I love the way Indian chef Jessi Singh demystifies and simplifies Indian food. This is a quick, fresh chutney to dollop on toast, steak, curries, rice, whatever's cooking, really!

A 'training wheels' curry sauce that is great for beginning Indian cooks (and spice-phobic kids!) but just as beguiling for experienced gourmands

Jessi Singh's lassi is such a great drink for the warmer months and, as mangoes become sweeter through summer, you can reduce or omit the sugar and even freeze the mixture into icypoles.

Cook the dishes that have transformed New York's Indian food scene. Jessi Singh's approach is light, fresh, flavourful and very popular!