Three easy Indian recipes for sweet, sour and spicy palates


Cloud kitchens seem to be the name of the culinary game for 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.

Having worked on three continents, including in Michelin-starred kitchens, and leading the kitchen at FIVE Jumeirah Village Hotel, Bhasin has always chosen to follow the path of cloud kitchens, also known as ghost kitchens, because he believes that they are on the agenda. in a delivery dependent city like Dubai.

Curry Castle’s menu offers traditional Indian dishes with a twist. “We take a modern, calculated approach to Indian cooking, in that we weigh and measure every ingredient,” says Bhasin. The resulting dishes are wholesome yet decadent and draw on 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 that Indian cuisine is famous for, but with a light, contemporary twist.

Each recipe serves three.

Ginger green mango chutney

“In India, everyone is eagerly waiting to get their hands on prized mangoes when the season comes. It’s a recipe passed down from my grandmother, who used to make a batch of chutney towards the end of the season to prolong the joy of having mangoes in the house,” says Bhasin. “The consistency is almost jam-like, as raw and semi-raw mangoes are preserved with sugar, salt and spices. It’s a delicious mouth-watering condiment that complements just about any other dish. The chutney keeps well in the fridge for two weeks or can be frozen for up to a month.


2 medium sized mangoes, unripe or partially ripe

1 teaspoon ginger, grated

¼ teaspoon turmeric

½ teaspoon of salt

1½ cups of water

5 tablespoons crushed jaggery or palm sugar (reduce a teaspoon or two to taste if using partially ripe mangoes)


Peel and cut the mangoes in a deep saucepan. Add ginger, turmeric and salt with one and a half cups of water.

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

Add the jaggery or palm sugar and stir for another five to 10 minutes until it melts and the chutney begins to stick to the pan.

Allow the chutney to cool, then transfer it to a jar and store in the fridge.

Floyd’s Fish Curry

“When I was a budding young chef, Floyd Cardoz was a huge inspiration. He put Indian cuisine on the map in the 1990s, via his restaurant Tabla in New York, when it was not not even popular in India, as all the ‘good restaurants’ in India cooked European cuisine,” he says.

“I was impressed with his fish curry recipe for its flavor profile and ingredients. The blend of tirphal, dried Kashmiri chillies, coconut milk and whole amchur gives the bright orange dish a spicy flavor , tangy and numbing that is unique, utterly delicious and filled with umami.


500g fresh Nile perch fillet

¼ cup shredded coconut

½ cup onions, chopped

2 cloves garlic

8 medium sized Kashmiri red chillies

½ teaspoon cumin seeds

½ teaspoon turmeric powder

500ml water

400ml coconut milk

3 pieces of dried raw mango, whole

1 tablespoon tamarind paste

Salt to taste

5 green chillies, split

4 Tirphal


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

With a little water and salt, grind together the grated coconut, onions, garlic, red chillies, cumin seeds and turmeric powder until you get a smooth paste.

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

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

Stir in raw mango and tamarind paste and season with salt. Cook for 10 minutes.

Pour green chilies and tirphal, let steep and steep overnight. This will allow the flavors to develop.

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

Ranju Shahi Paneer

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

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

“The recipe is not as rich as other restaurant versions, and is made with a lighter tomato sauce tempered with asafoetida and green chili, and balanced with the flavor of sun-dried tomato, cubes of cloud-shaped paneer, dried fenugreek and roasted cashews At Curry Castle we make a slightly refined version of this, where the flavor is reminiscent of the original.Best served with a side of flaky parathas on the side to mop up the curry.


1 tablespoon pure ghee

½ teaspoon of asafoetida

2 whole green chillies, halved

300g peeled tomatoes, blended until smooth

100g cooking cream

Salt to taste

½ teaspoon cardamom seeds, powdered

½ inch of ginger, fine brunoise

2 teaspoons dried kasturi methi (fenugreek leaves)

1 teaspoon of sugar

200g paneer, cut into medium dice

Ingredients for the filling

½ green bell pepper, julienned

Sun-dried tomatoes, to taste

Roasted cashews, to taste (grill at 130°C for 25 minutes in the oven, salt, roughly chop and store in an airtight container)


Heat the ghee in a saucepan. Add the asafoetida and green chillies, then pour in the tomato puree. Then add the cream, salt, crushed cardamom and ginger.

Reduce by 25% and set aside.

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

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

Put a little oil on a griddle or a flat grill. Add salt and julienned green peppers and brown over high heat. Add the paneer sauce, a few cashews and chopped sun-dried tomatoes with a little more kasturi methi.

Finish with a drizzle of fresh cream on top.

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

Updated: October 09, 2022, 2:37 p.m.

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Rozella J. Cook