchens under one name, and the Muslim kitchens of Hyderabad, Lucknow, Kashmir and Kerala gave it some of its best-known meat and rice dishes. Spices are bloomed in hot fat, onions are cooked down slowly, and yogurt, lentils and fresh coriander do much of the work.

Our Indian recipes include Hyderabadi biryani, rice and meat layered and steamed together, and mutton rogan josh, lamb slow-cooked in a deep red sauce. There is Malabar fish curry with coconut and mustard seed from the south-west coast, tandoori fish, Chicken 65, keema pav, minced meat with peas on soft bread rolls, and dal makhani, black lentils simmered until creamy. Sheer khurma, vermicelli cooked in milk with dates and nuts, is the dish of Eid morning.

Alongside the classics are everyday plates: a masala omelette with paratha, moong dal chilla, chicken tikka with naan, red lentil and spinach dal with rice, and lighter bowls of chicken with cucumber raita.

Each recipe gives its calories, protein, carbs, fat and fibre per serving, worked out from its ingredients. How we work out our numbers