India
108 recipes to explore
Dal Makhani Express
India's legendary buttery black lentil curry, born at Moti Mahal restaurant in Old Delhi in the early 1950s. Creamy, smoky and deeply comforting — the slow simmer is the secret.
Butter Chicken
Murgh makhani — India's most famous curry. Tender pieces of marinated chicken swim in a luscious, velvety sauce of slow-cooked tomatoes, butter, cream, and aromatic spices. Mildly spiced yet deeply flavorful, it pairs perfectly with warm naan or fluffy basmati rice.
Chana Masala
North India's beloved chickpea curry — tender chickpeas simmered in a tangy, deeply spiced onion-tomato gravy with ginger, garlic and garam masala. Vegan, gluten-free and on the table in 40 minutes.
Punjabi Samosa
The king of Indian street snacks: a flaky, blistered pastry folded into a cone and stuffed with spiced potatoes and peas, fried slowly until deep golden. Serve hot with mint and tamarind chutneys.
Onion Bhaji (Pyaz Pakora)
Crisp, lacy fritters of thinly sliced onion bound with spiced chickpea flour. Shatteringly crunchy outside, sweet and tender inside — the classic rainy-day snack with chai.
Mixed Vegetable Pakora
Bite-sized pieces of cauliflower, potato, spinach and onion dipped in a light, spiced chickpea-flour batter and fried until crisp. A party platter favourite that disappears in minutes.
Aloo Tikki (Spiced Potato Patties)
Delhi's beloved street snack: mashed potato patties seasoned with ginger, green chili and cilantro, pan-fried on a hot griddle until they form a deep golden crust. Eat them with yogurt and chutneys.
Medu Vada (Lentil Doughnuts)
South India's savory doughnut: a fluffy urad dal batter flavored with black pepper, ginger and curry leaves, fried into crisp golden rings. Soft and airy inside — perfect dunked in sambar.
Chana Chaat
A tangy, crunchy street-style chickpea salad tossed with onion, tomato, green chili and chaat masala, then crowned with yogurt and chutneys. Fifteen minutes, no cooking, big flavor.
Pani Puri (Golgappa)
India's most thrilling street snack: hollow, crisp puris filled with spiced potato and chickpeas, then flooded with tangy mint-tamarind water and eaten in one explosive bite.
Bhel Puri
Mumbai's beach snack: crunchy puffed rice tossed with sev, potato, onion, tomato and raw mango in sweet and spicy chutneys. Mix it at the last second and eat it fast, while it crackles.
Papdi Chaat
Delhi's favourite chaat: crisp wheat crackers layered with potatoes and chickpeas, smothered in cool sweetened yogurt and chutneys, and finished with sev and pomegranate.
Dahi Vada (Lentil Dumplings in Yogurt)
Soft, spongy lentil dumplings soaked until tender and smothered in cool, lightly sweetened yogurt, then drizzled with tamarind chutney and dusted with roasted cumin and chili. A festive favourite.
Khaman Dhokla
Gujarat's famous steamed savory cake: a light, spongy chickpea-flour sponge drenched in a sweet-tangy tempering of mustard seeds, curry leaves and green chili. Soft as a cloud and naturally gluten-free.
Moong Dal Kachori
Flaky, puffed pastry rounds stuffed with a spicy, tangy filling of yellow lentils and fennel, fried slowly until crisp. A Rajasthani street breakfast eaten with tamarind chutney.
Aloo Bonda
South Indian potato fritters: balls of spiced mashed potato with mustard seeds, curry leaves and ginger, dipped in chickpea batter and fried golden. Crisp shell, soft spicy centre.
Chicken Tikka
Boneless chicken marinated twice — first in lemon and chili, then in spiced yogurt — and grilled over high heat until charred at the edges and juicy inside. The original of the famous curry.
Tandoori Chicken
The legendary red-hued roast chicken of the tandoor: bone-in pieces slashed deep, marinated overnight in spiced yogurt and roasted at blistering heat until smoky and charred. Recreated here in a home oven.
