From traditional family recipes to modern fusion dishes
Showing 24 recipes - scroll for more
Main Course
A vibrant green curry that retains the nutrients of spinach. I don't overcook the greens, so it stays fresh and sweet. No brown sludge here!
The pride of Andhra cuisine! This mutton curry gets its intense sourness from the gongura (sorrel) leaves and its kick from Guntur red chilies. It’s an acquired taste, but once you love it, there’s no going back. Best served with hot steamed rice.
Not for the faint-hearted. This dry curry uses fresh ground black pepper and fennel. The aroma when you roast the spices is intoxicating.
bengali prawn curry in coconut milk. my moms recipe basically
Forget the sweet orange stuff you get in jars. This is the real deal with a smoky flavor. Kasuri methi at the end and lots of butter - don't be stingy.
Breakfast
The Indian scrambled eggs. Loaded with onions, chillies, and tomatoes. Best eaten with buttered toast at 2 AM.
weeknight pressure cooker rogan josh. sear the meat first thats the trick
An Andhra classic. The sour sorrel leaves (gongura) melt into the mutton gravy. It's tangy, spicy, and absolutely addictive with rice.
Dal & Curry
A mix of native vegetables in a coconut-yogurt gravy. No turmeric allowed! It should be pale green-white and smell of coconut oil.
Sunday lunch staple. The gravy should be thick and glossy, not watery. I use the dark red kidney beans for better flavor.
Viral cutlets made by blending fried bread with chicken and spinach. From Farah Khan's YouTube show with Farrhana Bhatt.
Dessert
The viral chocolate bar that broke TikTok. Crispy toasted kataifi, creamy pistachio filling, and a hint of tahini wrapped in tempered chocolate. Easier than it looks - the hardest part is finding kataifi.
A light, runny stew made with Rohu fish, potatoes, and cauliflower. The flavor comes from Panch Phoron and raw mustard oil. Don't sub with olive oil please.
This is the chole recipe that made my Canadian husband cry on first bite. Dark, spicy, and cooked overnight like proper Punjabi households do. No pressure cooker shortcuts here!
quick mishti doi using condensed milk. way faster than traditional method
sunday mornings at home smelled like this. fresh coconut milk only pls, canned is sad. dont boil after adding thick milk or itll curdle on u
It's NOT just about heat it's about the vinegar and garlic. This needs to mature for a day before eating for the flavors to meld. Don't rush it.
A dry, spicy preparation where the masala coats the prawns thickly. The flavor of coconut slices (thenga kothu) fried in the oil is unbeatable.
Street Food
I measured everything to get that exact tang and spice of Delhi streets. You need fresh mint and lots of black salt.
Beverage
Thick, creamy, and sweet. Use Alphonso mango pulp if you can find it. A pinch of cardamom makes it elegant. Don't add water!
Bread & Roti
These fenugreek flatbreads stay fresh for days. Essential for any train journey, flight, or picnic. Serve with sweet mango pickle.
This homestyle Indian chicken curry features tender bone-in or boneless chicken cooked with aromatic spices, onion-coriander-chili-ginger-garlic paste, and a rich tomato masala. Potatoes add heartiness, making it a perfect weeknight dinner. Serve with rice or naan for a comforting, flavorful meal.
Appetizer
My grandmother had a chaat stall opposite India Gate. This is her exact recipe that people still talk about 50 years later.
Red Delhi carrots slow-cooked in milk. No condensed milk shortcuts here! This takes time and lots of stirring, but tastes like love.
