This spicy dish is a hybrid influenced by Chinese elements, and the piquant flavours of the soy sauce blend well with the sharpness of the turmeric and green chillies. This recipe is taken from the Easy Indian Cookbook by Manju Malhi published by Duncan Baird Publishers.

There are 303 events in 28 sports with over ten thousand athletes competing at the 2008 Summer Olympic Games in Beijing. So, to get you in the spirit, here are some spicy snacks and dishes from the Chinese capital with an added twist.

taken from ‘Easy Indian Cooking’ published by Duncan Baird Publishers

In Kolkata (formerly known as Calcutta) in East India, kathi rolls are a staple food. Pancakes or parathas are filled with vegetables, cooked chicken or meat. Watching a kathi roll being made is fascinating.

They were introduced to Malaysia by the many South Indians (mostly Tamil) immigrants during the British colonial era. Rumour has it that the word “curry” came from the Indian name for theses leaves which is “kari patta”.

 Taken from ‘Easy Indian Cooking’ published by Duncan Baird Publishers

A typical Bengali fish curry, maacher jhol is a light fish stew, seasoned with ground spices: ginger, cumin, coriander, chilli and turmeric. The sauce is thin yet packed with flavour. Whole green chillies are usually added at the end of the cooking. Hoki is a succulent, white fish with a meaty texture that is perfect for this dish.

The cuisine of Hyderabad, the capital city of Andhra Pradesh, ranges from the Hyderabadi style, with its strong Islamic influence, to a pure Andhra hot and spicy style. The cooking of Hyderabad is rich and aromatic and uses many exotic spices, as well as ghee, nuts, dried fruit and lamb. Hyderabad is also famous for its biryanis – rice dishes flavoured with meat or vegetables.