Paneer Tikka
Cubes of fresh paneer, peppers and onion marinated in tangy spiced yogurt and grilled until charred at the edges. The vegetarian star of every Indian barbecue.
Palak Paneer
Golden cubes of paneer in a vivid green, gently spiced spinach sauce with garlic, ginger and a touch of cream. Comforting, nourishing and one of North India's best-loved vegetarian curries.
Sarson ka Saag
Punjab's winter classic: peppery mustard greens slow-cooked with spinach and bathua, mashed to a rustic purée and finished with a ghee tempering of garlic, ginger and chili. Traditionally eaten with makki di roti.
Hyderabadi Chicken Biryani
The royal one-pot feast: spiced yogurt-marinated chicken layered with long-grain basmati, saffron milk, fried onions and mint, sealed and slow-cooked 'dum' style so every grain absorbs the aroma.
Chicken Tikka Masala
Smoky grilled chicken tikka simmered in a rich, creamy, gently spiced tomato and onion masala. The curry-house icon, made properly at home.
Home-Style Chicken Curry
The everyday chicken curry of Indian homes: bone-in chicken simmered in a deeply browned onion-tomato masala with ginger, garlic and warm spices until the gravy is rich and the meat falls off the bone.
Shahi Paneer
The 'royal' paneer curry of the Mughal kitchens: soft paneer in a velvety sauce of onions, tomatoes, cashews and cream, perfumed with cardamom and a touch of saffron.
Kadai Paneer
Paneer and crunchy bell peppers tossed in a bold, tangy tomato gravy flavoured with freshly roasted and crushed coriander seeds and dried red chilies — the signature 'kadai masala'.
Kashmiri Rogan Josh
Kashmir's iconic slow-cooked lamb: tender pieces braised in yogurt with Kashmiri chili, fennel and dry ginger until the sauce turns a deep, glossy red. Aromatic rather than fiery.
Bhuna Gosht (Pan-Roasted Lamb Curry)
A dark, intensely flavoured lamb curry made by 'bhuna' — patiently frying the meat with onions and spices until the masala clings to every piece. Thick, rich and deeply savory.
Mughlai Chicken Korma
A gentle, aromatic braise of chicken in yogurt, fried onions and ground almonds, scented with cardamom and rose water. Mild, nutty and elegant — the opposite of a fiery curry.
Navratan Korma (Nine-Jewel Curry)
A jewel box of a curry: nine 'gems' of vegetables, paneer, nuts and fruit simmered in a mild, creamy cashew sauce. Sweet, rich and celebratory.
Kadai Chicken
A punchy, dhaba-style chicken curry cooked fast in an iron kadai with fresh tomatoes, green chilies and a freshly crushed blend of coriander seeds and red chili.
Paneer Korma with Coconut
Soft paneer simmered in a mild, golden sauce of coconut, cashews, onion and gentle spices. Creamy, fragrant and on the table in 40 minutes — perfect over steamed rice.
Butter Naan
Soft, pillowy leavened flatbread with charred blisters, cooked in a very hot cast-iron pan and finished under the grill to mimic a tandoor. Brushed with melted butter, it's the perfect partner for any curry.
Roti (Whole-Wheat Chapati)
The everyday bread of India: soft, thin whole-wheat flatbreads cooked on a hot griddle and puffed over an open flame. Just flour, water and a little practice.
Aloo Paratha (Potato-Stuffed Flatbread)
Punjab's favourite breakfast: whole-wheat flatbreads stuffed with spiced mashed potato, griddle-fried in ghee until crisp and golden. Serve with butter, yogurt and pickle.
Lachha Paratha (Flaky Layered Flatbread)
A spiral-layered flatbread with dozens of crisp, buttery, flaky layers made by pleating and coiling ghee-brushed dough. Crushed between your palms before serving to open up the layers.
