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During the British colonial period curry was served with an array of condiments such as bananas, peanuts, and chutney. Each condiment was served by a different servant: a "boy." Consequently the more condiments you offered the more boys you could afford and the higher your status so a 10-boy curry was more prestigious than a 5-boy curry.

This dip was inspired by North Indian Aaloo Ka Bharta! Serve it chilled with crispy dippers of your choice.

Aaloo Ka Bharta or seasoned, mashed potato Indian-style has its home in the state of Bihar in North India. Serve it with hot chapatis (Indian flatbread) topped with ghee.

If you're in a rush but want something tasty and wholesome to eat, this is the dish for you. You can cook it quickly in a pan and even quicker in a pressure cooker.

Extremely popular with North Indians, these are best eaten with chilled yogurt and your favourite pickle or chutney. Want to be naughty? Aaloo parathas taste delicious with fresh, thick cream or a knob of unsalted, home-made butter!

Learn how to make this well-loved and simple Bengali dish.

Potato salad the Indian way! Tangy aaloo salad goes well with rice or chapati and a meat dish.

I love this tasty vegetable dish from Maharashtra in western India, for its sheer simplicity. It takes just 10-15 minutes to make from start to finish but the results are very satisfying indeed. Serve Aaloo Shepu Chi Bhaaji with hot Chapatis and a bowl of your favorite Daal (lentils).

There are countless versions of mango pickle in India with each region having its own host of recipes. This one is from the Northern state of Uttar Pradesh and is often eaten with stuffed parathas(Indian bread) and yoghurt.

Hot and tangy, Achaari Baingan tastes great with hot chapatis (Indian flatbread).