Tiffin 500 Authentic Recipes Celebrating Indias Regional Cuisine (Abhilasha Dewan, Sonal Ved, Floyd Cardoz Etc.)

Copyright
Copyright © 2018 by Roli Books

Foreword copyright © 2018 by Chef Floyd Cardoz
Cover design by Amanda Richmond
Cover illustration by Abhilasha Dewan
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Originally published in 2018 by Roli Books in India
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ISBN 978-0-31641577-4
E3-20180727-JV-PC
CONTENTS
Cover
Title Page
Copyright
Foreword
Introduction
Basic Recipes
North India
Central India
West India
South India
East India
Northeast India
Glossary
Contributors
Newsletters
FOREWORD
Growing up and staying in Bombay from the 1960s through 1980s, good Indian food, as I
knew it then, was always regional. Cooked and eaten at home, it was delicious. As a young
boy I would wait for my friends to invite me over for a meal… especially those who were
from different parts/regions of India—from Maharashtra, Kashmir, Karnataka, Bengal, or
Rajasthan. Some of these friends were Catholic, or Hindu, Muslim, Parsi, or Sikh. No matter
who they were, or where they came from, there was always amazing food cooked and
served at home.
My love for food grew from these meals.
There were other cuisines we enjoyed when we went out to eat at restaurants—
especially Mughlai, Chinese, and South Indian, or sometimes street fare of Chole Bhature.
To most of us this was what we called Indian food. The food at home was never considered
“Indian cuisine” as it was more Goan or Kashmiri, or Maharashtrian. The nicer restaurants
predominantly served “restaurant food,” which was primarily Mughlai with a bit of tandoori
or Punjabi food thrown in. These restaurants existed in every major city, with other options
of lunch homes or smaller “hotels.” Over the years the cuisine slowly evolved and Indian
restaurants spread to other parts of the world, making the diners believe that this was
“Indian cuisine.” It was in the early ’80s that the luxury hotel chains first started
experimenting with regional Indian food. These meals, though expensive, introduced
people for the first time, to food and a style of cooking they had no idea even existed.
When I started to cook, I had no interest in cooking the “Indian food” that restaurants
had made popular. Even after I moved to the United States, I did not have much interest in
eating or cooking this “Indian Cuisine.” When I married Barkha I was introduced to a
regional variety, Sindhi cuisine. This was very different from anything I had ever eaten. It
excited me as a cook and a food lover to rediscover and celebrate the diversity of our
regional cuisine.
I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor
and texture. I want the world to enjoy and celebrate this multiplicity in food that India has
to offer. However, the use of an all-encompassing term “Indian Cuisine” does this wide
range a disservice. We don’t group French, German, Italian, and Spanish cuisine into a
broad group of “European cuisine.” Calling our food “Indian Cuisine” does not cover the
depth, or showcase the nuances of the wide variety. I want to champion this diversity and
beauty of regional Indian food. There is so much to discover, so much to acknowledge.
When we opened The Bombay Canteen in Mumbai, I was certain we were going to cook
Indian food. We started to look for lesser-known regional cuisines and cooking techniques.
And in the process discovered gems that most of our guests liked, but also some that
others thought were strange. However, we continued our push for this regional variety and
celebrating the food of one of the states on the coastal belt of India, and decided to open
O’Pedros. Today, many chefs and restaurateurs are embracing and experimenting with
local regional ingredients and cuisines. The inspiration is endless and the possibilities even
more.
Indian regional cuisine is here to stay! The more we can do to spread the word and
share the cuisine, the better world cuisine will get. Tiffin is a book that is just scratching the
surface; it is like opening Alibaba’s cave, a treasure trove of recipes and memories that
mean a lot to a billion people!
Every recipe contributed in this book has a context and a memory associated. Our chef
at The Bombay Canteen, Thomas Zacharias, like myself, champions regional Indian food
and his recipes remind him of the joy of eating with family and the glorious flavors of his
home. Of festivals he celebrated with his grandmother and the aromas of her kitchen. My
mom’s shrimp curry takes me back to the lazy afternoon meals we had growing up in
Bombay and Anjuna. It still reminds me of the home-grown coconuts, rice, and mangoes. It
takes me back to the days when we climbed our neighbor’s coconut tree to steal a few
fresh coconuts (even though we had a yard full of coconut trees that we had access to). I
still remember an Assamese harvest meal that we immensely enjoyed, but also wondered
why not many people (me included) knew about their amazing pork curry!
Tiffin celebrates these regional offerings, showcasing food from Ladakh to Tamil Nadu,
and from Maharashtra to Arunachal Pradesh. Introducing food and cooking techniques that
most of us don’t know exist or have experienced. I believe if we don’t celebrate these
cuisines and techniques they will die like so many dishes, never to be recognized again.
I have had the pleasure of working with Sonal Ved on various projects. She has put her
heart and soul into this treasury of food that India has to offer to the world.
As a chef I am excited to see this compilation of recipes. I wish this was my daily Tiffin
and I could enjoy these cuisines every day!
CHEF FLOYD CARDOZ

INTRODUCTION
The journey of Tiffin begins in our own kitchen, between the pages of a family recipe book,
and in the childhood memories of how our grandmothers cooked. As we hold a magnifying
glass over the lunch tiffins of our friends at school and later of our colleagues at work,
dishes that deck our dining tables, and sophisticated amuse-bouches at progressive Indian
restaurants, we experience the diversity of Indian cuisine.
As a civilization, India is believed to be about 80,0000 years old. From prehistoric
settlements to the emergence of the Indus Valley Civilization, the rise of religions,
dynasties, empires, and, most recently, colonization—the country’s past has had a deep
impact on its cuisine. In Tiffin, we aim to highlight what these catalysts were and how they
helped shape the cuisines of different parts of the country.
Influences on Indian cuisine can be found as early as the time of the Indus Valley
Civilization. The legacy left behind by the Harappans manifests in ingredients, the shapes
of the vessels used for cooking, and techniques such as charring or smoking. While
selecting the 500 recipes in the book, we realized the wisdom of these early people: they
cooked and ate out of pots that were dexterously crafted, and consumed superfoods such
as turmeric, ginger, and gourd—ingredients that are not too different from what we cook
with today.
As the subcontinent witnessed the arrival of traders and invaders, the cauldron of
Indian cuisine was further stirred. From the Turks, who brought dates and nuts and used
them to garnish and sweeten desserts, to the Arab traders, who brought coffee and
asafoetida via the silk route, to the Portuguese, who brought fine bread—these people
changed the culinary landscape of India. Their lessons and ingredients merged into the
prevailing culinary story of the land, to make Indian cuisine diverse and rich.
While on the one hand, tribal people, inspired by forests, made simple yet nutritious
recipes, on the other, Indian royals enriched their local cuisines with fine and nuanced
recipes. The royal kitchens brought to the fore methods such as slow-cooking of meats and
lentils, hand-pounding of spices, complex marination of meats, and mixing of aromatic
spices to bring a refined touch to each dish. These methods continue to be a crucial part of
our cooking. They include marinating meats overnight, pre-soaking lentils and pulses, and
fermenting dough and batter to obtain the desired texture and flavour.
European traders and colonizers also left their mark. The arrival of the British and the
subsequent culinary exchange between the memsahibs (married white women) and the
khansamas (cooks) led to the emergence of a new cuisine, glimpses of which can be seen
across Indian gymkhanas, or clubs, in Indian metros.
The cuisine further changed post-Independence, when India became one of the most
powerful agrarian economies in the world. Today, there is an obvious agricultural
atmosphere in every part of the country. Ingredients such as rice, wheat, sugar, cashew
nuts, corn, and soybeans are our top exports, and milk and dairy are available in plenty.
Staples of Indian cuisine are celebrated the world over—from peppercorns from Malabar, to
tea from Darjeeling, to berries from Mahabaleshwar, to chiles from Nagaland, and oranges
from Arunachal Pradesh.
When we set out to choose the recipes to include in Tiffin, we kept the varied produce,
techniques, and culinary styles in mind. While each section is well represented in terms of
what the six regions have to offer, it is by no means exhaustive. How does one bottle up
the goodness of such an old and diverse cuisine in just 500 recipes?
So we did the next best thing and put in a flavorful blend of favorite Indian recipes (of
course there is butter chicken) and several lesser-known dishes by taking a leaf out of
temple cuisine, street food, tribal recipes, and other dishes that you might not commonly
find.
While most of these have been hand-picked by culinary experts from each region, we
went beyond, and reached out to the best repositories of traditional recipes—wedding
caterers, who are given the responsibility of serving contemporary and traditional spreads.
Each of the contributor recipes, which includes those given by grandmothers, mothers,
aunts, friends, cookbook authors, and chefs who champion regional Indian cooking, are
marked by a miniature cloche. A handy glossary and basic recipe section will help you
wade through these recipes.
While the book has been divided regionally, the dishes are not to be savored insularly.
In fact, most can be effortlessly paired with one another, without them clashing. When we
have friends over for tea, we often daydream of matching a Benarasi tamatar chaat with a
khasta kachori from Madhya Pradesh, next to a bowl of Indore-style fried garadu
neighboring bhutte ke kees and Kutchi kadak toasts. And on Sundays, with brunch on our
minds, we want our tables laden with Bhojpuri dum aloo, Bengali-style lucchis, Rajasthani
ghatte ki kadhi, Assamese chicken-and-banana-flower stir-fry, and a South Indian payasam.
While compiling these recipes, we came to realize that what scientists say about Indian
cuisine is perhaps true. The reason why it is so addictive is because it has few overlapping
flavors. With such a diverse topography—with snowy terrains, arid deserts, beautiful
coastlines, leafy tropical forests, and mountainous belts—the ingredients here are unlike
those in any other part of the world. They are different from one another, even within the
country, and this is reflected in the way the cuisine changes as you move from one location
to another. But when all these blend together in a cauldron of diverse cultural history, they
lead to a multifaceted cuisine that we call Indian.
BASIC RECIPES
MUSTARD SEED OIL

Cooking time: 10 minutes
Makes: 1¼ cups (300 ml)
INGREDIENTS
5 Tbsp (55 g) yellow mustard seeds
5 Tbsp (55 g) brown mustard seeds
1 Tbsp (9 g) mustard powder
1 cup (240 ml) olive oil
METHOD
1. In a blender, combine the yellow mustard seeds, brown mustard seeds, and mustard
powder. Blitz together.
2. With the blender running, pour the olive oil through the blender cap and continue to
churn the mixture until it emulsifies thoroughly.
3. Strain the oil through a fine-mesh sieve and discard the solids. Store for up to a week in
the refrigerator.
DUNGAAR
For 1 recipe
INGREDIENTS
1 piece coal
1 Tbsp (15 g) ghee
METHOD
1. Heat the coal on a live flame until it turns red. This should take 8–9 minutes.
2. Carefully, with a pair of tongs, place the coal in the dish you want to smoke. You can
place the hot coal in a metal bowl or a piece of aluminium foil.
3. Pour ghee over it and allow it to sizzle for a second. Cover the dish with a lid for 7–8
minutes, to allow it to smoke.
4. Open the lid and discard the piece of coal with the tongs, and stir the dish well. This will
ensure the flavor is absorbed thoroughly.
KHOYA / MAWA
Cooking time: 2 hours
Makes: 1 cup (200 g)
INGREDIENTS
5 cups (1.2 L) full-fat milk
METHOD
1. In a thick-bottomed pan over medium heat, heat milk and allow it to reach the boiling
point.
2. Allow it to bubble on medium flame, stirring occasionally to prevent it from spilling over.
3. Scrape the milk solids from the side of the pan and keep adding them back to the pan.
4. Continue to do this for an hour and a half to two hours until all the milk has thoroughly
reduced and all you have is milk mass.
5. Reduce the heat to low and monitor the pan, as it is likely to burn too quickly.
6. Once all the liquid has evaporated, remove the khoya from the pan and refrigerate until
use.
YOGURT
Makes: 4 cups (960 ml)
INGREDIENTS
4 cups (960 ml) full-fat milk
1 Tbsp (15 g) yogurt culture
METHOD
1. Warm the milk slightly in a milk pot for 2 minutes on low heat.
2. Remove from the heat and let it rest for 3–4 minutes.
3. Stir in the yogurt culture and keep it covered in a warm place for 6–7 hours.
4. Refrigerate once it is set.
5. For sour yogurt: Allow fresh yogurt to stay at room temperature once it has set. Leaving
it out for 3–4 hours will speed up its bacterial activity and turn the yogurt sour.
CHAAT MASALA
Makes: ½ cup (80 g)
INGREDIENTS
5 Tbsp (35 g) ground cumin (jeera)
1 Tbsp (15 g) peppercorns (sabut kali mirch)
2 Tbsp (60 g) dried mango powder (amchoor)
1 Tbsp (18 g) Indian black salt (kala namak)
½ tsp ground asafoetida (hing)
Salt, to taste
METHOD
1. On a hot standard pan on medium-high heat, tip in all the ingredients and toss for 1–2
minutes.
2. Remove from the pan and allow it to cool.
3. Blend it in a blender on high speed into a fine powder.
4. Run it through a fine sieve and discard the molasses.
5. Store in an airtight container for up to a month.
RAW PAPAYA PASTE
Makes: ¾ cup (180 g)
INGREDIENTS
1 cup (170 g) raw papaya (papita)
5 Tbsp (75 ml) water
METHOD
1. In a blender, beat both the ingredients into a fine purée. Add more water to smoothen, if
needed.
2. Store in an ice tray by freezing into cubes.
GINGER-GARLIC PASTE
Makes: 4½ cups (400 g)
INGREDIENTS
1 cup (100 g) ginger (adrak), peeled
1 cup (136 g) garlic (lasan), peeled
2 Tbsp (30 ml) vegetable oil
METHOD
1. In a blender, blitz ginger and garlic together into a fine paste. Add a few tablespoons of
water to loosen the paste.
2. Remove from the blender and pour oil on top to keep it fresh.
3. Refrigerate until use.
RIPE OR RAW MANGO PURÉE
INGREDIENTS
1 cup (165 g) raw or ripe mango (kairi)
A few ice cubes
METHOD
1. In a food processor, tip in raw or ripe mango. Add ice cubes instead of water and blend
into a smooth purée.
2. Strain the purée using a sieve and discard the molasses.
3. Freeze until use.
JIRALU MASALA
Makes: ¼ cup (40 g)
INGREDIENTS
½ Tbsp (9 g) Indian black salt (kala namak)
½ Tbsp (9 g) sea salt
1 tsp red chile powder
Pinch ground asafoetida (hing)
1 tsp dried mango powder (amchoor)
METHOD
1. In a blender, mix all the ingredients into a fine powder.
2. Store in an airtight container up to a week.
LENTIL STOCK
Cooking time: 1½–2 hours
INGREDIENTS
6–7 cups (1.4 L–1.6 L) water
1 cup (200 g) mixed lentils, soaked in water for 2 hours
3 tsp salt
METHOD
1. Drain the lentils.
2. In a pot, mix all the ingredients and allow it to simmer on medium heat for an hour and a
half to two hours.
3. Once the lentils are soft, drain and separate the stock.
4. Add the cooked lentils to make kebabs, pureé into dosa batter, or add to rice pulaos.
Save the stock in a refrigerator.
HUNG CURD
INGREDIENTS
1 cup (240 g) yogurt (dahi)
1 sheet of cheesecloth
METHOD
1. Pour the yogurt into the cheesecloth and fasten it from the top.
2. Hang it loose and allow the water from the yogurt to trickle out slowly.
3. After 5–6 hours, transfer the yogurt still retained in the cheesecloth into a bowl and use
it as hung curd.
PANEER
INGREDIENTS
Juice of 1 medium-size lemon (nimbu)
METHOD
1. In a deep-bottomed pan over a medium-high heat, heat milk and allow it to reach the
boiling point.
2. Add lemon juice gradually, continuously stirring until the milk begins to curdle.
3. Once the water separates out thoroughly from the thick white mass called paneer, strain
it with a cheesecloth.
4. Discard the whey and allow the paneer to rest inside the cheesecloth for 1–2 hours.
5. De-mold the mass from the cheesecloth and use.
MINT–CILANTRO CHUTNEY
Makes: ⅓ cup (100 g)
INGREDIENTS
1 cup (64 g) fresh mint leaves (pudina)
½ cup (8 g) fresh cilantro leaves (hara dhaniya)
3 green chiles
1 tsp cumin seeds (jeera)
2 Tbsp (30 ml) lemon juice (nimbu)
½ tsp sugar
Salt, to taste
METHOD
1. In a blender, add all the ingredients and blitz into a thick paste.
2. Add more water if required.
DATE-TAMARIND CHUTNEY
Makes: ¾ cups (200 g)
INGREDIENTS
1 cup (240 g) dates, seeded and finely chopped
½ cup tamarind (imli), seeded
½ cup (168 g) jaggery (gur), finely chopped
1½ cups (360 ml) water
1 tsp ground cumin (jeera)
Salt, to taste
METHOD
1. In a skillet, boil water and add dates, tamarind, and jaggery until the mixture reaches
the boiling point. This should take 3–4 minutes.
2. Cool off the mixture and blitz it into a thick paste. Strain using a fine sieve and discard
the molasses.
3. Add red chile powder, cumin powder, and salt, and stir well.
GARAM MASALA
INGREDIENTS
5 Tbsp (30 g) cumin seeds (jeera)
4 Tbsp (30 g) green cardamom (choti elaichi)
2 Tbsp (10 g) coriander seeds (dhaniya)
1 Tbsp (6 g) fennel seeds (saunf)
1 Tbsp (8 g) cloves (laung)
2 (1-in. / 2.5-cm) cinnamon sticks (dalchini)
3 bay leaves (tej patta)
1 Tbsp (6 g) caraway seeds (shahi jeera)
2 tsp nutmeg powder
1 tsp dried ginger powder (sonth)
METHOD
1. In a skillet over a low-medium heat, dry-roast all the spices for 3–4 minutes or until they
are fragrant.
2. Ensure the pan is not too hot, or the spices will begin to burn.
3. Remove from the heat and allow the spices to cool down.
4. Blend them in a high-speed blender into a fine powder.
5. Run the mixture through a sieve and discard the molasses.
6. Stock the powder in an airtight jar for up to a month.
GHEE
Cooking time: 1½–2 hours
Makes: 2–3 cups (480–720 ml)
INGREDIENTS
16 cups (4 L) milk
3 Tbsp (45 g) yogurt (dahi)
METHOD
1. In a heavy-bottomed pan over low-medium heat, heat 1 liter of milk until it reaches the
boiling point. Allow it to cool at room temperature, so a thin sheet of milk cream or malai
forms on top of it.
2. Save this in a bowl in a refrigerator. Repeat the process with other 3 liters of milk, boiling
only a liter at a time. You can do this over 3 days and keep adding to your malai bowl.
3. Once you have about a cup of malai, add yogurt to it and allow it to rest for 4 hours at
room temperature. This allows the malai to get cultured.
4. Using a wooden spoon, vigorously whisk the malai until the milk solids begin to separate
from the whey. You can add 3–4 Tbsp of water in order to quicken this process.
5. Transfer the solid into a heavy-bottomed pan and continue to cook it on low heat.
6. Once this butter melts off, the milk solids will settle at the bottom and the ghee will rise
on the top.
7. Run it through a sieve and collect the golden liquid in a bowl.
8. You can store the ghee at room temperature for up to a week.
BUTTERMILK / CHAACH
Makes: 1 glass (250 ml)
INGREDIENTS
½ cup (120 g) yogurt (dahi)
1 cup (240 ml) water
METHOD
1. In a bowl, mix both the ingredients.
2. Run a hand blender through the mixture until it blends thoroughly.
TAMARIND PULP
Makes: 1¼ cups (300 g)
INGREDIENTS
1 cup tamarind (imli)
2 cups (480 ml) water
METHOD
1. On a skillet over low-medium heat, heat water and soak tamarind in it for 30 minutes.
2. Drain and blend it into a liquid.
3. Strain and discard the molasses.
Note: Alternately, you can buy pre-made tamarind balls from an Indian grocery store.
These are essentially balls of tamarind extract, rolled out and ready for use.
COCONUT MILK
Makes: 1 cup (240 ml)
INGREDIENTS
¾ cup (180 ml) water
2 cups (160 g) fresh coconut flesh (nariyal), grated
METHOD
1. In a blender, blitz all the ingredients together into a thick liquid.
2. Run this liquid through a cheesecloth and squeeze out the milk. The milk will drop right
through the cloth.
3. Re-do this at least 2–3 times until all the milk has been extracted from the coconut flesh.
BIRISTA
Cooking time: 1 hour
Makes: 3 cups (700 g)
INGREDIENTS
2 lb, 3 oz (1 kg) onion, thinly sliced
Vegetable oil, for frying
METHOD
1. In a skillet over low-medium heat, heat the vegetable oil. Add the onions and deep-fry
until they are brown and crispy.
2. Spread them on a kitchen towel and allow it to soak the extra oil.
3. Freeze the onions for 10–15 minutes.
4. Remove from the refrigerator and stock in an airtight container for up to a week.
SUGAR SYRUP
INGREDIENTS
3 cups (600 g) sugar
2 tsp saffron threads (kesar)
METHOD
1. In a heavy-bottomed saucepan over medium-high heat, combine the sugar and water.
2. Cook, stirring continuously, and bring to a boil.
3. After 8–10 minutes, the sugar will dissolve into the water.
4. Allow it to boil for a few minutes more until the syrup thickens. This is your basic sugar
syrup.
5. Check for its consistency by dipping a spoon into the syrup, touching it with your
forefinger, pressing your thumb to your forefinger, and gently pulling them apart—when
a single thread forms and does not break, it is ready.
6. To achieve a two-thread consistency, boil it further for 3–4 minutes. Check the
consistency between your thumb and forefinger; pull them apart to see if two threads
form; your sugar syrup with two-thread consistency is ready.
7. Finish by stirring in saffron threads.
SAFFRON SYRUP
Makes: 2 Tbsp (30 ml)
INGREDIENTS
2 Tbsp (30 ml) milk or water
METHOD
1. Take warm milk or water. Add saffron threads and stir well. Once the saffron releases its
color and flavor into the milk or water, use it as needed.
LAMB STOCK
Cooking time: 1½ hours
INGREDIENTS
7 ounces (200 g) lamb bones
1 medium-size onion, sliced
1 large carrot (gajar), diced
1 medium-size stalk celery, diced
1 bay leaf (tej patta)
1 tsp peppercorns (sabut kali mirch)
METHOD
1. In a skillet over medium-high heat, heat enough water to submerge the bones. Bring it
to a boil and add the bones to it. Allow it to boil for 5 minutes. Drain and discard this
water.
2. Add the blanched bones to the other ingredients and pour more water on top. The water
should cover the ingredients completely.
3. Bring the water to a rolling boil. Remove any scum that floats on top.
4. Pour more water if needed, and continue to boil the broth on low-medium heat for 1
hour. Keep adding more water if needed.
5. Strain and reserve the stock for use.
COCONUT CHUTNEY
INGREDIENTS
1 cup (80 g) fresh coconut (nariyal), grated
2 green chiles, finely chopped
1 tsp ginger (adrak)
Salt, to taste
1 Tbsp (15 ml) coconut oil (nariyal)
1 Tbsp (12.5 g) Bengal gram/split chickpeas (chana dal), roasted
1 tsp mustard seeds (rai)
1 dry red chile (sookhi lal mirch)
3 curry leaves (kadhi patta)
METHOD
1. In a food processor, blend coconut, green chiles, ginger, and salt. Add a little water to
adjust consistency. It should resemble a thick porridge and be coarse.
2. In a skillet over a medium-high heat, heat the coconut oil. Add the Bengal gram, mustard
seeds, dry red chile, and curry leaves, and allow the ingredients to crackle.
3. Pour this hot tempering on the coconut mixture and stir well.
RACHEDOMASALA PASTE
INGREDIENTS
1 (1-in. / 2.5 cm) piece ginger (adrak)
5 garlic cloves (lasan)
10 dried red chiles (sookhi lal mirch)
5 peppercorns (sabut kali mirch)
1 (1-in. / 2.5-cm) cinnamon stick (dalchini)
5 whole cloves (laung)
½ tsp fenugreek seeds (methi dana)
1 tsp sugar
3 Tbsp (45 ml) vinegar (sirka)
1 Tbsp (15 ml) coconut (nariyal) feni liquor (available at Indian markets)
Salt, to taste
METHOD
1. In a blender, blitz all the ingredients into a fine paste.
2. Add 3–5 Tbsp of water to adjust consistency. Stock for 1–2 days in the refrigerator.
PANCH PHORAN
Makes: 5 Tbsp (50 g)
INGREDIENTS
1 Tbsp (11 g) mustard seeds (rai)
1 Tbsp (10 g) nigella seeds (kalonji)
1 tsp fenugreek seeds (methi dana)
METHOD
In a bowl, mix all the ingredients together.
Store in an airtight container.
TOMATO PURÉE
INGREDIENTS
4 medium-size tomatoes
Water, for boiling
METHOD
1. Dice the tomatoes and discard the seeds.
2. In a skillet over medium heat, boil enough water to completely cover the tomatoes and
boil it for 30 minutes.
3. Remove from the pan; drain and reserve the water.
4. Allow the tomatoes to cool and blitz in a blender. Add the reserved water if needed to
adjust consistency—it should be like ketchup.
5. Run it through a sieve and discard the molasses and leftover water. Save the tomato
purée for use.
DHANSAK MASALA
INGREDIENTS
1 cup (250 g) coriander seeds (dhaniya)
½ cup (125 g) cumin seeds (jeera)
½ cup (125 g) dried red chiles (sookhi lal mirch)
6 tsp caraway seeds (shahi jeera)
1 Tbsp (10 g) fenugreek seeds (methi dana)
2 tsp black stone flower (pathar ke phool)
4 tsp poppy seeds (khus khus)
2 Tbsp (30 g) ground cinnamon (dalchini)
4 Tbsp (30 g) cloves (laung)
1 cup (30 g) bay leaves (tej patta)
¼ cup (30 g) star anise (chakri ke phool)
1 tsp mace powder (javitri)
1 tsp nutmeg powder (jaiphal)
METHOD
1. In a skillet over low-medium heat, dry-roast all the spices for 5–10 minutes until fragrant.
1. Blend into a fine powder in a blender and stock in an airtight jar for a week.
WHOLE-WHEAT FLOUR DOUGH
INGREDIENTS
2 cups (250 g) whole-wheat flour (atta)
METHOD
1. In a bowl, mix all the ingredients and knead into a tight dough.
2. To make chapattis: Break the dough into 10–15 table-tennis ball–size dough balls.
3. Place them on a rolling board and flatten them with your palms. Using a rolling pin,
enlarge the circles into disks the size of your hands.
4. Use extra dry flour to ensure they don’t stick to the rolling board.
5. Lift the chapattis and cook them on a hot griddle over medium heat on both sides until
light brown spots appear on the surface. You can make parathas in the same way; simply
fold the large, raw chapatti dough into a triangle, overlapping the layers, and roll it in
this shape.
6. Apply 1 tsp ghee on top before serving.
7. To make puris: Cut coin-size roundels of the dough, 20–25 and roll them into smooth
balls.
8. Place them on a rolling board and flatten them with your palms. Using a rolling pin,
enlarge the circles into disks the size of your palm.
9. Use extra dry flour to ensure they don’t stick to the rolling board.
10. Lift the disks, and in a deep pan, deep-fry them in hot oil before serving.
SAMOSA PASTRY / PUFF
Makes: 12 samosas
INGREDIENTS
2 cups (250 g) all-purpose flour (maida)
½ cup (120 g) ghee
1 tsp carom seeds (ajwain)
2 tsp salt
Water, for kneading
METHOD
1. In a medium-size bowl, combine the flour, ghee, carom seeds, and salt. Rub with your
fingertips until the mixture resembles bread crumbs. Gradually add some water and
knead into a medium-soft dough.
2. Divide the dough into small rounds. Roll each round into a small disk and cut into half-
moons. Make a cone out of each half-moon and stuff each with filling. Seal the edges to
resemble a triangle, to conceal the filling inside.
north india
UTTAR PRADESH . JAMMU & KASHMIR . PUNJAB . DELHI . HIMACHAL

