Roopa Gulati

Chef, food writer and broadcaster

Even though I don’t have a tandoor (it’s top of my wishlist), Rai’s recipes have transformed the way I approach making Indian marinations and blending spices for meaty grills. His rendition of masala lamb chops steeped in yogurt with green chilli, coriander and ginger-garlic paste is memorable for its punchy flavour. I'm especially drawn to the section on pounded spice masalas and fresh chutneys, which make perfect partners to his smoky kebabs and grills.