Diwali (also known as Divali) is the Indian festival of lights that takes place every year around October and November time.
Although this year will most likely be very different from previous years, we hope you are still able to celebrate this special occasion.
Food is a major focus of this celebration and thanks to Dishoom Babu House in London, we have two top 14 allergen-free recipes to share with you.
Please remember to always check ingredients carefully for allergens and may contain labels, and substitute as needed. Be aware that many spice mixes are unsafe for people with allergies so only buy from a reputable source and check labels carefully.
**Extract taken from _Dishoom_ by Shamil Thakrar, Kavi Thakrar & Naved Nasir (£26, Bloomsbury)**
**Photography © Haarala Hamilton**
Chicken tikka masala is supposedly Britain’s favourite dish. If it’s yours, then you may be disappointed: this dish is not it.
Tikka simply means piece, or chunk – so this is chicken pieces, marinated then grilled. The marinade is based on sweet vinegar, not yogurt – and there’s not a drop of food colouring in sight.
It makes a nice starter, or delicious lunch in a chapati roll.
Serves 4 as a starter
500g boneless chicken thighs, with skin
For the marinade
- 30g fresh root ginger
- 10g garlic (2–3 cloves)
- 10g green chillies (2–3)
- 30ml rice vinegar
- 1 tsp spicy chilli powder*
- 1 tsp ground turmeric
- 1½ tsp fine sea salt
- 2 tsp granulated sugar
- 1 tbsp vegetable oil
To grill and serve
- 25g unsalted dairy-free* butter, melted
- Lime wedges
1. Cut each chicken thigh into 3 pieces and pat dry with kitchen paper. Place in a large bowl.
2. For the marinade, blitz the ingredients together in a blender or mini food processor to a smooth paste.
3. Spoon the marinade over the chicken pieces and turn them to coat. Cover and leave to marinate in the fridge for 6–24 hours.
4. Take the marinated chicken out of the fridge 20 minutes before cooking. (If you are using wooden skewers, soak them now.)
5. Heat the grill to high. Thread the marinated chicken onto skewers, leaving enough space between the pieces for the heat to penetrate. Grill for 12–15 minutes, turning and basting regularly with the melted butter, until deep golden brown with some charring. Check that the chicken pieces are cooked through.
6. Let the cooked chicken rest for 5 minutes before serving, with lime wedges for squeezing.
*altered from original recipe
These little snacks are crispy, light and deliciously addictive. They are even better when dipped into a chutney. The bowl will be empty before you know it.
- 175g okra
- 4g garlic paste
- 4g ginger paste
- ¼ tsp spicy chilli powder*
- Vegetable oil for deep-frying
- 15g chickpea (gram) flour**
- 10g cornflour
- ½ tsp masala*
Chilli, coriander-mint and/or tamarind chutney
1. Wash the okra under cold water and pat completely dry with kitchen paper. Take off and discard the top of each okra, leaving the tail intact. Slice in half lengthways if young and small; quarter the okra lengthways if large.
2. Mix together the garlic and ginger pastes, chilli powder and 4 tsp water. Add the okra halves and mix well to ensure they are well coated.
3. Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 180°C.
4. Mix the two flours together. Sprinkle over the okra and toss very gently to coat.
5. Fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 4–5 minutes. Drain on kitchen paper, sprinkle with masala* and serve immediately, with your choice of chutneys(s).
*altered from original recipe
**or flour of your choice