PRADESH . UTTARAKHAND . HARYANA
A famed ambassador of Indian cuisine abroad, North India is known for its rich gravies,
heavily-spiced preparations, meat-based fare and flavor-steeped food. Dishes such as
butter chicken, dal makhani, naan, and murg mussalam, among others, are a mainstay at
Indian restuarants all over the world.
At the northernmost tip of the county, Kashmir is known for its delicate recipes and
hospitable culture, which are innately warmth-inducing. Wazwan, the multi-course Kashmiri
meal, is a standout feature. Literally translating to “cooking shop” (with “waz” meaning
“cooking” and “wan” meaning “shop”), a typical wazwan meal has thirty-six courses. It
includes a mix of vegetable and meat dishes, some cooked overnight under the supervision
of speciality chefs called “vaste waze.” The food served contains a rich blend of spices
such as cloves, cinnamon, dried ginger, fennel, and saffron (one of the finest and most
expensive varieties in the world is grown in Kashmir).
Although food scarcity is a reality in this region, owning to its harsh winters and
frequent curfews due to political turmoil, the local produce compensates with a variety of
greens, sweet river fish, dried pulses, and underdog vegetables such as lotus root, turnip,
knol khol, and boombh that are used in dishes ranging from appetizers to mains. Kashmiri
cuisine also beautifully incorporates sundried fruits such as apricots, apples, and plums,
which are used throughout the year.
While the western side of the state, adjoining Pakistan, retains the essence of typical
“Indian” cuisine with a tempering of tadkas, garnishes of finely-chopped coriander and mint
leaves, and usage of lemon juice for finishing; the east of the state, in Ladakh, has cuisine
that is heavily influenced by Tibet, owing to its proximity to the border. Here you will find
momos, baozi-like tingmo bread, herbal teas, and brothy noodles like thukpa and thenthuk.
One of the best-kept secrets of Ladakhi cuisine is the variety of indigenous pastas that
are found here. In Ladakh you will discover bhatsa marku and skyu. While the former is a
Tibetan-style buttered mac-and-cheese dish made of yak dairy, skyu is a whole-wheat
pasta shaped like orecchiette, only denser. The locals like to sauté skyu with copious
amounts of mountain cheese and vegetables. In the Spiti Valley (in the neighboring state of
Himachal Pradesh), you will find kev that resembles strozzapreti and is tossed with typical
Indian spices.
Himachal Pradesh’s cuisine is a combination of the finesse of Kashmiri food with the
robustness of the adjoining region of Punjab. Here, where the weather is extreme, you will
also find influences of Tibetan food. People in fecund regions cook using a variety of peas,
beans, cauliflower, cabbage, and other winter vegetables. Bone-in meats are at the core of
soupy broths, which are flavored either with typical Indian spices such as clove, cinnamon,
and ginger, or Chinese sauces, depending on which part of the state you are in.
Dharamsala, fondly called Dhasa, in rhyme with Tibet’s capital, Lhasa, is home to the
fourteenth Dalai Lama, the Tibetan spiritual guru who has made India his home. In the past
six decades since he escaped his country to seek refuge in India, thousands of Tibetans
have followed suit, and Dharamsala today offers authentic Tibetan cuisine with dishes such
as momos, thukpa, and butter tea. The town also has a thriving coffee culture, which can
be seen in the number of indigenous coffee outlets.
The jewel in the crown of North Indian cuisine is undoubtedly that of Awadh (present-
day Lucknow and its adjoining areas). One of the most refined cuisines in the world, Awadhi
fare is characterized by delicate flavors, elaborate meat marinades, and slow cooking of
food, sometimes overnight.
The delicate cuisine of Awadh was initially devised to suit the fine palates of the
nawabs who ruled this region in the 18th and 19th centuries. Awadh’s valuable
contributions to Indian cuisine include the kakori kebab, sheermal, korma, shammi kebab,
gulathi, and biryani, among others.
Another interesting cuisine that hails from this region is that of the Kayasth community.
When the British arrived in India, the Kayasths were one of the first to adopt their
language, manners, and food habits. This led to the development of a unique cuisine that
had Hindu, Muslim, and colonial influences. The Kayasths are known for their lavish
hospitality and meat-eating culture; they were ahead of their time when it came to
cooking. Not only did they champion faux meat by disguising vegetarian fare to look and
feel like meat so they could blend in with the Mughals, they also strictly ate seasonal
produce.
Chaat is another standout feature of North Indian fare. Savory hors d’oeuvres that are
mostly a combination of potatoes, peas, yogurt, chutneys, and spices are a hallmark of
Indian cuisine. While the origin of chaat is debatable, a popular story goes that chaat
originated in Shah Jahan’s kitchen in Delhi, when he wished to eat something loaded with
spices but light on the stomach. It is no coincidence then that North Indian chaat,
especially from cities such as Agra, Lucknow, Meerut, Varanasi, and Mathura, is famous.
The Mughals were gourmets and took their food very seriously. It is believed that Akbar
preferred to drink water only from the Ganges. The food of the royals was tasted by a food
taster before it was presented to them. The first Mughal emperor, Babur, was dismayed at
the lack of variety of fruit in India. As the Baburnama states, he wrote, “There is no ice,
cold water, good food or bread in the markets.” But he also wrote, “When the mango is
good it is really good… In fact, the mango is the best fruit of Hindustan.” While he created
a courier system to Samarkand that ensured a steady supply of melons, mulberries, and
grapes among other fruits, he fell in love with the Indian mango. Subsequent Mughals
introduced the idea of orchards in Delhi and Agra, to fulfil a sense of nostalgia for their
homeland in Central Asia. In fact, Akbar was one of the first kings to staff horticulturists
from Persia and Central Asia to take care of his fruit farms.
Delhi, being the capital of the Mughal Empire for over 150 years, became the main
inheritor of the empire’s culinary legacy. The streets of Old Delhi are lined with eateries
whose owners claim they are descended from the chefs who worked in the Mughal
kitchens. Some of the finest biryanis, haleem, and kebabs are still found in Delhi.
But contrary to popular belief, butter chicken has not trickled down from Mughal
cookbooks. Butter chicken originated in Peshawar in present-day Pakistan in a shop called
Mukhey da Dhaba, later called Moti Mahal. When owner Kundan Lal Gujral moved to Delhi
after 1947, he brought his butter chicken recipe with him. The dish was originally made to
preserve tandoori chicken from drying out by saving it in a tomato and cream gravy, but
worked out so well on its own that it became iconic.
Other regions in North India, such as Haryana, Uttarakhand, and Punjab, have a rich
farming and dairy culture. The Green Revolution in Punjab in the mid-1960s was a catalyst
in making India self-sufficient, by pushing production of wheat and rice. Today, India is one
of the most powerful agrarian economies in the world, with farming (and its allied
activities) a primary source of livelihood for 80 percent of rural India’s population, and its
contribution to GDP about 15 percent. Cuisine in these regions includes meat, indigenous
cheeses, and homemade cream and butter, as dairy is a rich part of the agricultural
economy. The popular highway eateries (dhabas) originated in Punjab and were the first of
their kind, as the linking of the cities in India began. Characterized by cots to sit on while
eating rustic, simple, and comforting food, dhabas continue to be a unique part of the
North Indian culinary experience.
From Awadhi, Lucknowi, Punjabi, Mughlai, and Kayasth cuisines to street-style chaats, if
there is one region that can be called the heart of Indian cuisine, it is truly North India. No
wonder then that it finds so much representation, from tony restaurants in London to cheap
eats in Hanoi—you can’t go too far without digging into butter chicken and naan.
THANDA TAMATAR SOUP
Serves: 4-6
Origin: Uttar Pradesh
Cold tomato soup.
INGREDIENTS
1 tsp butter
½ tsp ginger paste (adrak)
½ tsp garlic paste (lasan)
1 cup (240 g) chopped tomato
Salt, to taste
Freshly ground black pepper (kali mirch), to taste
Few drops freshly squeezed lemon juice (nimbu)
2 Tbsp (30 ml) heavy cream
Dash ground cinnamon (dalchini)
1 small sprig fresh cilantro (hara dhaniya)
METHOD
1. In a saucepan over medium-high heat, melt the butter.
2. Add the ginger paste and garlic paste. Sauté for 2–3 minutes until fragrant.
3. Add the tomato and water. Cook until the tomato becomes soft and mushy.
4. Add the sugar and season to taste with salt and pepper. Stir well to combine. Remove
from the heat and set aside to cool.
5. When the tomato is cool enough to handle, transfer to a blender and add a few ice
cubes. Blend the soup and strain it through a fine-mesh sieve.
6. Stir in the lemon juice and refrigerate to cool.
7. Before serving, add the cream and a dash of cinnamon. Garnish with the cilantro.
GAHAT KA SHORBA
Serves: 4
Origin: Himachal Pradesh
Healthy soup, rich in protein.
INGREDIENTS
1 tsp vegetable oil
2 tsp ginger-garlic paste (adrak-lasan)
¼ cup (42.5 g) tomato, finely chopped
¼ cup (42.5 g) onion, finely chopped
1 tsp mustard paste (rai)
½ cup coriander roots, finely chopped
1 tsp ground coriander (dhaniya)
Salt, to taste
1 cup (200 g) horse gram (chana dal), soaked in water for 30 minutes
Freshly ground black pepper, to taste
METHOD
1. In a saucepan, over low-medium heat, heat the oil. Add the cumin seeds. Sauté until the
seeds begin to crackle.
2. Add the ginger-garlic paste, tomato, and onion. Sauté for 2 minutes.
3. Add asafoetida, mustard paste, coriander roots, cumin, and coriander and sauté for 1
minute.
4. Add 4 cups of water, salt, and horse gram.
5. Reduce the heat to low and allow the soup to bubble until the horse gram is thoroughly
cooked. This should take an hour.
6. Season with pepper and serve hot.
RIKAUCHHE
Serves: 8-10
Steamed and panfried black lentil chips in yogurt sauce.
INGREDIENTS
1 cup (200 g) black lentils (urad dal), soaked in water for at least 3 hours, preferably
overnight, drained
¾ cup (180 ml) vegetable oil, plus more for preparing the colander and wok
1½ tsp fenugreek seeds (methi dana)
1½ tsp ginger paste (adrak)
1½ tsp garlic paste (lasan)
1 Tbsp (7 g) ground turmeric (haldi)
1 Tbsp (18 g) salt
1½ tsp red chile powder
½ cup (120 ml) water
2–3 green chiles, chopped
1 Tbsp (1 g) fresh cilantro leaves (hara dhaniya), finely chopped
METHOD
1. In a blender or food processor, grind the black lentils into a fine paste.
2. Grease a heatproof colander with a little vegetable oil and put it over a pot of boiling
water.
3. Divide the gram paste into 2 or 3 portions and shape each into a long cylinder. Put the
cylinders in the colander and cover with a plate. Steam until stiff and a little hard.
Remove and cut the cylinders into slices (they should look like thick chips).
4. In a skillet over low-medium heat, heat the vegetable oil for panfrying.
5. Working in batches if needed, add the chips and panfry until golden brown. Transfer to
paper towels to drain.
6. Heat 2 Tbsp (30 ml) of vegetable oil in a wok until it starts to smoke.
7. Add the fenugreek seeds. When the seeds turn brown, add the ginger paste, garlic
paste, turmeric, salt, red chile powder, and yogurt. Sauté until the spices are cooked and
the oil floats on the top.
8. Add the fried chips and water. Cook, stirring, for 5 minutes until well blended. Serve hot,
garnished with cumin, green chiles, and cilantro.
PANEER DAHIVADA
Serves: 2
Deep-fried paneer cakes served with dollops of yogurt, relishes, and spices.
INGREDIENTS
1 cup (240 g) paneer; available at Indian markets, here)
1 medium-size potato, boiled
1 Tbsp (7.5 g) cornflour
1 green chile, finely chopped
1 tsp ginger paste (adrak)
Salt, to taste
2 cups (480 g) yogurt (dahi)
5 Tbsp (75 g) date-tamarind chutney (here)
5 Tbsp (75 g) mint-cilantro chutney (here)
5 tsp Indian black salt (kala namak)
METHOD
1. In a medium-size bowl, combine the paneer, potato, cornflour, green chile, and ginger
paste. Season to taste with salt. Mash well.
2. Divide the mixture into equal small portions. Shape each portion into a flat cake.
3. In a deep skillet over medium-high heat, heat the vegetable oil for frying.
4. Carefully add the cakes to the hot oil and deep-fry until golden brown. Transfer to paper
towels to drain.
5. To assemble the dish, place a fried cake on a plate. Top it with a spoonful each of yogurt,
date-tamarind chutney, mint-cilantro chutney, a pinch each of red chile powder, cumin,
and black salt. Serve. Repeat with the remaining cakes.
BENARASI TAMATAR CHAAT
Serves: 2
Mashed tomato street food drizzled with sugar syrup and tamarind relish.
INGREDIENTS
4 dried red chiles (sookhi lal mirch), soaked in water for 30 minutes, drained
1 (1-in. / 2.5-cm) piece peeled fresh ginger (adrak)
2 Tbsp (30 g) whole-milk fudge (khoya; available at Indian markets; here)
1 Tbsp (9 g) cashews (kaju)
1½ tsp poppy seeds (khus khus)
2 tsp garam masala
1 cup (240 g) finely chopped tomato
¾ cup (82.5 g) finely chopped potato
Salt, to taste
¼ cup (4 g) fresh cilantro leaves (hara dhaniya), finely chopped
3 Tbsp (45 ml) sugar syrup (here)
½ cup (120 g) nimki (available at Indian markets)
METHOD
1. In a food processor, grind the dried red chiles and ginger into a smooth paste. Set aside.
2. In a skillet over low heat, heat the vegetable oil.
3. Add the prepared chile-ginger paste, whole-milk fudge, cashews, and poppy seeds. Cook
for 4–5 minutes, stirring.
4. Add the garam masala and tomato. Season to taste with salt. Cook, stirring, for 2
minutes. With a potato masher, gently smash the tomato.
5. Add the potato and cook for 4–5 minutes. Use the potato masher once more, this time
for 30 seconds, keeping the potato coarse.
6. Stir in the red chile powder and cilantro. Remove from the heat and set aside.
7. Drizzle the mashed tomato mixture with the sugar syrup, garnish with the date-tamarind
chutney, cumin, and nimki. Serve hot.
BENARASI DAL KACHORI
Serves: 4
Deep-fried black lentil and whole-wheat flour puffed bread.
INGREDIENTS
1 cup (125 g) whole-wheat flour (atta)
3 Tbsp (45 g) ghee
½ cup (100 g) black lentils (urad dal), soaked in water overnight, drained
½ cup (85 g) semolina (suji)
Salt, to taste
Ghee, for frying
METHOD
1. In a small bowl, combine the flour and ghee. Rub with your fingertips until the ghee is
well incorporated and the mixture resembles bread crumbs.
2. In a blender or food processor, grind the drained black lentils into a fine paste. Add the
paste to the flour mixture along with the semolina, carom seeds, and red chile powder.
Season to taste with salt. Knead the mixture with enough water to form a medium-soft
dough. Divide the dough into small rounds and roll into small disks (puris).
3. In a deep skillet over medium-high heat, heat the ghee for frying.
4. Working in batches, gently place the disks into the hot ghee. Deep-fry until they puff up,
about 30 seconds for each disk. With a slotted spoon, transfer to paper towels to drain.
Serve hot.
CHURA MATTAR
Serves: 2
Flattened rice soaked in milk and cream, tempered, and tossed with green peas.
INGREDIENTS
½ cup (120 ml) milk
½ cup (120 ml) heavy cream
1 cup (200 g) flattened rice (poha/chura), rinsed
1 Tbsp (15 g) ghee
½ cup (80 g) green peas (hara mattar), boiled
1 tsp garam masala
1 tsp chaat masala
1 tsp freshly ground pepper (kali mirch)
Salt, to taste
Juice of 1 lemon (nimbu)
METHOD
1. In a medium-size bowl, combine the milk and cream. Add the rice and soak for 8
minutes. Drain. Save the milk and cream mixture to add to rich curries later.
2. In a skillet over medium-high heat, heat the ghee.
3. Add the cumin seeds. Cook until the seeds begin to crackle.
4. Add the ginger paste and green chile. Stir-fry for 1 minute.
5. Add the boiled green peas. Cook for 5–7 minutes.
6. Stir in the garam masala, chaat masala, and pepper. Season to taste with salt. Add the
soaked rice. Cook for 3–4 minutes until the rice is soft.
7. Stir in the lemon juice and cilantro. Serve hot.
BHARWA GUCCHI
Serves: 4-6
Gourmet stuffed mushrooms laced in yogurt sauce.
INGREDIENTS
8–10 large dried morel mushrooms (gucchi)
For the filling
¼ cup (15 g) spring onion (hara pyaz), finely chopped
3 Tbsp (18 g) finely chopped fresh mint leaves (pudina)
2 Tbsp (30 ml) freshly squeezed lemon juice (nimbu)
Salt, to taste
For the gravy
½ cup (120 g) ghee
2 green cardamom pods (choti elaichi)
½ cup (30 g) finely minced or grated spring onion (hara pyaz)
2 tsp garlic paste (lasan)
2 tsp green chile paste
¼ cup (60 g) cashew butter (kaju)
¾ cup (180 g) hung curd (here) or thick Greek-style yogurt (dahi), whisked
Salt, to taste
1½ tsp garam masala
Few saffron threads (kesar), soaked in 3 Tbsp (45 ml) warm milk
METHOD
1. Wash and hydrate the morel mushrooms in warm water and then boil them in fresh
water for 10 minutes. Drain and set aside.
2. To make the filling: In a skillet over low-medium heat, heat 1 tsp vegetable oil.
3. Add the spring onion. Stir-fry until golden. Transfer to a small bowl.
4. To the spring onion, add the cilantro, mint, lemon juice, and whole-milk fudge. Season to
taste with salt. Stir to combine. Stuff each mushroom with an equal amount of filling. Set
aside.
5. To make the gravy: Wipe out the skillet and return it to medium-high heat.
6. Add 1 Tbsp (15 g) of ghee to melt. When it starts to smoke, remove the skillet from the
heat and let cool slightly. Return the skillet to low-medium heat and add the cloves and
green cardamom pods. Fry until they change color. Remove the whole spices from the
ghee and discard.
7. Return the skillet to the heat and add the remaining 7 Tbsp (105 g) of ghee to the skillet
and the spring onion. Sauté until translucent.
8. Add the ginger paste, garlic paste, and green chile paste. Stir-fry until the water
evaporates.
9. Stir in the cashew butter. Fry until well blended and the color changes.
10. Reduce the heat to low. Add the yogurt and season to taste with salt. Stir and simmer
until it reaches a sauce-like consistency.
11. Add the garam masala and the saffron milk. Stir to mix well.
12. Add the stuffed morel mushrooms to the gravy and ¼ cup (60 ml) of hot water. Simmer
for 10 minutes, coating the morels with the gravy. Serve hot.
PUNJABI SAMOSA
Makes: 15
Origin: Punjab
Deep-fried spiced potato triangles wrapped in puff pastry.
INGREDIENTS
For the filling
1 Tbsp (15 ml) vegetable oil, plus more for deep-frying
1 tsp ground turmeric (haldi)
2 cups (450 g) mashed potatoes
2 tsp garam masala
1 tsp chaat masala
¼ cup (4 g) fresh cilantro leaves (hara dhaniya)
Salt, to taste
1 package samosa pastry sheets (samosa patti; available at Indian markets and online,
here)
METHOD
1. To make the filling: In a skillet over medium-high heat, heat 1 Tbsp (15 ml) of
vegetable oil.
3. Add the green chiles, ginger paste, turmeric, and red chile powder. Stir well to combine.
4. Add the mashed potatoes, garam masala, chaat masala, lemon juice, and cilantro.
Season to taste with the salt. Mix well. Set aside.
5. Place a spoonful of the mixture on a samosa pastry sheet and wrap to enclose it in a
triangular shape like spanakopita. Repeat until all filling and pastry are used up.
6. In a wok over medium-high heat, heat the vegetable oil for deep-frying.
7. Working in batches if needed, carefully add the stuffed somosas to the hot oil and deep-
fry until golden. Transfer to paper towels to drain.
8. Serve hot with mint-cilantro chutney (here).
HARA BHARA KEBAB
Serves: 3
A quick party starter is also the best way to indulge your kids in healthy eating.
INGREDIENTS
2 cups (60 g) fresh spinach, boiled
1 cup (160 g) green peas (hara matter), boiled
1 cup (225 g) boiled potato cubes
1 cup (64 g) fresh mint leaves (pudina)
1 cup (16 g) fresh cilantro leaves (hara dhaniya), finely chopped
½ cup (120 g) chickpea flour (besan)
1 Tbsp (15 g) ginger-garlic paste (adrak-lasan)
1 Tbsp (8 g) red chile powder
1 Tbsp (10 g) chaat masala
1 tsp red chile paste
1 tsp garam masala
Salt, to taste
METHOD
1. In a large bowl, combine everything except the vegetable oil and mash it well with a
potato masher.
2. Roll the mixture into 12 round medium-size patties.
3. In a skillet over low-medium heat, heat the vegetable oil for frying.
4. Carefully add the patties to the hot oil and shallow-fry until golden.
5. Serve hot with mint-cilantro chutney (here), if desired.
AMRITSARI BUN CHAAT
Serves: 2-4
Origin: Punjab
Potato burger served with chutney, peanuts, and pomegranate.
INGREDIENTS
½ cup (1 stick; 120 g) butter, divided
4 burger buns
2 potatoes, boiled, mashed
2 tsp chaat masala
Salt, to taste
2 tsp garlic chutney (here)
2 Tbsp (30 g) mint-cilantro chutney (here)
½ cup (120 g) spicy peanuts
2 Tbsp (30 g) fresh pomegranate seeds (anar)
½ cup (120 g) nylon sev (available at Indian markets)
½ cup (8 g) fresh cilantro leaves (hara dhaniya), finely chopped
METHOD
1. Butter the burger buns and toast them gently in a hot skillet over medium heat. Set
aside.
2. In a medium-size bowl, stir together the potatoes, red chile powder, coriander, chaat
masala, cumin, black salt, and salt.
3. Divide the mixture into small portions and shape each into a flat cake.
4. Return the skillet to medium-high heat. Add the remaining butter. Working in batches,
add the cakes to the hot skillet with any remaining butter from step 1 and panfry on both
sides until golden brown. Place a cake on a bun bottom. Top with sliced onion and the
chutneys.
5. Place the spicy peanuts, pomegranate seeds, sev, and cilantro over this and serve
immediately with the bun top.
MONJI KALIA
Serves: 4-6
Origin: Jammu & Kashmir
Kohlrabi in a spiced curd-based stew.
INGREDIENTS
1¼ cups (300 ml) vegetable oil, divided
2 lb, 3 oz (1 kg) kohlrabi (ganth gobhi), peeled, and cut into 1-in. (2.5-cm) cubes
2 black cardamom pods (badi elaichi), crushed
1 Tbsp (7 g) aniseed powder (saunf)
1 tsp ground ginger (sonth)
½ tsp garam masala
Salt, to taste
2 Tbsp (30 ml) milk
METHOD
1. In a skillet over low-medium heat, heat 1 cup (240 ml) of vegetable oil.
2. Add the kohlrabi and fry until golden. Transfer to paper towels to drain. Set aside.
3. In a deep pot over low-medium heat, heat 3 Tbsp (45 ml) of vegetable oil.
4. Add the cloves, black cardamom pods, and asafoetida. Sauté until fragrant.
5. Add the water and cover the pot to prevent the oil from spattering.
6. Carefully remove the lid and add the fried kohlrabi, aniseed powder, turmeric, ginger,
and garam masala. Season to taste with salt. Increase the heat to medium and cook for
10 minutes.
7. In a small bowl, whisk the yogurt and milk. Pour this into the pot. Stir continuously and
bring to a boil. Cook for 5 minutes more and remove from heat.
8. In a small skillet over medium-high heat, heat the remaining 1 Tbsp (15 ml) of vegetable
oil.
9. Add the green cardamom pods and sauté until they change color. Remove and add to
the stew pot. Serve hot.
RESHMI KEBAB ZAFRANI
Serves: 4
Minced chicken kebabs on skewers.
INGREDIENTS
2 lb, 3 oz (1 kg) minced chicken
2 eggs, whisked
1 tsp yellow chile powder
½ tsp ground white pepper (safed mirch)
Salt, to taste
3 Tbsp (45 g) cashew paste (kaju)
4 tsp onion paste
1 tsp garam masala
Pinch saffron threads (kesar), soaked in 2 Tbsp warm milk
5 Tbsp (20 g) fresh cilantro (hara dhaniya), finely chopped
½ cup (120 g) processed cheese, grated
METHOD
1. In a large bowl, combine the chicken mince, eggs, cumin, yellow chile powder, white
pepper, salt, cashew paste, ginger paste, onion paste, garam masala, saffron, cilantro,
and cheese. Mix well. Set aside for 30 minutes.
2. Shape the chicken mince mixture along the length of the skewers to shape into kebabs.
3. Preheat the oven to 350°F (180°C).
4. Skewer the kebabs and place them on a baking sheet. Roast for 20–25 minutes.
5. Remove from skewers and serve hot.
AMRITSARI MALAI CHAAP
Serves: 2
Origin: Punjab
Skewered soya nuggets.
INGREDIENTS
1 cup (240 ml) heavy cream
1 tsp dried fenugreek leaves (kasuri methi)
Salt, to taste
15 soya nuggets, boiled, drained
METHOD
1. In a medium-size bowl, stir together the cream, yogurt, ginger-garlic paste, dried
fenugreek leaves, red chile powder, and cumin. Season to taste with salt.
2. Add the soya nuggets, stir to coat, and refrigerate to marinate for 4 hours.
4. Skewer the soya nuggets and place them on a baking sheet. Roast for 15–17 minutes.
5. Serve hot.
AMRITSARI MACHI
Serves: 2
Origin: Punjab
Spicy fried fish fillet.
INGREDIENTS
2 sole fillets
1 Tbsp (7.5 g) chickpea flour (besan)
1 tsp rice flour
Salt, to taste
METHOD
1. In a medium-size bowl, combine the fish, lemon juice, ginger-garlic paste, carom seeds,
red chile powder, turmeric, asafoetida, chickpea flour, and rice flour. Season to taste with
salt and marinate the fish for 10 minutes.
2. In a deep skillet over medium heat, heat the vegetable oil for frying.
3. Carefully add the fish to the hot oil and deep-fry until golden on both sides.
4. Sprinkle with the chaat masala before serving.
CHICKEN THUKPA
Serves: 2
Light yet filling soup loaded with vegetables, meats, and condiments.
INGREDIENTS
2 whole chicken legs (thighs and drumsticks)
1 medium-size onion, finely chopped
½ cup (30 g) chopped spring onion (hara pyaz)
4 garlic cloves (lasan), minced
1 tsp minced peeled fresh ginger (adrak)
1 cup (240 ml) vegetable broth
Salt, to taste
1 tsp soy sauce
1 tsp honey
½ cup (120 g) noodles, cooked according to the package directions
¼ cup (60 g) assorted chopped vegetables
¾ tsp finely chopped fresh cilantro leaves (hara dhaniya)
METHOD
1. In a soup pot over medium-high heat, heat the vegetable oil.
2. Add the chicken and panfry for 10 minutes, turning.
3. Add the onion, spring onion, garlic, green chiles, and ginger. Cook, stirring, for 3–4
minutes.
4. Pour in the vegetable broth and add the lemon juice, salt to taste, soy sauce, and honey.
Stir well to combine. Reduce the heat to low and cover the pot. Cook the broth for about
15 minutes.
5. Remove the chicken from the broth and shred it. Add the shredded chicken back to the
broth along with the vegetables and noodles. Let bubble for 10 minutes more.
6. Serve hot, garnished with cilantro.
THENTHUK
Serves: 2
Al dente strips of dough floating in hot soy-hinted vegetable soup.
INGREDIENTS
For the dough
½ cup (62.5 g) all-purpose flour (maida)
1 tsp freshly ground black pepper (kali mirch)
Salt, to taste
1 tsp vegetable oil
For the soup
1 medium-size tomato, finely chopped
1 medium-size carrot (gajar), julienned
1 green bell pepper, julienned
¼ cup (17.5 g) shredded cabbage (bandh gobhi)
2 cups (480 ml) vegetable broth
1 Tbsp (15 ml) soy sauce
1 tsp chile sauce
Salt, to taste
METHOD
1. To make the dough: In a medium-size bowl, combine the flour, pepper, salt to taste,
vegetable oil, and water. Knead to make a medium-soft dough. Let rest for 5–7 minutes.
2. Roll the dough into a thin disk and cut into long noodle-like strips with a sharp knife. Set
aside.
3. To make the soup: In a soup pot over medium-high heat, heat the vegetable oil.
4. Add the green chile, ginger-garlic paste, onion, and tomato. Sauté the mixture for 2–3
minutes.
5. Add the carrot, green bell pepper, cabbage, and vegetable broth. Let the soup bubble for
2–3 minutes.
6. Stir in the soy sauce, chile sauce, and dough strips. Season to taste with salt. Cook for 7–
8 minutes. Taste and adjust the seasoning and serve hot.
GOLE KE SEEKH KEBAB
Makes: 15
Smoked minced meatballs
INGREDIENTS
½ cup (120 g) raw papaya with skin
Salt, to taste
2 cups (480 g) minced lamb or beef (keema)
3–4 medium-size onions, sliced, fried, ground to a paste
½ cup (60 g) chickpea flour (besan), toasted
1½ Tbsp (12 g) red chile powder
6 green cardamom pods (choti elaichi), divided
4 whole cloves (laung), divided
2 whole mace (javitri)
1 black cardamom pod (badi elaichi)
Pinch ground nutmeg (jaiphal)
1 Tbsp (5 g) dried unsweetened shredded coconut (nariyal)
1 Tbsp (9 g) poppy seeds (khus khus)
7–8 cashews (kaju)
1 recipe Dungaar (here)
7 Tbsp (105 g) ghee
1 Tbsp (15 ml) vetivier water (kewra; available at Indian markets)
1 Tbsp (15 g) yogurt (dahi), whipped
METHOD
1. In a mortar and pestle or food processor, grind the papaya with salt to taste into a fine
paste. Transfer to a large heatproof pan with a tight-fitting lid, add the minced meat, and
stir to combine.
2. Add the ginger paste, garlic paste, onion paste, chickpea flour, red chile powder, and
cream. Mix thoroughly. Set aside for 15 minutes.
3. Meanwhile, place a griddle over low-medium heat. Add 3 green cardamom pods, 2
cloves, the mace, black cardamom pod, cinnamon stick, nutmeg, coconut, poppy seeds,
cashews, and bay leaves. Roast until fragrant. Transfer to a blender or mortar and pestle,
add a little water, and grind the ingredients into a fine paste. Blend this paste into the
minced meat mixture into a smooth paste.
4. Meanwhile, prepare the dungaar. Working on a heatproof surface, make a hollow in the
center of the meat paste mixture. Place the prepared dungaar. Cover the pan so the
smoke is properly infused into the paste with all the aromas. Add the vetivier water and
mix well.
5. In a small bowl, stir together the yogurt and ghee. Set aside.
6. Preheat a grill to medium heat.
7. Divide the minced paste into about 15 equal portions. Shape each portion into a ball.
Skewer 7–8 balls on a metal skewer. Repeat with the remaining balls. Place the skewers
on the grill. Cook, turning every few minutes, so the kebabs are evenly cooked. Baste
them with the ghee-yogurt mixture, allowing a few drops to drip onto the fire. Serve hot.
HIMACHALI LAMB SOUP
Serves: 2
A hearty meat soup with vegetables and noodles.
INGREDIENTS
1 tsp vegetable oil
1 medium-size onion, finely sliced
1 Tbsp (15 g) garlic paste (lasan)
1½ cups (360 ml) lamb or chicken broth
1 tsp soy sauce
1 tsp vinegar (sirka)
1 cup (150 g) shredded cooked lamb or chicken
½ cup (88 g) rice noodles
¼ cup (22.5 g) finely chopped cabbage (bandh gobhi)
¼ cup (32.5 g) finely chopped carrot (gajar)
Salt, to taste
METHOD
1. In a soup pot over medium-high heat, heat the vegetable oil.
2. Add the onion, garlic paste, and green chile paste.
3. Sauté for 2–3 minutes.
4. Stir in the broth, soy sauce, and vinegar. Bring the mixture to a boil.
5. Add the shredded meat and let the mixture bubble for about 20 minutes, or until the
meat is thoroughly heated. Add the rice noodles, cabbage, and carrots. Mix well. Reduce
the heat to low and simmer for 4–5 minutes, or until the noodles are cooked.
6. Serve hot, garnished with cilantro, and seasoned to taste with salt and pepper.
KABARGAH
Serves: 4-6
Lamb chops dipped in yogurt and deep-fried.
INGREDIENTS
2 lb, 3 oz (1 kg) 3-in.-by-5-in. (7.5-cm-by-12.5-cm) lamb chops
2 cups (480 ml) milk
2 tsp salt, plus more for seasoning
1 tsp garam masala
½ tsp red chile powder
1½ cups (360 g) ghee
Silver leaves, for garnishing (warq; optional; here; available at Indian markets)
METHOD
1. In a large pot over medium heat, combine the lamb, milk, cloves, black cardamom pods,
cinnamon sticks, bay leaves, salt, garam masala, and asafoetida. Cook until the milk is
absorbed. Remove the pot from the heat and transfer the chops to a large plate. Remove
the whole spices that remain and set aside.
2. In a small bowl, whisk the yogurt, red chile powder, and a pinch of salt until smooth.
3. In a large skillet over low-medium heat, heat the ghee.
4. Dip each chop into the yogurt batter and fry until cooked through and rich brown in
color. Transfer to paper towels to drain. Serve hot, garnished with silver leaves (if using).
BOTI KEBAB
Makes: 4
Succulent melt-in-the-mouth lamb kebabs.
INGREDIENTS
2 lb, 3 oz (1 kg) boneless lamb cubes, rinsed
½ cup (120 g) ginger-garlic paste (adrak-lasan)
¼ cup (60 g) raw papaya paste
Salt, to taste
¼ cup (60 g) hung curd (here)
½ cup (120 ml) vegetable oil
1 tsp ground white pepper (safed mirch)
1 tsp ground cardamom
Melted butter, for basting
METHOD
1. In a large bowl, combine the lamb, ginger-garlic paste, lemon juice, and raw papaya
paste. Season to taste with salt. Mix to combine and set aside for 30 minutes.
2. Prepare a second marinade: In another large bowl, whisk the yogurt, vegetable oil, red
chile powder, white pepper, cumin, and cardamom.
3. Add the lamb and mix to coat. Refrigerate for 2 hours.
5. Skewer the lamb cubes and roast (or grill) for 15–20 minutes. Baste with butter and roast
for 3–5 minutes more, or until tender. Remove from the skewers and serve hot.
KAKORI KEBAB
Makes: 6
Skewered grilled lamb kebabs.
INGREDIENTS
1 cup (240 g) minced lamb
2 Tbsp (15 g) chickpea flour (besan)
1 Tbsp (15 g) raw papaya paste
1 Tbsp (6 g) garam masala
Pinch ground mace (javitri)
Salt, to taste
½ egg
5 Tbsp (75 g) ghee, melted
METHOD
1. In a medium-size bowl, mix together the lamb, green chile, chickpea flour, ginger-garlic
paste, papaya paste, garam masala, pepper, cumin, mace, and nutmeg. Season to taste
with salt.
2. Add the egg (divide the egg after whisking in a small bowl). Knead the mixture into a soft
dough and marinate for 1 hour in the refrigerator.
4. Skewer lumps of the kebab mixture on metal skewers and place them on a rimmed
baking sheet. Brush with ghee and bake for 35–40 minutes, basting with more ghee
midway through the baking time to avoid excessive dryness.
KACHCHE KEEME KE KEBAB
Makes: 20–25
Panfried minced meat cakes.
INGREDIENTS
3 black cardamom pods (badi elaichi)
¼ tsp ground nutmeg (jaiphal)
1 cup coconut flesh (nariyal), dry-roasted
1 (2-in. / 5-cm) piece grated peeled fresh ginger (adrak)
5 Tbsp (75 g) grated raw papaya
1 medium-size onion, sliced and fried (birista; here)
¾ cup (90 g) chickpea flour (besan), toasted
2 lb, 3 oz (1 kg) minced lamb or beef (keema)
1 Tbsp (15 g) salt
Green chiles to taste, chopped
Chopped fresh mint leaves (pudina), to taste
Ghee, for panfrying
METHOD
1. Preheat a griddle over low-medium heat.
2. On the hot griddle, combine the cloves, green cardamom pods, dried red chiles, black
cardamom pods, mace, cinnamon stick, nutmeg, cumin seeds, peppercorns, poppy
seeds, and coconut. Dry-roast until fragrant, stirring frequently. Transfer to a food
processor or spice grinder and process until ground. Transfer to a medium-size bowl to
cool.
3. To the bowl, add the ginger, garlic, papaya, fried onion, chickpea flour, yogurt, and
minced meat. Season to taste with salt, green chiles, and mint. Mix well to combine all
the ingredients. Divide the mixture into 20–25 small portions. With greased palms, shape
each into a flat cake (tikki).
4. Wipe out the griddle, if needed, and place it over medium-high heat and add just a little
ghee to melt.
5. Working in batches, panfry the cakes until golden brown on both sides. Remove and
repeat until all are fried, adding more ghee as needed. Serve hot.
MURGH MUSALLAM
Serves: 4-6
Slow-cooked chicken stuffed with spices and dried fruits.
INGREDIENTS
For the stuffing
½ cup (120 g) ghee
½ tsp ground mace (javitri)
½ cup (120 g) sliced onion
10 cashews (kaju), ground to a paste with little water
1 Tbsp (9 g) poppy seeds (khus khus), ground to a paste with little water
½ cup (47.5 g) dried unsweetened shredded coconut (nariyal), ground to a paste
Salt, to taste
10 almonds (badam), blanched, peeled, and sliced
40 raisins (kishmish), chopped
For the chicken
1 whole chicken, skin removed
½ cup (120 g) ghee
11 oz (300 g) onions, sliced
Salt, to taste
1 cup (240 ml) milk
1½ cups (360 ml) coconut cream (nariyal)
1½ cups (360 g) yogurt (dahi), whisked
METHOD
1. To make the stuffing: In a skillet over medium-high heat, heat the ghee.
2. Add the cloves, cinnamon sticks, black cardamom pods, bay leaves, and mace. Cook
until the spices begin to crackle. With a slotted spoon, remove from the pan and set
aside to cool. When cool, transfer to a spice grinder or mortar and pestle, add a little
water, and grind together into a smooth paste. Set aside.
3. Return the skillet and ghee to medium-high heat. Add the onion and sauté until golden
brown. With a slotted spoon, transfer the onion to a food processor. Let cool slightly and
process to a smooth paste. Set aside.
4. Return the skillet and ghee to medium-high heat again. Add the ginger paste, cashew
paste, poppy seed paste, coconut paste, and coriander. Season to taste with salt. Sauté
until the mix turns light brown in color.
5. Add the almonds and raisins. Stir well to combine.
6. Add the spice paste and onion paste. Stir to combine. Remove the pan from the heat.
7. To make the chicken: Stuff the chicken with the stuffing mixture. Close the cavity with
cocktail picks. Tie the chicken with kitchen string so it does not lose shape and holds in
the stuffing.
8. In a Dutch oven over medium-high heat, heat the ghee.
9. Add the onions and fry until translucent.
10. Add the ginger paste and garlic paste. Fry until the water evaporates.
11. Stir in the red chile powder and coriander.
12. Add the stuffed chicken. Fry carefully, browning it all over. Season to taste with salt.
13. Add the milk and bring to a boil.
14. Add the coconut cream. Reduce the heat to low. Cover the pot and simmer the chicken
until it becomes very tender but the flesh does not come off the bone and a little gravy is
left.
15. Stir in the whisked yogurt to the gravy. Reduce the heat to very low and cook until the
gravy is thick and the ghee comes to the surface. Serve hot.
ADRAKI MURGH
Serves: 4
Chicken in ginger-flavored tomato gravy.
INGREDIENTS
For the marinade
1½ cups (360 g) yogurt (dahi), whisked
½ cup (120 ml) malt vinegar (sirka)
3 green cardamom pods (choti elaichi), seeds removed and ground into a powder
For the chicken
1 whole cut-up broiler chicken, skin removed
½ cup (120 g) ghee
1½ cups (360 g) peeled, chopped, blanched tomato
Salt, to taste
1½ tsp red food color
METHOD
1. To make the marinade: In a large bowl, whisk the yogurt, vinegar, green cardamom
powder, ginger paste, garlic paste, coriander, cumin, and red chile powder.
2. To make the chicken: Add the chicken to the marinade. Stir to coat. Refrigerate for 2
hours.
3. In a large skillet over medium-high heat, heat the ghee.
5. Add the chicken along with the marinade. Stir until well mixed.
6. Stir in the tomato and season to taste with salt. Reduce the heat to medium and cook
until the chicken is cooked through and the gravy thickens.
7. Stir in the food color and mix well. Serve hot.
KALI MIRCH KA MURGH
Serves: 4-6
Black pepper-flavored chicken with vegetables.
INGREDIENTS
4 medium-size boneless, skinless chicken breasts, rinsed
Zest of 1 lemon (nimbu), divided
Juice of 1 lemon (nimbu), divided
1 head garlic (lasan), peeled and minced, divided
2 tsp peppercorns (sabut kali mirch), freshly ground, divided
2 Tbsp (30 ml) olive oil, divided
Salt, to taste
4 small potatoes, halved
6 French green beans (haricots verts), cut into (1-in. / 2.5-cm) pieces
1 carrot (gajar), cut into small dice
1 small red onion, cut into ½-in. (1.25-cm) wedges
½ cup (120 ml) chicken broth
METHOD
1. With a sharp knife, make small random slits in the chicken breasts to allow the flavors to
seep in.
2. In a small bowl, stir together half the lemon zest and juice, half the garlic, half the
ground peppercorns, and 1 Tbsp (15 ml) of olive oil. Season to taste with salt. Rub this
mixture over the chicken breasts and set aside.
3. In the skillet over low-medium heat, heat the remaining 1 Tbsp (15 ml) of olive oil.
4. Add the remaining garlic. Sauté for a few seconds until fragrant.
5. Toss in the potatoes. Season to taste with salt. Cook until the potatoes begin to soften.
6. Add the green beans, carrot, red onion, and the remaining ground peppercorns, lemon
juice, and zest.
7. Arrange the chicken pieces over the vegetables. Pour in the chicken broth. Adjust the
heat to low and cover the skillet. Cook until the chicken starts to fall apart.
8. Serve hot.
MURGH ZAFRANI
Serves: 4-6
Chicken in saffron sauce.
INGREDIENTS
½ cup (120 g) ghee
2 Tbsp (20 g) chopped garlic (lasan)
¾ cup (180 g) sliced onion
½ tsp ground nutmeg (jaiphal)
Salt, to taste
1 whole cut-up broiler chicken
2 cups (480 ml) chicken broth
Few strands saffron (kesar), crushed and soaked in ¼ cup (60 ml) hot water
METHOD
1. In a Dutch oven over medium-high heat, heat the ghee.
2. Add the cloves, green cardamom pods, and cinnamon sticks. Cook until the spices begin
to crackle.
3. Add the garlic and fry until it browns.
4. Add the onion and nutmeg. Sauté until the onion is golden brown.
5. Stir in the ginger paste, garlic paste, and red chile powder. Season to taste with salt.
6. Add the chicken to the pot, stir, and cook until the moisture evaporates.
7. Add the chicken broth and bring to a boil. Reduce the heat to low. Cover the pot and
cook until the chicken is tender.
8. Remove the pot from the heat and set aside to cool. Remove the chicken and strain the
gravy through a fine-mesh strainer. Discard whatever is left in the strainer.
9. Return the chicken pieces and strained gravy to the pot. Simmer until the gravy is
reduced by half and has a sauce-like consistency.
10. Stir in the saffron water and serve.
LAHORI CHARGHA
Serves: 4
Origin: Punjab
Whole chicken marinated and deep-fried.
INGREDIENTS
1 whole chicken
1 Tbsp (6 g) ground coriander (dhaniya)
1 tsp chaat masala
Salt, to taste
METHOD
1. With a sharp knife, make incisions over the whole bird for the marinade to penetrate.
2. In a small bowl, stir together the yogurt, vinegar, ginger-garlic paste, coriander, garam
masala, red chile powder, turmeric, cumin, chaat masala, dried fenugreek leaves, and
cream. Season to taste with salt. Rub the paste over the chicken and marinate overnight
in the refrigerator.
3. In a steamer, steam the whole bird for 20 minutes.
4. In a large deep pan over medium-high heat, heat the vegetable oil for frying.
5. Add the steamed bird, adjust the heat to low, and deep-fry for 20–25 minutes, or until
cooked through and golden brown.
6. Serve hot, carved into pieces.
CHAWLA’S LUDHIANA CHICKEN
Serves: 2
Origin: Punjab
Baked chicken in yogurt and cashew gravy.
INGREDIENTS
1 lb, 2 oz (500 g) bone-in chicken pieces
Salt, to taste
1 Tbsp (15 g) ghee
3 Tbsp (45 g) onion paste
1 Tbsp (15 g) dried fenugreek leaves (kasuri methi)
½ cup (120 g) cashews (kaju)
METHOD
1. In a large bowl, mix the chicken with the lemon juice and season to taste with salt.
Refrigerate to marinate for 4 hours.
3. Transfer the chicken to a baking sheet and bake for 20 minutes.
5. Add the caraway seeds. Cook until the seeds begin to crackle.
6. Add the onion paste, bay leaves, and ginger-garlic paste. Sauté until the onion turns
golden.
7. In a blender, blitz the dried fenugreek leaves and cashews into a smooth paste with
some water.
8. Add this paste to the skillet and sauté the mixture well.
9. Add the chicken and yogurt and allow the chicken to absorb the flavors. Cook until the
water from the yogurt evaporates.
10. Season to taste with salt and pepper. Serve hot.
TANDOORI CHICKEN
Serves: 4
Origin: Delhi
Street-style barbequed chicken.
INGREDIENTS
1 tsp garam masala
1 Tbsp (8 g) tandoori masala
Salt, to taste
1 whole chicken (cut into 8 pieces)
1 tsp lemon juice (nimbu)
Oil, for basting
METHOD
1. In a medium-size bowl, combine the yogurt, ginger-garlic paste, green chile paste, red
chile powder, coriander, garam masala, tandoori masala, and cumin. Season to taste
with salt. Whisk together to form a thick marinade.
2. Rub the marinate over the chicken and refrigerate for 3–4 hours.
3. Preheat the oven to 3500F (1800C).
4. Grill the pieces for 25–30 minutes.
5. Halfway, remove the chicken from the oven and baste it with oil.
6. Once done, sprinkle chaat masala on top and serve hot.
MURGH MAKHANI
Serves: 3
Origin: Delhi
The very popular Butter Chicken or chicken in a creamy tomato-based sauce.
INGREDIENTS
2 lb, 3 oz (1 kg) tomatoes, finely chopped
2 Tbsp (30 g) butter
¾ cup (180 ml) heavy cream
2 cups (280 g) Tandoori Chicken (here)
Salt, to taste
METHOD
1. In a saucepan over low-medium heat, cover the tomatoes in water and boil until soft. Set
aside to cool. Blitz into a fine purée.
2. In a wok over medium heat, heat the butter.
3. Add the tomato purée and red chile powder. Cook for 7–8 minutes.
4. Add the cream and tandoori chicken. Season to taste with salt. Cook for 10–15 minutes
and garnish with cilantro.
5. Serve hot.
ACHARI MURGH
Serves: 2-4
Indian pickle-flavored chicken.
INGREDIENTS
1 tsp fennel seeds (saunf)
1 tsp onion seeds (kalonji)
1 Tbsp (15 g) Indian pickle (achar)
Salt, to taste
3 green chiles, slit
8 ounces (250 g) chicken, cubed
¼ cup (60 g) finely chopped onions
METHOD
1. In a food processor or blender, blend the dried red chiles, fenugreek seeds, mustard
seeds, fennel seeds, and onion seeds into a powder.
2. In a medium-size bowl, combine 1 Tbsp of the prepared spice powder, Indian pickle,
turmeric, yogurt, salt, and green chiles. Add the chicken. Toss well and marinate for 3
hours.
3. In a skillet over low-medium heat, heat the vegetable oil.
4. Add the onions and sauté for 2 minutes. Add the ginger-garlic paste, red chile powder,
and coriander. Stir well. Cook for 3 minutes.
5. Add the marinated chicken and water. Reduce the heat to low and simmer until the
chicken is cooked through and the water from the marinade evaporates.
6. Garnish with cilantro. Serve hot.
PATIALA CHICKEN
Serves: 2
Origin: Punjab
Chicken in tomato gravy with fluffy omelet bits, garnished with cheese.
INGREDIENTS
2 eggs
¼ cup (4 g) fresh cilantro leaves (hara dhaniya), chopped
Salt, to taste
2 Tbsp (30 ml) vegetable oil, divided
¼ cup (42.5 g) finely chopped onion
1 cup (140 g) cubed chicken
1 cup (240 g) tomato purée
¼ cup (60 g) grated cheese
METHOD
1. In a small bowl, whisk the eggs and cilantro. Season to taste with salt and pepper. Whisk
well to combine.
2. In a skillet over medium heat, heat 1 Tbsp (15 ml) of vegetable oil.
3. Pour in the whisked egg and make an omelet. Remove when golden brown on both sides.
Set aside to cool. Tear into pieces.
4. Return the skillet to medium-high heat and add the remaining 1 Tbsp (15 ml) of
vegetable oil.
5. Add cumin seeds. When the seeds begin to crackle, add the onions and ginger-garlic
paste. Cook until golden-brown.
6. Stir in the garam masala, turmeric, red chile powder, and chicken. Season to taste with
salt. Mix well. Cover the skillet and reduce the heat to low. Cook for 15–17 minutes,
stirring occasionally.
7. Stir in the tomato purée and dried fenugreek leaves. Cover and cook for 10 minutes
more.
8. Once the chicken is done, add the cream and omelet pieces.
9. Serve hot, garnished with cheese.
KOKUR NADUR
Serves: 4-6
Chicken cooked with lotus stems in a spicy gravy.
INGREDIENTS
2 lb, 3 oz (1 kg) medium-size lotus stems (bhein), cut into 2-in. (5-cm) pieces (available in
some specialty Indian markets and online)
1¼ cups (300 ml) vegetable oil, divided
1 whole cut-up broiler chicken
1½ tsp red chile powder mixed with a little water
1½ cups (360 ml) water, plus more for mixing with the red chile powder
1 Tbsp (7 g) aniseed powder (saunf)
Salt, to taste
½ tsp spice cake (tikki masala), crushed (here)
METHOD
1. Wash the lotus stems well to remove all traces of mud. Set aside to drain.
2. In a deep skillet over medium-high heat, heat 1 cup (240 ml) of vegetable oil for frying.
3. Add the chicken to the hot oil and fry until golden brown. Remove and set aside.
4. In the same oil, fry the lotus stems until golden brown. Remove and set aside.
5. In a heavy-bottomed pot or skillet over high heat, heat the remaining ¼ cup of vegetable
oil.
6. Add the red chile powder. Stir for a few seconds, add the water, and bring to a boil.
7. Add the fried chicken and lotus stems along with the cloves, black cardamom pods, bay
leaves, aniseed powder, ginger, and asafoetida. Season to taste with salt. Cook for 10–15
minutes. When the gravy thickens, stir in the spice cake and cook for 1–2 minutes more,
stirring gently. Serve hot.
KEEMA AKBARI
Cooking time: 1 hour 30 minutes
Serves: 6
Almond and cashew-flavored minced meat.
INGREDIENTS
½ cup (120 g) ghee
½ cup (85 g) minced onion
1 Tbsp (10 g) chopped garlic (lasan)
1 lb, 10½ oz (750 g) minced lamb
1 cup (240 g) yogurt (dahi), whisked
1 tsp ground black cardamom
4 green chiles, sliced
Salt, to taste
15 almonds (badam), blanched and peeled
12 cashews (kaju)
1 Tbsp (9 g) poppy seeds (khus khus), roasted
METHOD
1. In a skillet over low heat, heat the ghee.
2. Add the onion and garlic. Sauté until the onion is translucent.
3. Add the lamb. Cook until completely dry.
4. Add the yogurt, cardamom, pepper, and green chiles. Season to taste with salt. Simmer
until the yogurt is completely absorbed and the lamb is tender.
5. While the mince cooks, in a blender, combine the almonds, cashews, and poppy seeds
with a little water. Blend into a smooth paste, adding more water as needed. Transfer the
paste to the lamb mixture. Stir to combine. Reduce the heat to very low and simmer for
3 minutes more, stirring constantly, being very careful the paste does not burn. Serve
hot.
RAAN
Serves: 6-8
Tender leg of lamb flavored with spices.
INGREDIENTS
2 lb, 3 oz (1 kg) leg of lamb (raan), pricked well all over with a fork
1 (3-in. / 7.5-cm) piece raw papaya, ground to a paste
Salt, to taste
4 large onions, 1 finely grated to a paste; 3 sliced and fried until golden (birista; here)
3 Tbsp (22.5 g) chickpea flour (besan), toasted
1 Tbsp (15 g) grated, peeled fresh ginger (adrak)
2 cups (480 g) yogurt (dahi), plus more as needed
6 Tbsp (90 g) ghee
1 Tbsp (15 g) coriander seeds (dhaniya), toasted
METHOD
1. Rub the leg of lamb with the papaya paste and salt. Place in a large resealable plastic
bag.
2. In a medium-size bowl, combine the grated onion, fried onions, chickpea flour, ginger,
garlic paste, and yogurt. Mix well to combine. Cover the meat with this mixture. Seal the
bag, turn the meat to coat, and refrigerate to marinate overnight, or for at least 4 hours.
3. When ready to cook, on your pressure cooker, select Sauté and preheat the cooking pot.
4. Add the ghee to melt.
5. Add the caraway seeds and coriander seeds. Cook until the seeds begin to splutter.
6. Add the meat along with the marinade and cook until brown.
7. Lock the lid in place and close the pressure release valve. Select Manual/Pressure Cook
and cook for 3 minutes. Reduce the pressure to Low and cook for 20 minutes more, or
until the meat falls off the bones and the mixture is dry. Let the pressure release, open
the lid; if the lamb is not tender, add more yogurt and cook for 10 minutes more.
8. Serve hot.
CHANDRAJI’S MEAT CURRY
Serves: 3
Succulent, tender lamb enriched with whole spices in yogurt sauce.
INGREDIENTS
2 Tbsp (30 ml) mustard seed oil (here)
2 lb, 3 oz (1 kg) bone-in lamb pieces
1 Tbsp (15 g) ghee
2 cups (480 g) sliced onion
6–7 whole cloves (laung)
2–3 star anise (chakri ke phool)
2 tsp coriander seeds (dhaniya)
¾ oz (20 g) lotus seeds (makhana; available at Indian markets or online)
1 tsp Kashmiri red chile powder
Salt, to taste
METHOD
1. In a skillet over medium-high heat, heat the mustard seed oil until it starts to smoke.
2. Add the lamb. Sear until golden brown on all sides. Remove from the pan and set aside.
3. Return the skillet to low heat. Add the ghee and onion. Sauté until golden brown.
4. Add the cloves, dried red chiles, cinnamon sticks, bay leaves, star anise, black
cardamom pods, peppercorns, coriander seeds, cumin seeds, and mace. Continue to
sauté until the onion turns dark brown.
5. Add the ginger-garlic paste and cook, stirring, for 1 minute.
6. Add the sautéed lamb back to the skillet and continue to cook.
7. In a medium-size bowl, whisk the yogurt with 7 fl oz (210 ml) of water to make a loose
slurry. Gradually add this liquid to the pan and simmer—do not add the liquid all at once.
8. While the lamb cooks, toast the lotus seeds in a covered pan on medium heat for 5
minutes or until they pop. Ensure you don’t burn them (as they cook very quickly).
Transfer to a food processor. Let cool and grind into a powder.
9. Gradually add the lotus seed powder to the mixture, stirring. If the curry turns too dry,
add more water.
10. Add the Kashmiri red chile powder and season to taste with salt. Cook, on low heat,
until the lamb is succulent and tender.
CHUQANDAR GOSHT
Serves: 3
Lamb cooked with beets.
INGREDIENTS
8–10 peppercorns (sabut kali mirch)
3 medium-size onions, finely sliced
2 green chiles, slit lengtwise
1 lb, 2 oz (500 g) lamb, cut into bite-size pieces
Salt, to taste
4 small beets (chuqandar), peeled and sliced
1 cup (240 g) tomatoes, chopped
1 cup (240 ml) water, or as needed
1 bunch fresh cilantro leaves (hara dhaniya), finely chopped
METHOD
1. On your pressure cooker, select Sauté and preheat the cooking pot.
2. Add the vegetable oil to heat.
3. Add the peppercorns, bay leaves, and cloves.
4. Add the onions. Sauté until golden brown.
5. Add the ginger-garlic paste and green chiles. Sauté until the paste turns brown.
6. Add the lamb and season to taste with salt. Cook, stirring, until the moisture dries up
and the meat is light brown.
7. Add the red chile powder, turmeric, and coriander. Stir well. Add the beets and tomatoes.
Stir well to combine.
8. Pour in ½–1 cup (120–240 ml) of water. Lock the lid in place and close the pressure
release valve. Select Manual/Pressure Cook and cook for 18 minutes, or until the meat is
tender.
9. Release the pressure and remove the lid. Simmer until the oil separates and floats on the
top. Add a little water so a thick gravy forms. Serve hot, garnished with cilantro.
MUGHLAI-STYLE WHITE LAMB
Serves: 4
Aromatic lamb in a yogurt-laced saffron sauce.
INGREDIENTS
2 lb, 3 oz, (1 kg) lamb, cubed
½ cup (120 g) ghee
2½ Tbsp (15 g) garam masala
1 cup (170 g) finely chopped onion
2 Tbsp (30 g) dried red chiles (sookhi lal mirch), ground to a powder
10 white peppercorns (safed mirch)
Salt, to taste
½ cup (120 g) whole-milk fudge (khoya; available at Indian markets; here)
¼ cup (34 g) cashews (kaju)
Pinch saffron threads (kesar), diluted in 2 Tbsp (30 ml) milk
Silver leaves, for garnishing (warq; here)
METHOD
1. Fill a medium-size pot about halfway with water and bring to a rolling boil over high heat.
Add the lamb and boil for 15 minutes. Transfer the meat to a medium-size bowl and
cover with the yogurt. Refrigerate for 1 hour.
3. Add the garam masala, ginger-garlic paste, red chile powder, and onion. Sauté for 1
minute.
4. Add the lamb with the yogurt, the ground dried red chiles, and white peppercorns.
Season to taste with salt. Reduce the heat to low and cook for 40 minutes.
5. Add the poppy seeds and cook for 20 minutes more.
6. Add the whole-milk fudge. Continue to cook, stirring, until the meat is thoroughly
cooked.
7. Stir in the cashews and saffron milk. Serve hot, garnished with silver leaves (warq).
TERAI PASANDA
Serves: 8
Escalopes of the leg of lamb.
INGREDIENTS
½ cup (100 g) raw papaya, minced
½ tsp salt
2 lb, 3 oz (1 kg) leg of lamb (raan), thinly sliced
4–5 whole dried red chiles (sabut lal mirch), medium-size
1½ tsp coriander seeds (dhaniya)
1 cup (240 g) ghee
2 lb, 3 oz (1 kg) onions, finely chopped
1½ cups (360 g) yogurt (dahi)
1 cup (120 g) roasted chickpea (chana), powdered
2 tsp garam masala
2 tsp coriander paste (dhaniya)
Salt, to taste
10–12 drops vetivier (kewra) water for garnishing
1 recipe dungaar (here), using 1 tsp ghee
1 medium-size onion, cut into rings
¼ cup (16 g) fresh mint leaves (pudina), finely chopped
METHOD
1. In a medium-size bowl, combine the minced raw papaya and salt. Add the meat. Smear
the meat with the paste and marinate in the refrigerator for at least 1 hour in summer
and 3 hours in winter.
2. In a pan over low-medium heat, dry-roast the whole red chiles, coriander seeds, and
cloves. Set aside to cool. Using a grinder or food processor, grind to a fine powder.
4. Add the onion. Cook until golden brown. Add the marinated meat. Stirring occasionaly,
cook for 20 minutes.
5. Add the yogurt, roasted chickpea powder, garam masala, ginger-garlic paste, red chile
powder, and coriander paste. Reduce the heat to low. Continue to cook for 60 minutes, or
until the meat is tender. Season to taste with salt. Add the vetivier water.
6. Meanwhile, prepare the dungaar and place it inside the dish. This should be done just
before serving.
7. Serve hot, garnished with onion rings and mint leaves.
MEAT BHATINDA
Serves: 3
Origin: Punjab
Mildly spiced dry lamb dish.
INGREDIENTS
10 oz (300 g) bone-in lamb pieces
Salt, to taste
¾ cup (180 g) thick yogurt (dahi)
METHOD
1. In a skillet over medium-high heat, heat the vegetable oil.
2. Add the onion and bay leaf. Sauté until golden brown.
3. Add the lamb and stir well.
4. Add the water. Cook for 3–4 minutes.
5. Stir in the ginger-garlic paste and season to taste with salt. Reduce the heat to low and
cook for 30 minutes, or until the lamb begins to soften.
6. Add the turmeric, green chiles, and yogurt. Mix well. Simmer until all the ingredients are
thoroughly cooked and the water from the yogurt evaporates.
7. Stir in the garam masala and cook until the lamb is fully done.
SYUN METHI
Serves: 6
Lamb cooked with fenugreek.
INGREDIENTS
2 lb, 3 oz (1 kg) lamb with bones, cut into 2-in. (5-cm) cubes, rinsed
2 cups (480 ml) water, plus more for the fenugreek leaves
Salt, to taste
1 (2-in. / 5-cm) cinnamon stick (dalchini)
2 tsp aniseed powder (saunf)
1 tsp garam masala
1 lb, 2 oz (500 g) fenugreek leaves (methi), rinsed
½ cup (120 g) ghee
3 green chiles, sliced
METHOD
1. In a large deep pot over high heat, combine the lamb, water, salt, bay leaves, black
cardamom pods, cloves, cinnamon stick, aniseed powder, ginger, turmeric, garam
masala, and asafoetida. Cook for 15 minutes, or until the lamb is almost done. With a
slotted spoon, transfer the lamb pieces to a bowl and set aside. Strain the stock and set
aside.
2. In a small saucepan over high heat combine the fenugreek leaves with enough water to
cover. Bring to a boil, strain, and process into a paste.
3. In a deep skillet over low-medium heat, heat the ghee.
4. Add the fenugreek paste. Sauté for 5 minutes, stirring frequently.
5. Add the lamb. Sauté for 5 minutes more.
6. Add the stock. Cook until the lamb is tender. Remove from the heat.
7. Serve hot, garnished with green chiles.
NALLI DUMPUKTH
Serves: 6
Slow-braised lamb shanks with mild spices.
INGREDIENTS
1 cup (125 g) whole-wheat flour (atta), plus more for dusting
Water, as needed to make dough
¾ cup (180 g) ghee
6 green cardamom pods (choti elaichi), cracked
3 Tbsp (45 g) ginger paste (adrak)
10 lamb shanks
Salt, to taste
¼ cup (60 g) fried onion paste
3 cups (720 ml) beef broth
¾ cup (180 ml) tomato purée
1 Tbsp (15 g) cashew butter (kaju)
1 tsp garam masala
1½ tsp julienned peeled fresh ginger (adrak)
½ tsp saffron threads (kesar), soaked in 3 Tbsp (45 ml) warm milk
METHOD
1. In a small bowl, combine the flour with just enough water to form a dough. Knead into a
tight dough and set aside.
2. In a saucepan over low-medium heat, heat the ghee.
3. When hot, add the green cardamom pods and cloves. Cook until they begin to crackle.
4. Add the ginger paste and garlic paste. Sauté until the water evaporates.
5. Add the lamb and season to taste with salt.
6. Stir in the yogurt, fried onion paste, and red chile powder. Cook for 5 minutes.
7. Add the beef broth and bring the mixture to a boil. Reduce the heat to low and simmer
until the meat is tender. Remove the cooked meat from the gravy and arrange in an
ovenproof casserole dish.
8. Strain the gravy into another pan. Stir in the tomato purée and place the pan over
medium heat. Cook, stirring, until the gravy thickens.
9. Stir in the cashew butter and garam masala. Cook for 2–3 minutes. Pour the gravy over
the lamb.
10. Mix the ginger into the saffron milk and add to the lamb.
12. Dust a work surface with flour. Roll out the dough to a size large enough to cover your
casserole dish. Place the dough on top of the dish and seal tightly around the edges.
13. Bake for 15–20 minutes until the dough is golden brown.
TAR GOSHT
Serves: 6-8
Rich lamb curry.
INGREDIENTS
For the stock (yakhni)

