PrasadaPure veg South Indian food in Milton Keynes

Golden potatoes simmered in a mild coconut-cashew kurma sauce with whole spices.

Okra simmered in a tamarind-based Andhra gravy with onions and aromatic spices. A comforting, tangy classic.

Toor dal slow-cooked with tangy gongura (sorrel) leaves and tempered with garlic and dried chillies. Distinctly Andhra.

Baby brinjals stuffed with a roasted peanut, sesame and coconut paste, then braised in a tangy tamarind gravy. One of Andhra's most treasured heirloom recipes.

Drumstick pieces simmered in a tangy tomato-based curry with mustard and curry leaves. Rustic and deeply flavourful.

A cooling yoghurt-based curry tempered with mustard, dried chillies and curry leaves. Tangy, light and perfect with hot rice.

Thin, peppery tamarind broth with tomato and aromatic spices. Deeply warming — sipped as soup or poured over rice.

Tamarind-lentil vegetable stew tempered with mustard, curry leaves and sambar powder. The heartbeat of South Indian cooking.

Toor dal cooked with ripe tomatoes, tempered with mustard, cumin, curry leaves and a generous drizzle of ghee.

Brinjal simmered in a tangy tomato-based curry with mustard and curry leaves. Rustic and full of flavour.