World food tour

Yours 35p

India’s staple foods include wheat, rice and dal (pulses). But every region in this vast country has its own unique cuisine indigenous to that area. The southern states enjoy a hot and humid climate, providing the perfect conditions for growing ingredients such as tamarind, asafoetida gum, peppercorns, mustard seeds, nutmeg and coconut

– which is used as an oil, a cream and for flavouring as well as a drink. The geographical position of the northern states of India mean many of its dishes have strong Central Asian influences. Think curries with thick, moderately spicy and creamy sauces. And thanks to the fact that such a variety of fruit and vegetables are available at all times of the year, they produce a dazzling array of vegetarian dishes, too.

Many of the most famous ingredients we associate with typical Indian cuisine aren’t actually native to India. Chilli, for example, was introduced to India by the Portuguese in the 16th Century. It’s also thought that the Dutch brought potatoes to India primarily to feed other Europeans. Now, however, they are boiled, baked, roasted, stuffed and fried in nearly every kitchen in India. 4 servings 1hr 45 mins 15 mins

For the dhal

500g (18oz) chana dhal (lentils), rinsed until the water runs clear

75ml (2½ fl oz) vegetable oil

2 tbsp cumin seeds

1 tbsp brown mustard seeds

2 medium onions, finely chopped

2 whole green chillies, pricked with a knife 2in (5cm) fresh ginger, peeled and julienned Salt and freshly ground black pepper

5 cloves garlic, peeled

3½ tsp ground coriander

2 tsp ground turmeric

2 tsp garam masala

½ tsp ground cumin

For the raita

250g (9oz) plain yogurt

100g (3½oz) baby spinach, washed

1 tbsp lime juice

1 pinch ground cumin

2 tbsp vegetable oil

1 tbsp black poppy seeds

1 red chilli

1 medium onion, sliced

To make the dhal 1. 2. 3.

Serves: Cook time:

Prep time:

GLUTEN-FREE 2 OF 5-A-DAY

ingredient that is native to eastern Australia is the macadamia nut, which is eaten raw or included in a variety of dishes, from breads to lamb roasts and cakes. Then there is ‘bush tucker’ – still eaten today by Aboriginals in remote areas and found in some restaurants. Look out for kangaroo, emu, crocodile, witchetty grubs,

Quandong (native peach), bush tomato and yams.

Traditional Aussie 'barbies' focus on seafood rather than sausages or burgers, so you'll find prawns and surf and turf. As for sweet treats, Lamingtons – vanilla sponge smothered in chocolate icing and dusted with coconut – are popular across both Australia and New Zealand and are so iconic they may pass into folklore! 6.