2 lb, 3 oz (1 kg) trotters (payas)
6 cups (1.5 L) water
For the lamb curry
2 cups (480 ml) vegetable oil
2 cups (480 g) sliced onions
1½ Tbsp (22 g) garlic paste (lasan)
1½ Tbsp (22 g) ginger paste (adrak)
4 lb, 6 oz (2 kg) lamb, cut into pieces
1 cup (240 g) onion paste
3½ Tbsp (21 g) garam masala
3 tsp yellow chile powder
Salt, to taste
METHOD
1. To make the stock (yakhni): In a pressure cooker cooking pot, combine the trotters
with the water. Lock the lid in place and close the pressure release valve. Select Manual /
Pressure Cook and cook for 12 minutes. Let the pressure release. Remove the lid and
strain to get a stock.
2. To make the lamb curry: In a skillet over medium-high heat, heat the vegetable oil.
Add the bay leaves, cloves, and green cardamom. Add the onions. Stir-fry until golden
brown. Remove from the heat. Set aside to cool.
3. Using a food processor grind the mixture to a paste.
4. Add the ginger paste and garlic paste. Stir well. Add the meat, raw onion paste, fried
onion paste, and stock along with the yogurt and all the spice powders. Season to taste
with salt. Stir-fry until the oil rises to the surface.
5. Transfer to pressure cooker cooking pot. Lock the lid and close the pressure release
valve. Select Manual / Pressure Cook and cook for 6 minutes or until the meat is tender.
Let the pressure release. Remove the lid and serve hot.
GUSHTABA
Serves: 6-8
Lamb balls in a yogurt gravy.
INGREDIENTS
2 lb, 3 oz (1 kg) lamb, boneless from leg
1 cup (240 g) meat fat or white butter
5 green cardamom pods (choti elaichi), divided
1 tsp ginger powder (sonth)
Salt, to taste
10 lamb bones
12 cups (3 L) water
½ cup (120 g) ghee
2 tsp fried onion paste (birista; here)
3 cloves (laung)
3 tsp fennel powder (saunf)
1 cup (240 g) yogurt (dahi), whisked
2 tsp dried mint (pudina)
METHOD
1. Pound the boneless meat on a smooth stone with a wooden mallet (or use a grinder or
food processor). Add the meat fat, 2 green cardamom pods, ginger, and salt. Keep
pounding till you get a smooth pulp.
2. Divide the mixture into equal portions and shape into round balls. Set aside.
3. To make the stock, boil the bones in the water for 30 minutes and strain. Set aside.
4. In a large skillet over medium-high heat, heat the ghee. Add the salt, garlic paste, fried
onion paste, cloves, cinnamon stick, the remaining 3 green cardamom pods, and bay
leaves.
5. Add the stock and keep stirring. Add the fennel powder, milk, and whisked yogurt. Stir
well to combine. Carefully add the lamb balls (gushtabas), one by one, and boil for 30
minutes, or until the balls are tender and the gravy is thick. Simmer for 15 minutes.
6. Garnish with dried mint and serve hot with steamed rice.
GAAD NADUR
Serves: 2
Kashmiri-style fried fish tossed with lotus stems.
INGREDIENTS
10 oz (300 g) mackerel fillets (surmai)
Salt, to taste
½ cup (120 g) fried onions (birista; here)
1½ tsp whole spice mix (here)
1 cup (240 g) lotus stems (bhein), sliced, boiled (available in some specialty Indian markets
and online)
1 Tbsp (15 g) Kashmiri veri masala (available at Indian markets)
2–3 pieces kokum, soaked in ½ cup (120 ml) water for 1 hour
METHOD
1. Season the fish on both sides with salt. Set aside for 10 minutes.
2. In a large skillet over low-medium heat, heat the vegetable oil for frying.
3. Add the fillets. Cook on both sides until golden. Transfer to paper towels to drain.
4. In a food processor, blend the fried onions into a paste.
5. In a clean skillet over low-medium heat, heat 1 Tbsp (15 ml) of vegetable oil.
6. Add the whole spice mix. Cook until the seeds begin to crackle.
7. Add the garlic paste. Sauté for 2 minutes.
8. Add the lotus stems, Kashmiri veri masala, turmeric, and red chile powder. Mix well.
Reduce the heat to medium and cook for 10 minutes.
9. Discard the kokum and add the soaking water to the skillet. Cook for 3–4 minutes.
10. Add the onion paste. Cook the mixture for 5 minutes more.
11. Add the fried fish, taste and adjust the seasonings as needed, and cook until the fish is
heated through.
12. Serve hot.
KULLU TROUT
Serves: 2
Dill-flavored trout cooked in mustard seed oil.
INGREDIENTS
2 Tbsp (30 ml) mustard seed oil (here), divided
1 tsp dried dill
1 tsp red pepper flakes
½ tsp lemon zest (nimbu)
Salt, to taste
1 whole trout, cleaned thoroughly
2 Tbsp (20 g) diced onion
1 Tbsp (1 g) fresh cilantro leaves (hara dhaniya) finely chopped
METHOD
1. In a shallow bowl (big enough to hold the fish), combine 1 Tbsp (15 ml) of mustard seed
oil, the dill, coriander, red pepper flakes, and lemon zest. Season to taste with salt and
stir to combine. Add the fish, turn to coat, and marinate for 10 minutes.
2. In a large skillet over low-medium heat, cook the fish in its own juices for 10 minutes on
each side, or until golden and crisp. Remove the fish and set aside.
3. Return the skillet to the heat and add the remaining 1 Tbsp (15 ml) of mustard seed oil.
Add the mustard seeds and onion. Sauté until the onion turns golden.
4. Add the cilantro, lemon juice, and the fried fish. Taste and adjust the seasoning. Gently
stir to combine.
5. Serve hot.
AMRITSARI FISH CURRY
Serves: 4
Origin: Punjab
A rich gravy-based fish dish.
INGREDIENTS
8 pieces catfish (singhara)
3 Tbsp (45 ml) mustard seed oil (here), plus more for frying
1 Tbsp (15 g) ginger-garlic paste (adrak-lasan), divided
1 tsp red chile powder, divided
1 Tbsp (8 g) cornstarch
1 tsp rice flour
½ tsp ground coriander (dhaniya)
1 egg
Salt, to taste
½ tsp carom seeds (ajwain)
1 cup (170 g) chopped onion
½ tsp ground cumin (jeera)
½ cup (120 g) chopped tomato
½ tsp chaat masala
METHOD
1. In a large bowl, combine the catfish, 3 Tbsp of mustard seed oil, 1½ tsp of ginger-garlic
paste, ½ tsp of red chile powder, the cornstarch, chickpea flour, red peper flakes, dried
fenugreek leaves, rice flour, coriander, and egg. Season to taste with salt. Gently stir to
combine.
2. In a skillet over medium heat, heat more mustard seed oil for frying.
3. Add the fish and fry until crisp on both sides. Transfer to paper towels to drain.
4. Take a spoonful of the same oil in a skillet. Heat it over medium heat and add the carom
seeds. Cook until they begin to crackle.
5. Add the onion. Sauté until golden.
6. Add the remaining 1½ tsp of ginger-garlic paste, ½ tsp of red chile powder, and the
cumin. Sauté until the masalas are well-cooked.
7. Stir in the tomato. Cook for 15 minutes more.
8. Add the water. Reduce the heat to low and simmer the gravy for 20 minutes.
9. Add the fried fish and cook until heated through.
10. Finish with lemon juice, chaat masala, and cilantro.
PUNJABI FISH CURRY
Serves: 4
Origin: Punjab
A light yogurt-based fish dish.
INGREDIENTS
1 medium-size onion, diced
1 green chile
2 tsp minced garlic (lasan)
Salt, to taste
8 catfish steaks (singhara)
METHOD
1. In a blender, combine the onion, green chile, and garlic. Blitz together until a smooth
paste forms. Set aside.
2. In a small bowl, stir together the turmeric and salt to taste. Rub this mixture over the
catfish fillets.
4. Carefully add the fish to the hot oil and deep-fry until golden brown on both sides.
Transfer to a plate.
5. In another skillet over medium heat, heat 2-3 Tbsp of vegetable oil.
6. Add the onion-chile paste, coriander, cumin, and red chile powder. Season to taste with
salt and stir well to combine.
7. Add the water and allow it to absorb the masalas. Stir in the yogurt and cook until the
water from it has absorbed.
8. Add the fish steaks and give it a gentle stir.
9. Finish with garam masala and cilantro. Serve hot.
FISH MUSALLAM
Serves: 6
Baked fish stuffed with spices.
INGREDIENTS
6 lb, 9 oz (3 kg) whole Singhada, or Sole, washed, insides cleaned, and scaled
1½ cups (180 g) roasted chickpea flour (besan)
Few drops yellow food coloring
1 recipe Dungaar (here)
1 cup + 1 Tbsp (255 g) ghee
5 tsp (15 g) poppy seeds (khus khus)
5 tsp (25 g) charoli seeds (chironji)
1 tsp ground mace (javitri)
1 (1-in. / 2.5-cm) piece fresh peeled ginger (adrak)
1½ cups (360 g) yogurt (dahi)
Salt, to taste
METHOD
1. Rub the fish inside and out, with ¾ cup (90 g) of chickpea flour and then wash it off
under running water. Do this twice or three times. Cover the fish with the yellow food
color and put it on a large baking tray.
2. Prepare the dungaar (here). Meanwhile, place the fish on a thoroughly heatproof surface
and using heavy-duty grill gloves and tongs, carefully place the prepared dungaar. Pour 1
cup (240 g) or less of ghee on it, in order to sizzle the coal and emit smoke. Cover the
fish tight.
4. In a skillet over medium-high heat, heat the remaining 1 Tbsp (15 g) of ghee.
5. Add the onion and fry until golden brown. Transfer to a food processor. Add the green
cardamom pods, peppercorns, dried red chiles, cloves, black cardamom pods, poppy
seeds, charoli seeds, coriander seeds, mace, and ginger. Process into a smooth paste.
Transfer to a medium-size bowl.
6. Add the remaining ¾ cup (90 g) of chickpea flour, the yogurt, and cream. Season to
taste with salt. Whisk to combine. Uncover the fish and fill the inside of the fish with this
mixture. Use any extra filling to rub all over the fish.
7. Bake until one side browns. Turn the fish over and bake until the other side browns.
Serve hot.
AWADHI FISH CURRY
Serves: 3
Crispy fried fish fillets in a regal yogurt curry.
INGREDIENTS
1 tsp freshly squeezed lemon juice (nimbu)
Salt, to taste
5 medium-size sole fillets
½ tsp ground turmeric (haldi)
2 medium-size tomatoes, finely chopped
¼ cup (60 g) hung curd (here)
1 tsp garam masala
METHOD
1. In a shallow bowl (big enough to hold the fish), mix the lemon juice, garlic paste, ginger
paste, red chile powder, and chickpea flour. Season to taste with salt. Add the fish, rub
this mix onto it, and marinate for 15 minutes.
2. In a heavy-bottomed skillet over medium-high heat, heat the vegetable oil for frying.
3. Add the fish. Deep-fry until golden on both sides. Transfer to paper towels to drain. Set
aside.
4. In a clean skillet over medium-high heat, heat 1 Tbsp (15 ml) of vegetable oil.
5. Add the ginger-garlic paste and fenugreek seeds. Sauté for 2 minutes.
6. Add the onion, red chile powder, coriander, and turmeric. Sauté for 3–4 minutes.
7. Add the tomatoes. Cook for 4–5 minutes more.
8. Remove from the heat and set aside to cool. Transfer to a blender or food processor and
blend the mix into a smooth paste.
9. Return the skillet to the heat and add 1 Tbsp (15 ml) of vegetable oil.
10. Add the spice-vegetable paste. Sauté for 1 minute.
11. Add the yogurt and fish. Sprinkle on the garam masala. Mix well. Reduce the heat to
low and simmer for 5–6 minutes.
12. Serve hot.
FISH KOFTA
Serves: 4-6
Fish-ball curry.
INGREDIENTS
1¾ lb (800 g) firm white fish fillets, cleaned
6 medium-size potatoes, boiled and mashed
Salt, to taste
3 Tbsp (45 g) ghee or vegetable oil, divided
2 medium-size onions, chopped
2 eggs, whisked, divided
2 Tbsp (15 g) bread crumbs
METHOD
1. In a medium-size bowl, cut the fish into pieces. Using a potato masher or wooden spoon,
mash well.
2. Add the mashed potatoes to the fish. Combine with the coriander and chile powder.
Season to taste with salt. Mix well.
3. In a skillet over low-medium heat, heat 1 Tbsp of ghee or oil.
4. Add the fish and potato mixture. Stir-fry for a few minutes until the moisture is absorbed,
taking care not to burn. Remove from the heat and set aside.
5. In a separate saucepan over medium heat, heat the remaining 2 Tbsp (30 g) of the ghee
or oil.
6. Add the onions. Sauté until golden brown. Using a slotted spoon transfer the onions to
the fish mixture. Add half of the whisked egg to the mixture. Stir well to combine.
7. Add the lemon juice and mix lightly until combined. Sprinkle over the cilantro.
8. With damp hands, shape into sausage-like koftas, about 3-in. (7.5-cm) long and ¾-in. (2-
cm) thick.
9. Place the remaining whisked egg in a shallow bowl. Spread the bread crumbs on a plate.
Dip the koftas first in the beaten egg mixture, then roll in the bread crumbs until coated.
11. Working in batches, carefully lower the koftas into the hot oil and deep-fry for 2–3
minutes, or until light brown all over. Remove with a slotted spoon and drain on paper
towels.
DAL MAKHANI
Serves: 3
Origin: Punjab
Butter rich black dal.
INGREDIENTS
2 cups (400 g) whole black lentils (sabut urad)
7 cups (1.7 L) water, plus more as needed
1 Tbsp (15 g) julienned peeled fresh ginger (adrak)
1 Tbsp (15 g) ghee
2 cups (500 g) tomato purée
Salt, to taste
½ cup (120 g) homemade cream or heavy cream
METHOD
1. In your pressure cooker cooking pot, combine the black lentils, water, and ginger. Lock
the lid in place and close the pressure release valve. Select Manual/Pressure Cook and
cook for 9 minutes. Release the pressure and remove the lid.
2. In a skillet over medium-high heat, melt the butter and ghee together.
4. Stir in the tomato purée and red chile powder. Cook for 5–6 minutes, stirring well.
5. Add the black lentils and more water as needed to adjust the consistency (which should
be like a porridge). Reduce the heat to low and simmer the dish for 50 minutes.
6. Finish with salt to taste, the fenugreek leaves, and cream. Serve hot.
ARHAR DAL
Serves: 4
The classic yellow lentils, simple and flavorful.
INGREDIENTS
2 Tbsp (30 g) ghee
1 dried red chile (sookhi lal mirch), optional
½ tsp sugar
1 cup (200 g) split pigeon pea (toor dal), soaked in water for 30 minutes
Salt, to taste
3¼ cups (800 ml) water
For the tempering
1 Tbsp (15 g) ghee
¼ cup (4 g) fresh cilantro leaves (hara dhaniya), finely chopped for garnishing
METHOD
1. In your pressure cooker, select sauté and preheat the cooking pot.
3. Add the asafoetida, cumin seeds, dried red chile (if using), sugar, and turmeric. Sauté for
1 minute. Season to taste with salt.
4. Add the dal. Roast the ingredients until the dal starts to stick to the cooking pot.
5. Add the water.
6. Lock the lid in place and close the pressure release valve. Select Manul / Pressure cook
and cook for 20 minutes. Let the pressure release. Remove the lid.
7. For the tempering: In a small ladle, heat 1 Tbsp (15 ml) of ghee and add the red chile
powder. Remove immediately.
8. Pour over the cooked dal.
9. Garnish with cilantro and serve hot with steamed rice.
DHABA DAL
Serves: 3
Origin: Punjab
Street-style lentils, a staple of dhabas.
INGREDIENTS
1 cup (200 g) split black lentils (urad dal), cooked
Salt, to taste
2 Tbsp (30 g) white butter
½ cup (125 g) tomato purée
4 cups (960 ml) water, plus more as needed
METHOD
1. In a small bowl, mix together the cooked lentils and turmeric. Season to taste with salt
and set aside.
2. In a skillet over medium heat, melt the butter.
3. Add the cumin seeds. Cook until they begin to crackle.
4. Add the ginger-garlic paste and onion. Sauté until the onion turns golden brown.
5. Add the green chile and tomato. Cook for 10 minutes more.
6. Add the cooked lentils and stir them into the tomato and spices.
7. Stir in the tomato purée and water. Reduce the heat to low and cook for 30 minutes. Add
more water if it turns too dry.
8. Finish with salt to taste, the garam masala, and cilantro. Serve hot.
LAHORI CHANA
Serves: 2
Origin: Punjab
Chickpeas flavored with fennel seeds.
INGREDIENTS
1 cup (200 g) dried chickpeas (safed chana)
1 Tbsp (15 g) whole spice mix (here)
Salt, to taste
METHOD
1. In your pressure cooker cooking pot, combine the chickpeas, water, whole spice mix,
coriander, dried red chiles, and ginger-garlic paste. Season to taste with salt. Lock the lid
in place and close the pressure release valve. Select Manual/Pressure Cook and cook for
12 minutes. Release the pressure and remove the lid. Transfer the chickpeas to a
medium-size bowl and let cool.
2. Once cool, smash gently with a potato masher. Add the lemon juice and fennel seeds.
Mix well and set aside
5. Add the onion and green chile. Sauté for 1–2 minutes.
6. Add the mashed chickpea mixture. Mix well. Reduce the heat to low and simmer for 7–10
minutes. Serve hot.
RAJMA
Serves: 4
Origin: Punjab
A wholesome kidney bean gravy.
INGREDIENTS
1 Tbsp (15 g) ghee
1 medium-size onion, grated
1½ tsp ginger-garlic (adrak-lasan) paste
1 cup (200 g) kidney beans, (rajma), soaked overnight and boiled
Salt, to taste
METHOD
2. Add the onions. Sauté until golden brown. Add the ginger-garlic paste, coriander, and red
chile powder. Sauté for 3–4 minutes.
3. Add the tomatoes and cook for 15–17 minutes until the tomatoes have softened.
4. Add the kidney beans and water. Season to taste with salt. Allow the gravy to bubble
until the ghee begins to leave the sides of the pan.
5. Garnish with cilantro and serve hot with rice.
LANGARWALI DAL
Serves: 2
Origin: Punjab
Traditional lentils served at gurudwaras.
INGREDIENTS
1 cup (200 g) Bengal gram (split chickpeas; chana dal), soaked in water for 1 hour, drained
1 cup (200 g) black lentils (urad dal), soaked in water for 1 hour, drained
1 Tbsp (15 g) ghee
1 Tbsp (6 g) minced peeled fresh ginger (adrak)
1 tsp garam masala
Salt, to taste
METHOD
1. In your pressure cooker cooking pot, combine the drained chickpeas and lentils, water,
and turmeric. Season to taste with salt. Lock the lid in place and close the pressure
release valve. Select Manual/Pressure Cook and cook for 9 minutes. Release the pressure
and set aside to cool.
4. Add the ginger. Sauté until it changes color.
5. Stir in the tomato, coriander, red chile powder, and garam masala. Sauté the mixture for
5–6 minutes until the tomato is thoroughly cooked.
6. Add the cooked chickpeas and lentils along with the cooking water and stir well to
combine. Reduce the heat to low and simmer for 20 minutes. Stir in the cilantro. Taste
and season with salt if needed. Serve hot.
TAKEY PAISE
Makes: 10-15
Chickpea flour coins coated with spices.
INGREDIENTS
For the chickpea coins
2 cups (240 g) chickpea flour (besan)
1 tsp ground asafoetida (hing)
⅓ cup (55 g) grated onion
Salt, to taste
1 cup (240 ml) warm water
For the masala
½ medium-size onion, grated
Salt, to taste
Chopped fresh cilantro leaves (hara dhaniya), for garnishing
METHOD
1. To make the chickpea coins: In a medium-size bowl, combine the chickpea flour, red
chile powder, asafoetida, cumin, and onion. Season to taste with salt. Gradually pour in
the warm water and knead the mixture into a smooth dough. It should be sticky, but not
loose.
2. Wrap the dough in plastic wrap and let rest for 2 hours.
3. Divide the dough equally into 10–15 small portions and roll into long sausage-like
shapes.
4. Fill a large saucepan with water. Place it over high heat and bring to a boil. Reduce the
heat so the water simmers. Working in batches, add fistfuls of the rolls and simmer for
30 minutes. Drain the rolls and cut them into ½-in. (1.25-cm) coins.
5. To make the masala: In a skillet over low-medium heat, heat the mustard seed oil.
6. Add the grated onion, coriander, turmeric, and red chile powder. Cook, stirring well, for
30 seconds.
7. Add the coins and gently mix. Season to taste with salt. Cook until heated through.
Serve hot, garnished with cilantro.
CHUQANDAR KA BHARTA
Serves: 6
Tangy beet mash flavored with cumin.
INGREDIENTS
3–4 medium-size beets (chuqandar), boiled, peeled, and grated
2 tsp cumin seeds (jeera), roasted, ground
¾ tsp red chile powder
Salt, to taste
Pinch cumin seeds (jeera)
METHOD
1. In a large bowl, combine the beets, onions, green chiles, cilantro, ground cumin seeds,
and red chile powder. Season to taste with salt.
4. Adjust the heat to medium and add the beet mixture. Sauté until light brown.
5. Add the lemon juice and mix well. Remove from the heat.
6. Serve hot, with roti (Indian flatbread) or steamed rice, as desired.
BENARASI ALOO
Serves: 2
Deep-fried baby potatoes tossed in spices.
INGREDIENTS
1 tsp vegetable oil
1 Tbsp (15 g) tamarind paste (imli)
Pinch ground cardamom
2 cups deep-fried baby potatoes
Salt, to taste
1 Tbsp (15 g) cashew nut powder (kaju)
METHOD
2. Add the cumin seeds and fennel seeds. Cook until the seeds begin to crackle. Reduce
the heat to low.
3. Stir in the tamarind paste, garam masala, turmeric, and cardamom. Stir well to combine
and cook for 3–4 minutes.
4. Add the deep-fried potatoes, cream, and dried fenugreek leaves. Season to taste with
salt and garnish with the cashew powder and cilantro leaves. Serve hot.
BHUNNE ALOO
Serves: 4
Dry-roasted potatoes with hint of garlic.
INGREDIENTS
2 lb, 3 oz (1 kg) potatoes, unpeeled, cubed
Salt, to taste
3 Tbsp (45 ml) warm water
METHOD
1. In a skillet over low-medium heat, heat the mustard seed oil.
2. Add the cumin seeds. Cook until the seeds stop crackling.
3. Add the potatoes and stir well to combine.
4. Stir in the coriander and red chile powder. Season to taste with salt. Cover the skillet,
reduce the heat to low, and cook for 12–15 minutes. Open the lid and carefully stir with a
flat spoon, ensuring the potatoes remain intact.
5. Sprinkle in the dried mango powder and gently stir once again. Dry-roast in the pan until
brown and crisp.
6. In a small bowl stir together the garlic and warm water. Sprinkle over the potatoes.
7. Serve hot.
AMRITSARI ALOO WADI
Serves: 2
Origin: Punjab
Dried lentil dumplings and potatoes in a curry.
INGREDIENTS
2 Tbsp (30 g) ghee
2 medium-size potatoes, cubed
Salt, to taste
½ cup (120 g) dried lentil dumplings (wadi), boiled, drained (available online and at Indian
markets)
1 tsp garam masala
METHOD
3. Add the onion and ginger paste. Sauté until the onion turns golden.
4. Stir in the coriander, turmeric, cumin, and red chile powder. Add the potatoes. Stir to
combine and sauté for 4 minutes.
5. Add the water and tomato purée. Season to taste with salt. Cook for 8–10 minutes, or
until the potatoes are tender.
6. Toss in the boiled lentil dumplings, garam masala, and cilantro. Cook until heated
through.
7. Serve hot.
BAIGAN PATIALA
Serves: 2
Origin: Punjab
Eggplant cooked whole in tangy sauce.
INGREDIENTS
2 Tbsp (20 g) desiccated coconut powder (nariyal)
1 tsp onion seeds (kalonji; available online and at some Indian markets)
½ tsp mustard seeds (rai)
5–6 small eggplants (baigan), stem ends trimmed, with 4 criss-cross incisions made in each
Salt, to taste
2 Tbsp (30 g) fried onions (birista; here)
METHOD
1. In a skillet over medium-high heat, dry-roast the dried red chiles, desiccated coconut
powder, cumin seeds, fennel seeds, and onion seeds.
2. Transfer to a spice grinder or mortar and pestle, let cool, and grind into a fine powder.
3. Return the skillet to the heat and add the vegetable oil.
4. Add the mustard seeds and curry leaves. Cook until the seeds begin to crackle.
5. Add the garlic paste, the ground spices, and water. Stir to combine.
6. Add the eggplants. Cover the skillet and reduce the heat to medium. Cook for 15–20
minutes, stirring occasionally.
7. Stir in the tamarind paste. Cover the skillet and continue to cook until the eggplants are
soft. Season to taste with salt and garnish with the fried onions.
8. Serve hot.
PATIALA PAPAD KI SUBZI
Serves: 2
Origin: Punjab
Panfried poppadums stuffed with vegetables in smooth tomato gravy.
INGREDIENTS
For the stuffing
1 Tbsp (9 g) raisins (kishmish)
½ cup (55 g) grated carrot (gajar)
½ cup (55 g) grated cauliflower (phool gobhi)
½ cup (35 g) grated cabbage (bandh gobhi)
¼ cup (25 g) chopped French green beans (haricots verts)
½ cup (120 g) grated paneer (available at Indian markets; here)
2 tsp garam masala
Salt, to taste
4–5 sheets poppadums (papad; available at Indian markets)
For the gravy
1 Tbsp (15 g) ghee
½ tsp fennel seeds (saunf)
½ cup (120 g) onion paste
1 Tbsp (6 g) gram masala
Salt, to taste
¼ cup (60 g) grated paneer (available at Indian markets; here)
METHOD
1. To make the stuffing: In a medium-size saucepan over medium-high heat, heat 1 Tbsp
(15 ml) of vegetable oil.
2. Add the cumin seeds and raisins. Cook until the seeds begin to crackle.
3. Add the carrot, cauliflower, cabbage, green beans, and paneer. Sauté for 2–3 minutes.
4. Stir in the garam masala, red chile powder, and turmeric. Season to taste with salt. Stir
well to combine. Reduce the heat to medium and cook for 5 minutes.
5. Add the cilantro.
6. Take a spoonful of the stuffing and place it in the middle of the poppadum. Roll it into a
cigar shape and seal the sides by moistening the edges of the sheet with water. Repeat
with the remaining sheets and stuffing.
7. In a skillet over medium-high heat, heat the remaining 1 Tbsp of vegetable oil.
8. Add the stuffed poppadums. Panfry until cooked. Remove from the heat and set aside.
9. To make the gravy: In a medium-size saucepan over medium-high heat, heat the
ghee.
10. Add the cumin seeds and fennel seeds. Cook until the seeds begin to crackle.
11. Add the onion paste, ginger-garlic paste, garam masala, red chile powder, and
turmeric. Mix well to combine.
12. Stir in the tomato purée and mix well. Reduce the heat to medium and cook for 12–15
minutes.
13. Add enough water to create texture. Increase the heat to high and cook for 2–3 minutes
more. Season to taste with salt.
14. Add the stuffed poppadum rolls and gently stir to combine.
15. Add the cream and butter. Stir and remove the pan from the heat.
16. Serve hot, garnished with cilantro and grated paneer.
SARSON KA SAAG
Serves: 2
Origin: Punjab
Classic seasonal mustard leaf dish.
INGREDIENTS
2 cups (112 g) fresh mustard greens
½ cup (15 g) fresh spinach
½ cup (49 g) lamb’s quarters (bathua)
1 green chile, minced, divided
Salt, to taste
1 Tbsp (15 g) ghee
1½ tsp peeled fresh ginger (adrak), minced
1½ tsp minced garlic (lasan)
1 Tbsp (9 g) maize flour (makkai)
METHOD
1. In your pressure cooker cooking pot, combine the mustard greens, spinach, lamb’s
quarters, half the green chile, and water. Season to taste with salt. Lock the lid in place
and close the pressure release valve. Select Manual/Pressure Cook and cook for 6
minutes. Let the pressure release, remove the lid, and let cool. Mash gently and set
aside.
2. In a skillet over medium heat, heat the ghee.
3. Add the onion, ginger, garlic, and remaining half of the chile. Stir well to combine.
4. Add the mashed greens. Cook for 5–7 minutes.
5. Sprinkle in the maize flour to thicken the mixture. Taste to adjust the seasoning and
serve hot with makkai ki roti (see here).
PUNJABI BHINDI MASALA
Serves: 2
Origin: Punjab
Spicy fried okra.
INGREDIENTS
1 cup (330 g) chopped okra (bhindi)
1 Tbsp (13.5 g) dried fenugreek leaves (kasuri methi)
Salt, to taste
1 Tbsp (15 g) Punjabi chole masala (available at Indian markets)
METHOD
2. Add the okra. Stir-fry until golden brown. Transfer to a bowl and set aside.
3. Return the skillet to the heat. To the remaining oil, add the cumin seeds. Cook until the
4. Add the onion, green chile, and ginger-garlic paste. Sauté until the onion turns golden
brown.
5. Add the coriander, dried fenugreek leaves, red chile powder, and turmeric. Sauté until
fragrant.
6. Stir in the tomatoes and season to taste with salt. Cook for about 10 minutes until the
tomatoes cook well.
7. Add the okra, chole masala, and dried mango powder. Cook for 2–3 minutes more.
8. Garnish with cilantro and serve hot.
BAIGAN BHARTA
Serves: 2
Origin: Punjab
Roasted spiced eggplant.
INGREDIENTS
1 (½ lb / 500 g) eggplant (brinjal), large, round; make four 1-in. (2.5 cm) deep slits
2 Tbsp (30 ml) vegetable oil plus 1 tsp for applying on eggplant, divided
1 large onion, cut into medium-size cubes
1½ tsp ginger (adrak), chopped
1 tsp green chiles, chopped
Salt, to taste
3 tomatoes, 2 chopped into 8 pieces plus
1 medium-size, grated
¼ tsp ground turmeric (haldi)
METHOD
1. On the outer surface of the eggplant apply 1 tsp vegetable oil. Roast over medium-high
heat until soft. Cool, peel, and mash. Set aside.
2. In a skillet over medium-high heat, heat 1 Tbsp (15 ml) vegetable oil.
3. Add the onion, ginger, and green chiles. Cook until light brown. Add the green peas and
season to taste with salt. Cook for 1 minute. Add the chopped tomatoes. Cook for 30
seconds. Remove from the skillet and set aside 4. In the same skillet heat the remaining
1 Tbsp (15 ml) vegetable oil.
5. Add the turmeric, red chile powder, and grated tomato. Cook for 1 minute. Add the
mashed eggplant. Cook until semi thick.
6. Add the onion mixture and cilantro. Mix lightly for a minute. Serve hot.
MATTAR PANEER
Serves: 2
Origin: Delhi
Paneer with peas in gravy.
INGREDIENTS
4 cups (240 g) paneer, cut into slices
2 medium-size onions, grated
1 tsp ginger (adrak) paste
¾ tsp red chile powder
¾ tsp ground turmeric (haldi)
3 medium-size tomatoes, puréed
2 Tbsp (30 g) yogurt (dahi), beaten
2 Tbsp (30 g) heavy cream
2 cups (320 g) green peas (hara mattar), boiled
Pinch sugar
Salt, to taste
¼ tsp garam masala
METHOD
1. In a nonstick pan over medium heat, heat 1 Tbsp vegetable oil for 30 seconds.
2. Add the paneer and fry, on both sides until light brown. Transfer to paper towels to drain.
Set aside.
3. In a skillet over low-medium heat, heat the remaining 3 Tbsp (45 ml) of vegetable oil.
Add the bay leaves, onion, and ginger paste. Stirring occasionally, cook until light golden
brown. Add the red chile powder and turmeric. Mix well to combine.
4. Add the tomato purée and cook until the oil separates. Add the beaten yogurt and stir
well.
5. Stir in the cream, green peas, and paneer. Let simmer for 1 minute.
6. Add the water and sugar. Season to taste with salt. Simmer until all the ingredients are
thoroughly cooked. Add the garam masala and stir well. Garnish with cilantro and serve
hot.
GAJAR METHI KI SUBZI
Serves: 3
Origin: Haryana
Blushing pink carrots stir-fried with fenugreek.
INGREDIENTS
2 cups (240 g) fresh fenugreek leaves (methi), finely chopped
1 cup (130 g) carrots batons (gajar)
Salt, to taste
METHOD
3. Add the onion, green chile, and ginger-garlic paste. Sauté for 4–5 minutes.
4. Add the fenugreek leaves. Sauté for 5–7 minutes more, or until the leaves begin to wilt.
5. Add the coriander, turmeric, and red chile powder. Cook, stirring, for 30 seconds.
6. Add the carrots. Reduce the heat to low and cook for 10 minutes, or until cooked
through.
7. Season to taste with salt. Serve hot.
HAAK
Serves: 4
Kashmiri collard greens with garlic.
INGREDIENTS
2 Tbsp (20 g) minced garlic (lasan), plus whole cloves for garnishing (optional)
10 dried red chiles (sookhi lal mirch) plus 1 for garnishing
5 cups (150 g) fresh Kashmiri collard greens (haak), shredded
Salt, to taste
½ tsp dried ginger powder (sonth)
METHOD
2. Add the mustard seed oil and garlic. Sauté, stirring, until golden brown.
3. Add the dried red chiles. Cook for 30 seconds.
4. Add the Kashmiri collard greens and season to taste with salt. Stir until the greens wilt
and begins to release its water.
5. Add the water. Lock the lid in place and close the pressure valve. Select Manual/Pressure
Cook and cook for 6 minutes.
6. Release the pressure. Stir in the dried ginger powder and taste to adjust the seasoning.
7. Garnish with whole fried garlic cloves and dried red chile, if desired. Serve hot.
TURAI MASALA
Serves: 2
Spicy, delicious ridge gourd.
INGREDIENTS
1 tsp vegetable oil
1 green chile, sliced
1 tsp ground turmeric
1 cup (240 g) ridge gourd, sliced
½ cup (120 ml) tomato purée
1 tsp garam masala
Salt, to taste
METHOD
2. Add the cumin seeds and green chile. Cook until the seeds begin to crackle.
3. Add the turmeric, ginger-garlic paste, coriander, and red chile powder. Sauté for 1
minute.
4. Add the ridge gourd pieces. Stir in ¼ cup water and allow the vegetable to cook. This
should take about 10 minutes.
5. Add the tomato purée and continue to simmer.
6. Add the garam masala and season to taste with salt. Garnish with cilantro and serve hot.
SKYU
Serves: 2
Ladakhi-style pasta loaded with vegetables.
INGREDIENTS
1 medium-size onion, chopped
1 medium-size tomato, chopped
1 medium-size potato, chopped
1 tsp garam masala
Salt, to taste
1 cup (160 g) green peas (hara mattar)
METHOD
1. In a medium-size bowl, mix the flour with enough water to knead into a soft dough.
2. Divide the dough equally into 25–30 small pieces. Roll the pieces into small balls and
press with your finger to make orecchiette-shaped (like little ears) pasta.
4. Add the ginger-garlic paste, onion, tomato, and potato. Sauté for 5 minutes.
5. Stir in the red chile powder, turmeric, and garam masala. Season to taste with salt.
Sauté for about 6 minutes, or until all the vegetables are cooked.
6. Add the water and green peas. Cover the skillet, reduce the heat to low, and cook for 10
minutes.
7. Add the milk and pasta pieces. Let bubble for about 8 minutes, or until the pasta is
cooked.
8. Serve hot.
KOFTA BIRYANI
Serves: 6
Meatballs cooked with fragrant rice.
INGREDIENTS
For the koftas
2 cups (480 g) minced lamb or beef (keema)
½ cup (60 g) chickpea flour (besan), toasted
2 tsp salt, divided
2 Tbsp (30 g) ginger paste (adrak), divided
2 Tbsp (30 g) garlic paste (lasan), divided
1 Tbsp (6 g) garam masala, divided
2 Tbsp (30 g) yogurt (dahi), divided
4 medium-size onions, sliced, fried until lightly golden (birista; here)
¾ cup (180 ml) vegetable oil
For the rice
2 qt (1.9 L) water
8–10 whole cloves (laung)
2–3 bay leaves (tej patta)
Salt, to taste
2 cups (400 g) basmati rice, rinsed, soaked in water for 2 hours, drained
1 small whole mace (javitri)
1 tsp ghee
Few saffron threads (kesar) or orange food color, soaked in 2 Tbsp (30 ml) vetivier water
(kewra jal; available at Indian markets) METHOD
1. To make the koftas: In a food processor, grind the mince into a fine paste.
2. Add the chickpea flour, 1 tsp of salt, 1 Tbsp (15 g) of ginger paste, 1 Tbsp (15 g) of garlic
paste, 1 tsp of red chile powder, 2 tsp of garam masala, 1 Tbsp (15 g) of yogurt, and 1
Tbsp (15 g) of fried onion paste. Mix all the ingredients thoroughly until well blended.
3. Divide the mixture equally into small portions and shape each portion into a ball, a little
smaller than a golf ball.
4. In a deep skillet over medium heat, heat the vegetable oil.
5. Reduce the heat to low, add the meatballs, and deep-fry until golden brown and cooked
through. With a slotted spoon, transfer to paper towels to drain. Set aside.
6. In the same oil, add the remaining 1 Tbsp (15 g) of ginger paste and 1 Tbsp (15 g) of
garlic paste. Sauté until the oil floats on top.
7. Add the remaining 1 tsp of salt, fried onion paste, 1 Tbsp (15 g) of yogurt, 1 tsp of red
chile powder, 1 tsp of garam masala, and about ¼ cup (60 ml) of water. Mix well. Gently
place the koftas (meatballs) into the skillet again and cook gently until the mixture is dry
and the oil floats on top.
8. To make the rice: In a deep saucepan over high heat, combine the water, cloves, bay
leaves, black cardamom pods, cinnamon stick, and peppercorns. Season to taste with
salt. Bring the water to a boil.
9. Add the rice and cook until the rice is firm to the bite. Drain the rice and spread it on a
baking sheet.
10. In a spice grinder or mortar and pestle, grind the mace and green cardamom pods into
a fine powder. Set aside.
11. In the rice pot, sprinkle the ghee on the bottom and spread out a portion of the rice.
Place a few koftas with a little garam masala over the rice. Sprinkle with a little mace-
cardamom powder. Add another layer of rice and more koftas and masala. Sprinkle with
a little mace-cardamom powder. Repeat the layers ending with a rice layer.
12. With the back of a spoon make 3 holes in the rice layers and pour in the saffron
mixture. Cover the pot tightly and cook on high heat for 2 minutes. Reduce the heat to
very low and cook until steam starts emerging from the pot. Check the rice for doneness.
Remove from the heat. Keep the pot closed for a few minutes. Uncover and mix the rice
with the spices taking care not to break koftas.
13. Serve hot.
AKHA JEERA CHAAMP PULAO
Serves: 6-8
Pilaf with masala lamb chops.
INGREDIENTS
For the green paste
12 green chiles
2 Tbsp (2 g) fresh cilantro leaves (hara dhaniya)
1 Tbsp (4 g) fresh mint leaves (pudina)
For the lamb chops and pilaf

