This family run recipe site is intended to be a 'living' cookbook, constantly updated and refreshed. Enjoy our great selection of Indian and international recipes, sumptuous meal ideas and cooking tips and visit our discussion forum to ask questions and share feedback.

Since the site went live back in May 2001, we have had a total of 22534835 visits. Of those, 4054 were yesterday and 2678 so far today!

Recipes of the week: Tandoori Leg of Lamb, Spicy Roast - 1Tandoori Masala Mix

Upcoming festivals: Guru Gobind Singh's birthdayChristmasNew YearLohriMakar SakrantiPongal

News: Mamta's Kitchen Aprons Available Again - 3rd September, 2017

We are now able to offer our Mamta's Kitchen aprons for sale again.

Please go through to the Apron Shop!

Indian spices in your kitchen cupboard:

When it comes to Indian cooking, people often get very flustered about having to have a lot of spices. That isn't really true. If you look at a lot of recipes for 'curries', they use 5 basic spices, plus a couple more, if you have space in your cupboard.

1. Seeds; any one of these seed are used for tempering in hot oil of choice/ghee; cumin/mustard seed/nigella seeds/fenugreek/panchpooran (a mix of 5)/carom seeds/fennel seeds

2. Turmeric, ground powder or fresh root, both giving different flavours.

3. Ground coriander seeds

4. Chilli powder/chilli flakes

5. Paprika

Extra, Following would be nice to have. Grind both fresh, the difference in flavours is amazing.

1. Cumin powder, made fresh from seeds, as well as made from dry-roasted seeds.

2. Garam masala. Make your own (recipe on my website), the difference is amazing. Some dishes use whole, generally added to hot oil at the beginning of the recipe. Most dishes say sprinkle at the end and close lid, so flavours can develop and infuse.

If you have these things, you can make almost all Indian dishes.

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