The day before
30 mins

If you are an overachiever, and you’re starting with dry chickpeas, get those guys soaking in water overnight.

If you’re making lamb stock from scratch, add 1-1.5kg lamb bones to a slow cooker* and cover completely with cold water. Put the slow cooker on low for 8 hours. Transfer the stock and bones to a stock pot. Bring the stock to a boil over high heat and boil steadily for 20 minutes. Remove the bones and reduce the stock by half.

*Note that there is a method in the book to do this in the oven or stovetop, if you prefer.

Start the chai syrup
Grind 10 cardamom pods, 8g cinnamon stick, 4 cloves, and ½ grated nutmeg to a coarse powder (not too fine!). Add 6g chopped fresh ginger root and grind to a coarse paste. Put 750g granulated sugar into a large bowl and add ½ vanilla bean paste or 1 tsp vanilla extract. Add the ginger spice paste and work everything together with your fingers. Cover with cling film and leave in a dry place overnight.

Mise en place
1 hour

For the makhani sauce: Dice 15g of garlic. Grate 20g garlic and 20g fresh ginger. Finely blend 800g fresh or good quality canned tomatoes.

For the onion-tomato masala: Finely dice 600g of Spanish white onions. Chop 300g tomatoes (or use good quality canned tomatoes.

For the Awadhi Lamb Biryani: Slice 1 small red onion. Cut 600g boneless leg of lamb into 3-4cm chunks.

For the Raita, Kachumber, and Toppings: Finely dice one red onion. Slice half of a red onion into fine strips. Put the onion into separate bowls for storage and cover with water. Cut the cucumber in half and deseed it. Dice 40g for the raita. Slice the rest of the cucumber in into thin crescents. Put in a container, cover in water and store in the fridge. Clean the coriander leaves and dry them on a paper towel. Wrap them in a fresh paper towel and store in your crisper.

For garnish: Seed a whole pomegranate.

I also recommend weighing out your ingredients and especially spices before each step of prep to make your life easier. If you want to read through and toast all of your spices and seeds as they’re written out on after the other, that’s another nice way to combine tasks.

Start cooking 4.5-5 hours

Cook the chickpeas
Put the chickpeas in a pot with their water (important!), a good pinch of salt. Bring to a boil and then reduce to a simmer until they are soft.

Steep the chai syrup
Pour 400ml hot water (boil water and then let it cool for 2 minutes) over the sugar mixture and stir well. Cover and leave to dissolve over 3-4 hours.

Make the Jeera biscuits
Put 75g of unsalted butter and 25g caster sugar into the bowl of a stand mixer with a paddle attachment and beat until light and fluffy (about 10 mins). Add 100g plain flour, 1/2 tsp of fine sea salt, 1 tsp of cumin seeds, and 1 tsp of baking powder to the butter/sugar and mix until barely combined. Form into a log and put into the refrigerator for 30 mins. To bake these today, slice into 7-8mm discs and cook for 15-18 minutes in a 200˚C oven. Or, keep them refrigerated and slice and bake them throughout the week. Baked cookies will keep in an airtight container for up to 2 days.

Get the makhani sauce going
Warm a large saucepan over medium high heat and add 175 ml vegetable oil. Add the diced garlic and fry until light golden brown and slightly crispy. Remove with a slotted spoon and drain on a paper towel. Add 2 bay leaves, 6 green cardamom pods, 2 black cardamom pods, and 2 cinnamon sticks to the saucepan with the oil. Crackle in the pan for 1 minute. Turn the heat down and add the grated garlic and ginger pastes. Cook for 5 minutes to brown but not burn. Add blended tomatoes, 2 tsp of fine sea salt, 1½ tsp deggi mirch chilli powder. Bring to simmer and reduce by half, stirring regularly, about 30 minutes.

Make the garam masala
Put 1 black cardamom pod, 4 cloves, 5g black peppercorns, 2 large cinnamon sticks, 10g coriander seeds, 5g cumin seeds, 4g fennel seeds, 2g star anise, 1 bay leaf, 2g mace blades in a cold dry frying pan. Warm over a medium heat, shaking the pan occasionally. Toast for 2 minutes, then turn off the heat. Add 10g poppy seeds and 2g dried rose petals to the pan and let everything cool. Transfer to a spice grinder and grind to a fine powder. Store in an airtight container in a cool dry place.

Finish the makhani sauce
Add 30g butter to the saucepan and simmer for 5 minutes. Add 1 tsp garam masala, 20g granulated sugar, 1tbsp runny honey, 1 tsp ground cumin, the crispy garlic you made earlier, 1 tsp of dried fenugreek leaves, crushed to a powder between your fingers, and 1/2 tsp fresh dill fronds. Cook for a further 15 minutes. Cool, store, and refrigerate.

