Dinner
Chicken Tikka Masala
Charred yogurt-marinated chicken folded into a silky, gently spiced tomato-cream sauce — the most ordered curry in…
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Dinner
Butter Chicken (Murgh Makhani)
Delhi's murgh makhani: tandoori chicken finished in a sauce of tomatoes, butter and cream, balanced with a whisper…
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Dinner
Hyderabadi Chicken Biryani
Hyderabadi dum biryani, where marinated chicken and part-cooked rice are layered raw and sealed to steam in their…
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Dinner
Hyderabadi Biryani
Marinated raw lamb layered under half-cooked rice and sealed with dough, so the meat and rice cook together in…
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Dinner
Dal Makhani
Black urad lentils and kidney beans simmered overnight, then finished with butter and cream until the dal is almost…
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Appetizers
Punjabi Samosas
Properly made samosas have a blistered, flaky shell that stays crisp for hours — the result of a stiff dough…
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Dinner
Chicken Korma
The mildest of the great Mughlai curries and the most technically demanding: chicken in a pale, fragrant sauce built…
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Drinks
Masala Chai
Black tea boiled with milk, sugar and whole spices until it is strong enough to stand up to all three. Not tea with…
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Baking
Garlic Butter Naan
Blistered, chewy naan cooked in a screaming-hot cast-iron pan and brushed with garlic butter. Yogurt in the dough is…
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Baking
Garlic Naan
A yoghurt-enriched flatbread slapped onto the wall of a tandoor, or in a home kitchen onto the underside of the…
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Appetizers
Paneer Tikka
Cubes of paneer marinated in spiced yoghurt, threaded with peppers and onion, and charred hard under a grill until…
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Dinner
Lamb Rogan Josh
Kashmiri lamb braised in a yoghurt gravy stained deep red by Kashmiri chilli, scented with fennel and dried ginger…
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Dinner
Palak Paneer
Cubes of golden-fried paneer suspended in a vividly green spinach gravy. The trick to that colour is blanching and…
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Breakfast
Aloo Paratha
Wholewheat flatbread stuffed with spiced mashed potato and griddled in ghee until blistered. The Punjabi breakfast…
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Dinner
Tandoori Chicken
A double marinade — first in lemon and salt, then in spiced yogurt — gets flavour deep into the meat before it hits…
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Lunch
Pav Bhaji
Mumbai's great street dish: a mash of vegetables cooked down on a giant griddle with a distinctive spice blend…
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Drinks
Mango Lassi
Ripe mango blended with thick yogurt, a little cardamom and just enough ice to chill without watering it down. Three…
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Baking
Chapati (Roti)
The everyday Indian flatbread: wholewheat flour, water and salt, rolled thin and cooked on a dry griddle until it…
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Healthy
Chana Masala
A punchy North Indian chickpea curry, sour with amchur and tamarind and darkened by a long-fried onion base…
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Lunch
Chole Bhature
Punjab's great weekend breakfast: dark, tangy chickpeas served with balloon-like fried bread. The chana is blackened…
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Healthy
Dal Tadka
Yellow lentils simmered soft, then finished with a tadka — whole spices bloomed in ghee and poured over at the last…
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Breakfast
Idli Sambar
Steamed rice and lentil cakes, sour from natural fermentation and light as a sponge, served with a tamarind-sharp…
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Lunch
Vada Pav
A spiced potato fritter in a soft bun with three chutneys and fried green chillies. Mumbai's street sandwich, sold…
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Appetizers
Misal Pav
Sprouted moth beans in a thin, fiery gravy, topped with farsan, raw onion and coriander, with a slick of red rassa…
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Breakfast
Masala Dosa
A paper-thin, tangy fermented crêpe wrapped around spiced potato, with coconut chutney and sambar alongside. South…
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Desserts
Gulab Jamun
Milk-solid dumplings fried to a deep bronze and steeped in cardamom-rose syrup until they double in size and turn to…
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Dinner
Malai Kofta
Paneer and potato dumplings, deep fried until golden, resting in a rich cashew and tomato gravy. The centrepiece of…
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Desserts
Jalebi
Fermented batter piped in spirals into hot ghee and dunked straight into warm saffron syrup, so the crisp coils fill…
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Dinner
Shahi Paneer
Paneer in a pale, fragrant gravy of cashews, cream and melon seeds, scented with cardamom and rose. Mughlai cooking…
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Desserts
Rice Kheer
Rice slowly simmered in milk until it thickens and takes on a faint caramel colour, scented with cardamom and…
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Healthy
Rajma Masala
Kidney beans simmered in a thick onion-tomato masala until the gravy is dark and the beans give under a spoon…
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Healthy
Aloo Gobi
A dry curry of potato and cauliflower, roasted rather than stewed so the edges caramelise and the florets stay…
