This is the final piece of the puzzle in my dosa and uttapam collection. I started with lentil sambar, kicked on with uttapam and now here’s a potato masala that is great to eat with these other south Indian lovelies, or fine to eat as a meal on its own. This could even be your new potato salad for barbecues!

Sambar is a south Indian dish, made with yellow lentils, tamarind and vegetables. It can be served with rice but it’s also a traditional accompaniment for dosa, rice and lentil pancakes made with fermented batter.

This is a deep, dark curry powder that is delicious in meat and vegetarian dishes. It's beautifully fragrant and you can use it in any curries.

Khanh Nguyen's sauce has completely rocked my world. It's tasty, spicy, salty, funky, rich and it goes with everything. It’s a magic potion that may just change your life.

Japanese curry is based on a roux (a cooked mixture of flour and butter or oil) that is mixed with spices and usually stored in block form. In fact, most Japanese households will have a readymade curry in the pantry. In this recipe, we make the curry cubes from scratch so you can have homemade Japanese curry ready to go. It’s a flavourful instant meal that I just love to have on hand because you can put just about anything in it - it’s a fabulous way to use up little bits of this and that.

Dumplings are one thing (a very good thing!) but dumplings with sauces are even better. Serving wontons with peanut sauce and chilli oil is a Shanghainese approach, turning a snack into a meal with layers of flavour. I cannot recommend these little beauties highly enough!

I made this video in Mumbai! In its simplest form, kadhi is a dish made from yoghurt thickened with chickpea flour, often served with pakoras (fritters). Spinach and onion are common pakora inclusions but celeb chef Saransh Goila - my kadhi decoder! - loves to put his own twist on traditional Indian dishes, so he added chicken too. This is a delicious, easy, economical and subtle dish.

Harissa is a delicious north African roasted pepper and spice paste. It's the flavoursome dollop that can also be served as a dip, a condiment for grilled meats or baked eggs, or a delicious drizzle for roast potatoes.  Thin your harissa with olive oil and you’ve got a wonderful salad dressing or marinade too.

It's time to let genfo into your life! This outstandingly simple, nourishing Ethiopian porridge starts off pretty porridge-y and plain until we add the spicy kapow of berbere butter. It's wonderful for breakfast or an anytime snack.