Flavours of home: Jiten Lad shares two favourite South Asian recipes

As part of our celebrations for South Asian Heritage Month (18th July - 17th August), we’re sharing the stories, traditions and inspirations that shape our colleagues' identities, through culture, community, and of course, food.

In this blog, Jiten Lad, a proud member of our We Are One Inclusion Network, brings us into his kitchen to share two simple but meaningful South Asian dishes. For Jiten, cooking is more than just a daily task, it’s a connection to family, memory and heritage.

“These dishes aren’t just recipes - they’re memories.”

As part of South Asian Heritage Month, I’ve shared two simple, flavourful recipes - dishes enjoyed across cultures and continents. But for me, they also carry the flavours of home.

I’m a proud British Indian, born in the UK to parents whose journeys span India and East Africa. In our household, traditional Gujarati food was the heartbeat of our kitchen. Each evening brought fresh curry, chapatti and salad, prepared with love and a sense of rhythm passed down through generations. I still remember the large family gatherings we would have, and my mum would spend hours in the kitchen!

It wasn’t until my early teens that our meals began reflecting a more British Indian identity - trying new flavours, embracing fusion. Still, by the age of seven, one tradition had already taken root: fish and chips every Friday. Some habits cross cultures with ease.

These dishes aren’t just recipes, they’re memories. Because when we learn about the food that shaped someone’s story, we get a little closer to understanding them, and ourselves.

🍛 Easy chicken curry recipe

Looking for a quick, comforting meal? This simple yet delicious chicken curry is perfect for busy weeknights.

You’ll need:

• 600g diced chicken breast
• 2 medium onions, finely chopped
• 2 large vine tomatoes, finely chopped or blended
• 3 tbsp tomato purée
• 3 tbsp cooking oil
• 1 cinnamon stick
• 3 tsp minced ginger
• 2 tsp minced garlic
• 1 tsp green chilli (adjust to taste)
• 1½ tsp salt
• ½ tsp red chilli powder
• ½ tsp turmeric
• 1½ tsp ground coriander
• Fresh chopped coriander (to garnish)

Method:

1. Heat oil with the cinnamon stick for a few minutes.
2. Add onions and cook on medium heat until browned.
3. Stir in garlic and ginger, cook for 3 minutes, then add green chilli.
4. Add spices and salt; cook for a couple of minutes.
5. Add chicken, stir well, cover, and cook for 15 mins.
6. Add blended tomatoes and tomato purée.
7. Simmer for another 15–20 mins on low-medium heat until oil rises to the top.
8. Garnish with fresh coriander.
9. Serve with rice, naan, or chapati—your choice!

🐟 Salmon curry & vegetable rice

A wholesome, flavour-packed meal for four. Here's how to bring it together:

Salmon curry

Ingredients:

• 2 packs of salmon fillets (approx. 500g)
• 2 medium vine tomatoes – blended
• Half a lemon
• 4–6 cloves of garlic – minced
• 1.5 tsp salt
• 2 tbsp tomato purée
• 0.5 tsp minced green chilli
• 0.5 tsp red chilli powder
• 0.5 tsp turmeric
• 1.5 tsp ground coriander
• 2 tbsp oil
• 1 tbsp fenugreek seeds
• Handful of fresh coriander

Method:

1. Prepare the salmon (remove skin or scales and rinse).
2. Heat oil in a large frying pan with a lid.
3. Add fenugreek seeds and cook until slightly browned.
4. Add garlic and cook for 2 minutes.
5. Add tomatoes and purée.
6. Add all spices and chilli, cook for 3–5 minutes with lid on.
7. Add salmon into the sauce.
8. Cook for 15–20 minutes on low heat, turning salmon halfway.
9. Squeeze half a lemon over the cooked fish and garnish with coriander.

Vegetable rice

Ingredients:

• 400g basmati rice
• Water to boil
• 2 tbsp cooking oil
• 1 medium red onion, finely chopped
• 1 tbsp jeera (cumin) seeds
• 200g frozen mixed veg
• 2 tsp garlic, 1 tsp ginger
• 1 tsp salt
• ½ tsp turmeric
• ½ tsp red chilli powder
• 1 tsp ground coriander
• Fresh coriander to garnish

Method:

1. Boil rice until nearly cooked, then drain and set aside.
2. Heat oil in a pan, cook onions until lightly browned.
3. Add garlic, ginger and jeera seeds.
4. Add frozen veg and all spices. Cook for 5–7 mins.
5. Add rice into the pan, stir in gently.
6. Sprinkle cold water over rice, cover, and cook on low heat for 7 mins.
7. Garnish with fresh coriander and serve.

Thank you to Jiten for sharing these wonderful dishes with us. Whether you're cooking them for the first time or reminiscing about meals with family, they offer a flavourful way to connect with South Asian culture, and each other.

Stay tuned for more stories and celebrations as South Asian Heritage Month continues.