2 lb, 3 oz (1 kg) double lamb chops
4 (2-in. / 5-cm) cinnamon sticks (dalchini)
Salt, to taste
1 cup (240 ml) vegetable oil
3 medium-size onions, sliced
1 tsp garam masala
3 cups (600 g) basmati rice, rinsed, soaked in water for 30 minutes, drained
METHOD
1. To make the green paste: In a food processor, combine the green chiles, cilantro,
mint, ginger-garlic paste, and just a touch of water. Process into a fine paste. Set aside.
2. To make the lamb chops: In a large pot over medium heat, combine the water, lamb
chops, green cardamom pods, cloves, cinnamon sticks, and peppercorns. Season to taste
with salt. Cook until the meat is tender. Remove the chops and set aside. Strain the stock
into another pan.
3. In a large skillet over low heat, heat the vegetable oil.
5. Add the onions. Sauté until golden.
6. Stir in the garam masala and the green paste. Cook until the water evaporates.
7. Increase the heat to medium-high. Add the cooked chops and stir-fry, adding a few
tablespoons (45 ml) of water when the mixture starts sticking to the bottom of the pan.
Repeat this process twice.
8. Measure the strained stock. Add enough warm water to make a total of 5½ cups (1.3 L).
Pour the liquid into the skillet. Bring to a rapid boil and add the rice. Stir to mix well.
Reduce the heat to low. Cover and cook until the rice is tender and the liquid is
completely absorbed. Serve hot.
YAKHNI PULAO
Serves: 8-10
Kashmiri-style lamb rice.
INGREDIENTS
5 medium-size onions, divided
2 lb, 3 oz (1 kg) lamb, cubed
2 (2-in. / 5-cm) cinnamon sticks (dalchini)
1 (1-in. / 2.5-cm) piece peeled fresh ginger (adrak), chopped
¾ tsp ground mace (javitri)
Salt, to taste
2 lb, 3 oz (1 kg) basmati rice, rinsed, soaked in water for 30 minutes, drained
METHOD
1. Coarsely chop 1 onion and place it in your pressure cooker cooking pot. Finely slice the
remaining 4 onions and set aside.
2. To the cooking pot, add the lamb, peppercorns, green cardamom pods, garlic, black
cardamom pods, cinnamon sticks, bay leaves, ginger, fennel seeds, cumin seeds, yogurt,
and mace. Season to taste with salt. Fill the cooking pot halfway with water. Lock the lid
in place and close the pressure release valve. Select Manual/Pressure Cook and cook for
25 minutes, or until the meat is tender.
3. Release the pressure and remove the lid. Remove the meat pieces from the stock and
discard any whole spices sticking to them. Strain the stock and save it for later use.
4. In a pot or a deep skillet over medium-high heat, heat the vegetable oil.
5. Add the sliced onions and fry until golden. With a slotted spoon, transfer to paper towels
to drain.
6. Return the skillet, with the oil remaining in it, to medium-high heat. Add the garlic paste,
ginger paste, red chile powder, half the fried onions, and the cooked lamb. Fry, stirring,
until the lamb is lightly browned and the moisture evaporates.
7. Add the drained rice. Cook, stirring, for 2–3 minutes.
8. Pour in the strained stock. Add water, as needed, so the liquid is at least 3–4 in. (7.5–10
cm) above the rice. Cover and cook for 2–3 minutes. Reduce the heat to low and simmer
until the rice is soft and the water evaporates. Serve hot, garnished with the remaining
fried onions.
SHAHJEHANI BIRYANI
Serves: 12-14
Baked basmati rice flavored with spices and layered with rich lamb sauce.
INGREDIENTS
For the meat
½ cup (120 g) ghee, plus more for greasing a casserole dish
12 dried red chiles (sookhi lal mirch), ground to a paste with water
¾ cup (180 g) onion paste
¼ cup (36.25 g) blanched almonds (badam), peeled and ground to a paste
2 Tbsp (30 g) poppy seed paste (khus khus)
1½ tsp ground cardamom
1½ tsp ground cinnamon (dalchini)
1½ tsp ground cloves (laung)
½ cup (120 ml) water, plus more as needed
4 lb, 6 oz (2 kg) lamb, deboned and cubed
Salt, to taste
For the rice
4 cups (800 g) basmati rice, washed, soaked in water for 30 minutes, drained
2 qt (1.9 L) water
8 green cardamom pods (choti elaichi), cracked
1 tsp vetivier water (kewra; available at Indian markets)
½ tsp saffron threads (kesar), soaked in ½ cup (120 ml) hot milk
For garnishing
2 large onions, sliced and fried until golden brown (birista; here)
½ cup (120 g) raisins (kishmish), fried
METHOD
1. To make the meat: In a large skillet or sauté pan over low-medium heat, heat the
ghee.
2. Add all the pastes and spices (through pepper). Cook, stirring constantly, until fragrant
and the ghee separates and rises to the top.
3. Stir in the water and mix well. Reduce the heat to low and simmer until all the water
evaporates and the spices and pastes are well toasted.
4. Add the lamb and season to taste with salt. Stir to coat the lamb evenly with the paste.
Cook until the meat browns. Add a little water if the meat sticks to the bottom of the
pan.
5. Stir in the yogurt. Cook until the meat is tender and a very thick gravy remains.
6. To make the rice: In a medium-size saucepan over low-medium heat, combine the rice,
water, green cardamom pods, cinnamon sticks, and vetivier essence. Bring to a boil.
Reduce the heat to medium and cook until the rice is almost tender and the water is
absorbed.
7. Preheat the oven to 325°F (170°C). Grease a large ovenproof casserole dish with ghee.
8. Spread half the rice in the prepared dish. Pour ¼ cup (60 ml) of the saffron liquid, 6 Tbsp
(90 ml) of cream, and ½ tsp cumin seeds over the top. Spread the cooked lamb evenly
over the rice. Make a final layer with the remaining rice, saffron liquid, cream, and cumin
seeds.
9. Cover the dish tightly with aluminum foil, pressing it down.
10. Bake for 35 minutes. Serve hot, garnished with fried onions and raisins.
KHICHIDA
Serves: 8
Slow-cooked medley of lentils, mutton, and barley.
INGREDIENTS
1 cup barley (jau), soaked overnight
1 cup (200 g) Bengal gram (split chickpeas; chana dal), soaked in water overnight, drained
1 cup (200 g) dried split pea lentils (matar dal), soaked in water overnight, drained
1 cup (200 g) split red lentils (masoor dal), soaked in water overnight, drained
1 cup (200 g) black gram lentils (sabut urad dal), soaked in water overnight, drained
1 cup (200 g) Indian brown lentils (sabut masoor dal), soaked in water overnight, drained
1 cup (160 g) cracked wheat (dalia), washed
2 tsp ground turmeric (haldi), divided
2 tsp garam masala, divided
1 small onion, ground to a paste
Salt, to taste
1 cup (240 ml) mustard seed oil (here)
2 cups (480 g) onions, sliced for mutton
2 lb, 3 oz (1 kg) mutton (raan), boneless, chopped into tiny pieces
⅔ cup (150 g) yogurt (dahi), for the garnishing
1 large onion, finely sliced, fried (birista; here)
4 green chiles, deseeded, finely chopped
1 piece ginger, finely sliced
2 lemons (nimbu), optional
METHOD
1. Drain the barley and grind it manually, either in a stone mill or an electric blender, to a
coarse texture. Place in a bowl. Set aside.
2. In a large pot over low heat, heat the water. Add the barley, all the 5 lentils, cracked
wheat, half the turmeric, half the red chile powder, half the garam masala, half the
ginger-garlic paste, and onion paste. Season to taste with salt. Stirring occasionaly, let
the mixture simmer for 2 hours.
3. In a wok over low-medium heat, heat the mustard seed oil.
4. Add the onion. Cook until deep pink. Add the remaining ginger-garlic paste and salt. Add
the mutton pieces and cook for at least 20 minutes.
5. Add the yogurt, the remaining garam masala, red chile powder, and turmeric. Stir well.
6. Cook until the oil begins to leave the sides of the mutton spice mixture. Set aside to
cool.
7. Shred the mutton into very tiny pieces using your hands.
8. Add this cooked shredded mutton to the lentil, wheat, barley mixture and return to low
heat for 15–20 minutes, stirring constantly.
9. Decorate with warq (if using) just before serving.
10. Garnish with fried onions, green chiles, cilantro and ginger. A dash of lemon juice could
be added (if using). Serve hot.
ALLAHABAD KI TEHRI
Serves: 4
Basmati rice loaded with vegetables.
INGREDIENTS
1½ tsp ginger-garlic paste (adrak-lasan)
½ cup (55 g) cubed potato
½ cup (65 g) diced carrot (gajar)
½ cup (50 g) chopped green beans
½ cup (50 g) diced cauliflower (phool gobhi)
Salt, to taste
2 cups (400 g) basmati rice, rinsed
4 cups (960 ml) vegetable broth
3 Tbsp (45 g) ghee
METHOD
1. In a skillet over medium-high heat, heat the mustard seed oil.
2. Add the whole spice mix and bay leaf. Cook until the seeds begin to crackle.
3. Add the ginger-garlic paste, green chiles, coriander, red chile powder, asafoetida, and
cumin. Cook, stirring, for 2 minutes.
4. Add the potato, carrot, green beans, and cauliflower. Cook for 1 minute, stirring well to
coat the vegetables with the spices.
5. Season to taste with salt and stir in the yogurt. Cook for 4–5 minutes more.
6. Add the rice and vegetable broth. Cook for 25–27 minutes, or until the water evaporates
and the rice is tender.
7. Mix in the ghee, cilantro, and lemon juice.
8. Serve hot.
KANGUCHI PULAO
Serves: 4-6
Mushrooms cooked with fragrant rice.
INGREDIENTS
5 Tbsp (75 g) ghee
5 Tbsp (45 g) blanched almonds (badam)
3½ oz (100 g) morel mushrooms (gucchi), slit lengthwise and rinsed
Salt, to taste
1½ cups (300 g) rice, rinsed, soaked in water, drained
2 pinches saffron threads (kesar)
1 tsp garam masala
METHOD
1. In a heavy-bottomed pot over medium-high heat, heat the ghee.
2. Add the almonds, cloves, green and black cardamom pods, cinnamon sticks, and bay
leaves. Cook until the spices begin to crackle.
3. Add the mushrooms and asafoetida. Season to taste with salt. Sauté for 1 minute.
4. Add the rice and stir gently.
5. Pour in the water and bring to a boil.
6. Stir in the ginger.
7. In a cup or small bowl, mix the saffron threads with 2 tsp of hot water and crush with a
spoon. Add to the rice mixture. Cover the pot and cook for 15 minutes.
8. When most of the water is absorbed, reduce the heat to low and cook until the rice is
tender. Sprinkle with the garam masala just before serving.
PANEER PARATHA
Makes: 3-4
Origin: Delhi
A classic cottage-cheese stuffed bread.
INGREDIENTS
1 cup (225 g) paneer, crumbled
Salt, to taste
2 Tbsp (30 g) ghee
METHOD
1. In a medium-size bowl, combine the onion, green chile, paneer, coriander, and dried
mango powder. Season to taste with salt.
2. In another medium-size bowl knead the flour with just enough water to form a soft
dough.
3. Divide the dough into equal portions and roll out each small roundel of dough into a
small chapatti. Place the paneer filling in the center.
4. Bring the edges together and pat it flat with your plam. Roll once again into a larger
flatbread (paratha).
5. Heat a griddle over high heat until really hot.
6. Heat the ghee and panfry the paratha on both sides until golden.
7. Serve with pickle, curd and butter, if desired.
BESAN KI ROTI
Makes: 3-4
Origin: Punjab
Chickpea and whole-wheat panfried flatbread.
INGREDIENTS
For the roti
1 cup (120 g) chickpea flour (besan), plus more for dusting the work surface
Salt, to taste
4 sprigs fresh cilantro (hara dhaniya), finely chopped
Ghee, for panfrying
For the garlic chutney
1 head garlic (lasan), peeled
2 tsp mustard seed oil (here)
½ tsp salt
METHOD
1. To make the roti: In a medium-size bowl, mix the chickpea flour and whole-wheat flour.
Season to taste with salt.
2. Stir in the vegetable oil, onion, green chile, and cilantro. Dust the work surface with a
little chickpea flour and turn the dough out. Knead into a hard dough, adding a little
water as needed. Divide the dough into 6 small portions and roll each into a 4-in. (10-cm)
disk.
4. Working with one disk at a time, cook on each side until brown specs start to appear.
Smear some ghee on the top and bottom and panfry until each side is golden brown and
crisp. Repeat with the remaining bread and ghee.
5. To make the garlic chutney: In a blender or food processor combine all the chutney
ingredients and process into a smooth paste.
6. Serve the flatbreads hot, with the garlic chutney.
MAKKAI KI ROTI
Makes: 4
Origin: Punjab
Maize-flour flatbread.
INGREDIENTS
1½ cups (200 g) maize flour (makkai)
¼ cup (30 g) chickpea flour (besan)
Salt, to taste
Warm water, as needed to bind the dough
2 tsp ghee
METHOD
1. In a large bowl sift the maize flour. Combine with the chickpea flour.
2. Add cilantro leaves and carom seeds. Season to taste with salt.
3. Add warm water little by little and knead into a stiff and smooth dough.
4. Divide the dough into 4 portions. Press the dough balls with your palms and flatten
them. Roll each into a small but thick flatbread.
6. Working with one flatbread at a time, cook with ghee until light brown on both sides.
Serve with Sarson ka Saag (see here), white butter, and jaggery, if desired.
LEHSUNI NAAN
Makes: 3-4
Garlic-flavored leavened flatbread.
INGREDIENTS
1 cup (120 g) all-purpose flour (maida)
2 tsp sugar
Pinch salt
3 Tbsp (45 g) ghee, divided
¼ cup (62.5 ml) milk
1 tsp baking powder
Warm water, to knead
2 Tbsp butter
METHOD
1. In a large bowl mix the flour with sugar, salt, 1 Tbsp (15 g) ghee, milk, and baking
powder. Mix it thoroughly. Add water little by little and knead it into a tight and smooth
dough.
2. Add 1 Tbsp (15 g) ghee and knead once again. Cover the dough with a wet cheesecloth
for 2 hours.
3. Divide the dough into roundels and roll each into an elongated-shaped bread. Sprinkle
sesame and garlic.
4. Heat a griddle over high heat until really hot. Melt the remainig 1 Tbsp (15 g) of ghee
and roast the naan on both sides.
5. Brush butter on hot naans and serve with butter chicken (see here), if desired.
AMRITSARI KULCHA
Makes: 3-4
Origin: Punjab
Flatbread stuffed with potato and paneer.
INGREDIENTS
For the dough
1 tsp sugar
1 tsp baking powder
½ tsp baking soda
3 Tbsp (45 g) ghee
¼ cup (60 g) yogurt (dahi)
¼ cup (60 ml) milk
Salt, to taste
For the filling
1 cup (225 g) mashed potatoes
1 tsp chaat masala
½ medium-size onion, finely chopped
¼ cup (60 g) finely chopped paneer
Salt, to taste
Butter, for serving
METHOD
1. To make the dough: In a medium-size bowl, combine the flour, sugar, baking powder,
baking soda, ghee, yogurt, and milk. Season to taste with salt. Mix together and knead
into a medium-soft dough. Set aside for 1 hour.
2. To make the filling: In another medium-size bowl, stir together the mashed potatoes,
green chile, cumin, red chile powder, chaat masala, onion, cilantro, and paneer. Season
to taste with salt.
3. Divide the dough into small roundels. Roll each into a 4-in. (10-cm) disk. Place a spoonful
of filling in the center of each and join all the edges to seal the filling inside.
4. Roll it back into a round, the size of your palm, and pat it with your fingertips.
5. Heat a griddle over medium-high heat.
6. Working in batches, cook the stuffed disks on both sides until golden brown. Serve hot,
with lots of butter.
GONDH KA HALWA
Serves: 2
Origin: Punjab
Sweet fudge balls made of cracked wheat and edible gum.
INGREDIENTS
½ cup (80 g) cracked wheat (daliya)
½ cup (120 g) ghee
½ cup (100 g) edible gum (gondh)
1 cup (225 g) packed brown sugar
3 Tbsp (30 g) almonds (badam), slivered
METHOD
1. In a blender, blitz the cracked wheat for 4–5 seconds.
2. In a medium-size saucepan over medium heat, heat the ghee.
3. Add the edible gum and fry for 1 minute. With a slotted spoon, transfer the edible gum
to a small bowl.
4. Return the skillet and ghee to the heat and add the cracked wheat powder. Sauté for 3
minutes until dark brown.
5. Pour in the milk and cook, stirring continuously.
6. Add the fried edible gum. Cook for 3–4 minutes, stirring, until it begins to thicken slightly.
7. Add the brown sugar. Continue to cook, stirring, until the mixture begins to leave the
ghee.
8. Add the nutmeg, cardamom, and almonds. Stir well to combine.
9. Remove from the heat and divide the mixture into small equal portions. Shape the
portions into balls while the mixture is still warm.
10. Serve warm.
CHANE KA HALWA
Serves: 6
Melt-in-your-mouth Bengal gram (split chickpea) sweet garnished with dried fruits.
INGREDIENTS
1 cup (200 g) Bengal gram (split chickpeas; chana dal), soaked in water for 3 hours,
drained
1 cup (240 g) ghee
2–3 green cardamom pods (choti elaichi), peels and seeds separated, seeds ground
1 cup (200 g) sugar
Mixed dried fruits, chopped, for garnishing
METHOD
1. In your pressure cooker cooking pot, combine the drained chickpeas and milk. Lock the
lid in place and close the pressure release valve. Select Manual/Pressure Cook and cook
for 30 minutes, or until soft. Release the pressure and remove the lid. Select Sauté and
continue to cook until the milk is completely absorbed and the mix is dry. Transfer the
chickpeas to a food processor and let cool. Once cool, grind into a smooth paste.
2. In a wok over low-medium heat, heat the ghee.
3. Add the green cardamom pod peels, the cinnamon stick, and the chickpea paste. Stir-fry
until the mixture turns brownish and the ghee separates from the sides.
4. Add the sugar and ground green cardamom seeds. Stir-fry for 5 minutes.
5. Serve hot, garnished with silver leaves (if using) and chopped dried fruits.
AGRE KA PETHA
Makes: 12-14
India’s answer to a Turkish delight.
INGREDIENTS
2 cups (480 g) ash gourd (kashi phal / safed kadoo) deseeded and cubed into 12 pieces
1 tsp alum powder (phitakiree)
2 cup (400 g) sugar
1 Tbsp (15 ml) milk
METHOD
1. Prick the ash gourd pieces with a fork. Place the vegetable in a pan and submerge in
water.
2. Place the pan over low-medium heat, add the alum powder, and boil the vegetable for
10 minutes.
3. Drain. Wash thoroughly with fresh water.
4. In another pan over low heat, add the sugar and water. Allow it to bubble.
5. Add the lemon juice and allow the scum to float on top of the water surface. Scoop it out
with a spoon.
6. Add the vegetable pieces and allow the sugar syrup to reach a two-thread consistency,
about 30 minutes (here).
7. Remove the petha from the sugar syrup and allow it to cool down. Keep the pieces
separately to avoid sticking.
8. Serve when dry.
ATTE KA HALWA
Serves: 3
Origin: Punjab
A smooth and sweet whole-wheat flour pudding.
INGREDIENTS
1 cup (240 ml) milk
1 cup (200 g) caster (superfine) sugar
1 cup (240 g) ghee
1 tsp ground cardamom (choti elaichi)
1 tsp rose water
2 Tbsp (10 g) powdered nuts
METHOD
1. In a large bowl, stir together the water, milk, and sugar. Set aside.
3. Add the flour. Sauté until it turns deep brown.
4. Stir in the cardamom. Cook for 2–3 minutes more, stirring.
5. Add the milk mixture. Cook, stirring continuously, until all the water is absorbed and the
ghee begins to leave the sides of the pan.
6. Stir in the rose water and powdered nuts. Serve hot.
KAMAL GATTE KA HALWA
Serves: 2
Lotus seed fudge topped with dried fruits.
INGREDIENTS
3 Tbsp plus ¾ tsp (50 g) ghee, plus more for the baking sheet
½ cup (16 g) lotus seeds (makhana), soaked in water overnight
½ cup (100 g) sugar
Assorted dried nuts, slivered, for garnishing
METHOD
1. Grease a baking sheet with ghee and set aside.
2. Drain and peel the lotus seeds. Place them in a food processor and process into a paste.
Set aside.
4. Stir in the lotus seed paste. Cook, stirring, for 7–10 minutes. The paste will begin to get
sticky as you keep stirring.
5. Once the mixture begins to thicken, add the sugar. Cook, stirring continuously, until the
sugar melts. Continue to cook for 4–5 minutes more, stirring.
6. If the mixture looks dark, do not worry.
7. Remove from the heat and transfer to the prepared baking sheet.
8. Sprinkle with the dried fruits and cut into squares.
9. Serve at room temperature.
ARSA
Makes: 10
Origin: Uttarakhand
Deep-fried doughnuts sweetened with jaggery.
INGREDIENTS
1½ cups (300 g) rice, soaked in water for 4 hours, drained, and dried thoroughly
½ cup (118 g) jaggery (gur; unrefined cane sugar)
Vegetable oil, for deep-frying
METHOD
1. In a blender or food processor, grind the dried rice into a fine powder.
2. In a saucepan over medium heat, combine the water and jaggery. Cook until the jaggery
melts and the syrup begins to thicken. Remove from the heat and set aside.
3. In a medium-size bowl, combine the rice powder and jaggery syrup. Knead the mixture
into a tight dough.
4. Cut the dough and roll it into 10 table tennisball-size balls.
5. In a deep skillet over low-medium heat, heat the vegetable oil for deep-frying.
6. Carefully add the dough balls to the hot oil and fry until golden. Transfer to paper towels
to drain. Cool to room temperature before serving.
PIYAU BARE
Serves: 8-10
Deep-fried black lentil nuggets soaked in sugar syrup and served with cream.
INGREDIENTS
1 cup (200 g) black lentils (urad dal), soaked in water for 2 hours, drained
Pinch orange food color
Few saffron threads (kesar), soaked in 1 Tbsp (15 ml) milk (here)
2 cups (480 ml) heavy cream, whipped
METHOD
1. In a blender or food processor, process the black lentils into a fine paste. Whip it a little
to make it fluffy and light.
2. In a deep saucepan over high heat, combine the sugar and water. Bring the mixture to a
boil and continue to boil until the syrup reaches a one-thread consistency (here). Remove
from the heat and add the orange color, saffron mix, and vetivier essence. Mix well and
set aside.
3. In a wok over medium-high heat, heat the vegetable oil.
4. Working in batches, gently drop 1½-tsp portions of batter (small nuggets) into the hot
oil. Deep-fry until lightly golden. (The nuggets should be light and fluffy. Add a little water
to the batter, if the consistency is too thick.) Remove the nuggets with a slotted spoon
and transfer to paper towels to drain.
5. When the nuggets are done, soak them in the sugar syrup for a few minutes.
6. Remove and serve with whipped cream.
CHAWAL KI KHEER
Serves: 2
Origin: Delhi
Rice pudding.
INGREDIENTS
¾ cup (150 g) rice, soaked in water for 2 hours, drained
5 Tbsp (93.75 g) sweetened condensed milk
2 Tbsp (20 g) assorted dried fruit powder
METHOD
1. In a saucepan over medium-low heat, bring the milk to a boil.
2. Add the rice. Cook, stirring occasionally so the ingredients do not burn. Once the milk
begins to thicken, stir in the sweetened condensed milk and cardamom. Reduce the heat
to low and continue to cook for 40 minutes until the kheer has thickened to your desired
consistency.
3. Stir in the saffron threads and dried fruit powder. Gently simmer the kheer for 2–3
minutes more. Serve hot or cold.
MEWA KA ZARDA
Serves: 4-6
Baked rice pudding enriched with dried fruits.
INGREDIENTS
2 cups (400 g) basmati rice, rinsed, soaked in water for 1 hour, drained
½ tsp ground cardamom
¼ tsp ground mace (javitri)
½ tsp saffron threads (kesar), soaked in 2 Tbsp (30 ml) hot milk
½ cup (120 g) charoli seeds (chironji), coarsely ground (optional)
20 almonds (badam), blanched, peeled, sliced
20 cashews (kaju), sliced
20 raisins (kishmish), soaked in water for 15 minutes, drained
METHOD
1. In a deep saucepan over medium heat, heat the vegetable oil.
2. Add the drained rice. Sauté for 3 minutes.
3. Pour in the milk. Cover the pan and cook until the rice is tender and the milk is fully
absorbed.
5. When the rice is cooked, stir in the cardamom, nutmeg, mace, saffron milk, charoli seeds
(if using), almonds, cashews, raisins, and sugar. Mix well. Transfer the contents to a
baking dish and cover tightly with aluminum foil.
6. Bake for 10–12 minutes.
7. Serve hot.
BADNAAM KULFI
Serves: 2
Cool wispy milky foam flavored with saffron.
INGREDIENTS
1 cup (240 ml) full-fat milk
½ cup (60 g) powdered sugar
2 Tbsp (30 g) assorted sliced dried fruits
METHOD
1. In a medium-size saucepan over medium-high heat, bring the milk to a rolling boil.
2. Add the cream and cornflour. Stir well to combine.
3. Add the powdered sugar, saffron threads, and whole-milk fudge. Mix well. Bring the milk
to another boil. Remove from the heat and set aside to cool.
4. Transfer to plastic container and cover with plastic wrap. Freeze until set.
5. Once set, bring it out of the freezer and break it up using an electric handheld mixer.
6. Repeat this freezing and breaking technique 4 times.
7. To finish the badnaam kulfi, beat it one final time and sprinkle it with dried fruits. Serve
immediately in its beaten form.
PANJIRI
Serves: 2
Origin: Punjab
Edible gum with roasted seeds and nuts.
INGREDIENTS
½ cup (120 g) ghee
¼ cup (60 g) edible gum (gondh)
1 cup (32 g) lotus seeds (makhana)
5 Tbsp (45 g) almonds (badam)
5 Tbsp (45 g) watermelon seeds (magaz)
5 Tbsp (37.5g) powdered sugar
METHOD
2. Add the edible gum and roast until puffed. With a slotted spoon, transfer to a food
processor and pulse to grind.
3. Return the skillet and ghee to medium heat. Add the lotus seeds. Fry for 4–5 minutes.
With a slotted spoon, remove from the pan and set aside.
4. Add the almonds. Fry for 4–5 minutes. With a slotted spoon, remove from the pan and
set aside.
5. Add the watermelon seeds. Fry for 4–5 minutes. With a slotted spoon, remove from the
pan and set aside. Return the skillet and any leftover ghee to the heat. Add the wheat
flour and carom seeds. Toast for 3–4 minutes, or until the flour turns light brown.
6. Transfer to a plate and mix all the roasted ingredients together. Let cool.
7. Add the powdered sugar and mix well.
8. Store in airtight jars.
PUNJABI PINNI
Makes: 8
Origin: Punjab
Whole-wheat and whole-milk fudge balls.
INGREDIENTS
½ cup (120 g) ghee
1 cup (240 g) whole-milk fudge (khoya; available at Indian markets; here)
¼ cup (60 g) assorted dried fruits
METHOD
2. Add the flour. Toast for 10–12 minutes, or until deep brown. Transfer to a bowl.
3. Return the skillet to the heat. Add the whole-milk fudge and dry-roast until light brown.
Add to the toasted flour and stir to combine.
4. Add the powdered sugar, dried fruits, and cardamom to the bowl. Let come to room
temperature.
5. Mix all the ingredients well and roll into small balls. Store in an airtight container for 4–5
days.
GAJAR KA HALWA
Serves: 2
Origin: Punjab
Shredded carrot pudding.
INGREDIENTS
2 lb, 3 oz (1 kg) carrots, washed, peeled, shredded
2½ cups (600 ml) milk
1 tsp ground cardamom (choti elaichi), divided
½ cup (112.5 g) brown sugar
4 Tbsp (60 g) ghee
⅓ cup (30 g) almonds (badam), slivered
⅛ cup (25 g) raisins (kishmish)
⅓ cup (40 g) walnuts (akhrot), chopped
½ tsp ground cloves (laung)
½ tsp ground cinnamon (dalchini)
METHOD
1. In a pan over medium-high heat, boil the shredded carrots with the milk. Simmer and
cook for 20–25 minutes, stirring continuously until the liquid evaporates.
2. Add half the ground cardamom, brown sugar, and regular sugar. Stir continuously for 10–
12 minutes. Remove and set the mixture aside.
3. In a wok over medium heat, heat the ghee.
4. Fry the slivered almonds until golden.
5. Add the prepared carrot mixture, raisins, walnuts, cloves, nutmeg, and cinnamon. Cook
until the mixture begins to separate from the sides and caramalizes into a deep red color.
6. Serve hot, garnished with the remaining cardamom.
ATTA BISCUITS
Makes: 10
Origin: Punjab
Healthy whole-wheat cookies.
INGREDIENTS
1 cup (125 g) whole-wheat flour (atta), plus more for the work surface
4 Tbsp (32 g) all-purpose flour (maida)
7 Tbsp (52.5 g) sugar, powdered
2 Tbsp (14 g) bran
7 Tbsp (105 g) unsalted butter
½ tsp salt
½ tsp baking soda
½ cup (120 ml) cold milk, plus more as needed
METHOD
1. In a medium-size bowl, combine the wheat flour, all-purpose flour, powdered sugar,
bran, butter, salt, baking soda, and milk. Knead into a tight dough. Add more milk, if
needed. Let the dough rest for 10 minutes.
3. Dust a work surface with flour, and roll out the dough. Cut out 10 small pieces using a
square cookie cutter and place on a baking sheet.
4. Bake the cookies for 20 minutes, or until done. Transfer to a wire rack to cool completely
before storing in an airtight container.
MOOLI KA RAITA
Serves: 2
Origin: Punjab
A cooling side dish made with yogurt.
INGREDIENTS
½ cup (125 g) grated radish (mooli)
1 Tbsp (6 g) fresh mint leaves (pudina), finely chopped
Salt, to taste
METHOD
1. In a small bowl, combine all the ingredients and stir well.
2. Refrigerate the raita for 2 hours before serving. Season to taste with salt and serve.
SEA BUCKTHORN AND APPLE JAM
Serves: 4
Origin: Himachal Pradesh
Himachali apple and sea buckthorn preserve.
INGREDIENTS
1 cup (240 g) sea buckthorn
2 medium-size apples, peeled and chopped
1 cup (200 g) sugar
2 Tbsp (30 g) honey
METHOD
1. In a medium-size pot over high heat, bring the water to a boil.
2. Add the sea buckthorn and apples. Let bubble for 10 minutes.
3. Remove from the heat and cool to room temperature. Strain the fruits (reserve the
cooking water), transfer to a blender, and blend into a coarse pulp. Add water from the
pot, if needed. Transfer the mixture back to the pot.
4. Stir in the sugar and honey. Heat the fruit mixture over medium-low heat for 25–30
minutes, stirring occasionally to avoid burning. Remove and set aside to cool.
5. Refrigerate the preserves in a sterilized jar. Serve at room temperature.
BUKNU
Serves: 4
A versatile and popular spice mix.
INGREDIENTS
2 Tbsp (30 g) carom seeds (ajwain)
2 Tbsp (12 g) ground cardamom
1 Tbsp (9 g) dried amla powder, (available at Indian markets and online)
1 Tbsp (30) dried mango powder (amchoor)
1 Tbsp (5.5 g) ground ginger (sonth)
½ cup (120 g) salt
Indian black salt (kala namak), to taste
METHOD
1. In a skillet over low heat, heat the mustard seed oil.
2. Add the turmeric, cumin, carom seeds, fennel seeds, cardamom, dried amla powder,
dried mango powder, ginger, and asafoetida. Toast for 3–4 minutes.
3. Transfer to a spice grinder or mortar and pestle and let cool. Blend the mix into a fine
powder. Combine the powder with the salts and store in an airtight container until use.
KANJI
Serves: 3
Fermented probiotic carrot drink.
INGREDIENTS
1 Tbsp (11 g) brown mustard seeds (rai), crushed
1 Tbsp (15 g) black carrot batons (gajar)
1 medium-size beet (chuqandar), cut into batons
Sea salt, to taste
METHOD
1. In a clean coffee grinder or spice grinder, grind the mustard seeds.
2. In a sterilized 2-qt (1.9-L) glass jar, combine the ground mustard seeds, carrot, beet, and
water. Season to taste with sea salt.
3. Cover the jar with a piece of cheesecloth and secure it with a rubber band. Place it in a
sunny spot to bathe in sunlight every morning for a week. Stir the kanji every day.
4. Once it develops a tangy flavor, strain the drink and keep the pickles refrigerated
separately to eat later.
5. Transfer the liquid to a storage container, chill, and drink immediately.
MALIHABADI AAM KA PANNA
Serves: 2
Raw mango-based cool summer drink.
INGREDIENTS
2 medium-size mangoes (kairi)
3 Tbsp (37.5 g) sugar
METHOD
2. Make four slits in the mango lengthwise and place them on a baking sheet. Bake for 40
minutes.
3. Press the charred mango skin to extract the pulp into a large bowl.
4. Stir in the water, mixing well.
5. Add the sugar, black salt, and cumin. Whisk to combine. Serve chilled.
SHIKANJI
Serves: 3
Lemonade with medicinal qualities.
INGREDIENTS
¾ cup (180 ml) fresh lime juice
⅓ cup (21 g) fresh mint leaves, plus sprigs for garnish
⅓ cup (67 g) sugar
½ tsp grated black salt (kala namak), optional
½ tsp kosher salt
¼ tsp dried mango (amchoor) powder
¼ tsp freshly ground black pepper
¼ tsp ground cumin (jeera)
4 cups (960 ml) seltzer or water, chilled
Lemon slices, for serving
METHOD
1. In a blender, combine the lime juice, mint leaves, sugar, black salt (if using), kosher salt,
dried mango powder, pepper, and cumin. Purée until smooth. Pour into a pitcher and top
with seltzer.
2. Garnish with lime slices and mint sprigs.
KASHMIRI KAWAH
Serves: 4
Hot almond and saffron-infused tea.
INGREDIENTS
2 Tbsp (25 g) sugar
4 tsp (20 g) Kashmiri tea leaves
¼ cup (60 g) almonds (badam), sliced
METHOD
1. In a small bowl, mix the saffron threads with 2 Tbsp (30 ml) of warm water. Stir well.
2. In a saucepan over high heat, combine the 4 cups (960 ml) of water, green cardamom
pods, cloves, sugar, and cinnamon stick. Bring to a boil.
3. Add the tea leaves. Boil for 2 minutes more.
4. Strain the liquid and add the saffron water. Mix well.
5. Serve hot, garnished with almonds.
SWEET ROSE LASSI
Serves: 2
Origin: Punjab
Cool yogurt drink.
INGREDIENTS
2 cups (480 g) chilled yogurt (dahi)
5 Tbsp (75 g) rose syrup
1 Tbsp (7.5 g) powdered sugar
Pinch salt
Fresh food-grade rose petals, for garnishing
METHOD
1. In a small bowl, whisk the yogurt, rose syrup, powdered sugar, and salt. Whisk well and
serve in tall glasses garnished with rose petals.
central india
MADHYA PRADESH . CHHATTISGARH

Chhattisgarh and Madhya Pradesh lie at the heart of India. Madhya Pradesh, like a large
part of the country, relies on wheat as one of the most important components of its meals,
while Chhattisgarh is known as the “rice bowl of India.” Being one of the largest producers
of rice in the country, the state incorporates the grain in various forms. From the breakfast
staple faara, to flatbreads like chusela (used to soak up curries and gravies), to dehati bada
and chai-time crisps, rice is soaked, blitzed, pulverized, steamed, fried, and roasted.
The culinary traditions of Chhattisgarh are further enhanced by the varied rustic tribal
recipes. The Gondi and Bastar tribes that are native to this region rely on forest yields,
seasonal vegetables and fruits, and minimally-cooked and -spiced dishes. On special
occasions, they make mithais such as khaza—a popular tribal delicacy—which is crisp like a
sweet cookie. Another standout recipe is the Bastar boda curry. Inspired by the tribes of
Bastar, the curry is cooked using indigenous mushrooms (boda), also known as desi
mushrooms, which grow on mucky forest land in the monsoon. During the rainy season, or
what is locally known as haduk, the tribes hunt various kinds of fungi, bamboo shoots, and
greens. Since monsoons are lean months, when seeds are sowed and harvest is yet to
come, forest produce is their best bet.
Apart from usage of foraged ingredients, usage of millets is another striking feature of
Chhattisgarhi cuisine. Finger millet or “ragi” forms an integral part of the local diet. In
summer, when the forests get hot, cooling off with a ragi soup known as mandya paej is
mandatory. Ragi, an Indian superfood, is not only known for its energy-giving benefits, but
is also a natural coolant.
Chhattisgarh was carved out of Madhya Pradesh in 2000, and the latter has a distinct
style of cooking. While Chhattisgarhi cuisine is rustic, food from Madhya Pradesh is a flavor
and texture riot. Each city here celebrates a robust food culture—this is largely because
Madhya Pradesh is the second-largest state (by land mass) in India and each region has a
unique historical background.
Gwalior has been ruled by a number of rulers, from the Tomars, to the Mughals, to the
Marathas and finally the Scindia family, who were the last rulers of Gwalior State. This
eventful past resulted in the development of a cuisine that took inspiration from all its
previous rulers and is a medley of North Indian, Maharashtrian, and even Nepalese food
(due to the intermarriage between many members of the Scindia family and the Nepalase
Rana family).
Gajak (sesame-jaggery bar) is a popular winter snack that originated from the Bhind
region of Madhya Pradesh and today is widely available in shops in every big city in the
state. In Bundelkhand, Mughal, and Rajput tribal influences can be seen in the cuisine, with
recipes such as murar ke kebab, sesame rice, and Bundeli gosht. Cuisine from Malwa (a
plateau, encompassing central Madhya Pradesh and southeastern Rajasthan) has strong
Rajasthani influences, especially dishes such as mawa baati, bhutte ke kees (known as
makai ki khichdi in Rajasthan), and amli ki kadhi, although this one is not blended with
yogurt, which is the case with many Marwari gravies—instead the sourness comes from
tamarind pulp.
For non-vegetarians, the city of Bhopal is a gastronomical paradise. Muslim influence is
obvious in Bhopali cuisine; it was the second-largest Muslim-ruled princely state after
Hyderabad. The street food in Bhopal is rich with meaty samosas, kebabs, and spicy meat
skewers. Kamar Bhai’s paya soup shop is a famous eatery that doles out distinctly
flavorsome mutton trotters soup, loaded with bits of meat.
Traditional techniques such as slow cooking, prolonged marination of meats, smoking,
and hand-pounding of spices are still in common use in Bhopal. Typical dishes from the city
include rizala, which is a combination of chicken and coriander; filfora, a coarse mutton
curry; well-spiced keema; and kewra-scented korma. In the days when shikaar was the
norm, Bhopal was also known for its game meat, including quail-and partridge-based
recipes.
Another culinary hotspot in Madhya Pradesh is a little-known gem, Indore. With
delightful chaats, dry namkeens, street-side desserts, and cooked snacks, the city leaves
you impressed with the kind of food it churns out.
To catch the essence of this city, travelers often walk through Sarafa Bazaar, a jewelry
market by day and a food market by night. The noisy, colorful bazaar is a buzzing spot for
hungry souls, and serves dishes that range from amplified versions of Punjabi lassi, known
here as ghamandi lassi or shahi shikanji, to humble Maharashtrian poha—sprinkled with
grated coconut and pomegranate gems.
One of our favorites is the egg benjo, essentially a masala omelet stuffed inside a
burger bun with veggies. There is also fried garadu (crispy cubes of root vegetable
sprinkled with chaat masala), namkeen chaat, moong bhajiya, and more. What ties these
together is a magical dust from Indore called jeeravan masala, a specialty blend that is a
combination of dry mango powder, black salt, and cinnamon, and gives various street
chaats immense character.
Overall, Madhya Pradesh is so steeped in the culinary arts that each city here has
something unique to offer—be it spicy sev from Ratlam, chicken samosas from Jabalpur,
bafauri from Bhojpur, or mawa batti from Gwalior—there is a culinary gem waiting to be
discovered in every corner of the state. This also applies to the larger Central Indian region
which serves together an array of flavors from Madhya Pradesh, along with charming and
rustic Chhattisgarhi fare.
MANDYA PAEJ
Serves: 2
Origin: Chhattisgarh
Hearty millet flour soup.
INGREDIENTS
2 Tbsp (15 g) millet flour (ragi)
2 tsp flattened rice (poha/chura)
Salt, to taste
METHOD
1. In a saucepan over medium heat, dry-roast the flour until it turns light brown.
2. Slowly, incorporating a few spoonfuls at a time, stir in the water.
3. Add the rice. Cook for 3–4 minutes. Turn off the heat once the porridge begins to thicken.
Season well with salt. Serve hot, like a soup, with lasan chutney (here), if desired.
FARA
Serves: 2
Light rice-flour breakfast dumpling.
INGREDIENTS
½ cup (80 g) rice flour
Salt, to taste
1 tsp vegetable oil
METHOD
1. In a saucepan over high heat, bring the water to a rolling boil. Remove from the heat and
add the rice flour and salt to taste. Stir vigorously until the rice absorbs all the water.
Transfer to a plate and knead it into a tight dough. Make 4–5 elongated sticks with the
dough. Place the dough sticks in a steamer and steam for 12 minutes. Transfer to a
serving plate when done.
3. Add the curry leaves, green chile, and mustard seeds. Sauté until the spices begin to
crackle. Pour this tempering over the steamed fara. Serve hot with mint-cilantro chutney
(here), if desired.
MAHERI
Serves: 3
Origin: Madhya Pradesh
Perfect monsoon porridge.
INGREDIENTS
1 Tbsp (15 g) ghee
¾ cup (150 g) millet (ragi), soaked in water for 30 minutes, drained
3 cups (720 ml) buttermilk (chaach, here)
Salt, to taste
METHOD
1. On your pressure cooker, select Sauté to preheat the cooking pot.
3. Add the cumin seeds and asafoetida. Cook until the seeds begin to crackle.
4. Add the turmeric and millet. Sauté for 2 minutes.
5. Add the buttermilk and season to taste with salt. Lock the lid in place and close the
pressure release valve. Select Manual/Pressure cook and cook for 6 minutes.
6. Release the pressure and remove the lid. Serve hot.
INDORI POHA
Serves: 2
Street-style spiced flattened rice with fennel.
INGREDIENTS
1 tsp grated peeled fresh ginger (adrak)
1 tsp grated garlic (lasan)
½ cup (85 g) finely chopped onion
2 cups (400 g) flattened rice (poha/chura)
Salt, to taste
¼ cup (45 g) pomegranate seeds (anar)
METHOD
2. Add the mustard seeds, cumin seeds, fennel seeds, curry leaves, and green chile. Cook
until the seeds begin to crackle.
3. Stir in the turmeric, red chile powder, ginger, garlic, and onion. Sauté until fragrant.
4. Add the rice. Stir until everything turns a beautiful sunny yellow. Cook for 2–3 minutes.
5. Season to taste with salt and garnish with pomegranate seeds and cilantro before
serving.
BHOJPURI-STYLE BHARBHARA
Makes: 5
Savory chickpea pancakes with peas and onions.
INGREDIENTS
1 tsp chaat masala
Salt, to taste
Water, as needed
METHOD
1. In a medium-size bowl, combine the chickpea flour, green peas, onion, green chile, and
spices. Season to taste with salt. Stir in enough water to achieve a pancake batter-like
consistency.
2. In a skillet over medium heat, heat the vegetable oil.
3. Pour in the batter in mini pancake portions. Cook on both sides until golden brown and
crisp. Serve hot with mint-cilantro chutney (here), if desired.
KHASTA KACHORI
Makes: 10
Lentil-stuffed fritters.
INGREDIENTS
1 cup (200 g) green gram (moong dal), boiled
1 cup (200 g) black lentils (urad dal), boiled
1 tsp garam masala
Salt, to taste
1½ cups (360 g) whole-wheat flour (atta)
Water, for kneading
Oil, for frying
METHOD
1. In a medium-size bowl, combine the green gram, black lentils, green chiles, ginger-garlic
paste, dried mango powder, coriander, fennel seeds, turmeric, garam masala, and
cumin. Mash together slightly and season to taste with salt. Set aside.
2. In a medium-size bowl combine the whole-wheat flour with just enough water to knead
the dough. Divide the dough into 10 small roundels and roll them out into small rotis,
about the size of your palm. Place a spoonful of filling at the center of each dough circle
and bring all the edges together. Roll out into small kachoris.
4. Carefully add the kachoris to the hot oil and deep-fry until golden. Serve with date-
tamarind and mint-cilantro chutneys (here, here), if desired.
MOONG BHAJIYA
Makes: 10
Spiced lentil fritters.
INGREDIENTS
1 cup (200 g) green gram (moong dal), soaked in water overnight, drained
Salt, to taste
METHOD
1. In a food processor, combine the green gram, potatoes, green chiles, and ginger-garlic
paste. Pulse for a few seconds until you get a slightly chunky consistency. Transfer the
mixture to a medium-size bowl.
2. Stir in the cilantro and onion. Season to taste with salt and pepper.
3. In a deep skillet over medium heat, heat the vegetable oil for frying
4. Carefully drop spoonfuls of the prepared mixture into the hot oil (should make ten small
fritters). Gently fry until beautifully golden. Transfer to paper towels to drain. Serve hot
with mint-cilantro chutney (here), if desired.
FRIED GARADU
Serves: 2
Indore-style spiced potato wedges.
INGREDIENTS
2 cups (220 g) cubed yams
1 Tbsp (10 g) jiralu masala (available at Indian markets, here)
Salt, to taste
METHOD
1. In a skillet over low-medium heat, heat the vegetable oil for frying.
2. Carefully add the yam to the hot oil and deep-fry until golden brown. Transfer to paper
towels to drain and sprinkle with the jiralu masala, lemon juice, and salt.
BHUTTE KE KEES
Serves: 2
Grated corn with pomegranate and coconut.
INGREDIENTS
2 large fresh ears corn
2 Tbsp (30 g) ghee
1 cup (240 ml) milk
Salt, to taste
5 Tbsp (25 g) grated fresh coconut (nariyal)
½ cup (90 g) pomegranate seeds (anar)
5 Tbsp (75 g) nylon sev (available at Indian markets)
METHOD
1. Using a grater, carefully grate the corn into a bowl and set aside.
3. Add the green chile, ginger-garlic paste, cumin seeds, and asafoetida. Sauté until the
4. Stir in the grated corn.
5. Slowly add the milk and allow it to boil until all the milk is absorbed.
6. Season to taste with salt and garnish with coconut, cilantro, pomegranate seeds, and
nylon sev. Serve hot.
INDORE NAMKEEN CHAAT
Serves: 2
Local favorite dried snack salad.
INGREDIENTS
1 cup (240 g) Indore namkeen (available at Indian markets)
½ cup (120 g) finely chopped tomato
½ cup (67.5 g) finely chopped cucumber
½ cup (112.5 g) cubed boiled potato
1 tsp chaat masala
Salt, to taste
¼ cup (45 g) pomegranate seeds (anar)
2 Tbsp (30 g) nylon sev (available at Indian markets)
METHOD
1. In a medium-size bowl, toss together the Indore namkeen, onion, tomato, cucumber, and
potato.
2. Add the red chile powder, chaat masala, and lemon juice. Season to taste with salt. Toss
well to combine.
3. Garnish with cilantro, pomegranate seeds, and nylon sev.
RATLAMI SEV
Serves: 4
Deep-fried chickpea snack with spices.
INGREDIENTS
½ tsp cumin seeds (jeera)
½ tsp carom seeds (ajwain)
1 dried red chile (sookhi lal mirch)
1 tsp baking soda
Salt, to taste
Water, as needed
METHOD
1. In a heavy-bottomed skillet over low-medium heat, combine the whole spice mix,
peppercorns, cumin seeds, fennel seeds, carom seeds, and dried red chile. Dry-roast until
the seeds begin to crackle and the mixture is fragrant. Transfer to a blender or mortar
and pestle, cool, and grind into a fine powder.
2. In a medium-size bowl, stir together the chickpea flour, ginger-garlic paste, asafoetida,
baking soda, lemon juice, and the prepared spice powder. Season to taste with salt. Add
very little water to make a soft dough. Fill a murukku press or churros syringe with this
dough.
3. In a deep skillet over low-medium heat, heat the vegetable oil for frying.
4. Press thin strings of the spiced dough into the hot oil and deep-fry until golden and
crispy. Transfer to paper towels to drain and serve hot.
DEHATI BADA
Makes: 6
Rustic dough fritter with spinach.
INGREDIENTS
1 cup (200 g) rice, soaked in water overnight, drained
3 cups (600 g) split black lentils (urad dal), soaked in water overnight, drained
Salt, to taste
1 cup (30 g) fresh spinach, finely chopped
Pinch baking soda
METHOD
1. In a food processor, combine the rice and black lentils. Grind into a smooth paste.
Transfer to a large bowl and season to taste with salt.
2. Add the green chiles, spinach, red chile powder, and baking soda. Stir to combine.
4. Carefully drop spoonfuls of the batter into the hot oil (should make 6 small vadas). Deep-
fry until golden brown. Serve hot with date-tamarind and mint-cilantro chutneys (here,
here), if desired.
BHOPALI PAYA SOUP
Serves: 3
Mildly spiced goat trotter soup.
INGREDIENTS
2 cinnamon sticks (dalchini)
1½ Tbsp (23 g) garlic-chile paste (lasan mirch)
6 pieces goat trotters, thoroughly washed with hot water until absolutely clean
Salt, to taste
METHOD
1. On your pressure cooker, select Sauté to preheat the cooking pot.
3. Add the peppercorns, cloves, and cinnamon sticks. Cook until the spices begin to
crackle.
4. Add the onion and garlic-chile paste. Sauté for 1–2 minutes.
5. Add the coriander, turmeric, and cumin. Sauté for 1 minute more.
6. Add the tomato and trotters. Season to taste with salt and sauté until the spices have
coated the trotters well.
7. Add the water. Lock the lid in place and close the pressure release valve. Select
Manual/Pressure Cook and cook the soup for 18 minutes.
8. Release the pressure and remove the lid. Adjust the seasoning. Garnish with cilantro and
serve hot with naan (here), if desired.
JABALPURI CHICKEN SAMOSA
Makes: 10
Pastry-encased chicken patties.
INGREDIENTS
2 tsp vegetable oil
1 cup (140 g) shredded cooked chicken
¼ cup (4 g) fresh cilantro leaves (dhaniya), finely chopped
1 tsp chaat masala
Salt, to taste
10 samosa pastry sheets (samosa patti; available at Indian markets and online, here)
METHOD
2. Add the onion, green chile, and ginger-garlic paste. Sauté until the onion turns golden.
3. Stir in the turmeric and red chile powder. Sauté for 2 minutes more.
4. Add the chicken, cilantro, lemon juice, and chaat masala. Season to taste with salt. Cook
for 3 minutes more. Remove from the heat and set aside.
5. Stuff this mixture into the samosa patties. Carefully wrap to enclose it in a triangular
shape like spanakopita. Repeat until all the filling and pastry are used up.
7. Carefully add the folded samosa patties to the hot oil and deep-fry until golden. Serve
hot with date-tamarind and mint-cilantro chutneys (here, here), if desired.
CHICKEN CURRY—BHOPALI STYLE
Serves: 2-4
Chicken in an aromatic yogurt curry.
INGREDIENTS
1 (½-in. / 1.25-cm) piece peeled fresh ginger, chopped, plus 1 Tbsp (15 g) julienned peeled
fresh ginger (adrak)
3 garlic cloves (lasan), chopped
½ medium-size onion, diced
1 tsp ground cinnamon (dalchini)
1 tsp ground cloves (laung)
1 lb, 2 oz (500 g) cubed chicken
Salt, to taste
3 Tbsp (45 g) fried onions (birista; here), for garnishing
METHOD
1. In a skillet over medium-high heat, heat 1 Tbsp (15 ml) of vegetable oil.
2. Add the chopped ginger, garlic, onion, cumin seeds, coriander seeds, peppercorns,
cinnamon, cloves, turmeric, red chile powder, mace, nutmeg, and bay leaf. Stir-fry for 4–
5 minutes. Transfer to a blender and blend into a fine paste.
3. Return the skillet to medium heat and add the remaining 1Tbsp (15 ml) of vegetable oil.
4. Add the spice paste and cook for 2 minutes.
5. Add the chicken. Cook, stirring, until the meat is well coated with the spices.
6. Stir in the yogurt and season to taste with salt. Cover the skillet and cook until the meat
is tender, the gravy thickens, and the water from the yogurt has evaporated. Remove
from the heat.
7. Serve hot, garnished with julienned ginger, cilantro, lemon juice, and birista.
CHHATTISGARHI CHICKEN CURRY
Serves: 2
Semi-fried chicken in a robust chile curry.
INGREDIENTS
½ lb (250 g) bone-in chicken pieces
1 Tbsp (15 g) red chile paste
1 ground cumin (jeera)
Salt, to taste
METHOD
2. Add the green chiles and onion. Sauté for 2 minutes.
3. Add the chicken. Cook, stirring, until the oil coats all the pieces. Let cook for 10 minutes
until partially done.
4. Add the red chile paste, coriander, turmeric, and cumin. Season to taste with salt.
Continue to cook the chicken for 4–5 minutes.
5. Add the water. Reduce the heat as needed and simmer the curry for 10 minutes.
6. Finish with salt, garam masala, and the dried fenugreek leaves and serve.
BHOPALI RIZALA
Serves: 5
A rich and creamy chicken dish from the Bhopal royal kitchen.
INGREDIENTS
⅓ cup (100 ml) vegetable oil
3 tsp ginger (adrak) paste
3 tsp garlic (lasan) paste
Salt, to taste
2 lb, 3 oz (1 kg) chicken, cut into bite-size pieces
3½ oz (100 g) green chiles
7 cups (112 g) fresh cilantro leaves (hara dhaniya), chopped
1 cup (240 g) birista (blended in a paste; here)
2 tsp poppy seeds (khus khus), soaked, finely ground
1 tsp garam masala
1 cup (240 g) yogurt (dahi), whipped
1 egg, hardboiled, peeled, halved
Juice of 2 lemons (nimbu)
METHOD
2. Add the ginger and garlic pastes, turmeric, coriander, and salt to taste.
3. Continue to fry, sprinkling water if necessary, until the mixture turns golden brown.
4. Add the chicken pieces and continue to fry till the liquid dries out and the chicken turns
golden brown.
5. Add the green chiles, cilantro, birista paste, ground poppy seeds, garam masala, and
yogurt. Cook on medium heat until the oil floats on top.
6. Garnish with a hardboiled egg and lemon juice.
EGG BANJO
Makes: 2
Masala omelet burger with ketchup and mint chutney.
INGREDIENTS
2 eggs
1 tsp julienned peeled fresh ginger (adrak)
Salt, to taste
2 tsp olive oil
2 burger buns, split
1 medium-size tomato, sliced
1 Tbsp (20 g) ketchup
METHOD
1. In a small bowl, whisk the eggs, cilantro, cumin seeds, ginger, red chile powder, and
green chile. Season to taste with salt.
2. In a small skillet over medium heat, heat the olive oil.
3. Pour half the egg batter into the skillet and spread it evenly. Cook on both sides until
golden brown. Remove and set aside. Repeat with the remaining egg batter.
4. Butter one half of each bun and place an omelet on top. Layer with onion and tomato
slices.
5. Apply ketchup to the other halves of the buns and close the sandwiches. Cut the burgers
in half and serve with mint-cilantro chutney (here), if desired.
BHOPALI KEEMA
Serves: 3
Minced mutton stew with fried green chiles.
INGREDIENTS
1 Tbsp (15 g) ghee
1½ cups (360 g) minced mutton (keema)
1 large onion, finely chopped
1 large tomato, finely chopped
Salt, to taste
1 Tbsp (6 g) julienned peeled fresh ginger
METHOD
1. In a small bowl, stir together the garam masala, dried mango powder, red chile powder,
and lemon juice. Stuff the green chiles with this mixture.
3. Carefully add the stuffed chiles to the hot oil and shallow-fry until charred.
4. In another skillet over low-medium heat, heat the ghee.
5. Add the ginger-garlic paste. Sauté until fragrant.
6. Add the mutton. Cook for 12–15 minutes until the meat is thoroughly cooked.
7. Add the onion and tomato. Sauté until they soften. Season to taste with salt.
8. Add the fried green chiles and simmer for 2–3 minutes more.
9. Garnish with ginger and cilantro to serve.
FILFORA
Serves: 6-7
Coarsely ground lamb curry.
INGREDIENTS
5 cups (80 g) fresh cilantro leaves (hara dhaniya), finely chopped
4 cups (256 g) fresh mint leaves (pudina), chopped
9 oz (250 g) green chiles, chopped
1 lb, 2 oz (500 g) tomatoes, finely chopped
2 lb, 3 oz (1 kg) leg of lamb, pounded
¼ cup (50 g) raw papaya (kachcha papita), ground to paste (optional)
2 medium-size onions, finely chopped
1 tsp garam masala
Salt, to taste
METHOD
1. In a large bowl, mix the cilantro, mint leaves, green chiles, ginger paste, garlic paste,
and tomatoes.
2. Add the yogurt and the pounded lamb. Using your hands mix well. Refrigerate overnight.
If you don’t have enough time, add the raw papaya paste as this will tenderize the
mutton within 3 hours.
4. Add the onions and garam masala. Sauté until brown. Season to taste with salt.
5. Reduce the heat to low. Add the lamb mixture and, stirring occasionally, simmer for 1½
hours. Serve hot.
BHOPALI KORMA
Serves: 2
Vetivier-hinted mutton korma.
INGREDIENTS
For the mutton
2 cups (480 g) mutton, cubed
Salt, to taste
For the paste
1 cup (240 g) fried onion (birista; here)
8 peppercorns (sabut kalimirch)
1 cinnamon stick (dalchini)
2 tsp cardamom seeds (elaichi)
2 bay leaves
Salt, to taste
For the gravy
2 Tbsp (30 g) ghee
1½ tsp fennel seeds (saunf)
2 tsp vetivier water (kewra)
METHOD
1. To make the mutton: In a pressure cooker, combine the mutton and ginger-garlic
paste, water, and salt to taste. Lock the lid in place and close the pressure release valve.
Select Manual/Pressure Cook and cook for 5 minutes.
2. Release the pressure and remove the lid. Remove the mutton pieces and reserve the
stock.
3. To make the paste: In a blender, add the fried onions, yogurt, peppercorns, coriander
seeds, cumin seeds, cinammon stick, cardamom seeds, mace, bay leaves, and salt to
taste. Blitz until a paste forms.
4. To make the gravy: In a skillet over medium heat, heat the ghee. Add the red chile
powder, fennel seeds, nutmeg, and mace. Sauté for 4–5 minutes.
5. Stir in the yogurt and cook for 7–8 minutes more.
6. Add the onion-spice paste and stir to combine. Continue to cook the gravy for 10
minutes.
7. Add the mutton pieces. Reduce the heat to low and simmer for 15 minutes. Adjust
seasoning and finish with vetivier water. Serve hot.
BUNDELI GOSHT
Serves: 3
Goat curry, traditionally cooked in a clay pot.
INGREDIENTS
2 Tbsp (30 g) ghee
5 Tbsp (75 g) onions, sliced and deep-fried (birista; here)
2 cups (480 g) cubed mutton
2 cups (400 g) chickpeas (chana), boiled
Salt, to taste
METHOD
1. In a heavy-bottomed skillet over low-medium heat, heat the ghee.
2. Add the whole spice mix and cumin seeds. Cook until the spices begin to crackle.
3. Add the ginger-garlic paste and fried onions. Stir well.
4. Stir in the tomato, green chile, garam masala, red chile powder, and turmeric. Sauté for
8–9 minutes.
5. Add the mutton. Sauté until the masalas have coated the meat well.
6. Add the water. Reduce the heat to medium and cook the mutton for 40–45 minutes until
fully done.
7. Add the boiled chickpeas and cook for 5 minutes more. Finish to taste with salt and
pepper before serving.
BHOJPURI FISH CURRY
Serves: 4
Fish curry with aromatic spices.
INGREDIENTS
1½ tsp cumin seeds (jeera)
8 rohu fish fillets, or carp or other white-fleshed fish (available at some Indian markets)
Salt, to taste
Juice of ½ lemon (nimbu)
METHOD
1. In a blender or mortar and pestle, combine the dried red chiles, mustard seeds,
coriander seeds, cumin seeds, turmeric, pepper, garlic paste, and ginger paste. Blend
into a fine paste. Rub this paste all over the fish and let marinate for 10 minutes.
2. In a skillet over medium heat, heat the mustard seed oil.
3. Working in batches, add the marinated fish and fry until golden and crispy. Remove and
set aside.
4. Return the skillet to medium heat and add the bay leaf and any leftover paste to the oil
left in the skillet. Sauté for 10 minutes.
5. Stir in the tomatoes and cook until soft. Finish with salt to taste, lemon juice, cilantro,
and the fried fish. Cook until heated through and serve.
MAHI BE–NAZEER
Serves: 4
A rich fish gravy.
INGREDIENTS
½ cup (72 g) almonds (badam)
Salt, to taste
8 pieces fish (rohu preferably), cubed
1 cup (240 g) ghee
1 cup (240 g) sliced onion
1 tsp ground cardamom (elaichi)
¼ tsp ground cloves (laung)
¼ tsp ground cinnamon (dalchini)
METHOD
1. In a food processor, blend the almonds, yogurt, cream, and salt into a fine paste. Rub
this on the fish and let marinate for 10 minutes.
3. Add the onion. Sauté until golden brown. Use a slotted spoon to transfer the onion to a
food processor or mortar and pestle and grind into a fine paste.
4. Return the skillet and remaining ghee to medium heat and add the garlic paste, ginger
paste, coriander, red chile powder, cardamom, cumin, cloves, and cinnamon. Sauté until
the fat begins to float on the top.
5. Add the marinated fish and brown onion paste. Stir well to combine. Reduce the heat to
low and cook uncovered for 10–15 minutes, stirring occasionally.
6. Finish with vetivier water and serve.
DAL BAFLA
Serves: 2
Ghee-laden dough balls served with spiced pigeon peas.
INGREDIENTS
For the bafla
¼ cup (62.5 g) maize flour (makkai)
1 Tbsp (15 g) ghee
Pinch carom seeds (ajwain)
Salt, to taste
Water, as needed
For the dal (pigeon peas)