Nigella & Sesame Naan
Soft, chewy naan studded with nigella seeds (kalonji) and toasted sesame, which give it a gently oniony, nutty crunch. Blistered in a hot pan and brushed with butter.
Masala Dosa
South India's crown jewel: a giant, paper-thin, golden crepe made from fermented rice and lentil batter, wrapped around a turmeric-yellow potato masala. Served with coconut chutney and sambar.
Rava Dosa (Instant Semolina Crepe)
The no-ferment dosa: a lacy, crisp crepe made from semolina and rice flour, studded with cumin, black pepper, ginger and curry leaves. Ready in 30 minutes with no overnight wait.
Idli (Steamed Rice Cakes)
Soft, cloud-like steamed cakes made from fermented rice and lentil batter. Light, healthy and naturally gluten-free — South India's everyday breakfast, served with sambar and coconut chutney.
Podi Idli (Gunpowder Idli)
Steamed idlis tossed in hot ghee and a fiery, nutty 'gunpowder' blend of roasted lentils, sesame and dried red chilies. The perfect way to turn leftover idlis into something irresistible.
Poori with Aloo Sabzi
Golden, puffed-up deep-fried breads served with a tangy, spiced potato curry. The festive Sunday breakfast of North India — impossible to eat just one.
Matar Paneer
Soft paneer and sweet green peas simmered in a homestyle onion-tomato gravy with ginger and warm spices. A North Indian everyday favourite that's ready in 45 minutes.
Bhature (Puffed Fried Bread)
Huge, golden, balloon-like fried breads made from a soft yogurt-leavened dough — chewy inside, crisp outside. The essential partner to chana masala in Delhi's beloved chole bhature.
Bhindi Masala (Spiced Okra)
Tender okra stir-fried with onions and dry spices until lightly crisp and never slimy, finished with tangy dried mango powder. A beloved everyday dry curry.
Masaledar Green Beans with Potatoes
A simple, homely dry sabzi of green beans and potatoes tossed with cumin, mustard seeds, turmeric and a squeeze of lemon. Quick, healthy and perfect with roti and dal.
Buttery Mixed Vegetables (Sabzi Makhani)
Cauliflower, carrots, beans and peas simmered in a silky, tangy-sweet tomato-butter sauce — the vegetarian answer to butter chicken.
Aloo Gosht (Lamb & Potato Curry)
A homely, generous curry of bone-in lamb and potatoes simmered in a spiced onion-tomato gravy until the meat is tender and the potatoes have soaked up all the flavour.
Baingan Bharta (Smoky Mashed Eggplant)
Whole eggplants charred directly over a flame until smoky and collapsed, then mashed and cooked with onions, tomatoes, garlic and green chili. Rustic, smoky and deeply savory.
Kanda Poha (Flattened Rice with Onions)
The breakfast of Maharashtra and Madhya Pradesh: light flattened rice tossed with onions, mustard seeds, curry leaves, turmeric and crunchy peanuts, finished with lemon and fresh coconut.
Mutton Dum Biryani
A celebration in a pot: tender goat or lamb slow-cooked in a rich, spiced masala, then layered with saffron basmati, fried onions and mint and sealed to finish on 'dum'.
Hyderabadi Vegetable Biryani
Fragrant basmati layered with spiced yogurt-marinated vegetables, paneer, fried onions, mint and saffron, then slow-steamed on dum. A vegetarian feast that's every bit as festive as the meat version.
Paneer & Vegetable Pulao
A fragrant one-pot rice dish of basmati, golden paneer, peas and carrots cooked with whole spices and a touch of turmeric. Lighter than biryani and ready in 40 minutes.
Hari Moong Dal (Whole Green Mung Dal)
Wholesome whole green mung beans simmered until creamy and finished with a sizzling tadka of cumin, garlic, ginger and chili. Nourishing, protein-rich and deeply comforting.
Moong Dal Khichdi
India's ultimate comfort food: rice and yellow mung lentils cooked together until soft and porridge-like, seasoned with cumin and turmeric and finished with a spoon of ghee.