Make a chicken marinade
Blend the following ingredients together: 10g fresh ginger, 20g garlic, chopped, 5g sea salt, 1tsp deggi mirch chilli powder, 1½ tsp ground cumin, ½ tsp garam masala, 2 tsp lime juice, 2 tsp vegetable oil, and 75g greek yoghurt. Cut 700g boneless, skinless chicken thighs into 4cm chunks and add to the marinade in a resealable container (this can be a ziploc). Put it in the fridge.

Start the onion tomato masala
Warm a deep, heavy frying pan over a medium high heat. Add 150ml vegetable oil. Let it warm for a few seconds and then add the diced onions. Don’t allow them to burn. Let the onion caramelize to a deep brown colour, stirring almost constantly for 20-40 minutes.

Make the garlic paste
Peel and roughly chop 3 garlic bulbs. In a mini food processor or a blender, blitz the garlic with 25ml vegetable oil until smooth. Place in a clean, sterilized jar and cover with a thin layer of oil. You will definitely not use all this. It will keep for 10 days or you can freeze it in an ice cube tray for later.

Make the ginger paste
Repeat the process for garlic paste with 180g of fresh ginger.

Finish the onion tomato masala
Add the 18g garlic paste and 15g ginger paste and saute until light golden brown, stirring almost constantly. Add ¾ tsp deggi mirch chilli powder, 15g tomato paste, and 1 tsp fine sea salt and saute for 2 minutes. Add the chopped tomatoes, stir and cook for 20 minutes, stirring regularly (use this time to clean up!). The tomatoes need to break down and caramelize in the oil but don’t let them dry out. Add a tbsp or 2 of water if they do. Transfer to a jar and let it cool. Freeze anything we don’t use this week.

Finish the chai syrup
Strain mixture through a muslin (I used a double layer of cheese cloth on a sieve) and pour into a sterilized bottle. This will keep in a store-cupboard for up to 3 months.

Make the sugar syrup
Put 100g granulated sugar and 100ml water into a saucepan over a medium heat and stir until the sugar is dissolved. Simmer for 1 minute then take off the heat and allow to cool. Store in a contain in the fridge and use within a week.

Fry some onions
Heat 250ml vegetable oil in a saucepan over a medium heat. Add 400g spanish white onions (2) sliced into thin half moons and fry until deep golden brown (about 15 minutes), stirring regularly. Drain on paper towel.

Make the base for the Awadhi Lamb Biryani
Warm 40ml vegetable oil in a large saucepan or dutch oven. Add the red onion and cook stirring regularly until dark golden brown, about 20 minutes. add a splash of water if they are too dry or start to catch. Add 3 cardamom pods, 2 bay leaves, and 1 cinnamon stick and let them crackle for 1 minute. Add lamb and cook for 3-4 minutes until light brown. Add 15g ginger paste and 25g garlic paste and saute for 4 minutes. Add ¼ tsp of salt, ¼ tsp deggi mirch chilli powder, ¼ tsp ground turmeric, and ½ tsp of garam masala and saute for one more minute. Stir in 60g full-fat greek yoghurt and saute until the oil begins to separate around the edge of the pan. Turn the heat down to medium and aim to keep the lamb at a moderate simmer. Add 200ml lamb stock and simmer without a lid for 50-60 minutes until the lamb is tender but not falling apart. Cool and store.

Make the raita
Put 250g full-fat Greek yoghurt, 50ml cold water, ⅓ tsp salt, ¼ tsp caster sugar into a bowl and mix well. Add 25g of the finely diced red onion , the diced cucumber, 40g diced tomato, 6 coriander sprigs, finely chopped, and 8 mint leaves, finely chopped. Cover and leave to stand for at least 20 minutes. Toast 2-3 pinches of cumin seeds in a dry pan until they crackle. Crush the seeds using a mortar and pestle and store with the raita to sprinkle on top before serving.

Make the Chana Chaat Salad
Put 40g couscous in a bowl with 1 tsp olive oil. Cover with 60ml boiling water, stir, and cover in plastic wrap. Let it stand until all the water is absorbed and then remove plastic wrap fluff with a fork. Let it cool. Put 100g mixed sprouted grains in a bowl and pour boiling water to cover. Tip straight into a sieve to drain, and then refresh with cold water. Toast 20g pumpkin seeds for 2 minutes in a dry hot pan, shaking so they don’t burn. Add 2 tsp of sesame seeds and toast for another minute. When these are cool, put these in a container and store outside the fridge. Your chickpeas should be done by now. Don’t drain them! Take out 400g of chickpeas with a slotted spoon and rinse them then dry on a paper towel. In a large storage container, combine the chickpeas, couscous, 1 medium tomato, deseeded and diced, sprouted grains, 40g raisins, 70g pomegranate seeds. The drier these ingredients are when you put them in the better because they’re going to hang out in your fridge for meals over the week.