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Healthy
Baingan Bharta
Whole aubergines charred over an open flame until the skin blisters and the flesh collapses, then mashed into a…
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Dinner
Kashmiri Rogan Josh
The Kashmiri classic: lamb braised in a brick-red gravy coloured by Kashmiri chillies and perfumed with fennel…
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Dinner
Bhindi Masala
Okra fried dry with onion and spices so it stays crisp rather than turning slimy. The entire recipe is a set of…
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Appetizers
Vegetable Pakoras
Onion, potato and spinach bound in a spiced gram flour batter and fried into craggy, shatteringly crisp clusters…
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Dinner
Keema Matar
Minced lamb browned hard and simmered with peas in a tight, dry masala. A weeknight dish across North India and…
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Dinner
Goan Lamb Vindaloo
The Goan original, descended from a Portuguese pork dish preserved in wine and garlic. Vinegar, not just chilli, is…
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Dinner
Kerala Fish Curry
Meen curry from the Malabar coast: fish poached in a coconut milk gravy sharpened with kudampuli, the smoky sour…
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Drinks
Masala Chai Latte
Whole spices cracked and simmered in water first, then milk and tea added in stages. Nothing from a syrup bottle…
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Drinks
Nimbu Pani
Indian lemonade, with black salt and roasted cumin alongside the sugar. Savoury, sour and far more refreshing in…
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Quick Meals
Quick Chickpea Curry
A tin of chickpeas, a tin of tomatoes and a proper spice base, done in half an hour. The onions do not get twenty…
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Appetizers
Chana Chaat
Chickpeas tossed with raw onion, tomato, chaat masala and tamarind, assembled in ten minutes and eaten within…
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Dinner
Paneer Butter Masala
Paneer in a glossy tomato and cashew gravy, finished with butter and cream. The restaurant dish people try to…
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Dinner
Matar Paneer
Paneer and peas in an onion-tomato gravy, the weeknight version of the butter masala and the one most Indian…
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Dinner
Kadai Paneer
Paneer and peppers tossed in a coarse, freshly pounded coriander-and-chilli masala. Drier and sharper than the…
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Breakfast
Paneer Bhurji
Crumbled paneer scrambled with onion, tomato and green chilli. Fifteen minutes, and the standard Indian answer to a…
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Appetizers
Chilli Paneer
Battered paneer tossed with peppers and onion in a dark, glossy soy and chilli sauce. Indo-Chinese, and the one…
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Appetizers
Gobi Manchurian
Cauliflower fried in a spiced batter and tossed in a dark garlic and soy sauce. Kolkata Hakka cooking, and the dish…
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Dinner
Hakka Noodles
Egg noodles tossed with shredded vegetables over a high flame. The Indian Chinese restaurant staple, and fifteen…
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Dinner
Schezwan Fried Rice
Fried rice with a spoonful of red schezwan sauce through it. Nothing to do with Sichuan, everything to do with the…
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Appetizers
Chicken 65
Small pieces of chicken in a red, curry-leaf-scented coating, fried hard and tossed with yoghurt and chilli. A…
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Appetizers
Chicken Lollipop
Chicken wings frenched into a lollipop, battered red and fried. Bar food across India, and the reason wing drumettes…
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Dinner
Chicken Chettinad
Chicken in a black, coconut-and-pepper masala from the Chettinad country of Tamil Nadu. One of the hottest curries…
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Dinner
Mutton Curry
Bone-in mutton browned hard and simmered ninety minutes in onion and whole spice, until the gravy is dark and the…
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Dinner
Egg Curry
Boiled eggs halved into a spiced onion and tomato gravy. The cheapest good curry there is, and on the table in…
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Breakfast
Egg Bhurji
Indian scrambled eggs with onion, tomato and green chilli, cooked hard and fast. Fifteen minutes, two pans of…
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Appetizers
Fish Tikka
Firm white fish in a yoghurt and carom seed marinade, charred at the edges. Thirty-five minutes and no tandoor…
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Dinner
Prawn Masala
Prawns in a quick coastal gravy of onion, tomato and curry leaf. Thirty-five minutes, and the prawns cook in four of…
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Dinner
Khichdi
Rice and split moong cooked soft together with turmeric and ghee. What Indian households eat when they are ill, and…
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Dinner
Vegetable Biryani
Vegetables and part-cooked rice layered with saffron milk and fried onion, then sealed and steamed. The dum method…
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Breakfast
Poha
Flattened rice rinsed, tossed with turmeric, mustard seed and peanuts, and eaten within ten minutes. Central India's…
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Breakfast
Upma
Semolina roasted and steamed with mustard seed, curry leaf and vegetables. Ready in twenty-five minutes and the…
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Breakfast
Medu Vada
Doughnut-shaped urad dal fritters, crisp outside and airy in. The hardest simple thing in a south Indian kitchen.
