http://cuisine.com.au/recipe-finder/indian-recipes A curry in a hurry, or slow cooked for extra flavour, either way break out the pappadam. en-au http://cuisine.com.au/recipe/Curried-spinach-and-eggplant This recipe has been adapted from Yamuna Devi's book The Art of Indian Vegetarian Cooking. http://cuisine.com.au/recipe/sour-chickpea-flour-pancakes-with-fresh-coconut-and-mint-chutney An excitingly spicy brekkie or brunch. Go to town and vary the toppings. For extra-thin crepes, simply thin out the batter with water and once fried crisp, wrap around a curry mix of your choice. http://cuisine.com.au/recipe/Spicy-clams-Indian-style This recipe has been adapted from Charmaine Solomon's Encyclopedia of Asian Food. http://cuisine.com.au/recipe/Saffron-tea Aaah ¤ a tea break! Tea time usually means a pause, a breather or smoko - an excuse to zone out for a while, to take a brief sojourn from your desk, to refresh the mind. What will it be, a coffee or tea? http://cuisine.com.au/recipe/Pomegranate-and-banana-salad Getting to the seeds can be messy, especially when prying them off the bitter, pithy membrane that keeps them in place. A good technique is to cut the pomegranate into quarters, immerse one at a time in a bowl of water and pull the skin back to free the seeds. Most of the pith will float and can be scooped off. Drain off the water, leaving the seeds intact. http://cuisine.com.au/recipe/Desleys-mums-silverbeet-potato-and-tomato-curry This recipe is an extract from the book Kitchen Garden Cooking with Kids by Stephanie Alexander and Anna Dollard; Lantern, $39.95, ©2006. The format has been changed slightly to fit in with Epicure style. In the book, recipes include a list of equipment needed, safety tips and other information. http://cuisine.com.au/recipe/Coconut-and-mint-chutney http://cuisine.com.au/recipe/Chai-tea After years of being reduced to seeking out their favourite beverage at left-leaning cafes or folk festivals, chai fans have cause to celebrate. The mainstream has at last cottoned on to what hippies and travellers have known for decades: chai is a taste sensation. Indian spiced tea now has broad appeal and is easily found at cafes and restaurants across the city. Or is it? Fear not - if all else fails, try this authentic recipe. http://cuisine.com.au/recipe/Saffron-kheer You can never use too much truffle, but that half gram of saffron goes a long way towards making risotto one of the most luxurious of dishes. A pinch of good quality saffron can flavour enough risotto for 10 people, while a heavy-handed use of this spice can imbue a muddy-earth quality, overwhelming all other ingredients. http://cuisine.com.au/recipe/Grilled-prawns-with-chickpeas-and-asparagus The chickpeas and asparagus in the next dish can be made a day or so ahead. They can be heated just before grilling or pan-frying the prawns, or can be brought to room temperature simply by taking out of the fridge an hour before serving.