Recipes from India
India layers spice with intent — whole seeds bloomed in hot ghee, onions cooked until they melt, finishing aromatics dropped in at the very end. Curries, biryanis and street-food classics all follow the rhythm.
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Chicken Curry
Chicken in fragrant curry sauce with tomatoes and Indian spices.
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Dhal
Indian spiced lentils — creamy, nourishing and incredibly affordable.
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Rajma
Rajma is the soul food of Punjab — a thick, aromatic stew of red kidney beans cooked in a tomato-based sauce with onion, garlic, ginger, and a blend of Indian…
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Pav Bhaji
Pav bhaji is the emblematic street food of Mumbai — a thick, spiced mash of butter-cooked vegetables (potatoes, cauliflower, peas, bell pepper) served with…
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Butter Chicken
Yoghurt-marinated chicken charred at the edges and drowned in a velvety tomato-cashew-butter sauce with kasoori methi.
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Hyderabadi Lamb Biryani
Spiced lamb and birista layered under just-parboiled basmati, sealed and steamed dum-style on the lowest heat.
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Palak Paneer
Bright spinach purée, golden paneer cubes, and a red masala finished with kasoori methi and a swirl of cream.
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Rogan Josh
Kashmiri lamb in mustard oil, yoghurt and Kashmiri chilli — deeply red, aromatic, never sharp.
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Samosa
Crisp pastry cones of spiced potato, two-stage fried for a blistered shell, with tamarind and mint chutneys.
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Chole Bhature
Chole bhature earned its popularity in the stalls and dhabas of Old Delhi and Punjab, where the pairing of tea-simmered chickpeas with pillowy deep-fried bread…
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Aloo Gobi
Aloo gobi is one of those home dishes without a single moment of invention, taking shape gradually in North Indian kitchens once the potato, brought by the…
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Idli Sambar
Idli and sambar come from South Indian cooking, where the technique of grinding rice and lentils, letting the batter ferment naturally, and steaming it without…
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Vindaloo
Vindaloo traces its roots to carne de vinha d'alhos, a Portuguese dish of meat marinated in wine and garlic, brought to Goa along with Portuguese colonization.
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Gulab Jamun
Gulab jamun traces back to older Persian and Turkic desserts, such as luqmat al-qadi, dough balls fried and soaked in syrup, brought to the Indian subcontinent…
Flavours of India
The cuisine of India is built on warming spices, lentils, rice, yoghurt and slow-cooked curries. The 14 recipes gathered on this page lean on those everyday building blocks, so you can bring an authentic taste of India to your own kitchen without hunting down hard-to-find ingredients or specialist equipment. Each one keeps the techniques approachable while staying true to the way the dish is traditionally made.
What you can cook here
Browse dishes such as Chicken Curry, Dhal, Rajma, Pav Bhaji. Each recipe opens with a complete, measured ingredient list, then walks you through the method one clear step at a time, with cooking times and per-serving nutrition so you always know exactly what is on the plate. Whether you want a quick midweek dinner or a dish to linger over at the weekend, there is something here worth cooking next.
Add India to your week
Every recipe here is portioned for a household and slots neatly into a balanced week — light enough for a busy weeknight, generous enough for a relaxed weekend cook-up. Pick a few favourites from India, add them to your free weekly meal plan, and we will fold every ingredient into one organised shopping list so the cooking is the only part left to do.