Sabudana Khichdi (Tapioca Pearls with Peanuts)
Chewy, translucent tapioca pearls tossed with crunchy roasted peanuts, potatoes, cumin and green chili. Maharashtra's favourite fasting-day breakfast — light, gluten-free and moreish.
Haldi Chawal (Turmeric Rice)
Golden basmati rice gently spiced with turmeric, mustard seeds, cumin and curry leaves. Bright, fragrant and the perfect side for dals and curries.
Anda Curry (Indian Egg Curry)
Hard-boiled eggs, scored and pan-fried until golden, then simmered in a rich, spicy onion-tomato gravy. A budget-friendly dhaba favourite that's full of flavour.
Macher Jhol (Bengali Fish Curry)
Bengal's soul food: turmeric-rubbed fish steaks fried in mustard oil and simmered in a light, fragrant broth with potatoes, green chilies and the five-spice blend panch phoron.
Kerala Meen Curry (Malabar Fish Curry)
A fiery, tangy red fish curry from the Malabar coast, soured with kodampuli (Malabar tamarind) and cooked in a clay pot with coconut oil, shallots and curry leaves. Even better the next day.
Goan Fish Curry (Xitt Kodi)
Goa's everyday coconut fish curry: a vibrant orange gravy of fresh coconut ground with red chilies, coriander and tamarind, simmered with tender fish. Tangy, creamy and gently spicy.
Prawn Masala
Juicy prawns tossed in a thick, spicy onion-tomato masala with ginger, garlic and coastal spices. Quick enough for a weeknight, special enough for guests.
Goan Prawn Curry
Plump prawns simmered in a silky, coral-coloured coconut gravy with red chilies, tamarind and a hint of spice — the creamy, tangy taste of a Goan beach lunch.
Meen Varuthathu (Kerala Fish Fry)
Fish steaks coated in a fiery red paste of chili, black pepper, ginger, garlic and lemon, shallow-fried in coconut oil with curry leaves until crisp at the edges. Served with rice and curry in Kerala homes.
Gajar ka Halwa (Carrot Halwa)
North India's winter dessert: grated carrots slow-cooked in milk until thick and fudgy, then sweetened and finished with ghee, cardamom and toasted nuts. Warm, rich and fragrant.
Kesari Rabri (Saffron Thickened Milk)
A luxurious dessert of milk slowly reduced to a creamy, layered pudding, sweetened and perfumed with saffron and cardamom and scattered with pistachios. Serve chilled.
Masala Chai
India's beloved spiced milk tea: strong black tea simmered with fresh ginger, cardamom, cinnamon and cloves, then with milk and sugar. Warming, aromatic and endlessly comforting.
Thandai (Holi Spiced Almond Milk)
The festive drink of Holi: chilled milk blended with a fragrant paste of almonds, fennel, melon seeds, black pepper, cardamom and rose petals. Cooling, rich and beautifully aromatic.
Punjabi Sweet Lassi
A thick, frothy, chilled yogurt drink whisked with sugar and a hint of cardamom and rose, topped with a dollop of cream. Punjab's summer cooler.
Mango Lassi
Ripe mango blended with cool yogurt, a touch of sugar and a pinch of cardamom into a thick, golden, refreshing drink. The world's favourite Indian smoothie.
Rava Upma (Savory Semolina)
A quick South Indian breakfast of toasted semolina cooked into a soft, savory porridge with mustard seeds, curry leaves, ginger, vegetables and a touch of ghee. Ready in 25 minutes.
Bhutta (Fire-Roasted Street Corn)
Corn on the cob roasted directly over charcoal until blackened in spots, then rubbed with a lime half dipped in chili, salt and chaat masala. The smoky, tangy taste of India's monsoon streets.
Onion-Tomato Uttapam
A thick, soft South Indian pancake made from fermented dosa batter and topped with onion, tomato, green chili and cilantro — crisp on the bottom, fluffy inside. Often called the Indian pizza.
