55 minMedium
Chicken tikka masala (Jaflong kitchen recipe)
Charcoal-marinated chicken tikka in a silky tomato and cream sauce — the UK's most-loved curry, the way our Richmond tandoor chefs cook it.
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110 minMedium
Lamb rogan josh — slow-cooked Kashmiri classic
Tender lamb shoulder slow-braised with Kashmiri chillies, yogurt and warm whole spices for a deep red, deeply aromatic curry.
30 minMedium
Vegan chana masala — chickpea curry in 30 minutes
A weeknight-quick, fully plant-based chickpea curry built on toasted whole spices, fresh ginger and a bright tomato base.
30 minMild
Classic pilau rice — fluffy, fragrant, restaurant style
Long-grain basmati cooked with whole spices and a touch of ghee — the absorption method that gives separate, perfumed grains every time.
110 minMedium
Lamb rogan josh (Kashmiri-style)
Slow-braised lamb in a deep, aromatic Kashmiri sauce coloured by ratan jot and finished with yogurt — our Richmond chef's recipe.
40 minMild
Saag paneer (spinach and Indian cheese)
Silky spinach and mustard-leaf curry with home-pressed paneer — vegetarian, gluten-free and ready in under 40 minutes.
45 minMild
Chicken korma (mild, creamy, restaurant-style)
A gentle, coconut-rich korma — perfect for children and spice-shy guests. No chilli, no nuts, just warmth and cream.
50 minMild
Tarka dal (yellow lentils with tempered spices)
Comforting yellow split lentils finished with a sizzling tarka of garlic, cumin and Kashmiri chilli — vegan, gluten-free, deeply satisfying.
205 minMedium
Slow-braised lamb shank curry (Jaflong house method)
Whole lamb shanks braised for three hours in a dark onion masala until the meat slides off the bone — our most-requested special.
720 minMedium
Khurzi lamb — whole spiced shoulder for the table
A celebration roast: whole lamb shoulder marinated overnight, slow-roasted and served on spiced rice for a table of six to eight.
280 minMedium
Tandoori marinade masterclass — the two-stage method
The exact two-stage marinade our tandoor chefs use for chicken, lamb, paneer and fish — plus how to get tandoori colour and char at home.
60 minMedium
Bengali home-style chicken bhuna
The dry, deeply spiced bhuna Sylheti families actually cook at home — no cream, no base gravy, just onions cooked down until the oil lifts.
Prefer the long read?
Our guides explain the technique behind the recipes — spice levels, how restaurant curry differs from home cooking, and the Bengali house dishes our family has cooked for generations.