1 cup (200 g) split pigeon peas (toor dal), soaked for 2 hours in water, drained
Water, as needed
Salt, to taste
METHOD
2. To make the bafla: In a medium-size bowl, mix together the bafla ingredients to form a
smooth dough. Divide the dough into 6–8 small balls.
3. Fill a saucepan with water and place it over high heat. Bring to a rolling boil.
4. Add the dough balls. Once they begin to float on top of the water’s surface, remove
them from water and drain. Once dry, transfer to a baking sheet and bake for 20 minutes
until crisp and golden.
5. To make the dal (pigeon peas): In a skillet over medium heat, heat the vegetable oil.
6. Add the asafoetida, mustard seeds, turmeric, and red chile powder. Stir to combine.
7. Add the pigeon peas and enough water to just cover. Bring to a boil and season to taste
with salt. Reduce the heat to low and let simmer for 30 minutes, or until the pigeon peas
soften.
8. Finish with cilantro. Serve the dal with the hot bafla.
BURHANPURI DAL
Serves: 2
Lentils spiked with whole spices.
INGREDIENTS
1 Tbsp (10 g) ground cinnamon (dalchini) and clove (laung) mix
1 cup (200 g) black lentils (urad dal)
Salt, to taste
METHOD
1. On your pressure cooker, select Sauté and add 1 Tbsp (15 g) of ghee to melt.
2. Add the cinnamon-clove mix, ginger-garlic paste, garam masala, and turmeric. Sauté for
5–6 minutes.
3. Add the tomato. Sauté until soft.
4. Add the black lentils and stir-fry once.
5. Add the water. Lock the lid in place and close the pressure release valve. Select
Manual/Pressure Cook for 9 minutes. Let the pressure release and remove the lid.
6. In a small skillet over low-medium heat, heat the remaining 2 Tbsp (30 g) of ghee.
7. Add the cumin seeds and coriander seeds. Cook until the seeds begin to crackle. Add the
seeds to the lentils and stir in the spices well. Season to taste with salt and serve.
ARBI KI KADHI
Serves: 2
Taro root curry.
INGREDIENTS
2 Tbsp (16 g) water chestnut flour (singhada)
Salt, to taste
1–2 dried red chiles (sookhi lal mirch)
1 cup (240 g) taro root (arbi), peeled, sliced and fried
METHOD
1. In a small bowl, whisk the yogurt, water chestnut flour, red chile powder, and turmeric.
Season to taste with salt. Set aside.
2. In a small skillet over low-medium heat, heat the vegetable oil.
3. Add the cumin seeds and dried red chiles. Cook until the seeds begin to crackle.
4. Stir in the yogurt mixture. Season to taste with salt and cook for 8–9 minutes.
5. Add the fried taro root. Simmer for 3–4 minutes and garnish with cilantro before serving.
BATKAR KADHI
Serves: 2
Yogurt-lentil curry tempered with spices.
INGREDIENTS
1 cup (200 g) split red gram (masoor dal)
3 cups (720 ml) water, divided
Salt, to taste
2 green chiles, minced
Pinch fenugreek seeds (methi)
METHOD
1. In your pressure cooker cooking pot, combine the red gram, 2 cups (480 ml) of water,
and a pinch of salt. Lock the lid in place and close the pressure release valve. Select
Manual/Pressure Cook and cook for 6 minutes.
2. Let the pressure release and remove the lid. Set aside to cool. When cool, drain.
3. In a small bowl, whisk the chickpea flour with the remaining 1 cup (240 ml) of water and
the yogurt until smooth. Set aside.
5. Add the dried red chiles, green chiles, mustard seeds, and fenugreek seeds. Cook until
the seeds begin to crackle.
6. Add the turmeric, red chile powder, and garlic. Cook, stirring, for 1 minute.
7. Add the cooked red gram and the yogurt mixture. Stir to combine and season to taste
with salt. Reduce the heat to low and let the mixture bubble for 20 minutes. Serve hot
with aromatic steamed rice, if desired.
BHOJPURI DUM ALOO
Serves: 2
Festive-season potato gravy.
INGREDIENTS
For the filling
1 Tbsp (15 g) ghee
½ cup (112.5 g) grated boiled peeled potato
2 tsp garam masala
1 lb, 1 oz (480 g) boiled baby potatoes, halved, centers scooped out slightly, shells deep-
fried
Salt, to taste
For the gravy
2 tsp garam masala
¾ cup (180 g) yogurt (dahi)
Salt, to taste
METHOD
1. To make the filling: In a skillet over medium heat, heat the ghee.
2. Add the onion and ginger-garlic paste. Sauté for 4–5 minutes.
3. Add the grated potato, garam masala, red chile powder, turmeric, and scooped-out
centers of baby potatoes. Sauté for 5 minutes more. Season with the lemon juice and
salt to taste.
4. Stuff the filling into the fried potato shells and cover with another shell.
5. To make the gravy: In a skillet over low-medium heat, heat the vegetable oil.
6. Add the whole spice mix, bay leaf, and cumin seeds. Cook until the seeds begin to
crackle.
7. Add the onion and ginger-garlic paste. Sauté for 2–3 minutes.
8. Stir in the garam masala, turmeric, red chile powder, and yogurt. Season to taste with
salt. Reduce the heat to low and let the gravy bubble for 7–9 minutes.
9. Once the water from the yogurt evaporates, add the stuffed potatoes and simmer the
dum aloo for 4–7 minutes until warmed through. Serve hot.
BASTAR BODA CURRY
Serves: 2
Earthy mushroom curry.
INGREDIENTS
1 Tbsp (15 g) sliced garlic (lasan)
1 cup (100 g) mushrooms
3 Tbsp (45 g) cilantro paste
1 tsp garam masala
Salt, to taste
METHOD
2. Add the ginger and garlic. Cook until fragrant.
3. Add the mushrooms. Reduce the heat to low and cook for 10 minutes. Transfer the
mushrooms to a plate.
4. Return the skillet to medium heat. Add the onion, green chile, and cilantro paste. Sauté
for 2–3 minutes.
5. Stir in the coriander, red chile powder, turmeric, cumin, and garam masala. Cook,
stirring, for 2–3 minutes.
6. Add the tomato and cook until softened.
7. Stir in the mushrooms and season to taste with salt. Serve hot.
MALWA-STYLE AMLI KADHI
Serves: 2
Sour curry with chickpea flour and spices.
INGREDIENTS
1 tsp fenugreek seeds (methi)
2–3 curry leaves (kadhi patta)
¼ cup (60 g) tamarind pulp (imli; here)
1 Tbsp (7.5 g) chickpea flour (besan), mixed with water to form a paste
3 Tbsp (45 g) powdered jaggery (gur; unrefined cane sugar)
Salt, to taste
METHOD
2. Add the cumin seeds, fenugreek seeds, coriander seeds, curry leaves, and green chiles.
Cook until the seeds begin to crackle.
3. Stir in the tamarind pulp. Sauté for 1–2 minutes.
4. Add the chickpea flour paste and jaggery. Stir vigorously to ensure there are no lumps.
Add water as needed to adjust the soup-like consistency of the kadhi. Season to taste
with salt. Reduce the heat to low and simmer the curry for 15–17 minutes. Serve hot.
BAFAURI
Makes: 8
Light and healthy steamed buns.
INGREDIENTS
½ cup (100 g) Bengal gram (split chickpeas; chana dal), soaked in water for 5 hours,
drained
½ cup (30 g) finely chopped spring onion (hara pyaz)
1 tsp baking soda
Salt, to taste
Water, as needed
METHOD
1. In a blender or food processor, grind the chickpeas into a smooth paste.
2. Add the remaining ingredients and process until well combined.
3. Add enough water to adjust the consistency—it should be as thick as pancake batter.
4. Using a ladle, pour a thin layer of batter into idli steamer molds and steam for 20
minutes. Unmold and serve hot.
CHUSELA
Makes: 8
Rice flour puris.
INGREDIENTS
1 cup (160 g) rice flour
Water, for kneading
Salt, to taste
METHOD
1. In a small bowl, mix the rice flour, water, and salt to taste. Knead into a tight dough. Cut
into 8 small roundels and roll them into puris (flatbreads).
3. Carefully add the puris to the hot oil and deep-fry until golden on both sides. Serve.
CHANA DAL KI PURI
Makes: 8
Chickpea-stuffed fritters.
INGREDIENTS
1 Tbsp (15 g) ghee, plus more for frying
Salt, to taste
Water, for kneading
1 cup (200 g) Bengal gram (split chickpeas; chana dal), boiled
1 tsp nigella seeds (kalonji)
METHOD
1. In a medium-size bowl, combine the flour, ghee, salt, and enough water to knead the
mixture into a soft dough.
2. In a small bowl, combine the chickpeas, cumin seeds, carom seeds, and nigella seeds.
3. Cut the dough into 6–8 small roundels and flatten each with your fingers.
4. Place a spoonful of the chickpea mixture in the center and seal it by rolling the dough
into a ball again. Roll out the dough into 8 small puris.
5. In a skillet over low-medium heat, heat the ghee for frying.
6. Add the puris and fry until golden brown on both sides.
ANGAAKAR ROTI
Makes: 8
Gluten-free rotis spiked with fresh cilantro.
INGREDIENTS
3–4 Tbsp (32–42 g) chopped onion
2–3 Tbsp (2–3 g) fresh cilantro leaves (hara dhaniya), finely chopped
Salt, to taste
Water, for kneading
1 Tbsp (15 ml) vegetable oil, plus more for frying
METHOD
1. In a small bowl, combine the rice flour, onion, green chiles, cilantro, and salt to taste.
Add enough water to knead it into a tight dough and finish with the vegetable oil.
2. Cut the dough into 8 small roundels and roll them into flat rotis, patting with your fingers
(like pancakes).
3. Place a large skillet over medium heat, add enough vegetable oil to coat the bottom of
the skillet.
4. Cook the rotis on both sides until golden brown. Serve hot.
BEDMI PURI
Makes: 8
Fried and spiced breakfast bread.
INGREDIENTS
1½ cups plus 2 Tbsp (200 g) whole-wheat flour (atta)
½ cup (100 g) black lentils (urad dal), soaked in water, drained, and ground to a paste
2 Tbsp (21 g) semolina (suji)
1 Tbsp (10 g) rice flour
1 tsp ground fennel seed (saunf)
Water, as needed
METHOD
1. In a medium-size bowl, combine the wheat flour, black lentil paste, vegetable oil,
semolina, rice flour, ground fennel seed, red chile powder, coriander, and cilantro. Mix
well.
2. Add enough water to knead the mixture into a tight dough. Cut the dough into 8 small
roundels and roll them into small puris.
4. Carefully add the puris to the hot oil and fry until golden on both sides.
PALAK PURI
Makes: 15
Spinach-infused fried bread.
INGREDIENTS
1 cup (240 ml) spinach purée
Salt, to taste
Water, for kneading
METHOD
1. In a medium-size bowl, combine the spinach purée, flour, ginger paste, green chile, and
yogurt. Season to taste with salt. Add water as needed and knead into a tight dough. Set
aside for 15 minutes.
2. Cut the dough into 15 small roundels and roll out into puris.
4. Carefully add the puris to the hot oil and deep-fry until golden brown on both sides.
Serve hot.
DUBRAJ RICE CHICKEN PULAO
Serves: 2
Aromatic rice laced with flavorful chicken.
INGREDIENTS
¼ cup (4 g) fresh cilantro leaves (hara dhaniya), finely chopped, plus more for garnishing
½ tsp green cardamom seeds (choti elaichi)
1 Tbsp (15 g) ghee
1 cup (200 g) Dubraj rice (a short-grained aromatic rice, found mainly in Madhya Pradesh,
soaked in water for 30 minutes, drained
Salt, to taste
METHOD
1. In a medium-size bowl, combine the chicken, yogurt, green chile, mint, cilantro,
peppercorns, butter, ginger-garlic paste, garam masala, red chile powder, and green
cardamom seeds. Refrigerate to marinate for 2 hours.
3. Add the chicken along with the marinade. Stir-fry for 2–3 minutes.
4. Add the rice and water. Season to taste with salt. Cook until the rice in soft, the water
has evaporated, and the meat is tender. Serve hot, garnished with cilantro.
DOODH FARA
Serves: 3
Indian-style tres leches.
INGREDIENTS
½ cup (120 g) mawa (available at Indian markets, here)
4 Tbsp (50 g) caster (superfine) sugar, divided
1 Tbsp (9 g) finely chopped cashews (kaju)
¾ cup (120 g) rice flour
METHOD
1. In a skillet over medium heat, roast the mawa until it turns light brown.
2. Add 1 Tbsp (12.5 g) of caster sugar and the cashews. Mix well.
3. In a small saucepan over high heat, bring the water to a rolling boil. Remove from the
heat and stir in the rice flour. Knead into a soft dough and cut it into 8–9 small roundels.
Roll each into a small circle and place the mawa in the center. Seal the sides and roll
once again into a circle.
4. In another small saucepan over medium heat, heat the milk and cardamom.
5. Add the balls. Once the balls begin to float on top, scoop them out of the pan and
continue to reduce the milk.
6. Add the remaining 3 Tbsp (37.5 g) of sugar to the milk and cook until it thickens and
reduces by half.
7. Add the rice flour balls back into this milk and refrigerate for 3 hours before serving.
GULGALE
Makes: 6
Traditional whole-wheat dessert with fennel seeds.
INGREDIENTS
½ cup (62.5 g) whole-wheat flour (atta)
½ cup (100 g) caster (superfine) sugar
1 tsp salt
Vegetable oil, for the dough and for frying
METHOD
1. In a small bowl, stir together the flour, sugar, salt, 1 tsp of vegetable oil, the yogurt, and
fennel seeds. Add enough water to make a thick batter. Whisk well to combine.
3. Carefully drop spoonfuls of the batter into the hot oil (should make 6 pieces). Deep-fry
until golden. Transfer to paper towels to drain. Serve hot.
DOODH KI BARFI
Makes: 12
Festive milk dessert with nuts.
INGREDIENTS
Ghee, for preparing the baking sheet
½ cup (85 g) semolina (suji)
1 Tbsp (15 g) finely chopped dried fruit
METHOD
1. Grease a baking sheet with ghee and set aside.
2. In a saucepan over medium heat, bring the milk to a boil.
3. Add the sugar. Reduce the heat to low and simmer until the sugar is completely
dissolved.
4. Stir in the semolina. Cook, stirring, for 4–5 minutes.
5. Add the whole-milk fudge and cardamom. Continue to cook for 7–8 minutes more,
stirring constantly to avoid lumps. Stir until all the elements of the barfi come together.
Pour the mixture onto the prepared baking sheet and let cool for 4–5 hours.
6. Cut into twelve, 1-in. (2.5-cm) square pieces and sprinkle the dried fruit on top before
serving.
SATTU KA HALWA
Serves: 2
Ground lentil pudding.
INGREDIENTS
Powdered jaggery (gur; unrefined cane sugar), to taste
3 Tbsp (45 g) sattu (available at Indian markets)
2 tsp sliced almonds (badam)
METHOD
1. In a thick-bottomed saucepan over medium heat, heat the milk.
2. Stir in the saffron threads and jaggery, stirring until the jaggery dissolves completely.
3. Add the sattu. Continue to cook for 5–6 minutes, stirring vigorously. The milk will begin to
thicken and the halwa will come together.
4. Garnish with the almonds and serve hot.
GAJAK
Makes: 6
Popular winter sweet sesame snack.
INGREDIENTS
3 Tbsp (45 g) ghee, plus more for preparing the baking sheet
¾ cup (108 g) white sesame seeds (safed til)
1 cup (200 g) sugar
¼ cup (36 g) cashews (kaju), coarsely chopped
¼ cup (36.25 g) peanuts (moongphali), coarsely chopped
1 Tbsp (1.5 g) dried food-grade rose petals
METHOD
1. Line a baking sheet with parchment paper and grease it with ghee. Set aside.
2. In a heavy-bottomed saucepan over low heat, roast the sesame seeds until slightly
toasted. Remove from the heat and transfer the seeds to a bowl. Set aside.
3. Return the pan to the heat and melt the ghee.
4. Add the sugar and water. Allow it to bubble until it turns into a thick syrup. Remove from
the heat and stir in the toasted sesame seeds, cashews, peanuts, and rose petals. Using
a flat spatula spread the mixture evenly on the prepared sheet. While the mixture is still
warm and soft, cut it into six 1-in. (2.5-cm) squares and allow it to set for 1 hour. Once it
hardens, remove from the tray and store in airtight jars.
KULFI FALOODA
Serves: 5
Street-style Indian ice cream with summery flavors.
INGREDIENTS
1 cup (240 ml) full-fat milk
2 Tbsp (30 g) assorted sliced dried fruits
1 cup (200 g) vermicelli, soaked in water for 10–15 minutes, drained
5 tsp (25 ml) rose syrup (available at Indian markets)
2 tsp saffron syrup (optional; available at Indian markets)
½ cup (88 g) basil seeds (sabja) or chia seeds, soaked in water for 10–12 minutes or until
sprouted
1 Tbsp (9 g) finely chopped assorted nuts
1 silver leaf, for garnishing (warq; optional; here; available at Indian markets)
METHOD
1. In a medium-size saucepan over medium-high heat, bring the milk to a rolling boil.
2. Add the cream and cornflour. Stir well to combine.
3. Add the powdered sugar, saffron threads, and whole-milk fudge. Add the sliced dried
fruits. Mix well. Bring the milk to another boil. Remove from the heat and set aside to
cool.
4. Transfer to plastic kulfi molds and freeze until set. Once set, bring it out of the freezer.
5. In a tall glass, layer one-fifth of the vermicelli and place one piece of kulfi on top.
6. Drizzle 1 tsp of rose syrup and one-fifth of the saffron syrup (if using) on top. Add 1½ tsp
of sabja or chia seeds on top.
7. Garnish with nuts and silver leaf (if using) and serve immediately.
KHAZA
Serves: 2
Rustic, crispy fried sweet rolls.
INGREDIENTS
¼ cup (60 ml) warm water
2 cups (480 ml) warm sugar syrup (here)
METHOD
1. In a small bowl, combine the flour, vegetable oil, and warm water. Knead into a soft
dough. Let rest for 2 hours.
2. Cut the dough into 6–7 small roundels and roll large chapattis. Cut long strips of dough.
Fold each strip lengthwise, 4–5 times and seal the corners.
4. Carefully add the dough packages to the hot oil and deep-fry until golden brown.
Transfer to paper towels to drain.
5. Place the sugar syrup in a large bowl.
6. Sprinkle the fried dough with the cardamom and drop into the sugar syrup. Let soak for
10 minutes. Remove from the syrup and serve.
PARWAL KA MEETHA
Serves: 3
Unique stuffed gourd dessert.
INGREDIENTS
1 cup (200 g) sugar
3 Tbsp (45 ml) milk
1 Tbsp (10 g) milk powder
1 Tbsp (15 g) finely chopped dried fruits
1 tsp baking soda
1 cup (240 g) peeled and seeded pointed gourd (parwal; available at Indian markets), slit
2 cups (480 ml) warm sugar syrup (here)
METHOD
1. In a heavy-bottomed saucepan over medium heat, dry-roast the whole-milk fudge until it
softens slightly.
2. Add the sugar and stir until the sugar is completely dissolved.
3. Stir in the milk and cardamom. Remove from the heat and add the milk powder, saffron
threads, and dried fruits. Let the mixture cool completely.
4. Fill a medium-size pot with water and add the baking soda. Place it over high heat and
bring to a boil. Add the gourd and boil for 5 minutes, or until it softens. Drain and transfer
to a medium-size bowl. Add the warm sugar syrup and let soak for 1 hour.
5. Scoop out the gourd from the syrup and stuff the whole-milk fudge mixture into the slit.
Serve warm garnished with silver leaf (if using).
MAWA BATTI
Serves: 4
Dense sweet dough soaked in sugar syrup.
INGREDIENTS
For the sugar syrup
For the baati
½ cup (72.5 g) mixed nuts, finely chopped
2 cups (480 g) mawa (available at Indian markets, here)
3 Tbsp (30 g) milk powder
Milk, as needed
Ghee, for deep-frying
METHOD
1. To make the sugar syrup: In a heavy-bottomed saucepan over low-medium heat,
combine the sugar and water. Cook, stir continuously and bring to a boil. Boil until you
achieve a two-thread consistency (here), also called soft-ball stage. Remove from heat
and add the saffron threads. Set aside.
2. To make the baati: In a small bowl, mix the nuts with the cardamom and set aside.
3. In a medium-size bowl, combine the mawa, flour, and milk powder. Knead it into a
smooth dough. Add 2–3 Tbsp (30–45 ml) of milk if it doesn’t come together. Divide the
dough into 7–8 small disks and flatten with your fingers. Place some of the nut mixture in
the center of each and roll into small balls.
4. In a deep skillet over low heat, heat the ghee for deep-frying.
5. Carefully add the balls to the hot ghee and deep-fry until brown and crispy. Drain and dip
in the warm sugar syrup. Let soak in the liquid for 1 hour before serving.
GURMA
Makes: 100 grams
Bhojpuri mango dip.
INGREDIENTS
1 Tbsp (8 g) whole-wheat flour (atta)
2 tsp ghee
1 semi-ripe mango (kairi), peeled, pitted, and roughly chopped
2 Tbsp (25 g) sugar
Pinch ground cinnamon (dalchini)
METHOD
1. In a heavy-bottomed saucepan over medium-heat, dry-roast the flour until it turns light
brown.
2. Add the water and stir continuously so no lumps form.
3. In a small skillet over low-medium heat, heat the ghee.
4. Add the cumin seeds and fennel seeds. Sauté until they begin to crackle.
5. Add the mango and cook for 4–5 minutes.
6. Stir in the flour-water mixture and stir well to combine.
7. Add the sugar and let it bubble for about 3 minutes more. Finish with cinnamon and
serve hot.
JEERAVAN MASALA
Makes: 100 grams
Indore’s all-purpose spice mix.
INGREDIENTS
1 (½-in. / 1.25-cm) piece dried ginger (adrak)
1 small nutmeg (jaiphal)
METHOD
1. In a heavy-bottomed skillet over medium heat, combine the black cardamom pods,
cloves, ginger, nutmeg, fennel seeds, dried red chiles, bay leaf, coriander seed, and
cumin seeds. Roast until slightly warm. Transfer to a blender or mortar and pestle and let
cool.
2. Add the dried mango powder, cinnamon, turmeric, black salt, asafoetida, and mace.
Grind to a fine powder and store in airtight jars.
BHOPALI SEEKH KEBAB MASALA
Makes: 30 grams
Spice mix for kebabs.
INGREDIENTS
1 tsp dried ginger powder (sonth)
1 star anise (chakri ke phool)
2 black cardamom pods (moti elaichi)
1 Tbsp (6 g) tailed pepper (kabab chini)
1 Tbsp (5 g) coriander seeds (dhania)
1 (2-in. / 5-cm) piece mace
1 Tbsp (7 g) paprika
1 tsp garam masala
Salt, to taste
METHOD
1. In a skillet over low-medium heat, add the carom seeds, dried ginger, cumin, red chile
powder, peppercorns, cinnamon, star anise, black cardamom pods, tailed pepper,
coriander, mace, turmeric, paprika, and garam masala. Season to taste with salt.
2. Dry-roast until the mixture is fragrant.
3. Remove from the skillet and allow the mixture to cool.
4. Blend the mixture in a food processor into a fine powder and stock in an airtight jar.
GHAMANDI-STYLE LASSI
Serves: 2
Rose-and cardamom-infused yogurt drink.
INGREDIENTS
½ cup (120 ml) cold water
1 Tbsp (15 ml) rose water
½ tsp saffron threads (kesar)
Sugar, to taste
METHOD
1. In a blender, combine all the ingredients. Blitz into a thick shake.
2. Transfer to 2 tall glasses and serve chilled.
NARIYAL SHERBAT
Serves: 2
Coconut crush.
INGREDIENTS
2 cups (480 ml) coconut water (nariyal)
½ cup (125 g) coconut flesh (nariyal)
Sugar, to taste
METHOD
1. In a blender, blitz all the ingredients together into a thick shake.
2. Transfer into tall glasses and serve chilled.
MAHUA LEMONADE
Serves: 4
Wild honey tree lemonade.
INGREDIENTS
2 cups (480 ml) sugar syrup (here)
2 cups (480 ml) freshly squeezed lemon juice (nimbu)
5 Tbsp (75 ml) honey tree concentrate (mahua; available at Indian markets)
Water, as needed
Ice, for serving
METHOD
1. In a medium-size bowl, stir together the sugar syrup, lemon juice, honey tree
concentrate, and water as desired.
2. Serve in tall glasses with lots of ice.
KENTHA/BAEL CHUTNEY
Makes: 20 grams
Cool wood apple chutney.
INGREDIENTS
1 wood apple (kentha/bael)
¼ cup (84 g) jaggery (gur), grated
Salt, to taste
METHOD
1. Scoop the flesh out of the wood apple.
2. In a food processor or immersion blender, add the scooped-out flesh, grated jaggery,
cumin seeds, red chile powder, and salt. Blend it into a fine paste. Serve immediately.
west india
RAJASTHAN . GUJARAT . MAHARASHTRA . GOA