Make the coriander mint dressing
Warm a dry frying pan over a medium-high heat. Add ½ tsp of cumin seeds and toast for 2-3 minutes. Using a mini food processor or stick blender, blitz the cumin seeds with 20g coriander leaves and stems, 20g mint leaves, 15g granulated sugar, 25g pickled jalapeno, 25g sunflower seeds, ¼ tsp ground turmeric, and 25ml lime juice.

Start the Chole Bhature
Put 400g of chickpeas and liquid they were cooked in to cover them. Add a cup of water and place over medium heat. Add 3 English breakfast tea bags (don’t let them burst) and bring to a gentle simmer. Cook for 5 minutes, then take off the heat. Let cool in a storage container and store in the refrigerator. Simmer 1 medium, halved potato in a small pan of salted water until it’s cool. Drain, cool and store in the fridge.

Omg we’re done. Are you exhausted? That was a marathon.

Meal 1:
Chicken Ruby, Basmati rice, Kachumber (2 servings)

Don’t be a hero: use a rice cooker to get 1-2 cups of basmati rice going (up to you how much rice you like per person, we are usually fine with one cup between us). If you have a grill, heat it to medium. Otherwise, use a skillet or the oven to cook all the marinated chicken you prepped. Brush it with melted butter and grill for 8-10 minutes, until cooked through and charred. Warm a saucepan over medium-low heat and add half the makhani sauce, 25ml of double cream, and half the cooked chicken. Return the rest of the cooked chicken to the refrigerator for another day. Simmer very gently for 10 minutes.

While the chicken is simmering, halve a small tomato, remove and discard the seeds, and cut the flesh into thin strips. Add half the cucumber crescents from the fridge, half the onion slices, and a pinch of sea salt. mix well and let it sit for 5 minutes. Add 10 shredded coriander leaves and 10 whole coriander leaves as well. Dress with the juice of 1/4 lime and split between 2 bowls.

Garnish the chicken with chopped coriander leaves, and 1 tbsp of pomegranate seeds. Overachievers can make some ginger matchsticks to for garnish too.

Serve with the rice and salad on the side.

Repeat later in the week for another round. This time, the chicken will be cooked already so gently simmer it in the makhani sauce with an another 25ml of cream.

Meal 2:
Chole Bhature, Raita (2 servings)

Put 35g tomato paste, 1 1/2tsp chana masala, 1tsp ground cumin, 1/4 tsp fine sea salt into a small bowl and mix nicely. Using a pestle and mortar give 1 black cardamom pod a single firm bash (you can also do this with the base of a jar on your cutting board). Warm a large saucepan over a medium high heat and add 2 tbsp vegetable oil. Add one bay leaf, the cardamom pod, and 1 cinnamon stick and let them crackle for 1 minute, stirring. Add tomato paste mix, stir well for 1 minute, then turn the to low and add 75g of the onion-tomato masala you made. Saute, stirring often, until you see the oil start to leave a paste around the edges (5-7 minutes. Drain the chickpeas that you left soaking in the tea but reserve the water and discard the tea bags. Add the chickpeas to the saucepan with 150ml of the water. Bring to a gentle simmer and add 1/4 tsp garam masala, 1 tsp tamarind paste, and 1 tsp lime juice. Simmer for 5 minutes, stirring regularly. Dice the potato you already cooked into bites the size of your chickpeas and add to the pan. Stir gently, put the lid on and turn off the heat. Set aside to let the potato warm through.

Garnish with 6 green chillies that you have fried in vegetable oil with a pinch of sea salt, the red onion you have diced in the fridge, coriander leaves roughly torn, lime wedges, and raita. Overachievers can also make Bhature from the book and some ginger matchsticks.

Meal 3:
Awadhi Lamb Biryani (4-6 servings)

Soak the rice an hour before you plan to start cooking. This meal isn’t time consuming because you’ve already cooked the lamb, but it’s quite a few steps.

Put the 300g basmati rice in a large bowl and cover generously with water. Using your fingers, gently move the rice around in the water to remove the starch, being careful not to break up the grains. Allow the rice to settle, then pour off the water. Repeat twice with fresh water, then cover again with fresh water and leave to soak for 45 minutes.

