Discover - if you have not already - the delights of paneer. This is an Indian cottage cheese made very simply in the traditional way by processing the curds of buffalo's milk. The result is a firm cheese, not dissimilar to Italian mozzarella¹, which does not melt - making it suitable for use in curries and other savoury dishes.

Most decent Indian restaurants will serve one or more dishes containing paneer - perhaps:

• Saag Paneer (spinach and cheese)
• Fiery Chilli Paneer
• Mattar Paneer (cheesey peas²)

Or try cooking it for yourself by frying it first to brown, then add to a masala before serving.

Another possibility is this ridiculously easy dish:

1. Cut fine slices of the cheese.
2. Heat a little fat or butter in a flat pan.
3. When the oil starts boiling, sauté the slices till brown.
4. Sprinkle on a little salt.

Try it, either way. You won't be disappointed.

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¹ Paneer's similarity to mozzarella is explained by the fact that the buffalo whose milk is used to make mozzarella were originally imported to Italy from India.
² Apologies to The Fast Show comedians, who use the phrase 'cheesy peas' as one of their catchphrases.