Including the largest Indian state by area, Rajasthan, the colorful Gujarat, and the coastal
regions Maharashtra and Goa, West India is an untapped culinary gem.
Maharashtra and Goa are both lands that seek inspiration from the availability of
seafood and of tropical fruits and veggies, and yet are distinct from each other. In
Maharashtra, especially in the rural region, the cuisine is a motley group of wheat-, rice-,
jowar-, and bajra-based dishes (especially breads), spicy gravies loaded with vegetables,
and lentils. The dishes are enriched with coconut, sugar, and dairy.
Mumbai, the capital of Maharashtra, is an extraordinary culinary hub. It was originally
inhabited by a fishing community called the Kolis, and the city’s food today is as diverse as
its inhabitants. From Parsis to Biharis, Muslims to Catholics, the city is one of India’s true
metropolises. It boasts of both cutting-edge chef-owned restaurants and iconic street food
staples.
Today, Mumbai is the financial capital of the country and therefore there is a constant
influx of travelers and migrants from other parts of India and abroad (it has one of the
largest expat communities in the country), making it a melting pot of cuisines and culture.
To keep everyone satiated, the city has developed a thriving street food and cheap-eats
culture that is a mix of Udupi, Lucknowi, Hyderabadi, Guajarati, and Tibetan cuisines.
Two street snacks particularly stand out—the vada pav and toastie. While the former
has chickpea-batter-fried potato dumpling stuffed inside laadi pav (chunks of dough stuck
together), the latter is spiced potato stuffed into square-shaped bread and roasted on
kerosene stoves.
The city plates up other street snacks as well, like khichiya papad (crispy disks topped
with finely chopped veggies), sev, dosa, and Kutchi dabeli—largely a result of immigrant
communities settled here and young professionals in need of quick-fix meals.
Mumbai houses some of the best restaurants in the country, and typical in the city are
its charming Iranian cafes. Originally started by Zoroastrian immigrants from Iran who
migrated to India and Pakistan in the 19th century, Iranian cafes were perhaps Mumbai’s
first brush with cafe culture. Today, these eateries serve Parsi and Iranian dishes such as
berry pulao, dhansak, everyday omelets, lamb samosas, akuri, keema pav, mincemeat
cutlets, Shrewsbury biscuits, Iranian chai, and pop-pink raspberry soda.
These spaces are usually no-frills, with wooden chairs, high ceilings, and glass
tabletops. More recently, Iranian cafes have received international attention because of
London’s trendy Iranian-cafe-inspired restaurant Dishoom, which is now a regular feature in
several top restaurant awards.
Any discussion of food and Mumbai is incomplete without mentioning the
“dabbawallahs.” Originating in 1890, the word “dabbawallah” literally translates to the
“one who carries the box.” This unionized cluster of men take charge to deliver hot food
from people’s homes, via a complex color-coded system, to their offices each day, and all
their earnings are divided among the entire commune. The workings of dabbawallahs are
so clever and unique that the Harvard Business School studied the system to understand
how they work so flawlessly.
In neighboring Goa, the cuisine is heavily influenced by the 400 years of Portuguese
colonization of the region. Here, matriarchs still cook using well-guarded family recipe
books, passed down from one generation to another, using ingredients that the Portuguese
introduced to Goa. Beef and pork were introduced to the Catholic converts by the
Portuguese. They also brought with them potatoes, guavas, sapotas, chiles, and tomatoes,
and recipes such as pork-laced vindaloo, seradurra, bebinca, guava cheese, and dishes
that are now commonplace in Goan cuisine.
Goan breads are a noteworthy Portuguese import. From poee, to kakkon, to pokshe, to
katre, you are likely to spot a variety of breads in Goan bakeries, most of which were
introduced to them by the Portuguese, who also taught them the fine art of fermenting the
dough.
Traditionally the Hindus of Goa were pescetarians, very much like the pandits of
Kashmir. The Goan larder is stocked with ingredients such as kokum, palm jaggery, and
plantains, while coconut milk and coconut cream replace dairy counterparts.
The other two states, Rajasthan and Gujarat, are predominantly vegetarian. Rajasthan
is broadly divided into the Marwar and Mewar regions, which fall on either side of the
Aravalli mountain range.
For centuries, Mewar was ruled by the Rajputs, who were connoisseurs of good food
and good life. They were non-vegetarian and ate game meat, which led to the origin of
dishes such as laal maas, safed maas, and jungli maas, and game dishes such as khad
khargosh. Like royal cuisine in other parts of the country, the Rajput meal is painstakingly
cooked, with hours of labor in the kitchen.
In contrast, Marwari cuisine contains an interesting range of vegetarian curries,
gravies, and vegetables that play with a variety of beautiful textures. A local favorite is
kersangri—made with ker, a shrub berry, and sangri, the bean of a flowering tree called
khejar. According to a local saying, during summer in the Thar Desert, when all vegetation
perishes, ker and khejar trees always bloom. This is because their roots run so deep that
they can store water for up to seven months. When ker and sangri are cooked together
with a tempering of spices, the dish is eaten as a main course. The berry and bean are also
pickled to eat later.
Rajasthan is home to the largest chunk of the Thar Desert, and therefore vegetables
are limited. The local cuisine has benefited from enterprising additions such as mangodi,
vadi, papad, and gattas—mostly flour-based dumplings or sheets boiled in hot curry, just
like homemade pastas. The dishes are moderately spiced and there is abundant usage of
dairy, especially yogurt, cream, ghee, and milk.
Similar flavors and ingredients are also savored in Gujarat, where the cuisine is
predominantly vegetarian, and even underdog vegetables such as yams, stalks of spring
onion, cluster beans, cabbage, dill leaves, and radish are used. Gujarati cuisine is known
for its thali (a full-plate meal), which serves over twenty foods in one plate, with
vegetables, ghee-soaked chapattis, lentil-or yogurt-based curries, milk-and khoya-based
desserts, and farsaan or savories, such as dhokla, patra, and khandvi, along with a tall
glass of buttermilk. What separates traditional Gujarati fare from vegetarian cooking in
other parts of the country is the sprinkling of sugar or jaggery even in savory dishes.
The Bohri and Parsi communities of Gujarat contribute heavily to the non-vegetarian
cuisine of the state. Originally a trading community, the Bohris speak Lisan ud-Dawat, a
dialect of the Gujarati language, and are clustered in cities such as Baruch and Surat. Their
community is known for dishes such as chicken salan, with a dash of vinegar, mincemeat
cutlets, malida (a dessert of Afghani origin), and dabba gosht, a pasta-speckled baked dish.
The Parsis who migrated from Iran to Gujarat between the 8th and 10th centuries, to
avoid persecution following the Arab conquest of Persia, brought with them Iranian dishes
with heavy Middle Eastern influences.
Their basic meal was a combination of rice with meats or fish, sweets based on
vermicelli, and semolina flavored with spices such as saffron, nutmeg, and cinnamon. Over
time they adopted local ingredients resulting in dishes such as dhansak, which used lentils
and vegetables. They also savored khichdi and chapattis, which were predominantly Indian,
and made space for the “masala dabba” (box containing basic Indian spices), a mainstay in
their kitchens.
As we explored the cuisine of these four states, we realized that they are quite different
from each other. With the topography changing every few kilometers, the produce is varied
throughout the land. And while they are geographically tight-knit, their cuisines are
anything but similar.
FAJETO
Serves: 2
Origin: Gujarat
Sweet and tangy mango soup.
INGREDIENTS
½ cup (120 g) mango pulp (aam)
1 Tbsp (21 g) grated jaggery (gur; unrefined cane sugar)
1 tsp ginger-chile paste (adrak-mirch)
1 tsp vegetable oil
2 Kashmiri dried red chiles (sookhi lal mirch)
½ tsp ground cloves (laung)
½ tsp ground ginger (sonth)
Salt, to taste
METHOD
1. In a medium-size bowl, stir together the water, yogurt, mango pulp, chickpea flour,
jaggery, ginger-chile paste, and turmeric. Use an immersion blender to blend until
smooth. Alternatively, transfer to a standard blender and blend until smooth.
3. Add the dried red chiles, mustard seeds, cumin seeds, curry leaves, and asafoetida.
4. Stir in the cinnamon, cloves, and ginger.
5. Add the mango-yogurt mixture and bring to a rolling boil. Season to taste with salt and
serve hot.
DOODHI NA MUTHIA
Serves: 2
Origin: Gujarat
Steamed, spiced bottle gourd and whole-wheat rounds—a Gujarati savory.
INGREDIENTS
1 cup (250 g) grated bottle gourd (calabash; lauki), water squeezed out
¼ cup (30 g) chickpea flour (besan)
1 Tbsp (10.5 g) semolina
1½ tsp ginger-chile paste (adrak-mirch)
1 tsp sugar
2 pinches ground asafoetida (hing), divided
Salt, to taste
1 tsp baking soda
1 tsp white sesame seeds (safed til)
METHOD
1. In a medium-size bowl, combine the bottle gourd, whole-wheat flour, chickpea flour,
semolina, ginger-chile paste, turmeric, lemon juice, sugar, cilantro, a pinch of asafoetida,
salt, baking soda, and vegetable oil. Add just enough water to knead the mixture into a
soft dough. Roll it out into ½-in.-thick (1.25-cm) and 3-in. long (7.5-cm) cylinders.
2. In a steamer, steam the cylinders for 30 minutes, or until cooked through. Remove and
set aside.
3. Once cool, cut into ½-in. (1.25-cm) pieces.
4. In a skillet over low-medium heat, heat 2 Tbsp (30 ml) of vegetable oil.
5. Add the mustard seeds, fenugreek seeds, sesame seeds, remaining pinch of asafoetida,
curry leaves, and green chile. Cook until the seeds begin to crackle. Pour the tempering
over the cylinders (muthias). Serve hot.
CHORAFALI
Serves: 4
Origin: Gujarat
Crisp golden spicy puffs.
INGREDIENTS
½ cup (60 g) split black lentil flour (urad dal)
2 tsp red chile powder, plus more as needed
1 tsp rice flour
Pinch baking soda
Salt, to taste
¾ cup (180 ml) warm water
METHOD
1. In a medium-size bowl, combine the chickpea flour, black lentil flour, red chile powder,
rice flour, black salt, turmeric, baking soda, and salt. Add the warm water and knead the
mixture into a soft dough. Roll the dough into a thin disk, like a lasagna sheet. Cut the
disk into 1½-to 2-in. (3.5-to 5-cm) strips with a sharp knife.
2. In a wok over low-medium heat, heat the vegetable oil for frying.
3. A few at a time, deep-fry the strips until light brown and crisp. With tongs or a slotted
spoon, transfer to paper towels to drain. If you want a little more spice, sprinkle the hot
chips with more red chile powder. Let cool to room temperature and store in airtight jars.
HANDVO
Serves: 2
Origin: Gujarat
Savory rice and lentil cakes.
INGREDIENTS
½ cup (100 g) rice
⅓ cup (34 g) split green gram (moong dal)
¼ cup (50 g) pigeon peas (toor dal)
2 Tbsp (25 g) split black lentils (urad dal)
2 Tbsp (25 g) Bengal gram (split chickpeas; chana dal)
¼ cup (60 g) grated bottle gourd (calabash; lauki),
¼ cup (40 g) green peas (hara matta), boiled
¼ cup (27.5 g) grated carrot (gajar)
1 tsp ginger-chile (adrak-mirch) paste
Salt, to taste
1 Tbsp (15 ml) vegetable oil, plus more as needed
1 tsp mustard seeds (rai), divided
1 tsp white sesame seeds (safed til), divided
METHOD
1. In a large bowl, combine the rice, green gram, pigeon peas, split black lentils, and
chickpeas. Add enough water to cover and let soak for 6 hours.
2. Drain and transfer to a blender or food processor. Process until smooth. Add the yogurt
and pulse to combine. Transfer to a medium-size bowl and set aside to ferment
overnight.
3. Stir in the bottle gourd, green peas, carrot, red chile powder, turmeric, and ginger-chile
paste. Season to taste with salt. Mix well.
5. Add ½ tsp of mustard seeds, ½ tsp of sesame seeds, the asafoetida, and curry leaves.
6. Pour in half of the fermented batter. Cook for 6–7 minutes, or until the handvo is crisp on
the outside. Flip and cook the other side until crisp, too. Remove and repeat steps 4
through 6. Cut into squares and serve hot.
KHAMAN
Serves: 2
Origin: Gujarat
Steamed chickpea flour cakes tempered with mustard seeds.
INGREDIENTS
1 cup (120 g) chickpea flour (besan)
1 Tbsp (10.5 g) semolina
2 tsp sugar
Salt, to taste
1 tsp fruit salt
Sev (available at Indian markets), for garnishing
Grated fresh coconut (nariyal), for garnishing
METHOD
1. In a medium-size bowl, combine the chickpea flour, semolina, sugar, lemon juice, salt,
and fruit salt. Stir in enough water to form a thick pancake-like batter. Pour the batter
onto a rimmed plate and steam in a steamer for 15 minutes, or until a toothpick inserted
into the center of the cake comes out clean.
3. Add the mustard seeds, sesame seeds, asafoetida, curry leaves, and green chile. Cook
until the seeds begin to crackle. Pour the tempering over the steamed cake. Serve
garnished with sev and grated coconut.
SABUDANA KHICHDI
Serves: 2
Origin: Gujarat
Healthy sago pearls tempered with chiles and topped with crushed peanuts.
INGREDIENTS
1½ cups (225 g) sago (sabu dana), soaked in water for 2 hours, drained
½ cup (112.5 g) boiled cubed potato
Salt, to taste
¼ cup (4 g) fresh cilantro leaves (hara dhaniya)
½ cup (72 g) roasted peanuts (moongphali), coarsely chopped
METHOD
2. Add the green chile, cumin seeds, red chile powder, and curry leaves. Sauté for 2–3
minutes.
3. Add the sago and potato. Season to taste with salt. Cook for 9–12 minutes until the
spices and oil coat the ingredients well. Serve hot, garnished with cilantro, a dash of
lemon juice, and roasted peanuts.
KHANDVI
Serves: 2
Origin: Gujarat
Bite-sized chickpea and yogurt rolls tempered with sesame seeds.
INGREDIENTS
1 Tbsp (15 ml) vegetable oil, plus more for greasing the plate
Salt, to taste
METHOD
1. Grease a rimmed plate with some vegetable oil and set aside.
2. In a bowl, stir together the chickpea flour, yogurt, turmeric, red chile powder, asafoetida,
water, and salt, stirring continuously until you have a lump-free mixture.
3. Place a saucepan over medium heat and pour in the flour mixture. Cook, stirring
continuously, until the mixture begins to thicken. Once it turns slurpy, pour a thin layer
onto the prepared plate. Set aside for 10 minutes to cool, or until it hardens but is still
warm. With a sharp knife, cut the hardened mixture into about 10 strips. Roll each strip
like a roulade. Repeat with the remaining flour mixture, cooling, cutting, and rolling.
5. Add the mustard seeds, white sesame seeds, and green chile. Cook until the seeds begin
to crackle. Pour the tempering over the rolled strips (khandvi). Serve warm or cold,
garnished with cilantro.
KUTCHI KADAK
Serves: 2
Origin: Gujarat
Toasts tossed with vegetables, topped with tamarind and mint relish.
INGREDIENTS
1 Tbsp (6 g) dabeli masala (available at Indian markets)
½ cup (120 g) grated boiled potato
¼ cup (60 g) finely chopped tomato
2 Tbsp (18 g) crushed peanuts (moongphali)
2 Tbsp (30 g) crunchy Indian noodles (spicy sev)
2 Tbsp (22 g) pomegranate seeds (anar)
Salt, to taste
10 pieces readymade toast (crispy crostini), available in bakeries
¼ cup (60 g) date-tamarind chutney (here)
¼ cup (60 g) mint chutney (here)
1 Tbsp (5 g) shredded dried unsweetened coconut (nariyal)
METHOD
1. In a small skillet over medium heat, heat the vegetable oil.
2. Add the dabeli masala, garlic, and red chile powder. Stir well.
3. Add the potato. Cook, stirring, for 2–3 minutes.
4. In a medium-size bowl, combine the onion, tomato, peanuts, sev, and pomegranate
seeds. Season to taste with salt. Toss well to mix.
5. Break the toasts in half and add to the tomato mixture. Let them rest in the mixture for a
few minutes to soften a bit.
6. Add the spiced potato mixture and stir together with the toasts.
7. Drizzle the date-tamarind and mint chutneys over the toasts. Serve cold, garnished with
coconut and cilantro.
PANKI
Makes: 6
Origin: Gujarat
Rice flour and yogurt pancakes cooked between banana leaves.
INGREDIENTS
Salt, to taste
6 banana leaves, cut into palm-size circles
1 tsp ghee
METHOD
1. In a small bowl, stir together the rice flour and yogurt. Let rest for 2 hours.
2. Stir in the green chile, ginger-chile paste, cumin seeds, turmeric, and asafoetida. Season
to taste with salt. Stir thoroughly into a thick pancake-like batter.
3. Grease the banana leaves with the ghee. Spread 1 ladle of batter on top of 3 leaves. Top
each with another banana leaf.
4. Heat a griddle over medium heat.
5. Working in batches if needed, cook the banana leaf packages for 2–3 minutes per side.
Repeat until all the batter is used up. Serve hot. Discard the leaves before serving.
KOLHAPURI BHEL
Serves: 2
Origin: Maharashtra
Savory street snack made with vegetables and spices.
INGREDIENTS
1 cup (240 g) puffed rice (spicy chivda; available at Indian markets)
½ cup (120 g) farsaan mix (available at Indian markets)
½ cup (120 g) sev (available at Indian markets)
½ medium-size tomato, finely chopped
6 papdi, crushed (available at Indian markets)
2 Tbsp (30 g) mint chutney (here)
2 Tbsp (30 g) tamarind-date chutney (here)
1 Tbsp (15 g) masala dal (available at Indian markets)
1 Tbsp (15 g) finely chopped mango (kairi)
2 tsp Maharashtrian lasan chutney (here)
METHOD
1. In a large bowl, mix all the ingredients and toss well to combine. Serve immediately.
MIRCHI VADA
Makes: 10
Origin: Rajasthan
Deep-fried green chiles stuffed with spicy potato mash.
INGREDIENTS
1 tsp chaat masala
Salt, to taste
10 large green chiles, slit, seeded
Water, as needed
METHOD
1. In a medium-size bowl, stir together the mashed potatoes, chopped green chile,
coriander, red chile powder, dried mango powder, fennel seeds, chaat masala, and
cumin. Season to taste with salt. Stuff the large chiles with this mixture.
2. In a small bowl, mix the chickpea flour, salt to taste, and enough water to make a
pancake-like batter.
3. In a deep skillet over medium-high heat, heat the vegetable oil for deep-frying.
4. Working in batches, dip the stuffed chiles into the batter and carefully add them to the
hot oil. Deep-fry until golden. Transfer to paper towels to drain. Serve hot, with date-
tamarind chutney (here).
PAPAD CHURI
Serves: 2
Origin: Rajasthan
Roasted poppadum mixed with onions and spices.
INGREDIENTS
8.8 oz (250 g) poppadum (bikaneri papad; available at Indian markets), roasted, broken
into medium-size pieces
8.8 oz (250 g) plain whole-wheat khakra (available at Indian markets), broken into medium-
size pieces
1 Tbsp (15 g) ghee
1 tsp chaat masala
Salt, to taste
METHOD
1. In a deep bowl, combine all the ingredients. Mix well and serve as a snack.
PITHORE
Serves: 2
Origin: Rajasthan
Chickpea flour squares—typical teatime snack.
INGREDIENTS
Ghee, for greasing the plate
¼ cup (4 g) fresh cilantro leaves (hara dhaniya), finely chopped, plus more for garnishing
Salt, to taste
METHOD
1. Grease a plate (thali) with ghee and set aside.
2. In a medium-size bowl, combine the chickpea flour, yogurt, ginger-garlic paste, red chile
powder, turmeric, green chile, cilantro, and salt.
3. In a skillet over medium heat, heat 1 tsp of vegetable oil.
4. Pour the chickpea flour mixture into the skillet and cook until it begins to leave the sides
of the pan. Spread the mixture uniformly on the prepared plate. Let cool and rest for 1
hour.
5. Cut diamond-shaped squares out of the set mixture (pithore) and set aside.
6. In another skillet over medium-high heat, heat the remaining 2 tsp of vegetable oil.
7. Add the mustard seeds and cumin seeds. Cook until the seeds begin to crackle.
8. Add the asafoetida, sesame seeds, and the chickpea flour squares (pithore). Toss to
ensure they are tempered well. Allow each piece to sizzle until slightly brown. Serve hot,
garnished with cilantro and a dash of lemon juice.
DAHI SAMOSA MAAS
Makes: 15
Origin: Rajasthan
Lamb-stuffed triangular puff pastries deep-fried and served with yogurt.
INGREDIENTS
1 Tbsp (15 ml) vegetable oil, plus for deep-frying
1 tsp finely chopped green chile
Salt, to taste
2 cups (480 g) yogurt (dahi), divided
1 package samosa pastry sheets (samosa patti; available at Indian markets and online,
here)
2 tsp sugar
Ground coriander (dhaniya), for garnishing
Sev, for garnishing (available at Indian markets)
METHOD
1. In a skillet over medium heat, heat the vegetable oil. Add the onion, ginger-garlic paste,
and green chile. Sauté for 3–4 minutes.
2. Add the lamb and season to taste with salt. Cook until the lamb is thoroughly done.
3. Stir in the garam masala, ½ cup (120 g) of yogurt, the cilantro, mint, and fried onions.
Remove from the heat and set aside to cool.
4. Place a spoonful of the lamb mixture on a samosa pastry sheet and wrap to enclose it in
a triangular shape like spanakopita. Repeat until all the filling and pastry are used up.
5. In a deep pot over medium-high heat, heat the vegetable oil for deep-frying.
6. Working in batches if needed, carefully add the stuffed samosas to the hot oil and deep-
fry until golden. Transfer to paper towels to drain.
7. In a small bowl, whisk the remaining 1½ cups (360 g) of yogurt with the sugar and red
chile powder. Pour this over the fried samosas and serve garnished with coriander and
sev.
BOHRI-STYLE DRUMSTICKS
Serves: 4
Origin: Gujarat
Deep-fried spicy chicken drumsticks.
INGREDIENTS
10 chicken drumsticks
¼ cup (60 g) cashew paste (kaju)
1 Tbsp (15 g) ginger-garlic-chile paste (adrak-lasan-mirch)
Salt, to taste
1 egg yolk, whisked
1 Tbsp (15 ml) milk
Bread crumbs, for coating
METHOD
1. With a fork, make 4–5 deep incisions around the fleshy part of the chicken pieces. Set
aside.
2. In a small bowl, stir together the tomato purée, cashew paste, ginger-garlic-chile paste,
garam masala, red chile powder, salt, and pepper. Rub this marinade into the chicken.
Refrigerate to marinate for 2 hours.
3. In another small bowl, whisk the egg yolk and milk. Place the bread crumbs in a shallow
dish.
4. Dip the marinated chicken in the egg yolk and then coat with bread crumbs. Repeat until
all the drumsticks are coated.
6. Carefully add the drumsticks to the hot oil and deep-fry until golden brown and cooked
through. Transfer to paper towels to drain. Serve hot.
MURGI MINCED CUTLETS
Makes: 10
Origin: Gujarat
Melt-in-your-mouth chicken croquettes.
INGREDIENTS
1 cup (240 g) minced chicken
3 Tbsp (45 g) grated Cheddar cheese
Salt, to taste
½ cup (57.5 g) bread crumbs
2 eggs, whisked
METHOD
1. In a medium-size bowl, mix together the chicken, mashed potatoes, cream, cheese,
green chiles, ginger-garlic paste, flour, salt, and pepper. Divide the mixture equally into
10 small portions. Shape each portion into a croquette.
2. Place the bread crumbs in a shallow bowl.
3. Dip the croquettes in the whisked egg and then coat them with bread crumbs. Repeat
until all are coated.
5. A few at a time, carefully add the croquettes to the hot oil and deep-fry until golden
brown and crisp. Transfer to paper towels to drain. Serve hot.
MURGH KI MOKUL
Serves: 4-6
Origin: Rajasthan
Shredded chicken cooked in yogurt.
INGREDIENTS
2 lb, 3 oz (1 kg) chicken pieces
1 cup (240 g) ghee
4 large onions, chopped
1 tsp ground ginger (adrak)
1 tsp garlic powder (lasan)
10 almonds (badam), blanched, ground
1 Tbsp (5 g) dried unsweetened coconut powder (nariyal)
Salt, to taste
1 Tbsp (1 g) fresh cilantro leaves (hara dhaniya), chopped
1 Tbsp (15 ml) rose water
METHOD
1. In a large pot over high heat, boil the chicken for 15 minutes, or until tender. Remove the
chicken from the water and set aside to cool. Debone and shred the chicken.
3. Add the onions. Fry until light brown.
4. Add the red chile powder, coriander, ginger, garlic powder, and cumin. Cook until the oil
separates, stirring briskly.
5. Stir in the yogurt, almonds, coconut powder, and shredded chicken. Reduce the heat to
low and cook until the gravy thickens.
6. Season to taste with salt and stir in the cardamom. Serve hot, garnished with green
chiles and cilantro. Add a dash of rose water just before serving.
SABUT MURGH
Serves: 4-6
Origin: Rajasthan
Ginger-garlic flavored chicken cooked whole.
INGREDIENTS
1 medium-size whole chicken, cleaned
2 medium-size onions, thinly sliced
1½ heads garlic (lasan), ground to a paste
1 (2-in. / 5-cm) piece peeled fresh ginger (adrak), ground to a paste
Salt, to taste
METHOD
1. Prick the chicken all over with a fork.
2. In a large pot over medium heat, heat the vegetable oil.
3. Add the onions. Fry until brown.
4. Add the garlic paste and ginger paste. Fry until the oil separates.
5. Stir in the red chile powder, coriander, turmeric, and salt.
6. Add the chicken. Fry for a few minutes, turning. Cover the pot and reduce the heat to
low. Cook until the chicken is tender, adding a little water, if needed, to keep the chicken
from sticking to the bottom of the pot.
7. Once the chicken is done, uncover the pot and cook until the excess liquid evaporates.
Serve hot.
BOHRI-STYLE CHICKEN NU SALAN
Serves: 2
Origin: Gujarat
Chicken in sweet and sour curry.
INGREDIENTS
1 cup (240 g) chicken, bone-in pieces, chopped
3 Tbsp (18 g) chicken salan masala (available at Indian markets)
½ cup (40 g) almond powder (badam)
½ cup (120 g) ketchup
½ cup (120 g) tomato paste
Salt, to taste
METHOD
1. In a large pot over medium heat, combine the chicken, ginger-garlic-chile paste, vinegar,
and water. Cook for 20–25 minutes, or until the meat is tender. Drain the chicken and
reserve the stock. Set both aside.
2. In a blender, combine the chicken salan masala, yogurt, almond powder, ketchup,
tomato paste, red chile powder, garam masala, salt, and pepper. Blend until smooth.
4. Add the cinnamon sticks and curry leaves. Cook until the leaves begin to crackle.
5. Add the onion. Stir-fry until golden brown.
6. Stir in the yogurt-almond mixture. Sauté until the water from the yogurt evaporates.
7. Add the cooked chicken pieces along with 1 cup (240 ml) of the cooking liquid. Let
bubble for 10–12 minutes. Serve hot, garnished with cilantro. Season to taste with
pepper just before serving.
KAARI
Serves: 2
Origin: Gujarat
Chicken drumsticks in coconut milk curry laced with spices.
INGREDIENTS
2 Tbsp (30 g) ghee
6 chicken drumsticks
2 cups (480 ml) coconut milk (nariyal)
7 Tbsp (42 g) kari masala (available at Indian markets)
1 Tbsp (15 g) tamarind paste (imli; here)
Salt, to taste
METHOD
1. In a skillet over low-medium heat, heat the ghee.
2. Add the whole spice mix, green chiles, and cumin seeds. Cook until the seeds begin to
crackle.
3. Add the ginger-garlic paste. Sauté for 1 minute.
4. Add the chicken and stir well to coat in the spices. Reduce the heat to low and cook for
about 20 minutes until the chicken is partially done.
5. Stir in the coconut milk, kari masala, coconut powder, and water. Reduce the heat to
very low and cook for 20 minutes more, or until the meat is fully done.
6. Stir in the tamarind paste, red chile powder, and salt. Cook for 2–3 minutes. Serve hot,
BOHRA HARA MURGH
Serves: 4
Origin: Gujarat
Coriander chicken served with assorted vegetables.
INGREDIENTS
½ cup (120 g) cilantro paste (hara dhaniya)
Salt, to taste
2 lb, 3 oz (1 kg) boneless chicken, cubed
½ cup (120 g) onion paste
1 cup (240 g) assorted cooked vegetables (optional)
METHOD
1. In a medium-size bowl, stir together the yogurt, cilantro paste, green chiles, garlic paste,
salt, and pepper until smooth. Add the chicken and rub this spice paste into it.
Refrigerate to marinate for 1 hour.
3. Add the whole spice mix. Cook until the spices begin to crackle.
4. Add the onion paste. Sauté until golden brown.
5. Add the marinated chicken. Reduce the heat to low and cook until the meat is tender
and cooked through.
6. Add the saffron threads and vegetables (if using). Mix well. Taste and adjust the
seasoning, if needed. Serve hot, garnished with tomato slices.
BAFFADO DE GALINHA
Serves: 4-6
Origin: Goa
Chicken in coconut gravy.
INGREDIENTS
1 cup (85 g) shredded dried unsweetened coconut (nariyal)
Water, as needed
1 (1-in. / 2.5-cm) piece peeled fresh ginger (adrak), minced
¾ tsp cumin seeds (jeera)
½ tsp raw rice (optional)
¼ cup (60 ml) vegetable oil
2 lb, 3 oz (1 kg) chicken pieces (10–12)
2–3 green chiles, slit
2 tsp salt
METHOD
1. In a small bowl, soak the coconut in ½ cup (120 ml) of warm water or combine them in a
blender and grind together. Strain the coconut and squeeze out the milk to extract 1 cup
(240 ml) of thick coconut milk. Add 1 cup (240 ml) of warm water to the squeezed-out
coconut pulp and then press it through a fine-mesh strainer to extract 1½ cups (360 ml)
of thin coconut milk. Set both aside.
2. In a food processor or mortar and pestle, combine the peppercorns, garlic, dried red
chiles, cloves, cinnamon stick, ginger, coriander seeds, cumin seeds, rice (if using), and
turmeric. Grind into a smooth paste with just a very little water.
4. Add the onions. Sauté until golden.
5. Add the ground spice paste. Fry for 2 minutes.
6. Add the chicken. Increase the heat to high and fry for 3 minutes.
7. Stir in the thin coconut milk, green chiles, and salt. Bring the mixture to a boil. Partially
cover the skillet. Reduce the heat as needed and simmer until the chicken is tender.
8. Stir in the vinegar and thick coconut milk. Simmer, uncovered, for 5 minutes. Remove
and serve hot with rice, if desired.
CARIL DE GALINHA
Serves: 6
Origin: Goa
Chicken curry with coconut and tamarind.
INGREDIENTS
2 lb, 3 oz (1 kg) boneless chicken, cubed
Salt, to taste
1½ Tbsp (11 g) ground cumin (jeera)
12 dried red chiles (sookhi lal mirch), powdered
½ cup (65 g) chopped carrot (gajar)
½ cup (55 g) diced potato
2 cups (480 ml) chicken broth
1½ cups (360 ml) coconut milk (nariyal; here)
METHOD
1. Season the chicken with salt and set aside for 30 minutes.
2. In a large pot over medium-high heat, heat the coconut oil.
3. Add the onion and garlic. Sauté until golden.
4. Meanwhile, in a small bowl, mix the coriander, cumin, turmeric, pepper, and powdered
dried red chiles with enough water to make a thick paste. Add the spice paste to the
onion mix and sauté for 2 minutes more.
5. Add the chicken, carrot, and potato. Cook for 2–3 minutes, stirring continuously.
6. Pour in the chicken broth and bring to a boil. Cook for about 12 minutes until the chicken
and potatoes are tender.
7. Stir in the coconut milk. Boil for 2–3 minutes. Taste to adjust the seasoning with salt and
stir in the tamarind paste. Serve hot.
LAGAN NA TARKARI PER EDA
Serves: 6-8
Origin: Gujarat
Egg in a spicy tomato mixture.
INGREDIENTS
4 green chiles, seeded, finely chopped
3 large tomatoes, peeled, seeded
½ tsp garam masala
Salt, to taste
3 medium-size onions, sliced, deep-fried (birista; here)
8 eggs
METHOD
1. In a large heavy-bottomed skillet over medium heat, heat the vegetable oil.
2. Add the ginger-garlic paste. Sauté for 2 minutes.
3. Add the green chiles, tomatoes, cilantro, vinegar, red chile powder, and garam masala.
Cook until the tomatoes are soft.
4. Stir in the salt and the fried onions. Flatten the mixture evenly in the pan and make 8
wells in it with the back of a spoon. Reduce the heat to low.
5. Break an egg into a saucer and slide it into one well. Repeat until all the wells are filled
with eggs. Sprinkle lightly with salt. Cover the skillet and cook until the egg is set. Do not
allow the eggs to become hard. Serve immediately.
CHICKEN SAOJI
Serves: 4
Origin: Maharashtra
Spicy chicken curry with a hint of coconut.
INGREDIENTS
1 Tbsp (5g) coriander seeds (dhaniya)
2 Tbsp (10 g) coconut powder (nariyal)
2 Tbsp (16 g) sorghum flour (jowar)
2 lb, 3 oz (1 kg) bone-in chicken pieces
Salt, to taste
METHOD
1. In a skillet over low-medium heat, combine the dried red chiles, green cardamom pods,
cloves, coriander seeds, mace, fennel seeds, poppy seeds, and caraway seeds. Dry-roast
for 1–2 minutes.
2. Add the coconut powder and sorghum flour. Dry-roast for 30 seconds more. Remove
from the heat, cool, and transfer to a food processor. Blend into a fine powder. Set aside.
4. Add the cumin seeds. Sauté until the seeds begin to crackle.
5. Stir in the ginger-garlic paste, turmeric, and dry-roasted spice powder. Mix well.
7. Add the chicken pieces. Reduce the heat to medium and cook for 3–4 minutes.
8. Add the salt and water. Simmer the chicken for about 40 minutes, or until the meat is
cooked. Serve hot, garnished with cilantro.
LAAL MAAS
Serves: 2
Origin: Rajasthan
Tender lamb in spicy, red-hot curry.
INGREDIENTS
1 lb, 2 oz (500 g) bone-in lamb pieces, rinsed
2 Tbsp (20 g) ground caper (kachri, optional; here)
Salt, to taste
METHOD
1. In a skillet over low-medium heat, combine the red chiles, coriander seeds, and cumin
seeds. Dry-roast until fragrant. Transfer to a blender or mortar and pestle and grind the
spices into a powder. Set aside.
2. Return the skillet to the heat and add the vegetable oil, garlic paste, red chile powder,
and lamb. Stir-fry for 2–3 minutes, or until the meat is well coated in the oil.
3. Add the ground spice powder and mix well.
4. Add the peppercorns, green cardamom pods, cinnamon stick, mace, and bay leaf. Stir-fry
for 1 minute.
5. Add the caper powder (if using) and onion. Sauté until the onion caramelizes.
6. Pour in the water, cover the skillet, and reduce the heat to low. Cook for about 30
minutes, or until the lamb is partially done. Remove the meat pieces and set aside.
7. Strain the gravy and remove the whole spices. Transfer the gravy back into the skillet
and cook for 10 minutes, or until the fat begins to float on top and the gravy is reduced
to 1 cup (240 ml).
8. Add the meat back to the pan and cook until the meat is cooked through and starts to
leave the bones. Serve hot, seasoned to taste with salt and garnished with cilantro.
BAJRE KA SOYTA
Cooking time: 2 hours 30 minutes
Serves: 4-6
Origin: Rajasthan
Millet and lamb porridge.
INGREDIENTS
1 lb, 2 oz (500 g) millet (bajra)
1 lb, 2 oz (500 g) lamb, cubed
Salt, to taste
6 cups (1.4 L) water, divided
½ cup (120 g) ghee
1 (3-in. / 7.5-cm) piece peeled fresh ginger (adrak), ground to a paste
2–3 large garlic cloves (lasan), ground to a paste
15–20 green chiles, slit
4–5 fresh red chiles, seeded, fried
METHOD
1. Place the millet in a medium-size bowl and sprinkle a little water on it. Set aside for 30
minutes. Pound lightly to split the grains. Pass through a sieve to remove the chaff.
2. In a medium-size saucepan over high heat, boil the lamb with salt and 1 cup (240 ml) of
water until half done.
4. Add the red chile powder, coriander, turmeric, and the millet. Sauté for 3 minutes.
5. Add the onions, ginger paste, garlic, lamb, and green chiles. Mix well.
6. Add the remaining 5 cups (1.2 L) of water. Reduce the heat to low and cook until the
lamb is tender and the water is absorbed. Serve hot, garnished with cilantro, julienned
ginger, and fried red chiles.
ANJEER MAAS
Serves: 2
Origin: Rajasthan
Robust lamb with figs.
INGREDIENTS
1 Tbsp (15 g) ghee
½ cup (75 g) figs (anjeer), soaked in water to soften, drained, finely chopped
1 Tbsp (15 g) finely chopped peeled fresh ginger (adrak)
1½ cups (360 g) cubed boneless lamb
¼ cup (20 g) almond (badam)
¼ cup (20 g) cashew (kaju) meal
Salt, to taste
METHOD
2. Add the ghee.
3. When hot, add the dried red chiles, cumin seeds, fennel seeds, and cinnamon stick. Cook
until the spices begin to crackle.
4. Add the onion, figs, and ginger. Lower the heat level to medium and sauté for 4 minutes.
5. Add the green chile and coriander. Sauté until the masalas are cooked and fragrant.
6. Add the lamb and stir well.
7. Add the water, almond powder, and cashew powder. Lock the lid in place and close the
pressure release valve. Select Manual/Pressure Cook and cook for 40 minutes until the
lamb is done. Release the pressure and remove the lid.
8. Stir in the yogurt and cream. Season to taste with salt. Serve hot.
DHANSAK
Serves: 6-8
Origin: Gujarat
Lamb cooked with mixed grams and vegetables.
INGREDIENTS
¼ cup (50 g) split red gram (masoor dal)
1 cup (200 g) pigeon peas (toor dal)
¼ cup (50 g) green gram (sabut moong dal)
¼ cup (50 g) Bengal gram (chana dal)
2 Tbsp (20 g) dhansak masala (here)
2 lb, 3 oz (1 kg) lamb, cut into small pieces
¼ cup (50 g) red pumpkin (lal kaddu), chopped
1 eggplant (brinjal), small, chopped
2 small tomatoes, chopped
1 medium-size potato, chopped
Salt, to taste
For the garnish: fresh mint leaves, fresh cilantro leaves, green chiles, lemons
METHOD
1. In large bowl soak the split red gram, pigeon peas, green gram, and Bengal gram for 1
hour. Drain and set aside.
3. Add the onions, ginger-garlic paste, and dhansak masala. Sauté until brown.
5. When hot add the meat, grams, pumpkin, eggplant, tomato, potato, the prepared onion
mixture, and the water. Season to taste with salt.
6. Lock the lid in place and close the pressure release valve. Select the Manual/Pressure
Cook and cook for 12 minutes. Release the pressure and remove the lid.
7. With a slotted spoon transfer the meat pieces into a bowl. Mash and strain the remaining
mixture. Cook for 6 minutes.
8. Add the cooked meat pieces to the mixture. Add the dried fenugreek leaves and simmer
until it becomes thick like a broth.
9. Garnish with mint leaves, lemon juice, chopped green chiles, and cilantro.
BANJAARI GOSHT
Serves: 2
Origin: Rajasthan
A slow-cooked flavorful lamb prepared in yogurt.
INGREDIENTS
¼ cup (60 g) crispy golden fried onions (birista; here)
2 tsp garam masala
¾ cup (180 g) yogurt (dahi), plus more to finish the gravy
9 oz (250 g) bone-in lamb pieces, rinsed
Salt, to taste
1 tsp pounded dried red chiles (sookhi lal mirch)
METHOD
2. Add the fried onions, dried red chiles, and ginger-garlic paste. Sauté for 2–3 minutes.
3. Stir in the coriander, garam masala, red chile powder, and turmeric. Stir-fry for 2
minutes.
4. Add the yogurt and lamb. Mix well. Season to taste with salt. Cover the skillet and
reduce the heat to low. Cook for 1 hour, or until the meat is cooked and begins to leave
the bones.
5. Stir in an additional spoonful of yogurt to give the gravy a creamy finish. Serve hot,
garnished with cilantro and pounded dried red chiles.
JARDALOO MA GOSHT
Serves: 4
Origin: Gujarat
Lamb cooked with apricots.
INGREDIENTS
2–3 medium-size onions, chopped
6–8 garlic cloves (lasan), ground to a paste
1 (2-in. / 5-cm) piece peeled fresh ginger (adrak), ground to a paste
1 lb, 2 oz (500 g) lamb, cut into 1½–2 in. (3.75–5 cm) pieces
Salt, to taste
Sugar, to taste
9 oz (250 g) dried apricots (khumani), seeded, soaked in water for 4 hours
METHOD:
1. In a wok over low-medium heat, heat the vegetable oil.
2. Add the onions. Sauté until golden brown.
3. Add the garlic paste and ginger paste. Sauté for 5–8 minutes.
4. Add the lamb, salt, and cinnamon stick. Sauté for about 3 minutes. Add enough water to
cook the lamb until tender.
5. In a saucepan over low-medium heat, brown some sugar. Add the apricots and their
soaking water and bring the mixture to the boil. Reduce the heat as needed and cook
until the apricots are soft.
6. Stir the apricot stew into the cooked lamb. Cook until heated through. Serve hot.
DABBA GOSHT
Serves: 4
Origin: Gujarat
Pasta with shredded lamb cooked with vegetables in a white sauce.
INGREDIENTS
For the white sauce
¼ cup (30 g) grated Cheddar cheese
Salt, to taste
For the lamb
⅓ cup (80 g) onion paste
1½ tsp paprika
Salt, to taste
2 cups (480 g) boneless cubed lamb
1 cup (240 g) assorted boiled vegetables
2 hardboiled eggs, peeled and chopped
2 cups (280 g) macaroni pasta, boiled
½ cup (120 g) ketchup
¼ cup (20 g) cashew powder (kaju)
2 eggs, whisked
METHOD
1. To make the white sauce: In a pan over medium heat, heat the butter. Add the flour.
Stirring continuously, add the milk. Add the cheese and cook until it melts. Season to
taste with salt and pepper. Set aside.
2. To make the lamb: In a medium-size bowl, combine the onion paste, ginger-garlic
paste, paprika, and salt. Add the lamb and rub the marinade into it. Refrigerate to
marinate overnight.
5. Add the lamb. Sauté for 35–40 minutes, or until tender. Remove the lamb pieces from
the mixture and shred. Set aside.
6. In a medium-size saucepan over medium heat, combine the white sauce, cooked
vegetables, hardboiled eggs, pasta, vinegar, ketchup, cashew powder, and shredded
lamb. Mix well to combine. Transfer this mixture to a casserole dish and pour the whisked
eggs on top. Bake for 20–30 minutes. Serve hot.
PANDHRA RASSA
Serves: 2
Origin: Maharashtra
White flavorful lamb stock curry.
INGREDIENTS
2 Tbsp (18 g) poppy seeds (khus khus), soaked in water for 20 minutes, drained
2 Tbsp (10 g) cashew powder (kaju)
1 cup (170 g) finely diced onion
1 tsp white pepper (safed mirch)
4 cups (960 ml) lamb stock
Salt, to taste
METHOD
1. In a food processor, combine the white sesame seeds, coconut, poppy seeds, and
cashew powder. Blend into a fine powder. Set aside.
2. In a saucepan, combine the onion with enough water to cover. Place the pan over high
heat and boil the onion for 20 minutes. Drain, transfer to a blender or food processor,
and grind into a fine paste.
4. Add the whole spice mix, bay leaf, and boiled onion paste. Stir-fry until the onion paste
turns brown.
5. Add the ginger-garlic paste, white pepper, and coconut-sesame powder. Mix well. Reduce
the heat to low and cook for 6–7 minutes, stirring constantly.
6. Stir in the lamb stock. Simmer for 10–15 minutes. Season to taste with salt. Serve hot.
BALCHAOW PORK
Serves: 6
Origin: Goa
Spicy pork curry speckled with shrimp paste.
INGREDIENTS
2 lb, 3 oz (1 kg) pork shoulder, cubed
Salt, to taste
¼ cup (60 g) minced peeled fresh ginger (adrak)
¼ cup (60 g) minced garlic (lasan)
⅓ cup (80 ml) palm vinegar, plus more as needed
1 cup (240 ml) plus 3 Tbsp (45 ml) water, divided
4 large onions, sliced
4 Tbsp (60 g) dried shrimp paste
METHOD
1. In a medium-size bowl, season the pork with salt and set aside for 30 minutes.
2. Meanwhile, in a blender, combine the dried red chiles, ginger, garlic, cumin seeds,
turmeric, cinnamon stick, vinegar, and 3 Tbsp (45 ml) of water. Purée until smooth.
4. Add the onions. Cook until golden.
5. Add the prepared spice paste. Sauté for 5–8 minutes until fragrant.
6. Stir in the dried shrimp paste. Cook for 3–4 minutes more.
7. Add the seasoned pork and remaining 1 cup (240 ml) of water. Reduce the heat to low,
and cook until the pork is tender. Taste and add more vinegar, if needed. Serve hot.
CARIL DE ALMONDEGAS DE CARNE
Serves: 6-8
Origin: Goa
Meatballs in spicy Goan curry.
INGREDIENTS
For the spice paste
½ tsp poppy seeds (khus khus)
1 (1-in. / 2.5-cm) piece peeled fresh ginger (adrak), chopped
3½ oz (100 g) shredded dried unsweetened coconut (nariyal)
For the meatballs
1 lb, 2 oz (500 g) minced lamb or beef
1 Tbsp (7.5 g) chickpea flour (besan) or 2 slices bread, crumbled
1½ tsp salt, or to taste, divided
1 medium-size onion, thinly sliced
1 large tomato, chopped
METHOD
1. To make the spice paste: In a blender or food processor, combine all the ingredients
with a little water and grind into a smooth paste. Transfer to a small bowl and set aside.
2. To make the meatballs: In the food processor (no need to clean it), combine the
minced meat with 3 Tbsp (45 g) of the spice paste. Process until smooth.
3. Add the chickpea flour or bread, cilantro, and ½ tsp of salt. Process to combine well.
Divide the mixture into small balls (about 1-in. / 2.5-cm in diameter). Set aside.
4. In a large skillet over medium heat, heat the vegetable oil.
5. Add the onion. Sauté until soft and golden brown.
6. Add the curry leaves and the remaining spice paste. Stir-fry for 3 minutes.
7. Add the tomato. Sauté for 3 minutes more until soft and mushy and the oil begins to
separate.
8. Add the water and bring the mixture to the boil. Reduce the heat as needed and simmer
for 15 minutes.
9. Carefully place the meatballs, one by one, into the gravy. Cook gently for 10 minutes, or
until just cooked. Shake the pan gently from time to time. Do not stir or the meatballs
may break.
10. Add the vinegar and cook for 2 minutes more. Taste and adjust the seasoning with
more salt, if needed. Remove from the heat and serve hot.
GOAN PRAWN CURRY
Serves: 6
Origin: Goa
Prawns in coconut milk curry cooked with drumsticks and raw mangoes.
INGREDIENTS
½ cup (40 g) grated fresh coconut (nariyal)
3 garlic cloves (lasan), finely chopped
1 cup (240 ml) water, plus more as needed for the spice paste
2 green chiles, split
4–5 drumsticks (saijan ki phalli), chopped
5 (1-in. / 2.5-cm) pieces cubed raw mango (kairi)
1¼ cups (300 ml) coconut milk (nariyal)
14 oz (400 g) medium-size prawns, shelled
Salt, to taste
METHOD
1. In a blender, combine the dried red chiles, onion, coconut, garlic, coriander seeds, and
cumin seeds. Process until smooth, adding 3–4 Tbsp (45–60 ml) of water, if needed. Set
aside.
2. In a shallow pan over medium heat, heat the vegetable oil.
3. Add the coconut-spice paste and green chiles. Cook for 5–6 minutes.
4. Add the water and tamarind paste. Mix well. Reduce the heat as needed and simmer for
about 4 minutes.
5. Add the drumsticks and raw mango. Cook for 6–8 minutes.
6. Add the coconut milk and prawns. Bring the mixture to a simmer again. Cook until the
prawns are tender. Season to taste with salt. Serve hot.
PAPARIS RECHEADOS
Serves: 4-6
Origin: Goa
Poppadums stuffed with prawns.
INGREDIENTS
½ tsp garlic paste (lasan)
¼ tsp ginger paste (adrak)
2 tsp recheio spice paste (here)
7 oz (200 g) prawns, shelled, deveined
1½ tsp vinegar (sirka)
Salt to taste
10 poppadums (pappad), garlic flavored, 5-in. (12.5-cm) in diameter
METHOD
2. Add the onion. Sauté for 2 minutes until soft.
3. Add the garlic paste and ginger paste. Sauté for 30 seconds.
4. Add the recheio spice paste and prawns. Stir-fry until the prawns change color.
5. Add the vinegar. Mix well to combine. Season to taste with salt. Cook, stirring, until the
prawns are tender and the mixture is almost dry. Set aside to cool.
6. Dip each poppadum in water. Wipe with a clean cloth to make it pliable.
7. Spread a little filling on each poppadum. Roll up firmly by moistening the edges and
pinch to seal.
8. In a skillet over medium-high heat, heat the vegetable oil for deep-frying.
9. Working in batches, carefully fry the stuffed poppadum until crisp. Remove with a slotted
spoon and transfer on paper towels to drain.
10. Cut each poppadum roll into 4 pieces. Serve hot.
AMBOT-TIK
Serves: 6-8
Origin: Goa
Hot and sour Goan fish curry.
INGREDIENTS
For the recheio spice paste
10–12 Kashmiri dried red chiles (sookhi lal mirch)
12 garlic cloves, peeled (lasan)
½ small onion, chopped (optional)
4 tsp (20 g) tamarind paste (imli; here)
1 (½-in. / 1.25-cm) piece peeled fresh ginger, chopped
1 tsp sugar
1 tsp salt
For the fish
9 oz (250 g) fish (preferably shark or catfish), rinsed, cut into 1½-in. (3.75-cm) cubes
Salt, to taste
1 (½-in. / 1.25-cm) piece peeled fresh ginger (adrak), minced
1¼ cups (300 ml) water, plus more as needed
Pinch sugar
Vinegar (sirka), to taste
METHOD
1. To make the recheio spice paste: In a blender or mortar and pestle, combine all the
spice paste ingredients and grind into a smooth paste. Measure ¼ cup (60 g) and set
aside. Refrigerate remaining paste for another use.
2. To make the fish: Sprinkle the fish with salt all over and set aside.
4. Add the onion. Sauté for 3 minutes until soft and transparent.
5. Add the garlic and ginger. Sauté for 30 seconds.
6. Stir in the reserved recheio spice paste. Stir-fry for 2 minutes, adding a little water, if
needed.
7. Add the water and bring the mixture to the boil. Cover the skillet and reduce the heat as
needed. Simmer for 10 minutes.
8. Add the fish and sugar. Season to taste with salt. Mix well. Simmer for 5 minutes more
until the fish is cooked and the gravy is thick. Taste and adjust the seasoning, if needed.
Stir in the vinegar. Serve hot with rice or bread, if desired.
AMEIJOAS (TISRIO) COM COCO
Serves: 4
Origin: Goa
Clams cooked with coconut.
INGREDIENTS
4½ cups clams, medium-size, washed
5 kashmiri dried red chiles (sookhi lal mirch)
¾ tsp coriander seeds (dhaniya)
½ tsp garam masala
1 tsp garlic (lasan), minced
1 cup (80 g) coconut (nariyal), grated
3 medium-size onions, finely sliced
Salt, to taste
Water, as needed
15 g tamarind (imli), soaked in 4 Tbsp (60 ml) water
METHOD
1. In a large pan, over medium-high heat, boil 1 cup of water. Add the clams and boil for 5
minutes, or until the clams open. Drain. Prise open with a sharp knife, and discard the
empty half. Set aside.
2. In a blender or food processor, blend the dried red chile, cumin seeds, coriander seeds,
peppercorns, garam masala, turmeric, and garlic. Add the grated coconut to this paste
and grind coarsely.
3. In a pan over medium-high heat, heat the vegetable oil. Add the onions. Sauté until soft.
4. Add the spice-coconut paste. Sauté for 2 minutes.
5. Add the clams. Mix well. Add water and season to taste with salt. Cook for 10–15
minutes.
6. Stir in the tamarind pulp. Cook for 5 minutes more. Taste and adjust the seasoning. Cook
until the mixture is almost dry. Serve hot with rice, if desired.
CARANGUEJOS RECHEADOS
Serves: 6-8
Origin: Goa
Stuffed breaded crabs grilled to perfection.
INGREDIENTS
6 medium-size crabs, washed
4 Tbsp (60 g) butter, divided
1 large onion, minced
1 (1-in. / 2.5-cm) piece peeled fresh ginger (adrak), minced
¼ tsp ground turmeric (haldi; optional)
Pinch freshly ground black pepper (kali mirch)
Salt, to taste
2 tsp fresh cilantro leaves (hara dhaniya), finely chopped
1–2 tsp freshly squeezed lemon juice (nimbu)
1 egg, beaten
2 Tbsp (14 g) bread crumbs
METHOD
1. Preheat the oven to 375°F (190.5°C).
2. Plunge the crabs into a pan of boiling water. Boil for a few minutes until red. Drain and
cool. Remove the hard shells, wash them, and set aside. Carefully remove and discard
the stomach pouch and the gills. Lift out as much meat as possible from the body. Crack
the claws and remove the meat from within.
3. In a skillet over medium heat, melt 3 Tbsp (45 g) of butter.
4. Add the onion. Sauté until soft and transparent.
5. Add the green chiles, garlic, ginger, turmeric (if using), pepper, and salt. Sauté for 1
minute.
6. Add the crabmeat and cook for 2 minutes more.
7. Mix in the cilantro and lemon juice. Remove from the heat.
8. Stir in the egg. Fill the crab shells with the stuffing. Sprinkle the stuffing with bread
crumbs and dot with the remaining 1 Tbsp (15 g) of butter.
9. Bake for 20–25 minutes until golden brown on top. Alternatively, grill until golden brown.
Serve hot.
NARIYAL MACHHI
Serves: 6-8
Origin: Maharashtra
Coconut fish.
INGREDIENTS
2 tsp salt
2 lb, 3 oz (1 kg) pomfret, kingfish, of any white fish fillets, cubed
½ cup (120 ml) mustard seed oil (here)
2 Tbsp (25 g) garlic (lasan), finely chopped
1 cup (240 ml) coconut milk (nariyal), thick, from 1 whole grated coconut (here)
50 g tamarind pulp (imli; here)
15 green chiles, seeded
Salt, to taste
METHOD
1. In a medium-size bowl, mix the turmeric and salt. Add the fish pieces. Rub this marinade
to cover the fish pieces thoroughly. Set aside for 30 minutes.
2. In a skillet over medium-high heat, heat the mustard seed oil for deep-frying. Working in
batches, add the marinated fish cubes in the hot oil. Cook until golden. Remove with a
slotted spoon. Transfer on paper towels to drain.
3. In the same oil, add the garlic. Sauté until light brown.
4. Add the turmeric, red chile powder, curry leaves, coconut milk, tamarind pulp, and green
chiles. Season to taste with salt. Cook, stirring continuously and bring to the boil.
5. Add the fried fish cubes and let the gravy simmer for 5 minutes. Serve hot.
TARELI MACHHI
Serves: 6-8
Origin: Maharashtra
Fried fish—Parsi-style.
INGREDIENTS
1 tsp ground cumin (jeera; optional)
Juice of 1 lemon (nimbu), plus slices for serving
Salt, to taste
6 large pomfret fillets, cut into ½-in. (2.5-cm) slices
1 cup (240 ml) sesame oil (til)
METHOD
1. In a medium-size bowl, mix the turmeric, red chile powder, cumin (if using), lemon juice,
and salt. Rub the marinade onto the fish. Set aside for 30 minutes.
2. In a skillet over low heat, heat the sesame oil. Working in batches, carefully add the fish
fillets to the hot oil and deep-fry until crisp. Transfer with a slotted spoon onto paper
towels to drain. Serve immediately with lemon slices.
SAS NI MACHHI
Serves: 6
Origin: Gujarat
Sweet and sour Parsi fish curry.
INGREDIENTS
1 large onion, finely chopped
8 green chiles, seeded, chopped
2 garlic cloves (lasan), finely chopped
1 tsp cumin seeds (jeera), coarsely ground
Salt, to taste
2 lb, 3 oz (1 kg) pomfret fillets, cut into ½-in. (1.25-cm) thick slices
½ cup (120 ml) vinegar (sirka), plus more as needed
1 tsp sugar, plus more as needed
3 eggs, beaten
METHOD
1. In a large skillet or sauté pan over medium heat, heat the vegetable oil.
2. Add the onion. Sauté until light brown.
3. Add the rice flour. Sauté for 2 minutes.
4. Add the green chiles, garlic, and cumin seeds. Sauté for 1 minute.
5. Add the water and salt. Bring the mixture to the boil.
6. Add the fish, reduce the heat as needed, and simmer until almost done. Remove from
the heat.
7. In a small bowl, whisk the vinegar, sugar, and beaten eggs. Pour the egg mixture into
the skillet and swirl it around, taking care not to break the fish. Return the pan to the
heat and simmer until the gravy thickens.
8. Taste and adjust the vinegar and sugar to get a sweet and sour taste. Serve hot,
DAL DHOKLI
Serves: 4
Origin: Gujarat
Diamond-shaped wheat flour strips in pigeon pea curry.
INGREDIENTS
For the wheat flour strips (dhokli)

