The Heart of Rajasthani cuisine is the Mathania chilli. It is also called "Laal Badshah" or "Red emperor" and is used exclusively in the cuisine. The chilliis characterised by its balance of heat and sweet-smokiness. The colour is also beautiful, a deep maroon that maintains its hue even after cooking. This is a lovely and pungent chutney. The chillies add the smokiness, and the garlic adds a deep pungency that makes this chutney pop. The colour is beautiful. This chutney is

This dish highlights rustic cooking with local ingredients that are so common on the island. The ingredients are local, goat or lamb from the hills, anchovies from the sea and ingredients from the land. The richness of the goat is cut by the anchovies' umami; it truly is a beautiful combination. The rosemary adds a lovely aroma and herby flavour, and the lime, a tang. The Italian concept of agrodolce is highlighted in the recipe, the use of sharp, salty and acidic elements i

Raita is the perfect foil for biryani. The rice is rich and greasy, the spices can be bold, and the dish is hot. Raita is the complete contrast, cold or room temperature, mild or even sweet, cooling and opening to the palate. The only requirement for a raita is yoghurt; it can contain almost anything else: vegetables, fresh or fried, fried lentils or lentil products, fruit, and, of course, lots of spices and herbs. They are usually simple to make, and an Indian table is almos