Indian food may be the nation’s favourite, but how many home cooks can truly say they have mastered the art of this flavourful cuisine? Now, one of London’s best restaurants is sharing its secrets.
Babur, based in Forest Hill, was opened by Emdad Rahman to show how exciting and unexpected Indian food can be in a world of standard curry shops. Now, executive chef Jiwan Lal Babur is launching his first cookbook, Babur: Forty Years of Flavour, a collection of some of their richest, most iconic dishes that you can cook at home.
Here are some of their favourites…
Tandoori lamb chop
Serves 4-6
1kg lamb chops Butter, for basting For the first marinade 1 tsp ground coriander 2 tsp garam masala 1 tsp ground black pepper Salt, to taste 1 tbsp lemon juice 1 tbsp dried fenugreek leaves 2 tbsp ginger-garlic paste For the second marinade 240ml Greek yoghurt 1 tsp red chili powder 3 tbsp oilIn a large bowl, combine the ingredients for the first marinade. Mix well until the marinade is evenly blended. Add the lamb chops to the marinade, coating them thoroughly. Cover and set aside to marinate in the fridge for one hour.
In a separate bowl, combine the ingredients for the second marinade. Add the lamb to the mixture and coat well. Cover and return to the fridge for two hours, allowing the flavours to infuse.
Preheat the grill to a high heat. Remove the chops from the fridge five minutes before cooking.
Place the marinated lamb chops on the grill. Cook the chops for five minutes on one side, then baste with butter.
Flip the chops and cook for another three to four minutes or until the chops are cooked to your desired level. Serve with yoghurt or a tangy mango chutney.
Baby aubergine & peanut sauce
Serves 4-6
Aubergines in peanut sauce (Photo: Provided)For the aubergines
40ml oil 1 tbsp cumin seeds 1 tbsp coriander seeds 2 tbsp chopped garlic 2 tbsp chopped ginger 2 green chillies 250g spinach, chopped 200g cottage cheese Salt, to taste 1 tsp turmeric powder 6-8 baby auberginesFor the peanut sauce
150g peanuts 40g desiccated coconut 100g sesame seeds 30g poppy seeds Glug of oil 7-8 curry leaves 1 tbsp turmeric powder 1 tbsp cumin powder 2 tbsp coriander powder 3 whole red chillies, optional Salt & butter, to taste 1 tbsp tamarind pulpStart with the sauce. In a pan, dry-roast the peanuts, coconut, sesame and poppy seeds. Let it cool, then grind it into a fine mixture using a mortar and pestle.
Heat the oil in a pan and add the curry leaves. Then add the ground mixture, turmeric, cumin and coriander powders, chilli, salt, and some butter. Cook for about 30 minutes. Add the tamarind pulp, stir, and cook for another five minutes.
Next prepare the aubergines. Heat the oil in a pan, adding the cumin and coriander seeds. Once they crackle, add the chopped garlic, ginger, and green chillies. Stir until golden brown.
Add the chopped spinach and cook until wilted. Add the cottage cheese, salt and turmeric, mixing well. Set the mixture aside to cool.
Cut the aubergines in half, leaving the stems intact, and fry until golden. Remove from the heat and stuff with the spinach and cottage cheese mixture.
Generously spoon the peanut sauce onto a serving dish, before adding the aubergines. Serve with rice or naan.
Mango kulfi
Serves 4
Mango kulfi is the perfect dessert (Photo: Provided) 200ml mango pulp or fresh mango purée 1 tbsp sugar (optional, for extra sweetness) 300ml Carnation milk or evaporated milk 200ml condensed milk 125ml double cream 2-3 drops of rose water, to taste 2-3 drops of kewra water, to taste 2-3 tbsp powdered sugar, to taste ½ tsp cardamom powderTo finish
Chopped pistachios A drizzle of condensed milkPour the mango pulp into a saucepan, adding sugar if desired. Cook over a low heat for five to seven minutes, stirring occasionally, until it thickens slightly, then set aside to cool.
In a mixing bowl, combine the Carnation milk, condensed milk, and double cream. Once the mango mixture has cooled, combine it with this kulfi base. Mix well.
Chef’s tip
Get creative with the flavour of your kulfi simply by replacing the mango purée with other fruits or nut mixtures.
Add rose water and kewra water (start with 1-2 drops of each; adjust to taste). Stir in the cardamom powder and adjust the sweetness by adding powdered sugar if desired.
Pour the mixture into moulds or small cups and place them in the freezer for six to eight hours or overnight until the kulfi is set and firm. Once frozen, remove the kulfi from the moulds.
Top with chopped pistachios or a drizzle of condensed milk and serve immediately.
Your next read
square MONEYI’m a mum-of-five. Ending the two-child benefit cap will be life-changing
square BOOKSThe 14 best novels of 2025
square WELLNESS13 low-effort hobbies to improve your life (from the comfort of your home)
square MONEYLabour introduces new ‘stealth tax’ on cash held in Stocks & Shares ISAs
For a fragrant pistachio version, soak a quarter of a cup of pistachios overnight to soften, then drain and blend them (add a splash of Carnation milk if needed) to form a smooth, creamy paste. Stir this into the kulfi base in place of the mango.
Add the rose water and kewra water, cardamom powder and powdered sugar, and freezing mixture into moulds as usual.
Recipes from ‘Babur: Forty Years of Flavour’ £25, babur.giftpro.co.uk
Hence then, the article about three easy but impressive indian recipes including tandoori lamb chop was published today ( ) and is available on inews ( Middle East ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
Read More Details
Finally We wish PressBee provided you with enough information of ( Three easy but impressive Indian recipes, including tandoori lamb chop )
Also on site :
- Gold Star Distribution Inc., Issues Recall of Certain FDA-Regulated Products in Three States Including Drugs, Devices, Cosmetics, Human Foods, and Pet Foods
- ’Beverly Hills, 90210’s Jason Priestley Shares Bold Callout After ‘Worst’ Travel Experience
- Central African Republic election: Who’s running and what’s at stake?