Pinch carom seeds (ajwain)
Salt, to taste
Water, for kneading
For the dal
2 Tbsp (42 g) jaggery (gur; unrefined cane sugar)
5 Tbsp (75 g) ghee
1 Kashmiri dried red chile (sookhi lal mirch)
Salt, to taste
1 Tbsp (15 g) ghee
METHOD
1. To make the wheat flour strips (dhokli): In a medium-size bowl, mix all the
ingredients. Gradually add enough water to knead the mixture into a soft dough. Roll the
dough into 3–4 thin chapattis (disks). With a sharp knife, cut out 6–7 strips. Further cut
each strip into about 6 diamond-shaped pieces and set aside.
2. To make the dal: In your pressure cooker cooking pot, combine the pigeon peas, 1 tsp
of turmeric, and enough water to cover the peas. Lock the lid in place and close the
pressure release valve. Select Manual/Pressure Cook and cook for about 12 minutes.
Release the pressure and remove the lid.
3. Add 2 cups (480 ml) of warm water, the jaggery, tamarind paste, ginger-chile paste, red
chile powder, and remaining 1 tsp of turmeric. Select Sauté and stir well until the dal
begins to bubble.
5. Add the curry leaves, cumin seeds, mustard seeds, asafoetida, dried red chile, cinnamon
stick, and cloves. Cook until the seeds begin to crackle. Add this tempering to the dal.
Stir well to combine. Reduce the heat as needed and simmer for 5–7 minutes. Taste and
adjust the seasoning, if required.
6. Add the wheat strips to the dal and simmer for 7–8 minutes more until the strips turn al
dente. Turn off the pressure cooker. Serve hot, garnished with cilantro, ghee, and lemon
juice.
LACHKO DAL
Serves: 2
Origin: Gujarat
Sweet and thick yellow lentils.
INGREDIENTS
1 Tbsp (15 g) ghee, plus more for serving
1 cup (200 g) pigeon peas (toor dal), boiled until soft, drained
Salt, to taste
METHOD
1. In a small saucepan over medium heat, heat the ghee.
3. Add the turmeric, boiled pigeon peas, and jaggery. Season to taste with salt. Cook,
stirring well, until heated through. Serve hot, with a dollop of ghee.
VATANA CHAUSAL
Serves: 2
Origin: Maharashtra
White chickpeas tempered with curry leaves and bay leaf.
INGREDIENTS
2 medium-size onions, finely chopped, divided
½ cup (47.5 g) shredded dried unsweetened coconut (nariyal)
1 Tbsp (6 g) goda garam masala (available at Indian markets)
1 cup (200 g) white chickpeas (kabuli chana), soaked in water overnight, drained
Salt, to taste
METHOD
1. In a food processor, combine 1 chopped onion, the dried red chiles, coconut, and ginger-
garlic paste. Blend into a smooth paste.
3. Add the curry leaves and bay leaf. Cook until the leaves begin to crackle.
4. Add the remaining chopped onion, the goda garam masala, and turmeric. Stir well to
combine.
5. Add the tomato. Sauté for 4–5 minute, or until cooked.
6. Add the white chickpeas and water. Cover the skillet and reduce the heat. Cook for 30
minutes, or until the chickpeas are soft.
7. Season to taste with salt and stir well. Serve hot, garnished with cilantro.
MISAL PAV
Serves: 4
Origin: Maharashtra
Spicy sprouted moth bean curry topped with yogurt and served with buttered Indian rolls.
INGREDIENTS
For the gravy paste
½ cup (47.5 g) diced fresh coconut (nariyal)
2 medium-size tomatoes, diced
1 Tbsp (15 g) minced garlic (lasan)
1 Tbsp (6 g) goda garam masala
Salt, to taste
For the usal
1 tsp goda garam masala (available at Indian markets)
Salt, to taste
1 cup (200 g) moth beans (matki), sprouted (here)
1 medium-size potato, boiled, cubed
For the misal
1 cup (240 g) yogurt (dahi; optional)
½ cup (120 g) misal farsaan (available at Indian markets)
6 pavs (Indian bread rolls)
METHOD
1. To make the gravy paste: In a skillet over low-medium heat, heat the vegetable oil.
2. Add the coconut. Cook until the pieces are toasted.
3. Add the remaining gravy paste ingredients and cook for 5–6 minutes. Toss well to
combine and remove from the heat. Taste and add more salt, if needed. Let cool to room
temperature.
4. Transfer the gravy mixture to a blender or food processor and purée into a smooth paste.
Set aside.
5. To make the usal: In a skillet over low-medium heat, heat the vegetable oil.
6. Add the green chile, curry leaves, cumin seeds, mustard seeds, and asafoetida. Cook
until the seeds begin to crackle.
7. Add the onion and ginger-garlic paste. Sauté for 2 minutes.
8. Add the turmeric, red chile powder, and goda garam masala. Cook, stirring, for 1 minute
more.
9. Add the gravy paste and 1 cup (240 ml) of water. Season to taste with salt. Bring the
mixture to a rolling boil.
10. Add the sprouts and potato. Cook for 10–15 minutes.
11. To make the misal: Plate the sprouted gravy and top with yogurt (if using), onion,
tomato, cilantro, lemon juice, and misal farsaan. Serve with buttered pav (buns).
OSAMAN
Serves: 4
Origin: Gujarat
Clear pigeon pea soup tempered with cumin and mustard seeds.
INGREDIENTS
1 tsp vegetable oil
1 tsp seeds cumin (jeera)
1 curry leaf (kadhi patta)
1½ tsp tamarind paste (imli; here)
1 cup (200 g) pigeon peas (toor dal), boiled in 2 cups (480 ml) water, drained, only 1½ cup
(360 ml) cooking liquid reserved
Salt, to taste
METHOD
1. In a medium-size pot over low-medium heat, heat the vegetable oil.
2. Add the cumin seeds and mustard seeds. Cook until the seeds begin to crackle.
3. Add the cloves, cinnamon stick, curry leaf, ginger, red chile powder, turmeric, tamarind
paste, and jaggery. Stir well to combine.
4. Stir in the reserved pigeon pea cooking water and mix well. Reduce the heat to low and
simmer for 15–20 minutes. Season to taste with salt. Serve hot, garnished with cilantro
and lemon juice.
ALOO WADI
Serves: 4
Origin: Maharashtra
Dried potato dumplings in coconut milk curry.
INGREDIENTS
1 Tbsp (15 g) ghee
1 roll readymade steamed aloo wadi (available at Indian markets)
1 cup (240 ml) coconut milk (nariyal)
2 Tbsp (30 ml) coconut cream (nariyal)
Salt, to taste
METHOD
2. Add the whole spice mix. Sauté until the spices begin to crackle.
3. Add the green chile and curry leaves. Stir well.
4. Add the aloo wadi and stir to coat well in the spices.
5. Add the turmeric and red chile powder. Stir well.
6. Stir in the coconut milk and coconut cream. Reduce the heat as needed and simmer the
gravy for 4–5 minutes. Season to taste with salt. Serve hot.
MACROLYUNPATATA
Serves: 2
Origin: Maharashtra
Macaroni and potato in spicy tomato sauce.
INGREDIENTS
2 Tbsp (30 g) tomato purée
½ cup (112.5 g) cubed boiled potatoes
1 cup (200 g) macaroni, cooked according to the package directions
Salt, to taste
METHOD
3. Add the ginger-garlic paste and onion. Sauté for 2–3 minutes.
4. Stir in the coriander, turmeric, and red chile powder. Sauté for 1 minute.
5. Add the tomatoes and tomato purée. Sauté until the tomatoes soften.
6. Stir in the potatoes and macaroni. Season to taste with salt and garnish with cilantro.
Serve hot.
KOKUM KADHI
Serves: 4
Origin: Maharashtra
Kokum-laced coconut milk curry.
INGREDIENTS
20 pieces kokum
Salt, to taste
METHOD
1. In a medium-size bowl, combine the kokum, green chiles, salt, and water. Soak for 30
minutes.
2. Strain, reserving the soaking water while discarding the kokum and chiles.
5. Add the curry leaves, dried red chiles, and garlic. Sauté for 1 minute.
6. Add the coconut milk and reserved kokum water. Season to taste with salt and pepper.
Reduce the heat as needed and simmer for 10–12 minutes. Serve hot, with steamed rice,
if desired, garnished with cilantro.
SINDHI KADHI
Serves: 2
Origin: Maharashtra
Pigeon pea curry with assorted vegetables.
INGREDIENTS
1½ cups (300 g) pigeon peas (toor dal)
Salt, to taste
1 medium-size potato, cubed
½ cup (165 g) chopped okra (bhindi)
½ cup (50 g) cauliflower florets (phool gobhi)
½ cup (120 g) chopped drumsticks (saijan ki phalli)
Salt, to taste
METHOD
1. In a pressure cooker cooking pot, combine the pigeon peas, onion, tomato, garlic, salt,
and water. Lock the lid in place and close the pressure release valve. Select
Manual/Pressure Cook and cook for 12 minutes. Release the pressure and remove the lid.
With an immersion blender, blend the mixture until smooth. Set aside.
3. Add the whole spice mix, fenugreek seeds, mustard seeds, dried red chile, and
asafoetida. Sauté until the seeds begin to crackle.
4. Stir in the pigeon pea mixture along with the potato, okra, cauliflower, and drumsticks.
Season to taste with salt. Reduce the heat to low and let the mixture bubble for 20
minutes, or until the vegetables are cooked through. Taste and adjust the seasoning, if
needed. Serve hot, garnished with cilantro.
SINDHI SAI BHAJI
Serves: 2
Origin: Maharashtra
Bengal gram, spinach, and vegetables mashed into a delicious wholesome curry.
INGREDIENTS
2 cups (60 g) spinach (palak), finely chopped
1 medium-size potato, diced
1 medium-size carrot (gajar), cubed
1 cup (100 g) cauliflower florets (phool gobhi)
Salt, to taste
1 cup (200 g) Bengal gram (split chickpeas; chana dal), cooked
1 Tbsp (15 g) ghee
1½ tsp minced garlic (lasan)
METHOD
1. In a medium-size pot over low-medium heat, combine the spinach, potato, onion, carrot,
cauliflower, tomato, ginger-garlic-chile paste, turmeric, and red chile powder. Season to
taste with salt. Add enough water to cover the vegetables. Bring to a boil and cook for
15–20 minutes. Drain, return the vegetables to the pot, and mash the mixture coarsely.
2. Add the cooked chickpeas and mash again. Place the pot over low-medium heat and
bubble the mixture for 7–8 minutes.
3. In a small skillet over low-medium heat, heat the ghee.
4. Add the cumin seeds, dried red chile, and garlic. Heat until the seeds begin to crackle.
Pour the spices into the vegetable and chickpea mixture. Stir well to combine. Serve hot
with a dash of lemon juice.
BHINDI WITH KOKUM
Serves: 3
Origin: Maharashtra
Mildly spiced stir-fried okra with kokum.
INGREDIENTS
3 garlic cloves (lasan), sliced
3 green chiles, split
2 cups (600 g) chopped okra (bhindi)
8 pieces kokum
Salt, to taste
METHOD
2. Add the onions, garlic, and green chiles. Sauté for 5 minutes.
3. Add the okra, kokum, and turmeric. Stir well to combine.
4. Season to taste with salt and pepper. Add the water. Cover the skillet and reduce the
heat to low. Cook until the vegetables are tender and the mix is dry. Serve hot.
BADI KI SUBZI
Serves: 2
Origin: Rajasthan
Dried lentil dumplings in yogurt gravy.
INGREDIENTS
1 Tbsp (15 g) ghee
½ cup (120 g) dried lentil dumplings (badis; available at Indian markets or online)
Salt, to taste
METHOD
1. In a medium-size bowl, whisk the yogurt, coriander, red chile powder, and turmeric until
well combined.
4. Add the ginger-garlic paste. Sauté for 2 minutes.
5. Add the yogurt mixture. Cook, stirring, until the water from the yogurt evaporates.
6. Add the water and bring the mixture to a boil. Remove the skillet from the heat and run
an immersion blender through it. Return the skillet to the heat.
7. Add the dumplings. Cook until the gravy thickens and the dumplings soften.
8. Add the dried fenugreek leaves, cilantro, and salt. Mix well. Serve hot.
CHAKKI KI SUBZI
Serves: 3
Origin: Rajasthan
Fried crisps soaked in gravy.
INGREDIENTS
For the fried crisps (chakkis)

1 cup (125 g) whole-wheat flour
Pinch salt
Water, to knead
For the gravy
1 Tbsp (15 g) ghee
¼ cup (37.5 g) onion, finely chopped
1 Tbsp (15 g) garlic (lasan), minced
1 tsp garam masala
Salt, to taste
1 Tbsp (15 g) dried fenugreek leaves (kasuri methi)
METHOD
1. To make the chakkis: In a medium-size bowl, mix the whole-wheat flour, carom seeds,
1 Tbsp (15 ml) of vegetable oil, and a pinch of salt. Add just enough water to knead into
stretchy dough.
2. Divide the dough into equal portions and roll each out into flat rounds. Cut into diamond-
shaped squares.
4. Working in batches, carefully slide the chakkis in the hot oil and deep fry until golden
brown. Transfer to paper towels to drain.
5. To make the gravy: In a skillet over low heat, heat the ghee.
6. Add the onion, garlic, red chile powder, turmeric, garam masala, and coriander. Sauté for
4 minutes.
7. Add the yogurt. Stir well to mix. Season to taste with salt.
8. Add dried fenugreek leaves and the prepared chakkis.
AAMRAS KI KADHI
Serves: 3
Origin: Rajasthan
A refreshing summer mango drink.
METHOD
1 cup (240 ml) ripe mango purée (here)
5 Tbsp (75 ml) raw mango purée (here)
1 cup (240 ml) buttermilk (chaach)
Salt, to taste
¼ tsp mustard seeds (rai)
¼ tsp fenugreek seeds (methi dana)
½ cup (120 g) boondi (deep-fried chickpea flour pearls; available at Indian markets)
1 tsp julienned peeled fresh ginger (adrak)
¼ tsp finely chopped fresh cilantro leaves (hara dhaniya), plus more for garnishing
¼ tsp baby fenugreek leaves (methi)
METHOD
1. In a medium-size bowl, combine the ripe mango and raw mango purées, the buttermilk,
and chickpea flour. Use an immersion blender to blend until smooth. Strain out any
lumps. Transfer the strained mixture back to the bowl.
2. Stir in the turmeric, red chile powder, asafoetida, and salt.
3. In a skillet over low-medium heat, heat 1 Tbsp (15 ml) of vegetable oil.
4. Add the cumin seeds. Sauté until the seeds begin to crackle.
5. Add the mustard seeds, fenugreek seeds, bay leaf, and green chiles. Sauté well for 1
minute.
6. Add the boondi and mango-buttermilk mixture. Bring to a boil, adding more water if it
thickens excessively.
7. In a small skillet over medium-high heat, heat the remaining 1 Tbsp (15 ml) of vegetable
oil.
8. Add the ginger, dried red chile, cilantro, and fenugreek leaves. Cook until the spices and
herbs crackle. Pour this into the mango curry and stir well to combine. Serve hot,
RABODI KI SUBZI
Serves: 2
Origin: Rajasthan
Corn poppadums in a flavorful curry.
INGREDIENTS
1 cup (250 g) rabodi (available at Indian markets)
Salt, to taste
METHOD
1. Fill a medium-size pot with water and bring to a boil over high heat. Turn off the heat and
add the rabodi. Let soak until the rabodi is soft. Drain.
3. Add the cumin seeds and green chiles. Cook until the seeds begin to crackle.
4. Stir in the coriander, red chile powder, turmeric, yogurt, and salt. Cook until the water
from the yogurt evaporates.
5. Add the rabodi. Cook for 5 minutes more. Serve hot, with hot chapattis (Indian bread), if
desired, and garnished with cilantro.
GATTE KI SUBZI
Serves: 2
Origin: Rajasthan
Chickpea dumplings in yogurt gravy.
INGREDIENTS
For the dumplings
1 Tbsp (15 g) ghee
Water, for kneading
Salt, to taste
For the gravy
1 Tbsp (15 g) ghee
1 tsp garam masala
Salt, to taste
METHOD
1. To make the dumplings: In a small bowl, combine the chickpea flour, turmeric, red
chile powder, asafoetida, and ghee. Add enough water to knead the mixture into a tight
dough.
2. Bring a medium-size saucepan full of water to a rolling boil over high heat.
3. Meanwhile, divide the dough equally into small roundels and roll each out into 1-in. (2.5-
cm) cylindrical dumplings. Add the dumplings to the boiling water and cook for 3–4
minutes, like you would gnocchi, until they begin to float on the surface of the water.
Drain and let rest.
4. To make the gravy: In a skillet over medium heat, heat the ghee.
6. Add the green chiles, ginger-garlic paste, coriander, red chile powder, turmeric, garam
masala, and yogurt. Season to taste with salt. Stir to combine and cook for 10–12
minutes, or until the water from the yogurt evaporates. Taste and adjust the seasoning, if
needed.
7. Add the dumplings and cook for a few minutes until heated through. Serve hot, with
steamed rice, if desired.
KER SANGRI
Serves: 2
Origin: Rajasthan
A berry and bean dish cooked dry.
INGREDIENTS
4 Tbsp (60 g) ker (available at Indian markets; here)
1 cup (250 g) sangri (available at Indian markets; here)
Salt, to taste
METHOD
1. In your pressure cooker cooking pot, combine the ker, sangri, salt, and water. Lock the
lid in place and close the pressure release valve. Select Manual/Pressure Cook and cook
for 9 minutes. Release the pressure and remove the lid. Drain out the water.
3. Add the carom seeds and asafoetida. Cook until the seeds begin to crackle.
4. Add the dried red chile, dried mango powder, coriander, turmeric, and red chile powder.
Sauté for 2 minutes.
5. Add the cooked kersangri mix. Stir well. Reduce the heat to low and cook for 4–5
minutes. Taste and adjust the seasoning, and serve hot.
METHI MANGODI KI SUBZI
Serves: 2
Origin: Rajasthan
Green gram dumplings in a fenugreek gravy.
INGREDIENTS
1 Tbsp (15 g) ghee
1 cup (250 g) moong dal mangodi (available at Indian markets or online)
Salt, to taste
METHOD
2. Add the dried red chiles and cumin seeds. Cook until the seeds begin to crackle.
3. Add the garlic paste and onion. Sauté for 2–3 minutes.
4. Add the mangodi. Stir-fry until slightly brown.
5. Stir in the garam masala, red chile powder, and turmeric. Sauté for 2 minutes more.
6. Add the yogurt and cook until the water from the yogurt evaporates.
7. Add the fenugreek leaves and cook until the leaves are thoroughly cooked (dark green).
Season to taste with salt and serve hot.
UNDHIYU
Serves: 4
Origin: Gujarat
One-pot vegetable casserole with fenugreek dumplings tossed in aromatic spices.
INGREDIENTS
For the fenugreek dumplings (muthiya)

Salt, to taste
2 Tbsp (21 g) semolina
1 Tbsp (15 g) ginger-chile (adrak-mirch) paste
2 tsp sugar
For the undhiyu
½ cup (75 g) minced green garlic (lasan)
1 tsp sugar
Juice of 1 lemon (nimbu), plus more for serving
Salt, to taste
1 cup (200 g broad beans (surti papdi)
3 Tbsp (4 5g) minced garlic (lasan)
1 cup (225 g) baby potatoes
1 cup (150 g) unripe banana, sliced
1 cup (85 g) cubed eggplant (brinjal)
1 cup (110 g) cubed elephant foot yam (suran)
½ cup (55 g) cubed peeled purple yam (jimikand)
METHOD
1. To make the fenugreek dumplings (muthiya): In a large bowl, mix the fenugreek
leaves with the salt and let rest for 10 minutes. Squeeze out the liquid from the leaves
over the sink, return the leaves to the bowl, and add the whole-wheat flour, semolina,
chickpea flour, ginger-chile paste, sugar, red chile powder, and turmeric. Mix well to
combine. Divide the mixture equally into lemon-size balls.
3. Carefully add the balls to the hot oil and deep-fry until golden brown. Transfer to paper
towels to drain. Set the muthiyas aside.
4. To make the undhiyu: On a plate, mix together the coconut, cilantro, green garlic,
coriander, red chile powder, cumin, sugar, lemon juice, and salt. Set aside.
5. In a medium-size saucepan over medium-low heat, heat 1 Tbsp (15 ml) of vegetable oil.
6. Add the carom seeds and asafoetida. Cook until the seeds begin to crackle.
7. Add the broad beans and enough water to cover. Cook for 10 minutes.
8. Meanwhile, on your pressure cooker, select Sauté to preheat the cooking pot.
9. Add the remaining 1 Tbsp (15 ml) of vegetable oil to heat, followed by the garlic,
potatoes, banana, eggplant, and yams. Cook for 7–8 minutes, stirring constantly.
10. Add the broad beans along with the cooking liquid.
11. Stir in the coconut-green garlic mixture and the fried muthiyas. Lock the lid in place
and close the pressure release valve. Select Manual/Pressure Cook and cook for about 15
minutes. Release the pressure and remove the lid.
12. Taste and adjust seasoning as needed and check that the root vegetables are soft.
Serve hot, with a dash of lemon juice.
KATHIYAWADI RINGAN SHAAK
Serves: 2
Origin: Gujarat
Eggplant coated with spices in a yogurt gravy.
INGREDIENTS
1 Tbsp (15 g) ghee
1 large eggplant (brinjal), finely chopped
1 tsp ground cumin (jeera) powder
1 tsp garam masala
Salt, to taste
1 Tbsp (5 g) peanut powder
METHOD
2. Add the garlic paste. Sauté for 3 minutes.
3. Add the onion. Cook for 3–4 minutes, stirring.
4. Add the eggplant. Cook until it begins to soften.
5. Stir in the coriander, red chile powder, turmeric, and cumin.
6. Mix in the yogurt and cook until the water from the yogurt evaporates.
7. Add the garam masala and stir well to combine. Season to taste with salt. Serve hot,
garnished with cilantro and peanut powder.
SURTI PAPADI NU SHAAK
Serves: 2
Origin: Gujarat
Green beans with a hint of carom seeds.
INGREDIENTS
1 cup (100 g) green beans
Salt, to taste
1 tsp vegetable oil
1 Tbsp ground coriander (dhaniya)
METHOD
1. Fill a saucepan about halfway with water, place it over high heat, and bring to a boil. Add
the green beans and some salt. Boil for 8–10 minutes, or until the green beans turn soft.
Drain and set aside.
3. Add the carom seeds. Sauté until the seeds begin to crackle.
4. Add the coriander, garlic paste, red chile powder, cumin, and turmeric. Cook, stirring, for
1 minute.
5. Add the green beans. Cook for 2–3 minutes more. Taste and adjust the seasoning, if
needed. Serve hot, garnished with cilantro.
SANNA
Cooking time: 30 min
Makes: 8
Origin: Goa
Steamed Goan rice bread.
INGREDIENTS
1 cup (200 g) rice, rinsed, soaked in water overnight, or for 8 hours, drained
½ cup (100 g) raw rice, rinsed, soaked in water overnight, or for 8 hours, drained
Heaping ½ cup (50 g) shredded dried unsweetened coconut (nariyal)
Water, as needed
¾ tsp active dry yeast or 1¼ cups (300 ml) toddy (optional; here)
3–4 Tbsp (37.5–50 g) sugar, divided
Salt, to taste
Ghee, for greasing the molds
METHOD
1. In a food processor, combine the soaked rice, raw rice, coconut, and a little water or a
little toddy (if using). Grind into a thick, smooth paste.
2. If using yeast, in a small bowl stir together ½ cup (120 ml) of warm water and 1 tsp of
sugar. Sprinkle the yeast over the water. Set aside for a few minutes to froth.
3. In a large bowl, mix together the rice-coconut paste, remaining sugar, salt to taste, and
the yeast mixture or remaining toddy, and enough water to make a thick batter. Cover
the bowl and leave to rise, undisturbed, in a warm place for at least 4 hours, or until the
batter doubles in volume.
4. Grease small steaming molds (circular, 2–3-in. / 5–7.5-cm deep remekins) with ghee and
pour a little batter into each mold, leaving enough room for it to rise. In a steamer,
steam for 10–15 minutes, or until fluffy and cooked through. Serve hot, with sarapatel, a
traditional Goan dish, if desired.
BISCUIT BHAKRI
Makes: 10
Origin: Rajasthan
Savory whole-wheat and chickpea flour cookies.
INGREDIENT
1 cup (240 ml) milk
2 Tbsp (30 g) ghee
Salt, to taste
Hot water, for kneading
METHOD
1. In a medium-size bowl, combine the whole-wheat flour, chickpea flour, milk, ghee, carom
seeds, salt, and enough hot water to knead the mixture into a tight dough. Divide the
dough equally into small roundels and roll each into a ½-in. (1.25-cm) thick bread.
2. Place a griddle over low heat.
3. Working in batches if needed, roast the bread for 7–8 minutes on both sides. Serve hot.
BAJRA NO ROTLO
Makes: 5
Origin: Rajasthan
Rich Indian finger millet bread with ghee.
INGREDIENTS
1 cup (120 g) finger millet flour (ragi)
1 tsp salt
¾ cup (180 ml) water, or as needed
5 Tbsp (75 g) ghee
METHOD
1. In a small bowl, mix the finger millet flour with the salt. Add the water and knead the
mixture into a soft dough. Divide the dough equally into 5 small portions. Press each
portion with your fingertips in a circular motion to make the disk larger with every press.
Keep patting the bread until you get the thinnest sheet that doesn’t break. It should be
¼-in. (0.6-cm) thick. Wet your palms and brush them on the breads to ensure the dough
doesn’t dry out.
2. Heat a griddle over low-medium heat until very hot.
3. Working in batches as needed, place the bread on the hot griddle and cook for 4–5
minutes on both sides, or until cooked. Serve hot, smeared with generous amounts of
ghee.
KHOBA ROTI
Makes: 6
Origin: Rajasthan
Whole-wheat bread soaked in ghee.
INGREDIENTS
1 tsp salt
Water, for kneading
METHOD
1. In a medium-size bowl, combine the flour, dried fenugreek leaves, carom seeds, salt, and
ghee. Rub the ingredients together with your fingertips until the mixture resembles
bread crumbs. Add enough water to knead into a tight dough. Cut the dough into 6
roundels and roll each into a thick bread about the size of your palm. With your
fingertips, punch indents on the bread and pinch the corners.
2. Place a griddle over low-medium heat.
3. Once hot, roast the bread on both sides until crisp. Pour warm ghee over the indents and
serve hot.
MISSI ROTI
Makes: 6
Origin: Rajasthan
Healthy flattened Indian bread made with a combination of flours and spices.
INGREDIENTS
Salt, to taste
1 Tbsp (15 g) ghee
¼ tsp finely chopped fresh fenugreek leaves (methi)
Water, for kneading
1 Tbsp (15 g) white butter
METHOD
1. In a medium-size bowl, combine the whole-wheat flour and chickpea flour.
2. Add the salt, ghee, carom seeds, turmeric, red chile powder, asafoetida, ginger paste,
onion, cilantro, and fenugreek leaves. Rub the flour well with your fingertips and add
enough water to knead the mixture into a soft dough. Divide the dough equally into 6
small roundels and roll each into a thick bread about the size of your palm.
4. Once hot, cook the bread, one at a time, until golden brown spots appear. Serve hot,
with a dollop of white butter.
METHI THEPLA
Makes: 7
Origin: Gujarat
Fenugreek-speckled Indian flatbread.
INGREDIENTS
¼ cup (15 g) fresh fenugreek leaves (methi), finely chopped
Salt, to taste
Water, for kneading
METHOD
1. In a medium-size bowl, mix the whole-wheat flour, fenugreek leaves, yogurt, vegetable
oil, ginger-chile paste, red chile powder, turmeric, white sesame seeds, salt, and enough
water to knead the mixture into a soft dough. Divide the dough into about 6 roundels and
roll each into a thin tortilla-like bread.
2. Heat a griddle over medium heat until hot.
3. Place the bread on the griddle and cook for 3–4 minutes on both sides. Serve hot, with
chunda (here).
VAGHARELI KHICHDI
Serves: 2
Origin: Maharashtra
One-pot meal of rice and green gram.
INGREDIENTS
1 cup (200 g) rice
1 cup (200 g) split green gram (moong dal)
½ cup (80 g) green peas (hara mattar)
1 medium-size tomato, diced
1 medium-size carrot (gajar), diced
1 cup (150 g) diced green bell pepper
1 cup (100 g) chopped cauliflower (phool gobhi)
Salt, to taste
1 green chile, sliced
METHOD
1. In a medium-size bowl, combine the rice and green gram with enough water to cover.
Soak for 1 hour. Drain.
3. Add 2 Tbsp (30 g) of ghee to heat.
4. Add the garlic and ginger paste. Sauté for 2–3 minutes.
5. Add the red chile powder, turmeric, green peas, potato, tomato, carrot, bell pepper, and
cauliflower. Cook for 2–3 minutes more.
6. Mix in the drained rice and green gram. Cook for 2 minutes.
7. Pour in the water and season to taste with salt. Lock the lid in place and close the
pressure release valve. Select Manual/Pressure Cook and cook the mixture (khichdi) for
15 minutes. Release the pressure and remove the lid.
8. In a small skillet over medium-high heat, heat the remaining 2 Tbsp (30 g) of ghee.
9. Add the green chile, bay leaf, cumin seeds, peppercorns, and asafoetida. Cook until the
seeds begin to crackle. Pour the spices over the khichdi and stir well. Serve hot,
GATTE KA PULAO
Serves: 2
Origin: Rajasthan
Chickpea flour cubes mixed with spices and tossed in rice—a complete meal.
INGREDIENTS
1 Tbsp (15 g) ghee
1 green chile
½ cup (120 g) fried onions (birista; here)
1 cup (240 g) gatte ki subzi (here)
Salt, to taste
2 cups (400 g) basmati rice, cooked
METHOD
1. In a medium-size saucepan over medium-high heat, heat the ghee.
2. Add the cumin seeds and asafoetida. Cook until the seeds begin to crackle.
3. Add the green chile, ginger-garlic paste, and whole spice mix. Cook, stirring, for 4–5
minutes.
4. Add the garam masala, red chile powder, and fried onions. Mix well.
5. Add the gatte. Reduce the heat to medium and cook, stirring, for 4–5 minutes. Taste and
season with salt, as needed. Add ½ cup (120 ml) of water if the mixture seems too dry.
6. Add the cooked rice. Mix well to combine. Serve hot.
BROWN CHAWAL
Serves: 6-8
Origin: Gujarat
Parsi-style cinnamon-flavored brown rice garnished with fried onions.
INGREDIENTS
2 Tbsp (25 g) sugar
1 tsp salt
2 cups (400 g) basmati rice, rinsed, soaked in water for 30 minutes, drained
METHOD
1. In a heavy-bottomed pan over low heat, heat 1 Tbsp (15 ml) of vegetable oil.
2. Add the cinnamon stick and sugar. Cook, stirring, until the sugar caramelizes (ensuring
that the sugar does not burn).
3. Add the water and salt. Bring the mixture to the boil.
4. Add the rice. Cover the pan and cook on low heat for 20 minutes, or until the rice is done
and the water is absorbed. Remove from the heat.
5. In a skillet over medium heat, heat the remaining 2 Tbsp (30 ml) of vegetable oil.
6. Add the onions and fry until golden brown. With a slotted spoon, transfer to paper towels
to drain.
7. Serve the rice hot, garnished with the fried onions.
DAL CHAWAL
Serves: 4
Origin: Gujarat
Lentil-speckled pulao.
INGREDIENTS
½ cup (100 g) pigeon peas (toor dal)
Salt, to taste
1 cup (200 g) rice
¼ cup (4 g) spring onion (hara pyaz), finely chopped
METHOD
1. In a medium-size pot over low-medium heat, combine the pigeon peas, turmeric, salt,
and enough water to cover. Cook until the pigeon peas are partially cooked. They should
not be mushy. Drain.
2. Similarly, cook the rice with enough water to cover until partially cooked. Drain and set
aside.
4. Add the garlic, green chile, cumin seeds, and bay leaf. Heat until the seeds begin to
crackle.
5. Add the onion. Sauté for 2–3 minutes.
6. Add the partially cooked pigeon peas and rice. Stir well to combine. Add about ½ cup
water and season to taste with salt. Cover the skillet and reduce the heat to low. Cook for
9–10 minutes, or until everything is soft and cooked through. Serve hot, garnished with
spring onion.
CALANGUTE CLAM PULAO
Serves: 6
Origin: Goa
Portuguese-influenced clam pilaf.
INGREDIENTS
1¾ lb (800 g) clams
3 Tbsp (45 ml) canola oil
4 spring onions (hara pyaz), sliced
1 Tbsp (15 g) minced ginger (adrak)
2 cups (400 g) basmati rice, soaked in water for 20 minutes, drained
1½ cups (270 g) diced tomato
2 chicken bouillon cubes
Salt, to taste
METHOD
1. In a large pot over medium heat, combine the clams and water. Cover the pot and cook
until all the clams open. One at a time, gently remove the clams. Save the liquid and
carefully pour it out so all the sand remains at the bottom of the pot. Discard any
unopened clams. Remove the clams from the shells and discard the shells.
2. Rinse out the pot and return it to medium-high heat and add the canola oil to heat. Add
the cinnamon stick and cloves. Cook until fragrant.
3. Add the spring onions, garlic, ginger, and finely chopped onion. Cook for 3 minutes,
stirring continuously. Add the turmeric, bay leaves, and drained rice. Cook, stirring well,
for 4–6 minutes, or until the rice is well coated.
4. Stir in the tomato, bouillon cubes, and the clam cooking water. Season to taste with salt
and bring the mixture to a boil. Gently fold the rice a couple of times and cover the pot.
Reduce the heat to low and cook for 15 minutes, or until most of the liquid has
evaporated.
5. Add the clams and cilantro. Remove from the heat and let the pilaf stand, covered, for 15
minutes. Discard the cinnamon stick, cloves, and bay leaves and serve hot.
ARROZ DE CAMARÃO
Serves: 6
Origin: Goa
Prawn rice flavored with whole spices cooked in coconut milk.
INGREDIENTS
1 lb, 2 oz (500 g) medium-size unshelled prawns, washed
2 tsp salt, plus more for sprinkling on the prawns
¼ cup (60 g) ghee
1 (2-in. / 5-cm) piece fresh ginger (adrak), peeled and chopped
1 large tomato, chopped
2 cups (400 g) long-grain rice
½ tsp sugar
METHOD
1. Remove the heads and shells of the prawns. Boil the prawns in the water for 20 minutes.
Strain to extract 3 cups (720 ml) of stock. If you don’t have 3 cups (720 ml), add enough
water to make up the difference.
2. Devein the cooked prawns, sprinkle with a little salt, and set aside.
4. Add the onions. Sauté until light brown.
5. Add the cloves, cinnamon sticks, and green cardamom pods. Sauté for 30 seconds.
6. Add the garlic and ginger. Sauté for 1 minute.
7. Add the tomato, green chiles, and turmeric. Stir-fry until the tomato becomes soft and
pulpy.
8. Add the prawns. Stir-fry for 2 minutes more until they change color.
9. Add the rice. Stir-fry for 1 minute. Stir in the 3 cups (720 ml) of prawn stock, the coconut
milk, salt, and sugar. Bring the mixture to a boil. Cover the skillet and reduce the heat as
needed. Simmer, covered, until the rice is tender. Serve hot.
BOLO DE COCO
Serves: 6
Origin: Goa
Baked coconut and semolina cake.
INGREDIENTS
4 Tbsp (60 g) butter, plus more for preparing the cake pan
1 cup (200 g) sugar
¼ cup (60 ml) water
5 oz (140 g) shredded dried unsweetened coconut (nariyal)
1 cup plus 1 Tbsp (180 g) semolina
½ tsp vanilla extract
1 tsp baking powder
3 eggs, separated
METHOD
1. Preheat the oven to 350°F (180°C). Butter a 9-in. (22.5-cm) round cake pan and set
aside.
2. In a saucepan over low heat, combine the sugar and water. Cook until the sugar
dissolves completely.
3. Add the coconut. Cook for 2 minutes.
4. Stir in the butter, semolina, and vanilla. Mix well. Remove from the heat and set aside to
cool.
5. Once cool, stir in the baking powder.
6. In a small bowl, beat the egg yolks until thick and foamy. Add them to the semolina
mixture and stir to combine.
7. In a medium-size bowl, beat the egg whites until stiff. Gently fold into the batter mixture.
Pour the batter into the prepared pan and bake for 25–30 minutes until well risen and
golden.
8. Remove from the oven and let cool in the pan for 10 minutes. Turn the cake onto a wire
rack to cool completely. Cut into pieces and serve.
PERADA
Makes: 300 grams
Origin: Goa
Guava cheese.
INGREDIENTS
6 medium-size guavas, peeled
1¼ cups (300 ml) water, divided
Granulated sugar, as needed
1–2 tsp lemon juice (nimbu)
1 tsp butter (optional)
Few drops red food color (optional)
METHOD
1. In a medium-size bowl cut the guavas into pieces and scoop out the seeds.
2. Place a saucepan over medium-high heat. Add ¼ cup water and the scooped-out seeds.
Boil for 3 minutes. Strain through a sieve. Reserve the liquid and discard the seeds.
3. In a pan over medium-high heat, heat the remaining 1 cup of water. Add the guava
pieces and the reserved liquid. Cook until the guava becomes soft and pulpy. Set aside to
cool.
4. In a blender or food processor, blend the mixture until smooth. Weigh the pulp.
5. Return the pulp to the pan. Add the sugar (which should be half the weight of the guava
pulp). Cook, stirring continuously, until the mixture begins to leave the sides of the pan
and is of soft-ball consistency. Add the lemon juice, butter, and red food color (if using).
Stir well. Remove from the heat.
6. Pour the mixture on to a greased rimmed plate and spread evenly with the back of a
greased spoon. Set aside to cool. Cut into diamond shapes to serve.
RAVA
Serves: 6
Origin: Maharashtra
Roasted semolina sweetened and garnished with dry fruits.
INGREDIENTS
1 cup (240 g) ghee, divided
1 cup (144 g) blanched almonds (badam)
1 cup (144 g) raisins (kishmish)
1 cup (170 g) semolina
Sugar, to taste
4 eggs, beaten
6 green cardamom pods (choti elaichi), ground
2 tsp rose water, plus more for garnishing
METHOD
1. In a wok over medium heat, heat ½ cup (120 g) of ghee.
2. Add the almonds and raisins. Fry until brown. With a slotted spoon, transfer to paper
towels to drain.
3. Turn the heat under the wok to low. In the same ghee, roast the semolina until fragrant.
Remove the wok from the heat and mix in the water. Return the wok to the heat and
cook for 2–3 minutes. Remove the wok from the heat again and add sugar to taste.
4. In a medium-size bowl, whisk the eggs and milk. Add this to the semolina mixture.
Return the wok to low heat and cook, stirring continuously to avoid formation of lumps.
5. Bit by bit, add the remaining ½ cup (120 g) of ghee until the mixture thickens.
6. Stir in the ground green cardamom pods, nutmeg, and rose water. Serve warm in a big
bowl, garnished with fried almonds and raisins, and a dash of rose water.
SEV BARFI
Makes: 6
Origin: Maharashtra
Vermicelli fudge cake.
INGREDIENTS
1 cup (240 ml) milk
1 cup (200 g) caster (superfine) sugar
1 cup (240 g) whole-milk fudge (khoya; here)
1 tsp rose water
1 cup (200 g) vermicelli
METHOD
1. In a saucepan over medium heat, heat the milk until it reaches a rolling boil.
2. Stir in the sugar and continue to cook for 20–30 minutes more until the milk begins to
reduce.
3. Stir in the whole-milk fudge, saffron threads, rose water, and cardamom. Cook until the
mixture thickens further, 20–25 minutes.
4. Add the vermicelli. Cook, stirring, until it softens and the mixture begins to come
together. Cook for 4–5 minutes more from this point, stirring continuously. Transfer to a
baking dish and set aside for 4–5 hours to set. Refrigerate. Cut into 6 pieces before
serving.
PURAN POLI
Makes: 6
Origin: Maharashtra
Sweet Indian flatbread stuffed with jaggery and Bengal gram.
INGREDIENTS
5 Tbsp (75 g) ghee, divided, plus more for panfrying and serving
1 cup (200 g) Bengal gram (split chickpeas; chana dal), boiled, ground
1 cup (336 g) jaggery (gur; unrefined cane sugar)
2 pinches saffron threads (kesar)
Pinch ground green cardamom (choti elaichi)
Pinch salt
Water, for kneading
METHOD
1. In a saucepan over medium heat, heat 2 Tbsp (30 g) of ghee.
2. Add the ground chickpeas, jaggery, saffron threads, cardamom, and nutmeg. Cook until
the mixture comes together into a thick paste and the water has completely evaporated.
This should take 15–20 minutes. Divide the mixture equally into 6 small portions.
3. In a medium-size bowl, combine the flour, salt, and remaining 3 Tbsp (45 g) of ghee. Add
just enough water to knead the mixture into a soft dough. Divide the dough into small
roundels and roll each out into a small disk. Place a spoonful of the filling in the center
and fold the edges over to seal the filling inside like quesadilla stuffing. Flatten the
stuffed balls and roll again like you would a stuffed bread.
4. Place a griddle over medium heat and add some ghee.
5. Once hot, working in batches, place the stuffed rounds on the griddle and panfry until
golden brown on both sides. Serve hot with lots of warm ghee.
CHURMA LADDOO
Makes: 15-20
Origin: Rajasthan
Fragrant ghee-laden whole-wheat jaggery balls coated with poppy seeds.
INGREDIENTS
Warm water, for kneading
1 cup (240 g) ghee, warmed, plus more as needed
1 cup (336 g) finely chopped jaggery (gur; unrefined cane sugar)
Poppy seeds (khus khus), for coating
METHOD
1. In a shallow bowl, combine the whole-wheat flour and 2 Tbsp (30 ml) of vegetable oil.
Rub together with your fingertips until a bread crumb-like texture is achieved. Add
enough warm water to the flour mixture to knead it into a tight dough. Divide the dough
equally into about 10 small roundels and shape each into a tikki (flat cake).
2. In a skillet over medium heat, heat the remaining 5 Tbsp (75 ml) of vegetable oil.
3. Working in batches if needed, carefully add the cakes to the hot oil and fry for 5–7
minutes, or until golden-brown. Remove and set aside to cool.
4. When completely cold, grind the cakes into a fine powder and place in a medium-size
bowl.
5. Add the warm ghee, jaggery, cardamom, and nutmeg. Mix well. Knead the dough again.
Divide the dough equally into 15–20 small portions and shape into balls.
6. Place the poppy seeds in a small bowl. Roll the balls in the poppy seeds until well coated.
Serve warm.
MAKHANE KI KHEER
Serves: 4
Origin: Rajasthan
Sweet thickened rice pudding with lotus seeds.
INGREDIENTS
7 oz (200 g) puffed lotus seeds (makhane)
2 qt (1.9 L) milk
1 cup (200 g) sugar
METHOD
1. In a medium saucepan over medium-high heat, combine the lotus seeds and water.
Bring to a boil. Reduce the heat as needed and simmer for 30 minutes. Drain.
2. In a wok over medium heat, bring the milk to a boil. Reduce the heat as needed and
simmer for 30 minutes, or until thick.
3. Add the lotus seeds to the milk and cook for about 5 minutes.
4. Stir in the sugar. Cook, stirring, until the sugar dissolves completely. Pour the mixture
into a serving dish and serve warm or chilled, as you prefer.
MALIDA
Serves: 4
Origin: Gujarat
Sweet confection made with whole-wheat, jaggery, and dried fruits.
INGREDIENTS
8 whole-wheat Indian flatbreads (chapattis) (here)
¼ cup (45 g) Medjool dates (khajoor), finely chopped
2 Tbsp (18 g) almonds (badam)
2 Tbsp (30 g) ghee
½ cup (118 g) grated jaggery (gur; unrefined cane sugar)
2 Tbsp (30 g) whole-milk fudge (khoya; here)
METHOD
1. In a food processor, blend the flatbread into a coarse powder. Transfer to a plate.
2. In the same processor (no need to clean it), blend the dates, almonds, and cardamom
into a coarse mixture.
3. In a saucepan over medium heat, heat the ghee.
4. Add the jaggery, whole-milk fudge, powdered flatbread, and date mixture. Stir until
jaggery dissolves and the whole-milk fudge melts. Remove from the heat and cool to
room temperature. Serve warm.
DOODHPAAK
Serves: 2
Origin: Gujarat
Saffron-laced rice pudding.
INGREDIENTS
1 Tbsp (15 g) ghee
2 Tbsp (25 g) basmati rice, soaked in water, drained
1 tsp saffron threads (kesar), soaked in 2 Tbsp (30 ml) warm milk
1 Tbsp (9 g) slivered almonds (badam)
1 Tbsp (9 g) slivered pistachios
METHOD
2. Add the rice. Stir-fry for 2 minutes. Remove from the heat and set aside.
3. In a heavy-bottomed saucepan over medium heat, heat the milk and bring it to a boil.
4. Stir in the rice. Reduce the heat to low and cook for 15–20 minutes.
5. Stir in the sugar and saffron milk. Cook for 15 minutes more, stirring constantly to avoid
burning, until the rice is cooked and the milk has thickened slightly. Remove the pan from
the heat and set aside to cool. Refrigerate for 2 hours.
6. Serve chilled, garnished with cardamom, and almond and pistachio slivers.
MAGAJ NA LADOO
Makes: 12
Origin: Gujarat
Aromatic chickpea flour fudge.
INGREDIENTS
½ cup (120 g) ghee
2 Tbsp (10 g) almond powder (badam)
METHOD
1. In a heavy-bottomed skillet over medium heat, heat the ghee.
2. Add the chickpea flour. Stir-fry for 2–3 minutes until the flour turns dark brown. Remove
from the heat.
3. Stir in the sugar, almond powder, and cardamom. Continue to mix until the sugar
dissolves completely. Divide the mixture equally into 12 small portions. Roll each into a
small ball and store in an airtight container. These can be stored safely for a week.
LAPSI
Serves: 3
Origin: Gujarat
Cracked wheat and jaggery porridge enriched with nuts.
INGREDIENTS
2 Tbsp (30 g) ghee
2 cups (320 g) cracked wheat (daliya)
1 cup (336 g) jaggery (gur; unrefined cane sugar)
1 Tbsp (9 g) finely chopped cashews (kaju)
Pinch ground black cardamom (badi elaichi)
1 Tbsp (5 g) almond powder (badam)
METHOD
2. Add the cracked wheat. Fry for 10–12 minutes, or until golden brown.
3. In a small saucepan over medium heat, melt the jaggery.
4. Carefully and gradually, as the jaggery can splutter, add the water and fried cracked
wheat. Stir well.
5. Add the cashews and cardamom. Reduce the heat to low and cook the porridge for about
25 minutes, stirring occasionally. Serve hot, garnished with almond powder.
GUD PAPDI
Serves: 4
Origin: Gujarat
Whole-wheat and jaggery sweet treat sprinkled with almonds.
INGREDIENTS
½ cup (120 g) ghee, plus more for greasing a plate
2 Tbsp (18 g) sliced almonds (badam)
1 sheet silver leaf (warq; available at Indian markets; here)
METHOD
1. Grease a plate with ghee and set aside.
2. In a heavy-bottomed saucepan over low heat, heat the ghee.
3. Add the flour. Toast for 10 minutes, or until the flour turns golden brown. Remove from
the heat.
4. Stir in the jaggery until it completely melts into the mixture. Transfer the mixture onto
the prepared plate and spread it evenly with a flat spoon. Cut the mixture into diamond-
shaped pieces while still warm.
5. Sprinkle almonds and silver leaf over top. Let set for 20 minutes. Serve warm.
MOHANTHAAL
Serves: 2
Origin: Gujarat
Molten sweet chickpea flour fudge.
INGREDIENTS
¾ cup (180 g) ghee, divided, plus more for greasing the container
1½ cups (180 g) chickpea flour (besan)
1 cup (240 ml) sugar syrup, one-thread consistency, warmed (here–31)
5 Tbsp (45 g) slivered almonds (badam)
2 Tbsp (18 g) pistachios, slivered
METHOD
1. Grease a high-sided casserole dish or other container with ghee. Set aside.
2. In a medium-size bowl, combine 2 Tbsp (30 g) of ghee and the flour. Rub together with
your fingertips until well incorporated and the mixture resembles bread crumbs.
3. In a skillet over low heat, heat the remaining 10 Tbsp (150 g) of ghee.
4. Add the flour mixture. Stir-fry for 15–20 minutes, or until dark brown in color.
5. Add the whole-milk fudge. Cook, stirring, for 5 minutes more. Remove the pan from the
heat and stir in the warm sugar syrup, stirring until the syrup is well absorbed into the
mixture.
6. Stir in the cardamom. Transfer to the prepared dish and spread it evenly.
7. Garnish with almond and pistachio slivers. Cut into diamond-shaped pieces and allow it
to set until it comes to room temperature. Serve the pieces individually or eat it semi-
soft with a spoon.
PINEAPPLE BASUNDI
Serves: 2
Origin: Gujarat
Caramelized pineapple in saffron milk.
INGREDIENTS
¾ cup (180 g) grated pineapple (ananas)
1 cup (200 g) caster (superfine) sugar, divided
METHOD
1. Place a skillet over medium heat.
2. When hot, add the pineapple and 1 tsp of sugar. Sauté for 2 minutes, or until the sugar
dissolves and the pineapple begins to burn out its water. Remove from the heat and set
aside.
3. In a heavy-bottomed saucepan over medium heat, bring the milk to a rolling boil.
Continue boiling the milk for 20 minutes to reduce.
4. Add the caramelized pineapple mixture along with the remaining sugar, the saffron
threads, and cardamom. Cook for 10 minutes. Remove from the heat and set aside to
cool. Refrigerate for 2 hours before serving.
DUGARI CHAACH
Serves: 2
Origin: Rajasthan
Spiced, smoked yogurt buttermilk.
INGREDIENTS
1 tsp chopped peeled fresh ginger (adrak)
Sea salt, to taste
2½–3 cups (600–720 ml) water
Dungaar (here)
METHOD
1. In a glass pitcher, combine the yogurt, green chile, ginger, cumin, sea salt, and water.
Use an immersion blender to blend until smooth. Chill in the refrigerator.
2. In a small skillet over medium-high heat, heat 1½ tsp of ghee.
3. Add the cumin seeds and mustard seeds. Cook until the seeds begin to crackle. Pour the
tempering into the yogurt mixture and stir well to combine.
4. Meanwhile prepare the dungaar.
5. In a pan, heat the remaining ghee. Pour the melted ghee over the prepared dungaar and
shut the lid for 2 minutes.
6. Open the lid and pull out the bowl and quickly pour the buttermilk into the big bowl.
7. Stir well to ensure the liquid catches the flavor of the smoke, shut the lid for 7–8 minutes
more. Adjust the sea salt, if required and serve.
SOL KADHI
Serves: 2
Origin: Maharashtra
A refreshing kokum drink with coconut milk.
INGREDIENTS
8 pieces fresh kokum
1 cup (240 ml) hot water
Salt, to taste
2 garlic cloves (lasan), peeled
METHOD
1. In a small bowl, combine the kokum, hot water, asafoetida, and salt. Soak for 30
minutes. Drain, reserve the soaking water, and set aside. Discard the solids.
2. In a food processor, blend the coconut, garlic, green chile, and ½ cup (120 ml) of water.
Squeeze out the coconut milk from this purée into the bowl with the kokum soaking
water. Stir into a refreshing drink. Serve with a dash of black salt and a sprinkle of
cilantro.
AMALVANIYA
Serves: 2
Origin: Rajasthan
Tamarind drink—a perfect thirst quencher.
INGREDIENTS
1 cup (240 g) tamarind (imli), soaked in warm water for 2 hours, drained
METHOD
1. In a blender, blitz the tamarind. Strain to remove the fiber and seeds. Transfer to a
medium-size bowl.
2. Stir in the water and sugar, stirring until the sugar dissolves completely. Serve chilled,
over ice.
JAL JEERA
Serves: 2
Origin: Rajasthan
Refreshing raw mango drink.
INGREDIENTS
1 cup (175 g) finely chopped raw mango (kairi)
2 Tbsp (25 g) sugar
Salt, to taste
Cold water, as needed
METHOD
1. In a blender, combine all the ingredients and blend until smooth. Add cold water to
adjust the consistency.
2. Strain and transfer the mixture into tall glasses. Add ice or more cold water and stir well
before serving.
KOKUM SHERBET
Serves: 2
Origin: Maharashtra
Cool and rejuvenating kokum drink.
INGREDIENTS
1 cup (240 g) fresh kokum, soaked in 2 cups (480 ml) water for 1 hour, drained, soaking
water reserved
1½ tsp ground cumin (jeera)
METHOD
1. In a blender or food processor, combine the drained kokum with half the reserved
soaking water. Blend until smooth. Strain through a fine-mesh sieve and set aside.
2. In a saucepan over low heat, mix the remaining half of the reserved kokum water with
the sugar. Cook, stir continuously, until the sugar dissolves completely. Remove the pan
from the heat and let cool to room temperature.
3. Mix the strained kokum paste with the sugar syrup and stir well. Strain the mixture again
over a bowl. Discard the remaining solids.
4. To the strained liquid, add the cumin and black salt. Stir well to combine.
5. Pour about 3 Tbsp (45 ml) of the kokum concentrate in a glass. Add ice and water. Serve
cold.
DOODH SHERBET
Serves: 2
Origin: Gujarat
Rose syrup-spiked milk shake.
INGREDIENTS
3 Tbsp (45 ml) rose syrup
1 Tbsp (9 g) basil seeds (subja), soaked in water
Sugar, to taste
METHOD
1. In a small bowl, combine all the ingredients and stir well. Serve chilled in tall glasses
over ice.
CHUNDA
Makes: 10½ oz (300 grams)
Origin: Gujarat
Sweet mango relish.
INGREDIENTS
1 cup (175 g) grated raw mango (kairi)
1 cup (200 g) sugar
METHOD
1. In a medium-size bowl, combine all the ingredients and toss well. Transfer the mixture to
a nonstick pan and place it over medium heat. Sauté until the sugar melts. When the
mixture starts to bubble, reduce the heat to low and cook until the sugar syrup reaches a
one-thread consistency (here). Remove from the heat and cool completely before
serving.
SURATI SALAD
Serves: 3-4
Origin: Gujarat
Crunchy cucumber salad.
INGREDIENTS
1 tsp vegetable oil
1 Tbsp (12.5 g) Bengal gram (chana dal), roasted
1 Tbsp (9 g) peanuts (moongphalli), roasted, chopped
1 Tbsp (4 g) coconut (nariyal), fresh, grated
1 tsp sesame seeds (til), roasted
½ tsp sugar
Salt, to taste
1 cup (300 g) cucumber (khira), small, diced
METHOD
2. Add the asafoetida and Bengal gram. Sauté for 2 minutes.
3. In a large bowl, mix the peanuts, coconut, sesame seeds, green chiles, sugar, and salt.
4. Add the Bengal gram-asafoetida mixture and cucumber. Taste to adjust the seasoning
and serve.
MARCHA NU ATHANU
Makes: 500 grams
Origin: Gujarat
Green chile pickle.
INGREDIENTS
1 lb, 2 oz (500 g) green chiles, thick, washed, dried
For the filling
¾ cup (204 g) Indian black salt (kala namak)
¾ tsp ground mustard (rai)
METHOD
1. In a medium-size bowl, slit each chile lengthwise. Gently tap the sides to remove the
excess seeds.
2. To make the filling: In a small bowl, combine the black salt, mustard, asafoetida,
turmeric, and the vegetable oil. Mix well.
3. Stuff the filling in each chile. Preserve the stuffed chiles in a sterilized container. Top with
leftover filling, if any.
4. Add the lemon juice and shake the container well.
5. Set aside for at least 1 day before serving.
LAGAN NU ACHAR
Cooking time: 30-45 minutes
Makes: 500 grams
Origin: Gujarat
Wedding pickle.
INGREDIENTS
3.5 oz (100 g) dried dates (khajoor), finely chopped
3 cups (300 g) raisins (kishmish)
3 cups (300 g) dried apricots (khumani)
10 cups (2 kg) sugar, divided
3¼ cups (780 ml) vinegar (sirka), divided
4 lb, 6 oz (2 kg) carrots (gajar), grated
¾ cup (180 g) jaggery (gur; unrefined cane sugar)
½ cup (50 g) ginger (adrak), julienned
1 cup (100 g) garlic (lasan), sliced
Salt to taste
METHOD
1. In a large bowl, soak the dates, raisins, and apricots in 1 cup (200 g) sugar and 1 cup
(240 ml) vinegar for 8 hours.
2. Place a heavy-bottomed pan over low heat. Add the carrots, the remaining sugar,
jaggery, and the remaining vinegar. Cook until the carrots become soft.
3. Add the ginger and garlic. Season to taste with salt. Cook, stirring until the mixture
becomes sticky.
4. Add the mixture of dates, raisins, and apricots. Bring to a boil.
5. Add the dried red chiles and garam masala. Set aside to cool and store in an airtight
container. This pickle can be preserved for several years if handled properly and kept in a
cool, dark place.
LASAN CHUTNEY
Makes: 80 grams
Origin: Maharashtra
Dry garlic chutney. Use as a spread or serve with a full-course Maharashtrian meal.
INGREDIENTS
1 Tbsp (8 g) white sesame seeds (safed til)
1 Tbsp (9 g) peanuts
1 tsp tamarind paste (imli; here)
1 tsp vegetable oil
Salt, to taste
METHOD
1. In a skillet over low-medium heat, combine the garlic, coconut powder, sesame seeds,
peanuts, red chile powder, and coriander. Dry-roast until the ingredients begin to emit a
nutty aroma. Transfer to a food processor and blend into a coarse powder.
2. Add the tamarind paste, vegetable oil, and salt. Mix well.
KACHRI KI CHUTNEY
Makes: 250 grams
Origin: Rajasthan
A tangy relish.
INGREDIENTS
1 tsp vegetable oil
½ cup (120 g) garlic cloves (lasan), ground
2 Tbsp (20 g) caper powder (ground kachri; available at some Indian markets and online;
here)
4–5 dried red chiles (sookhi lal mirch), ground
Salt, to taste
METHOD
1. In skillet over medium heat, heat the vegetable oil.
2. Add the garlic, caper powder, and cumin. Sauté for a few seconds.
3. Add the onion. Fry until golden brown.
4. Add the dried red chiles, yogurt, and salt. Reduce the heat to low and cook until the oil
separates. Remove from the heat. Refrigerate in an airtight jar for up to 1 month.
PAPAYA SAMBHARO
Time: 20 minutes
Makes: 50 grams
Origin: Gujarat
Refreshing raw papaya salad with a hint of asafoetida.
INGREDIENTS
1 tsp vegetable oil
1 cup (175 g) grated raw papaya (papita)
Salt, to taste
METHOD
2. Add the green chiles, mustard seeds, and asafoetida. Cook until the seeds begin to
crackle.
3. Add the papaya and turmeric. Season to taste with salt. Cover the skillet and cook for 5
minutes, or until the papaya is soft. Serve at room temperature.
CHETNIM DE CAMARÕES SECOS
Makes: 50 grams
Origin: Goa
Dried roasted prawn relish.
INGREDIENTS
1¾ oz (50 g) dried prawns, cleaned, top part of the head and tip of the tail and legs
pinched off
1 medium-size onion, minced
2 tsp tamarind pulp (imli; here)
1 tsp Kashmiri red chile powder
Pinch ground turmeric (haldi)
Salt, to taste
METHOD
1. In a skillet over medium heat, dry-roast the prawns until crisp.
2. In a medium-size bowl, stir together the onion, coconut, garlic, tamarind pulp, Kashmiri
red chile powder, and turmeric. Season to taste with salt. Crumble in the prawns and stir
to combine. Alternatively, in a skillet over medium heat, sauté the onion and garlic in a
little vegetable oil for about 3 minutes. Transfer to a blender or food processor, add the
remaining ingredients, and grind to a coarse paste. Serve with rice and curry.
south india
TELANGANA . KARNATAKA . ANDHRA PRADESH . TAMIL NADU .

