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!
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!
A dry, spicy preparation where the masala coats the prawns thickly. The flavor of coconut slices (thenga kothu) fried in the oil is unbeatable.
Bread & Roti
These fenugreek flatbreads stay fresh for days. Essential for any train journey, flight, or picnic. Serve with sweet mango pickle.
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.
Dessert
Red Delhi carrots slow-cooked in milk. No condensed milk shortcuts here! This takes time and lots of stirring, but tastes like love.
Rice & Biryani
Tangy, yellow, and crunchy with peanuts. This tastes better after sitting for a few hours, making it perfect for office lunches.
Breakfast
The Kolhapuri way. It's sprouts curry topped with farsan (crunchy mix). The 'tarri' (oil layer) on top is essential.
An Andhra classic. The sour sorrel leaves (gongura) melt into the mutton gravy. It's tangy, spicy, and absolutely addictive with rice.
A delicious recipe I created
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
Appetizer
My grandmother had a chaat stall opposite India Gate. This is her exact recipe that people still talk about 50 years later.
gujarati raita with poha and raw mango. refreshing
The pride of Bengal. Making the chenna (cheese) correctly is 90% of the work. They should be squeaky, spongy, and not fall apart.
protein packed moong dal cheelas. great for office lunch
weeknight pressure cooker rogan josh. sear the meat first thats the trick
Snack
Perfect for rainy days. The key is to slice the onions thin and not add too much water to the batter. They should be scraggly, not round.
kerala appam. fermentation is evrything here dont skip it. pair with my stew recipe
Street Food
I measured everything to get that exact tang and spice of Delhi streets. You need fresh mint and lots of black salt.
My aai makes this when anyone is sick, heartbroken, or homesick. Simple dal-rice but somehow fixes everything.
Forget the 24-hour fermentation! This Semolina (Rava) Dosa is ready in under an hour and still gives you that wonderful, lacy crispness. Pair it with my Bengaluru-style Sambar recipe (check my profile!) for the perfect weekend breakfast.
It took me 6 months to get this right. Getting that perfect crispy-edged color is all about the fermentation and a pinch of sugar in the batter. This potato filling is spicy and laced with curry leaves.
The crown jewel of Gujarati cuisine. It takes hours to clean the veggies, but the result is a flavor explosion. Best eaten on Makar Sankranti.