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Breakfast
Uttapam
A thick dosa batter poured small and pressed with onion, tomato and chilli. Softer than a dosa and easier to get…
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Desserts
Ras Malai
Discs of fresh cheese poached, squeezed and soaked in cardamom and saffron milk. The dessert Bengali sweet shops are…
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Desserts
Kulfi
Milk boiled down by half and frozen hard in moulds. Denser than ice cream because it is never churned.
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Desserts
Gajar ka Halwa
Grated carrot cooked down in milk and ghee until it is dark, glossy and barely a vegetable any more. North India's…
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Desserts
Falooda
Rose syrup, soaked basil seeds, vermicelli, milk and ice cream layered in a tall glass. Half drink and half pudding.
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Desserts
Shrikhand
Yoghurt hung until it is thick as cream cheese, then beaten with sugar, saffron and cardamom. Fifteen minutes of…
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Lunch
Rasam
A thin, sour, peppery broth of tamarind and tomato, drunk from a cup or poured over rice. South India's answer to…
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Appetizers
Coconut Chutney
Fresh coconut ground with green chilli and roasted gram, finished with a mustard seed tempering. The thing every…
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Baking
Tandoori Roti
Wholemeal flatbread slapped onto the side of a very hot oven and blistered. No tandoor: a cast-iron pan upside down…
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Appetizers
Pani Puri
Hollow crisp spheres filled with spiced water, potato and chickpea, eaten whole in one go. India's most-loved street…
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Appetizers
Dhokla
A steamed savoury sponge of gram flour, sharp with lemon and sweet with a sugar tempering. Gujarat's teatime, and…
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Appetizers
Bhel Puri
Puffed rice tossed at the last second with chutneys, onion, potato and sev. Bombay beach food, and it must be eaten…
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Dinner
Paneer Tikka Masala
Paneer charred under a grill first, then folded into a tomato gravy. The char is what separates it from every other…
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Dinner
Dal Palak
Yellow lentils cooked soft and finished with spinach and a garlic tempering. Forty-five minutes and it is a whole…
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Dinner
Veg Kolhapuri
Mixed vegetables in a dark, fiercely hot masala of roasted coconut and dried chilli from western Maharashtra.
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Dinner
Tawa Pulao
Cooked rice fried on a griddle with pav bhaji masala and vegetables. Twenty minutes and unmistakably Bombay.
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Appetizers
Masala Pav
Soft rolls split and griddled in butter with a spiced onion and tomato mixture pressed into them. Twenty-five minutes.
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Appetizers
Dabeli
A spiced potato filling in a buttered roll with pomegranate, roasted peanuts and sev. Gujarat's answer to the vada…
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Appetizers
Samosa Chaat
A samosa crushed under chickpea curry, yoghurt and three chutneys. Twenty-five minutes if the samosas are bought.
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Appetizers
Aloo Chaat
Potato cubes fried until the corners shatter, tossed with chaat masala, lime and coriander. Thirty minutes.
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Appetizers
Dahi Vada
Lentil dumplings soaked soft, squeezed and drowned in sweetened yoghurt with two chutneys. Cold, and best made a few…
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Desserts
Rasgulla
Balls of fresh cheese boiled in thin syrup until they double and turn spongy. Bengal's sweet, and the texture is…
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Desserts
Mysore Pak
Gram flour cooked with ghee and sugar until it sets porous and melts on contact. Forty-five minutes, and the pour is…
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Desserts
Kaju Katli
Cashews ground to a paste, cooked with sugar and rolled into diamonds. Four ingredients and no room for error.
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Desserts
Besan Ladoo
Gram flour roasted slowly in ghee until it smells of biscuits, then rolled into balls with sugar. Forty minutes…
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Desserts
Malpua
Small fried pancakes of flour and reduced milk, soaked in cardamom syrup. Crisp at the edge, soft in the middle.
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Drinks
Thandai
Almonds, melon seeds, pepper and rose ground into cold milk. Holi's drink, and the best thing to hand someone in a…
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Drinks
Aam Panna
Green mangoes boiled, pulped and mixed with cumin, mint and black salt. Sour, savoury and the colour of a lawn.
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Drinks
Jaljeera
Cumin, mint, tamarind and black salt in cold water. Fifteen minutes, no cooking, and it tastes like nothing else.
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Drinks
Chaas
Yoghurt thinned with water and seasoned with cumin, ginger and curry leaf. Ten minutes, and it is what an Indian…
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Drinks
South Indian Filter Coffee
Coffee dripped slowly through a two-part steel filter, mixed with hot milk and poured between two vessels until it…
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Breakfast
Bombay Sandwich
Green chutney, sliced vegetables and butter between white bread, pressed on a griddle and buried in sev. Twenty-five…
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