Warm a dry frying pan over a low heat. Turn off the heat and a very large pinch of saffron strands. Allow to toast in the pan for 3 minutes. Put it in a bowl to let cool and then pound it into a powder with a mortar and pestle or the handle of a wooden spoon. Add 1 tsp boiling water and set aside.

Remove lamb and spices with a slotted spoon from the sauce you prepped. Discard bay leaves and cinnamon and set the lamb to one side. Pour the liquid into a measuring cup. You will need 120ml of liquid for the finished dish. If you have more than this, return the liquid to the pan and boil to reduce over a high heat until you have the right amount.

Heat the oven to 200˚C. Place the lamb in a dutch oven. Add the cooking liquid along with a pinch of ground cardamom, a pinch of ground mace, 3cm of fresh ginger cut into matchsticks, juice of 1/2 lime, 1 tsp rose water, 1 tsp kewda water, 1 tbsp double cream, 3 green chilies, sliced in 3-4 long strips, 6 large mint leaves, shredded into ribbons, 25 coriander leaves, and the crispy fried onions you prepped. Stir well.

Drain the rice when the soaking time is up. Pour 2l boiling water into a large pan and add 2 tsp salt and lime juice. Boil for 4-5 minutes until the rice is three-quarters cooked. You can tell when the rice has reached this stage by taking a grain and pressing on it with your nail. It should still be slightly firm and break into around 5 or 6 pieces. Drain the rice (you don’t need to shake it completely dry as a little extra moisture helps with cooking. Place it in the dutch oven on top of the lamb.

Warm 30g butter and 3 tbsp double cream until the butter melts. Mix together then trickle over the rice, followed by the saffron water. Cover tightly with two layers of foil. Place over a high heat for 2-3 minutes, until the foil puffs up and you see a little steam starting to escape. Put the lid on, transfer to the over and bake for 20 minutes. Allow it to stand, still covered, for 10 minutes before serving.

Lunch 1:
Chana Chaat Salad (2 servings)

Put half the chana chaat salad mix into a bowl and add half the dressing and a small handful of chopped coriander. Mix well and then taste and season if needed. Sprinkle half the pumpkin/sesame seed mix over top. We had this with crackers on the side.

Lunch 2:
Chilli cheese toast (1 piece)

Grate 60g mature cheddar and let it come up to room temp. Heat the oven to 230˚C and place a baking tray inside to warm. Toast 1 large, thick slice of sourdough or brioche until lightly browned on each side. Put the cheese, 1 chopped spring onion and 1 finely diced green chilli into a bowl, add plenty of black pepper and mix well. Work the cheese into a paste by pressing it firmly into the side of the bowl. Spread the mixture evenly on top of the toast and press down with the back of a spoon. Place on the baking sheet in the oven for 6-8 minutes until the cheese is deep golden brown and bubbling.

Dessert

Memsahib’s Mess (2 servings)

Blitz 35g of strawberries with 22g gulkland and 17ml rose syrup. Whip 125ml double cream in a bowl to soft peaks. Take 90g of strawberries, setting one or two aside for garnish. Cut the strawberries into quarters or smaller if they’re big and combine with the strawberry rose mixture. Thinly slice those strawberries you set aside. When you’re ready to serve, break the 2 meringue nests into pieces and drop them into a large bowl. Add 125ml cream whipped to soft peaks and strawberry and rose mixture, and fold until combined but not totally mixed. Divide between 2 bowls and top with the sliced strawberries.

Fresh Lime Soda
Crumble a large pinch of flaky salt into two tall glasses. Add 25ml of lime juice to each and let sit for a minute, then add 1 tbsp of sugar syrup to each and stir well. Fill the glass with ice, then add 100ml soda water to each. Garnish with a lime wedge.

Masala chai
Put 1 tbsp loose Assam or Darjeeling tea, 6 slices of fresh ginger, 3/4 tsp black peppercorns, 6 cardamom pods, 1 cinnamon stick, 3 cloves into a saucepan and pour 500ml water over and bring to a boil. Lower the heat and simmer about 10 minutes or until you can smell the spices. Add 25g granulated sugar, and 250ml whole milk, turn up the heat and bring to a boil. Boil for 10 minutes, stirring occasionally. Taste to see if the chai is to your liking and boil a little longer for a stronger flavour. Strain, discard solids, and serve immediately (with some biscuits!)

Colaba Colada
Put 120ml pineapple juice, 70ml of coconut cream, 30ml lime juice, 30ml chai syrup, and 12 coriander leaves in a blender and pulse a few times to mix well. Add the same volume of ice as liquid in the blender. Blitz for 2 minutes or until completely smooth. Pour into a large glass and garnish with a lime slice.