Madras curry has a deep, intense flavour and a beautiful red colour that comes from a combination of using whole and ground dried chillies, and it’s a perennial Indian restaurant favourite. It perfectly balances fiery, rich and tangy flavours that are finished off with an aromatic garam masala full of fragrant fenugreek leaves. It’s served here with fresh onion chutney, rice, poppadoms and yogurt.
The spectacular food eaten in Goa is familiarly Indian but with cooking techniques and ingredients (such as vinegar and chillies) introduced by the Portuguese who colonially ruled there for 450 years. Here we’ve got a famous Goan dish known as prawn cafreal, served with a mint and mustard seed pilau rice, mango raita and a cucumber and radish salad.