Khada Masala Gosht (Lamb with Whole Spices)
A rustic lamb curry cooked with whole spices — cardamom, cloves, cinnamon, peppercorns, bay leaves and dried chilies — that perfume the meat as it slowly braises with onions and yogurt.
Goan Lamb Vindaloo
Goa's famous fiery, tangy curry: lamb marinated in a paste of red chilies, garlic, vinegar and warm spices, then slow-cooked until tender. Hot, sour and intensely aromatic.
Mughlai Lamb Korma
A rich, aromatic Mughlai braise of lamb in yogurt, browned onions and ground cashews, perfumed with cardamom, mace and saffron. Mellow, nutty and luxurious.
Kerala Mutton Curry with Coconut Milk
Tender mutton slow-cooked with roasted coriander, black pepper, fennel, shallots and curry leaves, finished in creamy coconut milk. Peppery, fragrant and warming.
Kerala Nadan Chicken Curry
A homestyle ('nadan') Kerala chicken curry: chicken simmered in a deep red gravy of roasted spices, shallots, curry leaves and coconut oil, finished with a splash of coconut milk.
Illaichi Chicken Keema (Cardamom Minced Chicken)
Minced chicken cooked dry with onions, tomatoes, green chilies and a generous dose of green cardamom, finished with peas and fresh herbs. Quick, fragrant and great stuffed into rolls or parathas.
Citrus Ginger Chicken (Nimbu Adrak Murgh)
Bone-in chicken cooked with lots of fresh ginger, black pepper and lemon until the juices reduce to a tangy, sticky glaze. Finished with sliced red onion and lemon rounds — bright, zesty and light.
Murgh Malai Tikka (Creamy Chicken Kebabs)
Melt-in-the-mouth chicken kebabs marinated in cream, cheese, cashew paste, cardamom and white pepper, then grilled until lightly charred. Mild, rich and utterly tender.
Hara Bhara Kebab (Green Vegetable Patties)
Vibrant green patties of spinach, peas and potato, seasoned with ginger, green chili and chaat masala and pan-fried until crisp. A healthy, vegan party favourite — each topped with a cashew.
Chicken Pakora
Bite-sized pieces of chicken marinated in ginger, garlic and spices, coated in a crisp, spiced chickpea batter and fried until golden. A favourite snack with drinks and chutney.
Gobi Paratha (Cauliflower-Stuffed Flatbread)
A Punjabi winter breakfast: whole-wheat flatbread stuffed with finely grated cauliflower spiced with ginger, green chili and ajwain, griddle-fried in ghee and served with butter and pickle.
Keema Samosa (Spiced Lamb Samosas)
Crisp triangular samosas filled with minced lamb cooked with onions, peas, ginger, garam masala and mint. The classic iftar snack during Ramadan.
Palak Pakora (Spinach Fritters)
Crisp, lacy fritters of chopped spinach and onion bound in spiced chickpea batter. Lighter than they look and dangerously easy to keep eating with a cup of chai.
Masala Vada (Crispy Lentil Fritters)
Coarsely ground chana dal mixed with onion, fennel, green chili, ginger and curry leaves, shaped into patties and fried until crunchy and golden. South India's favourite tea-time snack.
Dalia Khichdi (Cracked Wheat & Lentil Porridge)
A wholesome one-pot porridge of cracked wheat and yellow mung lentils cooked with vegetables, cumin, ginger and turmeric. High in fibre, deeply comforting and great for a light dinner.
Elaichi Chai (Cardamom Tea)
The simplest and most beloved chai: strong milky tea boiled with freshly crushed green cardamom. Fragrant, creamy and best sipped from a clay kulhad.
Aam Doodh (Mango Milkshake)
Ripe mango blended with cold milk, a little sugar and a pinch of cardamom into a thick, creamy summer milkshake. Add a scoop of ice cream for a treat.
