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Chicken tikka masala is a much-loved dish, but it’s only scratching the surface of delicious food cooked in a tandoor. The tandoor – a clay oven used in a lot of Indian cooking – offers a world of possibilities, and that’s something chef Maunika Gowardhan is keen to uncover. It’s not like there’s just one type of chicken tikka. From murgh malai to reshmi tikka, the options are endless – and Gowardhan, 44, had the best exposure possible growing up in Mumbai. “I grew up on really, really good street food – India is such a vibrant, diverse space. In every region you find some sort of street eat somewhere, and every corner of the country will have some sort of kebab or tikka,” she says. “Sometimes, books can have one or two of those recipes – you can’t have a whole book on just that” – and that’s what Gowardhan has set out to change in her latest cookbook, Tandoori Home Cooking. She wants people to recognise the history of the tandoor: “What really sets it apart, for me, is that it’s a cooking technique that is dated back to the Indus Valley [from 3300 BCE to 1300 BCE]. It’s something that is so historic, that has so much of a rich heritage – it’s such a vital part of how we eat, not just in the streets of India or in restaurants, but even in our own homes.” Even though most homes in India don’t have a clay oven, there are plenty of techniques to replicate that smokey flavour. “When you have a look at the way a clay oven works, essentially it’s heat that’s 360 [degrees],” Gowardhan explains. “In our domestic kitchens, the endeavour is to replicate that – conventional ovens provide heat in an encapsulated space. So they are similar, but they’re not the same.” The main difference is the coals at the bottom of a tandoor – when fat drips from any meat or anything else you put in the clay oven, it drips onto the coal and the smoke that is produced gives the food that “charred, grilled smokey flavour”, she says. But how can you get that at home? One of Gowardhan’s genius tips is making smoked butter. “You can store it in the fridge, and when you start basting your food with that smoked butter, you’re getting the charred, smokey flavour that you’re really yearning for in tandoori dishes.” Not that Gowardhan has been perfecting smoked butter from a young age. “I’m going to put my hand up here and say when I first came to England [25 years ago], I didn’t know how to cook Indian food,” Gowardhan, who now lives in Newcastle upon Tyne, confesses. She came to the UK for university, during which she was “thrilled” to be away from her parents with that “sense of freedom”. But after moving to her first house and getting a job in the city of London, Gowardhan says: “It slowly creeps up on you – when you go to an unfamiliar place, what you really miss is that familiarity.” That’s when Gowardhan started to learn how to cook Indian food, because “I craved it and yearned it all the time”, she says. She would ring her mother back in India and ask for simple recipes – daal, rice, green bean dishes. “I cooked not just for sustenance, I cooked because I missed home and I missed good food,” she reflects. Since then, Gowardhan fell in love with food and made her way into the industry, and this is her third cookbook. She now deems it her “calling”, saying: “I knew food was something that was a leveler on every aspect of my life. “When we did really well, my mother would say, ‘Can I make you something?’ If we were really upset she was like, ‘Let me cook for you’.” Gowardhan also suspects some of it comes from her grandmother, who was an “avid cook”. “My grandmother was the hostess with the mostess. In the 1950s in the city of Bombay, a lot of film stars and Bollywood film stars in India would actually come to my grandmother’s house to eat her food. To be a fly on the wall at my grandmother’s dinner parties…” Gowardhan’s grandmother passed down these recipes, and her mother’s passion for food “gave us this effervescence for cooking and eating good food”, she adds. After dedicating the past 20 or so years of her career to Indian food, there’s a major thing Gowardhan would like people to know about the cuisine. “People tend to forget it’s actually a subcontinent. Because it’s a subcontinent, you realise there is so much more, and every community has so much more to say about the food they cook. “Of course, it’s blurred boundaries as you go through every space, but I feel like every 20 or 30 kilometres you’re travelling, the food changes – because the crop changes, because the climate changes, because the soil changes. All of that makes a huge difference.” So, when people ask her to sum up Indian food, Gowardhan says: “It’s like saying, ‘What is your favourite European food?’ Impossible.” ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25). Read More Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’

Channel 4's The British Miracle Meat, has stirred up a divisive response online after Gregg Wallace and Michel Roux Jr seemingly tuck into human steaks – but it isn't all that it seems. The Masterchef judge and Chef Roux Jr visited a factory in Lincolnshire where they "engineered human meat" in a mission to solve the cost of living crisis. The pair met with so-called low-income donors who were selling their flesh to the company, Good Harvest. Later in the show, the pair unknowingly chowed down on toddler meat at a restaurant. Baffled viewers were quick to turn to social media to understand what was going on, with one calling it the "sickest thing" they've ever seen. Another called the show a "dystopian hell." Sign up for our free Indy100 weekly newsletter Meanwhile, a third quipped: "I hope Ofcom have some extra staff on tonight." But, there's a huge plot twist: The show is completely satirical and fictional. The mockumentary intended to show the measures people would go to to make ends meet amid the cost of living – which, clearly, many viewers missed. Here are five nuggets that should have given the game away: The donor signup process The British Miracle Meat shares the Good Harvest company's realistic-looking submission form, in which donors 'sign up for extraction.' "Good Harvest encourages people who need the income to sign up, select their own extraction site and get paid within the week," Wallace explains. Among the extraction options were: 'buttock, thigh, belly, rib, wing and shoulder.' The mock page shows the 'buttock' selected, which rewards £250 in cash. Human skin can be lab-grown into a '30kg protein cake' within hours While visiting the lab, Wallace is shown how the 'human meat' is grown. The thin slices of flesh start off in a 'nutrient vat'. The scientist told Wallace it will grow into a cake over 24 hours – thanks to the nutrient solution it's immersed in. When Wallace asks why human meat, as opposed to animal, the scientist responds: "We've got centuries of knowledge of human medicine on our side. We know more about humans than we know about animals, so we've mastered engineered human cells to make these structured flavours we expect from steaks we eat." The 'taste test' Wallace takes his new findings to Chef Roux Jr at a fine dining restaurant in Mayfair. The chef is taken aback by the package's logo "made by humans, from humans" and the cost of just 99p a slice. "These come from three donors in the north-east of England," Wallace responds to which the chef quips: "Wow, I wonder if that affects the flavour." The blind taste test showed the chef cooking up three different steaks from different people across the UK. They then had to guess where it was from. Upon tasting one of the steaks, Chef Roux Jr says: "If it was 100 per cent pure beef, I'd say it was an animal that's got a certain age, and maybe a little stressed as well." Wallace revealed the person to be 45-year-old Alison, an NHS nurse and part-time delivery driver. 'You know there's something wrong when you have to jump on a bus and have some flesh scooped out of your arm for money' Wallace met with donor Gillian, a retired receptionist who looks after her housebound husband and grandson. Speaking about her situation, she said: "When the prices shot up, well... It buried us." When asked whether she was happy about taking part in the clinical trials, the 67-year-old confessed "no". Wallace went on to say that Gillian would be able to cover two weeks of energy bills following her donation. He spoke with other people in the waiting room, asking what they'll be spending their money on. "Black mould in every corner of the house," one elderly man responded, "I'm going out to earn money so I can repair it." The launch of Good Harvest's premium range The company shared a promotional video for their upcoming premium range, which the boardroom was ecstatic about. The secret? "Well-fed children under the age of six." One of the workers told Wallace "they recover quicker than adults," before offering him a portion of toddler tartare. He then went over to visit the children's medical complex which saw toddlers playing with toys while sporting stickers that read: "I'm beating the cost of living crisis." Following the show, Wallace took to Instagram thanking people for watching. He jokingly added: "I really enjoyed my first acting job!" He went on to share a photo of himself, writing: "Satire. See Jonathan Swift 'A Modest Proposal'." Swift's 1729 satirical essay suggested the Irish may have overcome their financial troubles by eating their own children. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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Lance Stroll has been given the all-clear to race in Sunday’s Singapore Grand Prix, despite his staggering 110mph qualifying crash. The Canadian driver lost control of his Aston Martin through the final left-hander at the Marina Bay Circuit before he slammed into the barrier. The force of the high-speed impact sent Stroll’s head rocking from side-to-side. He catapulted back across the track, with British driver Lando Norris forced to take evasive action, dodging a flying wheel and Stroll’s out-of-control machine. “Is the driver all right?” asked a concerned Norris on the radio. “That must have been quite a big one.” Stroll pirouetted to a standstill in the middle of the track before his race engineer Ben Michell came on the radio. “Lance, car is safe,” said Michell. “Are you OK?” Stroll, 24, replied: “Yeah, I am OK.” The Aston Martin driver emerged from his wrecked vehicle unaided before being taken off in a medical car. But there is some doubt if Stroll, the son of the team’s fashion billionaire father Lawrence Stroll, will be able to take part in the race given the significant damage sustained by his machine. A statement from Aston Martin read: “Lance was taken to the medical centre for a precautionary assessment. He was cleared by the on-site medical team and returned to the team at track. “Aston Martin pay tribute to the ongoing work of the FIA and the safety measures of current Formula One cars.” Stroll’s accident brought a premature end to Q1. A 34-minute delay followed as the mangled tyre barrier was repaired. Stroll was 20th and last at the time of his crash. Fernando Alonso qualified seventh in the other Aston Martin. “I’m frustrated as we have a big job – in the garage and on the race track – ahead of us,” said Stroll. “I was struggling for grip throughout the qualifying session. When I saw my lap wasn’t improving, I pushed really hard in the last corner to try and make up that extra time and that’s when it went wrong. Let’s see what we can salvage tomorrow in the race.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live ‘You can forget about that’ – Max Verstappen rules out another win in Singapore Lance Stroll crashes into barrier at 110mph in Singapore Grand Prix qualifying Max Verstappen struggles in Singapore practice under the lights