From traditional family recipes to modern fusion dishes
Showing 24 recipes - scroll for more
Main Course
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.
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!
Not for the faint-hearted. This dry curry uses fresh ground black pepper and fennel. The aroma when you roast the spices is intoxicating.
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.
bengali prawn curry in coconut milk. my moms recipe basically
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
Tried several chicken tikka's and this is the one that's sure to please anyone. I mean ANYONE!
Sunday lunch staple. The gravy should be thick and glossy, not watery. I use the dark red kidney beans for better flavor.
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
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.
An Andhra classic. The sour sorrel leaves (gongura) melt into the mutton gravy. It's tangy, spicy, and absolutely addictive with rice.
quick mishti doi using condensed milk. way faster than traditional method
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.
Viral cutlets made by blending fried bread with chicken and spinach. From Farah Khan's YouTube show with Farrhana Bhatt.
The ultimate comfort food. Toor dal cooked until creamy and tempered with garlic and ghee. Ready in 20 minutes with a pressure cooker.
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!
Street Food
I measured everything to get that exact tang and spice of Delhi streets. You need fresh mint and lots of black salt.
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.
Bread & Roti
Who needs a tandoor when you have a Tawa? This recipe gives you restaurant-quality soft, chewy Garlic Butter Naan right on your stovetop. The trick is to use a slightly wet dough and steam it over the flame for that perfect char.
These fenugreek flatbreads stay fresh for days. Essential for any train journey, flight, or picnic. Serve with sweet mango pickle.
A dry, spicy preparation where the masala coats the prawns thickly. The flavor of coconut slices (thenga kothu) fried in the oil is unbeatable.
Appetizer
gujarati raita with poha and raw mango. refreshing
