Amritsar is the 2nd largest city in the state of Punjab, where the fertile lands are fantastic for farming wheat and dairy. Here we have one of the area's most famous exports - a true favourite of tandoori chicken with a buttery makhani dhal and breads topped with nigella seeds, known as kulcha, served with raita and a simple salad.

Our resident Vietnamese expert Tung has delivered the goods again with a spicy crab and tomato broth that he likens to an aromatic Vietnamese bouillabaisse. Known as bún rieu, it’s famous all over Vietnam and contains tomato and crab along with delicate meatballs. It’s flavoured with fragrant lemongrass quills and is topped with an oil made from slightly peppery, bright red annatto seeds.

Tandoori Chicken
TANDOORI BLEND: Coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaves
RAITA BLEND: Mint leaf, green chilli
DHAL SPICES: Fenugreek leaves, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, turmeric, Kashmiri chilli, cloves
NIGELLA SEEDS.

Vietnamese Bún Rieu
LEMONGRASS QUILLS.
PASTE SPICES: Lemongrass, white pepper, shrimp powder (shrimp,salt), ginger, garlic, tamarind
ANNATTO OIL BLEND: Annatto seeds, chilli, garlic
MEATBALL BLEND: Voatisperifery pepper, lemongrass, white pepper, chilli, coriander leaf

*Allergens

Tandoori Chicken

• 2 chicken legs
• 1 small red onion
• 4 tomatoes
• ½ cucumber
• 10g bunch of coriander
• 1 lemon
• 200g full fat natural yogurt (not Greek or set yogurt)
• 25g butter plus extra for buttering the breads
• 250g packet of ready-cooked beluga or puy lentils
• 150g self-raising flour plus extra for rolling

Vietnamese Bún Rieu

• 150g pork mince
• 2 cloves of garlic
• Fresh ginger - roughly chopped to make 1 tbsp
• ½ bunch of spring onions
• 10g bunch of coriander and/or mint
• 150g beansprouts, grated carrot and/or shredded cabbage to serve
• 3 tomatoes
• 1 lime
• 170g tin of crab meat
• 150g dried vermicelli rice noodles (or fresh rice noodles for 2)
• ½ tsp sugar