Chawal ki Kheer (Rice Pudding)
India's most beloved dessert: rice slowly simmered in milk until creamy and thick, sweetened and scented with cardamom and saffron, and studded with nuts and raisins.
Jeera Rice (Cumin Rice)
Fluffy, separate grains of basmati rice cooked with ghee and toasted cumin seeds, finished with fresh cilantro. The simple, aromatic rice that goes with every curry.
Thayir Sadam (South Indian Curd Rice)
Soft rice mashed with cool yogurt and milk, then tempered with mustard seeds, curry leaves, ginger and green chili and studded with pomegranate. Cooling, soothing and the perfect end to a spicy South Indian meal.
Khada Masala Pulao (Whole Spice Pilaf)
Fragrant basmati cooked with whole cardamom, cloves, cinnamon, bay leaves and star anise, then crowned with crisp fried onions and golden cashews. Elegant enough for guests.
Bagara Baingan (Hyderabadi Eggplant Curry)
Small eggplants slit and simmered in a rich, nutty, tangy gravy of roasted peanuts, sesame, coconut and tamarind. A Hyderabadi wedding classic, traditionally served with biryani.
Quick Aam ka Achaar (Instant Mango Pickle)
Crunchy pieces of raw green mango tossed in a fiery, tangy mix of mustard, fenugreek, fennel, chili and hot mustard oil. Ready to eat in a day — the bold condiment that lifts any Indian meal.
Pudina Chutney (Green Mint Chutney)
A bright, zingy green chutney of fresh mint and cilantro blended with green chili, ginger, lemon and cumin. The essential partner for samosas, pakoras, kebabs and chaat.
Tandoori Fish (Macchi Tikka)
Whole fish or fillets slashed and coated in a vivid red marinade of yogurt, chili, ajwain, ginger, garlic and lemon, then grilled or pan-roasted until charred and flaky. Finished with lime and cilantro.
Masala Lamb Chops (Chaamp Masala)
Lamb chops marinated overnight in spiced yogurt with ginger, garlic, garam masala and green papaya to tenderise, then grilled until charred outside and pink within.
Moong Dal & Spinach Soup
A silky, golden-green soup of yellow mung lentils and spinach, gently spiced with cumin, ginger and black pepper and brightened with lemon. Light, nourishing and full of protein.
Gajar Adrak Soup (Carrot & Ginger Soup)
A velvety, warming soup of sweet carrots and plenty of fresh ginger, gently spiced with cumin and coriander and finished with a swirl of coconut milk.
Kaddu ka Soup (Spiced Pumpkin Soup)
A smooth, golden pumpkin soup gently spiced with cumin, fennel and a touch of chili, enriched with coconut milk. Sweet, warming and comforting.
Tamatar Shorba (Spiced Tomato & Vegetable Soup)
A light, tangy Indian tomato broth simmered with vegetables, cumin, black pepper and a hint of ginger and garlic, finished with fresh cilantro. Warming and refreshing at once.
Jeera Aloo (Cumin-Spiced Potatoes)
North India's favourite everyday potato dish: golden cubes of potato tossed in sizzling cumin seeds, whole dried chillies, turmeric and fresh coriander. Crisp-edged, fragrant and ready in about half an hour.
Gulab Jamun
Soft, spongy milk dumplings fried until deep golden-brown and soaked in a warm syrup fragrant with cardamom and rose water. India's favourite festival sweet, made at home with milk powder.
No-Cook Mango Kulfi
Creamy, dense Indian ice cream made with ripe mango, condensed milk, cream and cardamom. No churning, no cooking: just blend, pour into moulds and freeze.
Veggie Lentil Patties
Soft, golden patties of split red lentils, potato and grated carrot, gently spiced and easy for small hands to hold. A happy, healthy addition to any lunchbox.
Indian Spiced Lentil Dal Puree
Soft yellow moong lentils simmered with carrot and turmeric, finished with a gently bloomed cumin tempering. A warm, iron-rich bowl that's one of India's classic first foods for babies and toddlers.