Navdeep Bassi and John Torode’s classic raita is the perfect foil for a spicy curry - dry roasted cumin seeds add extra depth
Rachel Allen uses a wealth of spices in this creamy curry from western India, served with a scattering of coriander leaves and fluffy basmati rice
Atul Kochhar's flavoursome chutney is made with red cabbage, chestnuts and apples plus aromatic spices and rich brown sugar
Use either lamb or beef for Madhur Jaffrey's vibrant spicy stew
For a stylish and distinctive meal try David Massey's recipe for Indian lentil pancakes served with a tangy chicken dish
Sweet pomegranate syrup works well with gingery meatloaf in Reza Mahammad's Indian interpretation of a classic meatloaf
Vivek Singh's stylish, modern Indian fish dish combines grilled sea bream fillets with a South Indian curry sauce
Atul Kochhar serves tender spice-marinated chicken with a traditional Hindu dish of rice, potato and chutney
Atul Kochhar's sumptuous marinated spring chicken is roasted with oil and butter and served with a sweet and spicy salad
Transform cooked turkey into something spicy and special in next to no time, with this recipe for turkey curry form Manju Mahli
