I also made some paneer (Indian cheese, very easy to make, it's just full fat milk, boiled then curdled with some lemon juice, then you take the curd and put in in some muslin and weigh it down for a few hours or ideally overnight).
The paneer was to cook in the Aloo muttar paneer (fried potato curry with paneer cheese and peas) - I got the recipe from Rick Stein's Far Eastern Odyssey.
Here's Steve making chapatis - we made them with chickpea flour and they were quite crispy rather than the soft chapatis we're used to eating, but they were tasty, and gluten free.
Here's the dal Rob made - very tasty, and nearly like the dal we love so much in Vegetarian Food Studio, but not quite! Recipe here.
We also made Aubergine curry with tomatoes, ginger and fennel seeds, also from the Rick Stein book.
Quite a feast, which we've been enjoying for lunch for a few days now!