Third-culture feasts: Boundary blending British Indian recipes from Gurdeep Loyal

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. This is unapologetic British Indian hybridity at its utmost – multifaceted flavour-on-flavour made in toastie form – and it is sublime.” Stilton and tamarind Mumbai toastie open image in gallery Add a bit of spice and zing to your classic cheese toastie Makes: 2 Ingredients: For the tamarind potatoes: 1 tbsp ghee 1½ tsp coriander seeds, crushed 1½ tsp fennel seeds, crushed 1 large potato, boiled and mashed 1 small red onion, very finely chopped 1 green chilli, very finely chopped 1 tsp fine sea salt 2 tbsp gunpowder masala, or garam masala, plus 1 tsp 4 tbsp Tamarind, Date & Mint Sauce, or bottled tamarind table ketchup, or brown sauce, plus more to serve 2 tbsp chopped coriander leaves For the toasties: 4 thick slices of white bread 2 tbsp unsalted butter, very soft, plus more for spreading 4 tbsp thick sev, plus more to serve 150g Stilton cheese, crumbled Method: 1. Serves: 4 Ingredients: For the kasundi keema: 2 tbsp ghee 2 large onions, finely chopped 1 tbsp coriander seeds, crushed 1 tbsp black mustard seeds 1 tbsp cumin seeds 8 garlic cloves, very finely chopped 2 tbsp finely grated fresh ginger 2 tsp chilli flakes 500g minced lamb 2 tbsp garam masala 2 tsp fine sea salt 5 tbsp tomato purée 2 tbsp dark brown sugar 3 tbsp apple cider vinegar ½ 400g can of chopped tomatoes For the cheese paste: 200g mature cheddar cheese, grated 2 tsp cumin seeds, crushed 3 tbsp coarse semolina 1 tsp coarsely ground black pepper 1 egg, lightly beaten For the greens: 200g cavolo nero, coarse stalks removed 1 tbsp English mustard 4 garlic cloves, very finely chopped or grated 4 tbsp lemon juice For the lasagne rolls and tarkha: 10-12 lasagne sheets 500g jar of tomato pasta sauce 2 tbsp vegetable oil 30-35 fresh curry leaves 1½ tbsp black mustard seeds 1 tsp chilli flakes Method: 1. Next add the coriander, mustard and cumin seeds, cooking for another two to three minutes, before adding the garlic, ginger and chilli flakes. Makes: 25-30 Ingredients: For the batter: 180g plain flour, plus 1 tbsp more if needed 1 tbsp cornflour 2 tbsp rice flour 1 tbsp fine cornmeal 2 tbsp natural yoghurt 1L sunflower oil, plus 1 tsp 1 tbsp lemon juice ¼ tsp bicarbonate of soda For the syrup: 400g granulated sugar 2 tbsp finely grated orange zest 10 green cardamom pods, split 2-3 drops orange extract 15 saffron strands 2 tbsp orange juice 1 tbsp lemon juice To serve: 200g milk or dark chocolate, melted Pistachio nibs Thin orange segments, or finely grated orange zest Sea salt flakesSilver leaf Method: 1.