Goalondo steamer curry traces back to a very specific place and a very specific inconvenience. Goalondo Ghat, a small river port in what's now Rajbari District, Bangladesh, sat on the banks of the Padma River at the end of the old colonial-era train line running from Calcutta into East Bengal. Travellers making that journey would reach Goalondo by rail and then have no choice but to board an overnight steamer onward to Narayanganj, since the tracks went no further. The boatmen running that steamer route cooked a simple chicken curry recipe for their own meals during the crossing. This simple chicken curry recipe is defined almost entirely by what it leaves out. There's no garam masala, no coriander powder, and nothing sour, since the original cooks on the steamer simply didn't have them to spare. Mustard oil is the one ingredient the recipe won't compromise on; it's what gives the curry its distinctive base flavour. The chilli also used is quite specific: whole dry red chillies are coarsely pounded rather than used as powder, for the texture and more heat. Over the decades, what was essentially a boatman's packed lunch became a dish famous enough to be called the Goalondo steamer curry. What truly makes this a simple chicken curry recipe in practice is the complete absence of added water. Chicken is marinated with the ground aromatics of onion, garlic, ginger, dry chillies, green chillies, and turmeric, ideally overnight, then sautéed on high heat for five minutes before the flame is lowered and the pot is left to cook the chicken in nothing but the juices the marinade and the meat itself release.

Khapli Wheat Keema Paratha is a stuffed flatbread filled with spicy mutton keema. Compared to a normal paratha, it is thicker, more filling, and offers a perfect combination of protein and fibre. The tender, juicy filling contrasts beautifully with the crisp, flaky paratha, making it a delicious, wholesome treat. If you are cooking it for your child, you can make it more appealing by making a creamier version and adding cheese to the keema mix. It is a substantial dish that can be eaten for breakfast, lunch, or dinner.

Goan sausage pulao marries the two pillars of Goan cuisine: well-spiced sausage and aromatic rice. This is also one of the simplest Goan recipes and can be made in no time. The sausage itself, historically packed with signature spices, chillies, and garlic, lends its flavour to pulao, which is otherwise characterised by its smokiness and slight sourness. There are many sausage recipes, but this is different. As the sausage cooks, its oils permeate the rice, yielding a dish that requires no elaborate gravies or flashy additions. The secret to making pulao lies in building flavours in stages. The sausage is first cooked until it’s just browned, allowing some of its oils to release. The sautéing stage that follows—onions, tomato, ginger-garlic paste, and whole spices must be added and sautéed in the same oil—helps coat the rice with the masala and gives the pulao its aroma. Rinsing and soaking the rice, which must be done before the main cooking process, also play a role in achieving fluffy, separated rice. This particular dish is remarkable in the world of sausage recipes because it is so easy to turn that sausage into the base of a complete meal. The rice is cooked so that there are lumps of sausage throughout, and the whole spices add warmth and flavour, while lemon juice accentuates the freshness at the finish. It can be served as a full and appetising meal with refreshing raita, a simple salad, or a light vegetable side, making it ideal for a family dinner as well as a weekend get-together. Its simplicity and flavour make this dish one of the best Goan recipes to prepare at home.