KERALA
There is a saying: “Give a South Indian bananas, coconuts, and rice, and they’ll come up
with at least 100 recipes using just these three ingredients.” This could well be true, as
many traditional South Indian recipes have at least one of these three ingredients cleverly
used to make a snack, a main course, or a dessert. This is not to say that South Indian
cuisine is restricted to these ingredients. The states of Karnataka, Andhra Pradesh, Kerala,
Tamil Nadu, and Telangana, with their beautiful tropical weather, use these ingredients plus
a variety of rice, lentils, dried red chiles, curry leaves, urad dal, tamarind, fenugreek, and
mustard seeds.
It is believed that in 9000 BCE, before the Indus Valley Civilization, Neolithic settlers
introduced the idea of domesticating plants in the Indian subcontinent. One study claims
agricultural activities, especially cultivation of cotton, pulses, millets, wheat, and seeds, to
have begun in Andhra Pradesh and Karnataka, which makes South Indian cuisine the oldest
in the country.
The most widely traveled and popular dishes from the southern part of the country
include an assortment of idlis, dosas, chutneys, and sambhars. From the crumbly, crispy
ghee-roasted dosa to the coarse, gritty coconut chutney, it is a motley of flavors and
textures.
While a large part of the country consumes wheat-based breads that are used to soak
up curries, dals, and gravies, here you will savor gluten-free lentil and rice-based breads as
accompaniments. Indigenous grains, foxtail or thinai, finger millet or ragi, and little millet
or samai, from South India, are now classified as superfoods because of their healthy
qualities. Take for instance Andhra Pradesh’s pesarattu—a combination of dals cooked on a
griddle like a thin crepe. In Kerala and Tamil Nadu, you will find appams, concave crepes
made of pulverized rice, which are best eaten with stews. Most South Indian breads are so
refined that they can be eaten on their own, without meat or vegetables, with a side of a
fiery chile or curry-leaf podi, or a calming coconut-and yogurt-laced chutney.
Bananas play an integral role not only as an ingredient, but as a handy kitchen tool.
Throughout South India, you will find that eateries serve food on fresh, clarified plantain
(raw banana) leaves, as it is traditionally believed to be auspicious and healthy to eat off a
banana leaf. Historically, food was served to deities on plantain leaves and then distributed
as prasad (holy offering). Banana leaves contain polyphenols (natural antioxidants) that are
believed to transfer to the food that is served on it.
Today, banana leaves are used mainly for weddings and festivals such as Onam. The
leaves are also used for wrapping or steaming food such as marinated fish.
Tempering is an important element of dishes from this region. What separates a typical
South Indian tempering from that of other parts of the country is the presence of fenugreek
seeds, whole peppercorns, curry leaves, dried red chiles, mustard, lentils, and particularly
urad dal, blistered in hot oil, though not necessarily all together.
Surrounded by the Arabian Sea, Bay of Bengal, and the Indian Ocean, South India is
rich in seafood, including a variety of fish, ranging from king fish, surmai, sear fish, pearl
spot, sardine, and shark, and to seafood such as crab, mussel, shrimp, and prawn. Here,
the catch is fresh, and gravies are sprightly and served with helpings of fluffy rice,
translucent neer dosas, appams, or flaky parathas.
A notable contributor to a unique variation of cuisine that is today ubiqituous in many
parts of the country is a small town called Udupi in Karnataka. Udupi is the birthplace of the
dosa, a crispy lentil-and rice-based crepe that is popular in Mumbai, Manchester, and
Manhattan alike, being served at pop-ups and food trucks, and in various formats such as
the dosa waffle at the hip New York cafe called Inday. It is to India what the crepe is to
France.
Udupi cooks adhere to a strict satvik tradition of using no onions and no garlic in their
daily cooking. A typical menu includes saaru or rasam, huli (coconut-based gravy), patrode
or spicy roundels, undala kai (steamed rice balls), and a milky kheer-like dessert. But newer
variations, available in Udupi cafes in Indian metros, have forsaken these recipes to serve
more common South Indian dishes such as idli, dosa, medu vada, dahi vada, and uttapam.
Further down, we discovered Konkani Muslim cuisine, which takes pride in heavy
coastal curries and fish-and meat-based appetizers. Here, the red and green curries are
similar to their Thai namesakes. Traditional Muslim houses prefer dishes like simple seafood
biryani and salans that are loaded with crispy, fried fish. Interestingly, the urban Konkani
Muslims living in metro cities consume chic mince-lamb loaves, lentil and coconut curry,
tropical cucumber pancakes, and an occasional coconut and banana cake.
Andhra dining tables shine with pesarattu (lentil pancake), pappu (spinach and tomato
dal), gongura mamsam (gravy speckled with juicy lamb and gongura leaves), rasam
(peppery soup), and ullipaya karam (fiery onion chutney). The joint capital of Andhra
Pradesh and the newly formed state of Telangana is Hyderabad, a city famous for its rich
royal history and for the food it inherited from this legacy. Nizami rule enriched the cuisine
of Hyderabad by introducing dishes such as haleem, khubani ka meetha, sheermal, paya,
and mirchi ka salan. The cuisine from the southernmost state in India, Kerala, is a
confluence of Christian, Muslim, and Hindu culinary expressions. Historically, Kerala
attracted Portuguese, Dutch, Chinese, Arab, and British traders, among others, who
brought with them their own distinct cultures. As settlers made the ports of Kerala their
home, their culinary traditions combined with indigenous ones results in a most unique
cuisine that is still today distinct from the rest of the country’s. The Hindu population of the
state serves a special meal called the sadya (which refers to a large meal in Malayalam)
that is predominantly vegetarian, comprising sambhar, rasam, avail, kaalan, thoran,
pachadi, pappadam, uperi, and various forms of vegetarian stews, gravies, sides, and stir-
fries served in a specific order on a banana leaf.
The Syrian Christians of Kerala take pride in beautifully cooked meat stews, non-
vegetarian thorans or stir-fries, cutlets, and sallas or salad with a liberal use of lamb or
beef. The cuisine of the Muslims of Kerala, known as the Mappilas, is a combination of
Keralite and Arab food traditions. Take for instance alissa, a wheat-and meat-based
porridge that is similar to harissa. Their biryani has an Arab touch, as rice and meat are
cooked separately and then layered. Here, you will also find the famous Sulaimani chai—a
black tea brewed with a dash of lemon and spices—which gets its name from the
Sulaymani Bohras, a community from Saudi Arabia and from Yemen that was settled here.
Tamil Nadu is rich in its culinary traditions. Here, you begin the day with pongal, a rice
flour–based breakfast porridge doused in sambhar and coconut chutney, best enjoyed
when eaten with your hands. This cuisine’s most nuanced fare comes from Chettinad, a
quaint town known for its 19th-century–style mansions, wide verandas, central courtyards,
and stellar architecture. Though traditionally a vegetarian community, Chettiars turned
non-vegetarian after establishing businesses in Ceylon, Burma, and Malaysia since the 18th
century. What separates Chettiar cooking from other South Indian cooking is the puritanical
methods of hand-pounding spices in stone grinders, chopping vegetables with an
aruamanai or iron blade, and cooking food in different firewoods to develop specific flavors.
The most striking feature of South Indian cuisines is its intense flavors. Be it a curry
leaf and chile-flavored gravy, or a milky cardamom-laced dessert, expect pronounced
flavors everywhere. We think that no cuisine in India makes a hero out of seafood and
spices like South Indian cuisines.
ELUMICHAPAZHAM RASAM
Serves: 2
Origin: Tamil Nadu
Thin green gram soup with a hint of lemon.
INGREDIENTS
1½ Tbsp (18.75 g) split green gram (moong dal)
1 (1-in. / 2.5-cm) piece peeled fresh ginger (adrak), finely chopped
1 green chile, slit
Salt, to taste
1 small bunch fresh cilantro leaves (hara dhaniya), finely chopped
METHOD
1. Boil the green gram in enough water to cover until soft. Drain and mash the green gram.
Set aside.
3. Add the mustard seeds. Cook until the seeds begin to crackle.
4. Add the ginger and green chile. Sauté until the ginger turns brown.
5. Add the mashed green gram to the tempering. Pour in the water and add the turmeric.
Reduce the heat to low and bring the mixture to a boil.
6. Stir in the lemon juice and salt. Remove from the heat and ladle into serving bowls.
Serve hot, garnished with cilantro.
KUZHI PANIYARAM
Serves: 2
Origin: Karnataka
Steamed dumplings mixed with vegetables.
INGREDIENTS
1 cup (240 g) idli / dosa batter, available at Indian markets)
1 tsp vegetable oil
1 tsp Bengal gram (split chickpeas; chana dal)
1 tsp black lentils (urad dal)
2 tsp ginger-chile paste (adrak-mirchi)
1 cup (240 g) mixed chopped vegetables (carrot [gajar], beans, green peas [hara mattar])
2 Tbsp (10 g) finely chopped fresh coconut (nariyal)
Salt, to taste
Ghee, for preparing the paniyaram mold (available online) and panfrying
METHOD
1. Place the batter in a medium-size bowl and set aside.
3. Add the mustard seeds, chickpeas, and black lentils. Cook until the seeds begin to
crackle. Add the ginger-chile paste and curry leaves. Sauté for 2 minutes.
4. Add the mixed vegetables. Sauté for about 10 minutes, or until semi-cooked.
5. Add the coconut and season to taste with salt. Mix well. Remove from the heat and
sprinkle in the cilantro. Add this mixture to the idli / dosa batter and stir well to combine.
6. Grease the paniyaram mold with ghee and pour the batter into the wells. Cook over
medium heat for 5–7 minutes, or until done. Flip the dough with the wooden spatula and
cook on the other side until done. Serve hot, with coconut chutney (here), if desired.
THAIR VADAIS
Makes: 12-15
Origin: Tamil Nadu
Black gram dumplings in spiced yogurt.
INGREDIENTS
For the vadai (dumplings)

2 cups (400 g) split black lentils (urad dal), soaked in water overnight, drained
Salt, to taste
½ cup (32 g) curry leaves (kadhi patta), chopped
1 Tbsp (15 g) crushed peeled fresh ginger (adrak)
½ tsp ground asafoetida (hing) stirred into ½ cup (120 ml) water
For spice mix
½ tsp black mustard seeds (rai)
For the yogurt
2 tsp vegetable oil
½ cup (32 g) curry leaves (kadhi patta), chopped
4 green chiles
Salt, to taste
METHOD
1. To make the vadai: In a blender or food processor, grind the black lentils to a paste.
Add salt to taste, the curry leaves, green chiles, ginger, lemon juice, and asafoetida
water. Blend into a stiff batter and set aside.
2. To make the spice mix: In a blender or mortar and pestle, coarsely crush the dried red
chiles, cumin seeds, and mustard seeds.
3. To make the yogurt: In a wok over low-medium heat, heat the vegetable oil.
4. Add the coarsely crushed spice mix, curry leaves, and green chiles. Cook for a few
seconds.
5. Stir in the yogurt and water. Season to taste with salt. Transfer to a bowl and set aside.
6. To finish the vadai: Clean the wok and return it to the heat. Heat the vegetable oil for
deep-frying.
7. Have a bowl of cold water nearby. Gently lower spoonfuls of the black gram batter into
the hot oil and deep-fry the dumplings until golden. Remove and drain on paper towels
to remove the excess oil. Transfer the dumplings to the water for just a few seconds.
Remove and gently squeeze out the excess water. Repeat with the remaining batter.
8. Add the dumplings to the spiced yogurt and serve cold.
VAZAIPOO VADAIS
Makes: 16
Origin: Tamil Nadu
Deep-fried plantain flower fritters.
INGREDIENTS
¼ cup (60 ml) buttermilk (chaach)
1 tsp salt, plus more as needed
1 lb, 2 oz (500 g) large plantain flowers
2 cups (480 ml) vegetable oil, for frying
1 cup (200 g) Bengal gram (split chickpeas; chana dal), fried and ground
4 oz (120 g) dried unsweetened coconut (nariyal), ground to a paste
½ tsp garam masala
1 slice bread, soaked in water, squeezed
1 tsp ghee
½ cup (8 g) fresh cilantro leaves (hara dhaniya), chopped
METHOD
1. In a large bowl, stir together the buttermilk and salt. Set aside.
2. Discard the outer dark leaves encasing the plantain flowers and gently remove the
flowers. Discard the stamen and the outer transparent pink skin at the base of each
flower. Chop the flowers into fine pieces and add them to the buttermilk. Soak for about
30 minutes. Squeeze out all the liquid, and rinse the flowers in fresh water. Pat dry.
4. Add the flowers. Fry for 2 minutes. Transfer to paper towels to drain. Set aside to cool.
5. In a blender or mortar and pestle, grind the fried flowers into a fine powder. Transfer to a
medium-size bowl.
6. Add the Bengal gram, coconut paste, cumin, ginger-garlic paste, garam masala, and
bread. Knead into a smooth mixture. Mix in the ghee. The mixture should be firm yet soft
and yielding. Alter the amount of ground Bengal gram and bread to achieve the
consistency required to shape the mixture.
7. Add the onion, green chiles, and cilantro. Adjust the seasoning with more salt, if
required. Divide the mixture equally into 16 portions and shape each into a smooth lime-
size ball. Flatten each in the hollow of your hand to form a vadai (a doughnut).
8. Return the wok to medium-high heat and reheat the oil remaining in it.
9. Working in batches, gently lower the vadais into the hot oil. Deep-fry until golden brown.
With a slotted spoon, transfer the vadais to paper towels to drain. Serve hot as a snack
with ketchup, if desired.
KANCHIPURAM IDLI
Serves: 3
Origin: Tamil Nadu
Idli tempered with spices and turmeric.
INGREDIENTS
1 cup (200 g) idli rice, soaked in water for 6 hours, drained
¾ cup (150 g) split black lentils (urad dal), soaked in water for 6 hours, drained
Water, as needed
1 Tbsp (15 g) ghee
¼ cup (36 g) mixed cashews (kaju) and raisins (kishmish)
1 Tbsp (12.5 g) Bengal gram (split chickpeas; chana dal)
1 Tbsp (15 g) ginger-chile paste (adrak mirch)
Salt, to taste
METHOD
1. In a food processor combine the rice and black lentils. Grind together into a coarse
paste.
2. Add water to adjust the consistency—making it not too thick or thin, simply pourable.
3. Cover and let ferment at room temperature overnight.
4. Whisk the rice-lentil mixture and add the cilantro, turmeric, and asafoetida. Stir well to
combine.
6. Add the remaining ingredients. Cook until the seeds begin to crackle. Add the mixture to
the idli batter.
7. Stir well. Fill an idli mold with the batter. Steam for 10–12 minutes and serve hot with
coconut chutney (here), if desired.
ARBI BONDA
Makes: 6
Origin: Karnataka
Crispy taro root.
INGREDIENTS
2 cups (450 g) boiled, mashed taro root (arbi)
6 green chiles, chopped
Salt, to taste
Baking soda, pinch
Water, as needed
METHOD
1. In a medium-size bowl, stir together the mashed taro root, green chiles, cilantro, yogurt,
ginger, and asafoetida. Season to taste with salt. Shape the mixture into medium-size
balls.
2. In another medium-size bowl, stir together the flours, baking soda, and enough water to
make a semi-thick batter.
3. In a wok over medium heat, heat the vegetable oil for frying.
4. Working in small batches, dip the taro root balls into the batter and then carefully lower
them into the hot oil.
5. Cook until crisp. With a slotted spoon, transfer to paper towels to drain. Serve hot.
PULI VADAIS
Makes: 14
Origin: Tamil Nadu
Tamarind patties.
INGREDIENTS
2 cups (400 g) rice, parboiled, soaked in water for 1 hour, drained
¼ cup (50 g) split pigeon peas (toor dal), soaked in water for 1 hour, drained
¼ cup (50 g) Bengal gram (split chickpeas; chana dal), soaked in water for 1 hour, drained
1 cup (85 g) grated dried unsweetened coconut (nariyal)
2 green chiles
2 red chiles
1 marble-size tamarind (imli), pulp extracted (here)
¼ tsp cumin seeds (jeera)
1 tsp salt, or to taste
2 cups (480 ml) vegetable oil, plus more for the work surface
METHOD
1. In a food processor or mortar and pestle, grind the rice, pigeon peas, and chickpeas
without water into a coarse semolina-like consistency. Transfer to a bowl and set aside.
2. In a food processor or mortar and pestle, grind the coconut, green chiles, red chiles,
tamarind pulp, cumin seeds, salt, onions, and curry leaves into a fine paste. Transfer to
the rice paste bowl and mix the two pastes together thoroughly. Taste and add more salt
if needed. The paste should be firm like a dough.
4. Grease a work surface with a little vegetable oil. Take a lime-size piece of dough, pat it
into a ball on the greased surface, and slip it into the hot oil. It will puff up. Flip and
brown the other side. Transfer to paper towels to drain. Repeat until all the dough is
fried.
5. Serve hot, with coconut chutney (here), if desired.
GHAARI
Makes: 8
Origin: Karnataka
Cucumber pancakes.
INGREDIENTS
2 medium-size cucumbers, peeled and grated
1 cup (80 g) grated fresh coconut (nariyal)
¾ cup (93.75 g) all-purpose flour
¼ cup (40 g) rice flour (maida)
1 tsp ground nutmeg (jaiphal)
1 tsp salt
Water, to make the batter
METHOD
1. In a medium-size bowl, stir together the grated cucumber, coconut, all-purpose flour,
jaggery, rice flour, cardamom, nutmeg, and salt. Add enough water to make a smooth
batter.
3. Pour in a ladleful of batter. Spread it out and allow it to spread evenly.
4. Cook on both sides until golden brown.
5. Repeat with the remaining batter (should make 8 pancakes). Serve hot.
6. Serve with green chutney (here), if desired.
KERALA CHICKEN FRY
Serves: 4
Origin: Kerala
Spicy fried chicken tempered with mustard.
INGREDIENTS
1 cup curry leaves (kadhi patta)
¼ cup (60 g) kasundi (Bengali mustard; available at Indian markets)
2 Tbsp (18 g) chopped green chile
1 Tbsp (6 g) freshly ground black pepper (kali mirch)
1½ tsp ground turmeric (haldi)
Salt, to taste
12 pieces chicken
Rice flour, for dusting
METHOD
1. In a large bowl, stir together the onion, curry leaves, kasundi, ginger paste, green chile,
garlic paste, pepper, red chile powder, coriander, and turmeric into a marinade. Season
to taste with salt. Add the chicken, cover, and refrigerate overnight.
3. Remove the chicken from the marinade and dust the pieces with rice flour. Carefully add
them to the hot oil and deep-fry until dark brown.
4. Serve hot.
CHICKEN BEZULA
Serves: 2
Origin: Karnataka
Spicy chicken gravy with lemon juice.
INGREDIENTS
1 tsp vegetable oil
2 tsp deghi chile powder
2 cups (480 g) cubed boneless chicken
Water, as needed
Salt, to taste
Onion rings, for serving
Lemon wedges, for serving
METHOD
1. In a saucepan over medium heat, heat the vegetable oil.
2. Add the ginger-garlic paste, green chiles, and curry leaves. Sauté for 2 minutes.
3. Stir in the rice flour, deghi chile powder, and yogurt. Cook for 5–7 minutes more.
4. Add the chicken and lemon juice. Let the gravy bubble for 30–35 minutes. Dilute the
flour in water enough to give it a pancake batter–like consistency. Add it to the gravy to
thicken the gravy.
5. Once the chicken is tender, season to taste with salt and serve hot with onion rings and
lemon wedges.
MYSORE CHILE CHICKEN
Serves: 2
Origin: Karnataka
A rustic chicken dish with robust spices.
INGREDIENTS
1 medium-size fresh coconut (nariyal), grated
3 green chiles
3 green cardamom pods (elaichi)
1½ cups (255 g) chopped onion
1½ tsp ground coriander (dhaniya)
4 chicken legs
Salt, to taste
METHOD
1. In a blender, blitz the coconut, green chiles, green cardamom pods, cloves, cashews,
mace, bay leaf, and fennel seeds. In a skillet over medium heat, heat the vegetable oil.
4. Add the ginger-garlic paste, coriander, red chile powder, and turmeric. Cook for 3
minutes, adding a bit of water if it becomes too dry.
5. Add the tomato. Cook until it is mashed.
6. Stir in the coconut-spice paste and cook until the oil begins to float on the top.
7. Nestle in the chicken pieces and season to taste with salt. Reduce the heat to low and
cook for 25–30 minutes, or until the chicken is done, stirring to ensure it doesn’t burn.
8. Finish with cilantro and serve.
CHEMEEM VADA
Makes: 20
Origin: Kerala
Coconut prawn cutlet.
INGREDIENTS
2 cups (480 g) fresh coconut (nariyal), grated
1 cup (240 g) prawns, finely chopped
1 Tbsp (9 g) cashew (kaju), finely chopped
2 tsp chaat masala
Salt, to taste
1½ cups (337.5 g) potato, boiled and mashed
METHOD
1. On a plate, stir together the coconut, chopped prawns, cashew nuts, green chile, dried
mango powder, chaat masala, red chile powder, ginger-garlic paste, cilantro, and salt
and pepper to taste.
2. Divide the potato mash into 20 coin-size balls.
3. Take one ball of potato mash and pat it with your fingers. Place a marble-size ball of the
prawn filling in the center of the potato ball and roll it together into a ball.
4. Pat it once again in the shape of a round cutlet or a croquette (tikki). Repeat with the
remaining mashed potato and filling.
5. In a wok over low-medium heat, heat the vegetable oil for frying.
6. Carefully add the cutlets to the hot oil and shallow-fry until golden brown. Transfer with
slotted spoon to paper towels to drain. Serve hot.
EGG ROAST
Serves: 3
Origin: Kerala
Boiled eggs in an onion-tomato masala gravy.
INGREDIENTS
3 Tbsp (45 g) ghee
4 eggs, boiled, peeled
Salt, to taste
METHOD
2. Add the curry leaves and peppercorns. Sauté until the leaves begin to sizzle.
3. Add the onions and sauté until translucent.
4. Add the red chile powder and turmeric. Sauté for ½ a minute.
5. Add the tomatoes. Cook for 7–8 minutes, or until they turn mushy.
6. Add the water. Simmer the gravy for 6–7 minutes.
7. Add the boiled eggs and simmer for 10 minutes more.
8. Season to taste with salt. Serve hot with rice or appams, if desired.
EGG MASALA
Serves: 6
Origin: Kerala
Eggs in a flavorful spiced curry.
INGREDIENTS
For the masala paste
1 tsp dried red chiles (sookhi lal mirch), broiled, powdered
¼ tsp aniseed (saunf)
For the gravy
2 cups (240 g) onions, cut into thin, long slices
1 (½-in. / 1.25-cm) piece peeled fresh ginger (adrak), grated
Salt, to taste
6 eggs, boiled, peeled with 2–3 gashes on each
METHOD
1. To make the masala paste: In a food processor or grinder combine the dried red
chiles, coriander, poppy seeds, aniseed, peppercorns, cloves, and cinnamon. Grind to a
fine paste. Set aside.
2. To make the gravy: In a skillet over low-medium heat, heat the vegetable oil.
3. Add the mustard seeds. Sauté until the seeds begin to crackle. Add the onions and
turmeric. Sauté for a few minutes.
4. Add the garlic, ginger, and the spice paste. Sauté for a while. Pour in the water and cook
until the oil separates. Season to taste with salt. Simmer the gravy for 4–5 minutes, or
until it thickens.
5. Add the eggs and mix gently. Remove from the heat.
6. Serve hot with appam, if desired.
MUTTAI OMELET KAZHAMBU
Serves: 6
Origin: Tamil Nadu
Omelet Curry
INGREDIENTS
4 eggs
½ tsp salt
1 small onion, finely chopped
3 tsp vegetable oil
For the first paste
1 small onion
3 green chiles
4 black peppercorns (sabut kali mich)
½ cup (8 g) fresh cilantro leaves (green dhaniya), finely chopped
5 fresh mint leaves (pudina)
1 medium-size tomato
For the second paste
½ coconut (nariyal)
For the tempering
2 green cardamom (choti elaichi)
1 large onion, finely sliced
Water as needed
Salt, to taste
METHOD
1. In a medium-size bowl break the eggs. Add the salt, and whisk until creamy. Add the
onions, green chiles, and cilantro.
2. In a griddle over low-medium heat, heat the vegetable oil. Pour in the egg mixture. Fold
the edges when done, and flip over on the other side.
3. Remove the omelet from the griddle and cut into 12 pieces.
4. To make the first paste: In a food processor or spice grinder, add all the ingredients.
Grind into a paste. Transfer to a small bowl and set aside.
5. To make the second paste: In the same food processor or spice grinder, add coconut
and poppy seeds. Grind into a paste. Set aside.
6. To make the tempering: In a skillet over medium heat, heat the vegetable oil. Add the
cloves, cinnamon, cardamom, and curry leaves. Sauté until fragrant.
7. Add the onions and fry until translucent. Reduce the heat to low and add the first spice
paste. Sauté until the oil rises to the top.
8. Add the turmeric, yogurt, and enough water to form a thin gravy. Season to taste with
salt.
9. Add the second spice paste and simmer till the gravy becomes thick.
10. Add the prepared omelet pieces and simmer for 5 minutes more.
11. Garnish with cilantro. Serve hot with rotis or puris, if desired.
MUTTAI KOZHAMBU
Serves: 5
Origin: Tamil Nadu
Eggs in tamarind sauce.
INGREDIENTS
4 tsp vegetable oil
1 cup shallots, sliced
4 tsp curry powder
2 medium-size tomatoes, chopped
1 lime-size tamarind ball (imli), pulp extracted (here)
1 tsp salt. divided
1 egg, beaten
METHOD
2. Add the fenugreek seeds. Sauté until the seeds begin to crackle.
3. Add the shallots and fry lightly.
4. Add the red chile powder and curry powder. Cook for 1 minute.
5. Add the chopped tomatoes. Sauté until the mixture is well blended.
6. Add the tamarind extract, ¾ tsp salt, and water to make a thin gravy. Let simmer.
7. In a small bowl whisk the egg and ¼ tsp salt. Pour the beaten egg mixture into each
kuzhiappam mold until three-quarters full. Steam on low heat until cooked on both the
sides.
8. Add the steamed eggs into the gravy. Simmer for 3–4 minutes. Remove from the heat.
9. Serve hot.
KOZHI MILAGU VARUVAL
Serves: 5
Origin: Tamil Nadu
Chettinad pepper chicken with roasted spices.
INGREDIENTS
1½ tsp salt, or to taste
2 lb, 3 oz (1 kg) boneless, skinless chicken pieces, chopped into bite-size pieces
2 large onions, thinly sliced
½ cup (8 g) fresh cilantro leaves (hara dhaniya)
METHOD
1. In a large bowl, stir together the lemon juice, ginger-garlic paste, salt, and turmeric. Add
the chicken and mix thoroughly to coat. Set aside.
2. On a griddle over low-medium heat, dry-roast the cloves, dried red chiles, cinnamon
sticks, peppercorns, cumin seeds, and coriander seeds until fragrant. Transfer to a spice
grinder or mortar and pestle, let cool, and grind into a coarse powder.
4. Add the curry leaves and onions. Sauté until golden brown.
5. Add the spice powder. Sauté briskly for 1 minute.
6. Add the chicken. Reduce the heat to low and cook for about 5 minutes.
7. Add the water. Cover the wok and simmer the chicken until tender and all the water is
absorbed.
8. Uncover, and fry the chicken for 1–2 minutes until coated with the masala. You can make
it as dry as you like.
KONKANI KEEMA MURGH
Serves: 4
Origin: Karnataka
Chicken with mince stuffing.
INGREDIENTS
1 tsp curry powder
Salt, to taste
1 whole chicken
7 oz (200 g) minced lamb (keema)
2 Tbsp (8 g) fresh mint leaves (pudina), chopped
1 Tbsp (15 g) fried onion (birista; here)
METHOD
1. In a large bowl, combine the onions, yogurt, lemon juice, red chile powder, cumin,
coriander, curry powder, and turmeric. Season to taste with salt. Add the chicken, turn to
coat, and refrigerate to marinate for 4–5 hours.
2. In a skillet over medium heat, heat 1 Tbsp (15 ml) of oil. Stir-fry the lamb with the green
chile, ginger-garlic paste, and tomato. Cook until all the water from the lamb evaporates
and it is cooked thoroughly. Season well with salt. Stir in the cilantro and mint.
3. Remove the chicken from the marinade and stuff this mixture inside the chicken. Tie the
legs with kitchen twine.
4. In a Dutch oven over medium heat, heat the remaining 5 Tbsp (75 ml) of vegetable oil.
Add the stuffed chicken. Shallow-fry for 10 minutes.
5. Cover the pot and cook for 30 minutes, or until completely done.
6. Sprinkle with birista and serve with fried potatoes and boiled eggs, if desired.
KOZI PORICHATHU
Serves: 5
Origin: Kerala
Fried chicken with coconut.
INGREDIENTS
2 tsp aniseed (saunf)
3 Tbsp (36 g) garlic cloves (lasan), chopped
1½ cup (250 g) Madras onions, chopped
1 lb, 12 oz (800 g) chicken pieces
Salt, to taste
1 fresh coconut (nariyal), grated
½ tsp ginger (adrak), julienned
METHOD
2. Add the cinnamon sticks, aniseed, and garlic. Sauté for a few seconds.
3. Add the Madras onions, tomatoes, and chicken. Sauté for 10 minutes.
4. Add the turmeric, red chile powder, water, and salt. Mix well to combine.
5. Cook the chicken until three-quarters done. Add the coconut and ginger. Cook until the
chicken is thoroughly done. Serve hot.
KOZHI VELLAI KOZHAMBU
Serves: 6
Origin: Kerala
White chicken curry.
INGREDIENTS
2 lb, 3 oz (1 kg) chicken
1 coconut (nariyal)
2 Tbsp (30 ml) plus 2 tsp vegetable oil, divided
1 large onion, chopped
1 (1½-in. / 3.75-cm) piece peeled fresh ginger (adrak)
20 flakes garlic (lasan)
2 (1-in. / 2.5-cm) cinnamon sticks (dalchini), divided
4 whole cloves (laung), divided
2 cardamom pods (elaichi)
5 green chiles
1 cup (240 g) yogurt (dahi), thick
2 small onions, sliced
Salt, to taste
METHOD
1. Clean the chicken, remove the skin and extra fat. Cut into 14 pieces, and wash
thoroughly.
2. Grate the coconut, extract 1½ cups thick milk, and 1½ cups thin milk (here).
3. To make the paste: In a skillet over medium heat, heat 2 tsp of vegetable oil. Add the
chopped onion, ginger, garlic flakes, 1 cinnamon stick, 2 whole cloves, cardamom, fennel
seeds, green chiles, coriander seeds, cumin seeds, and cashews and sauté. Take care not
to brown the onions, and remove from the heat as soon as they turn transparent. Cool,
and grind to a fine paste.
4. Beat the yogurt lightly and blend in the prepared masala. Coat the chicken with this
masala and set aside.
5. In a heavy vessel over medium heat, heat the remaining 2 Tbsp (30 ml) of vegetable oil.
Add the bay leaf, and remaining 2 cloves and cinnamon stick. Sauté until fragrant.
6. Add the sliced onions. Cook until the onion turns translucent.
7. Add the chicken with the masala and fry lightly.
8. Reduce the heat to low and add the thin coconut milk. Season to taste with salt.
9. Let the gravy simmer till the chicken is tender. Add the thick coconut milk and simmer
for 3 minutes. Remove from the heat. Add the lemon juice and mix well.
10. Garnish with cilantro. Serve hot with steamed rice or chapattis, if desired.
KORI GASSI
Serves: 3
Origin: Karnataka
Mangalorean-style spicy coconut chicken curry.
INGREDIENTS
For the paste
1 tsp coconut oil (nariyal)
1 tsp ghee
Salt, to taste
For the curry
2 cups (480 g) cubed chicken
1 tsp ghee, melted
METHOD
1. To make the paste: In a skillet over low-medium heat, heat the coconut oil.
2. Add the onion and garlic. Cook, stirring, until the onion turns golden brown.
3. Add the dried red chiles, ghee, coriander seeds, cumin seeds, fenugreek seeds, and
pepper. Season to taste with salt. Cook for 4–5 minutes, stirring well. Transfer to a food
processor or mortar and pestle and blend into a smooth paste.
4. To make the curry: In another skillet over medium-high heat, heat the coconut oil.
5. Add the curry leaves and whole spice mix. Cook until the seeds begin to crackle.
6. Add the chicken and the dried chile paste. Reduce the heat to medium and stir-fry for 3–
4 minutes.
7. Stir in the turmeric, tamarind paste, and coconut milk. Reduce the heat to low and cook
for 30–40 minutes, or until the chicken is thoroughly done.
8. Season to taste with salt and pour the ghee over the top. Serve hot.
KUNDAPURAKOLISAARU
Serves: 3
Origin: Karnataka
A delicious and rustic chicken curry.
INGREDIENTS
For the paste
5 small cinnamon sticks (dalchini)
1 cup (240 ml) water, or as needed
For the curry
Salt, to taste
METHOD
1. To make the paste: In a skillet over medium-high heat, combine the cloves, cinnamon
sticks, dried red chiles, coconut, coriander seeds, peppercorns, and cumin seeds. Dry-
roast for 4–5 minutes. Transfer to a blender or mortar and pestle and blend into a coarse
paste, adding the water as needed.
2. To make the curry: In another skillet over medium heat, heat the coconut oil.
3. Add the cumin seeds and curry leaves. Cook until the seeds begin to crackle.
4. Add the onion and tomato. Sauté for 4–5 minutes.
5. Add the chicken and the paste you just made. Toss well to coat the chicken.
6. Add the water and season to taste with salt. Cover the skillet and cook for 30–35
minutes until the chicken is done.
CHUPPAL KARI KOZHAMBU
Serves: 5
Origin: Tamil Nadu
Skewered lamb in a spiced curry.
INGREDIENTS
For the lamb
1 cup (240 g) cubed lamb, rinsed
3 medium-size onions, peeled, quartered, layers separated
2 large heads garlic (lasan), peeled
3 Tbsp (45 g) sliced peeled fresh ginger (adrak)
8 green chiles, stemmed, each cut into 3 pieces
For the spice powder
6 dried red chiles (sabut lal mirch)
½ tsp vegetable oil
For the onion paste
1 small onion
2 green chiles
For the curry
2 large onions, thinly sliced
1 green chile, slit
1 large tomato
Salt, to taste
2 Tbsp (30 g) tamarind pulp (imli), juice extracted (here)
METHOD
1. To make the skewers: Alternating, thread the lamb cubes, onion, garlic cloves, ginger
slices, and green chiles onto 6-in. (15-cm) metal skewers. Tightly pack the ingredients to
cover 5-in. (12.5-cm) of the skewer. Set aside.
2. To make the spice powder: On a griddle over low-medium heat, working with one
spice at a time, dry-roast the dried red chiles, coriander seeds, cinnamon sticks, cloves,
cumin seeds, peppercorns, and mustard seeds, each until fragrant. Remove from the
heat, cool, and transfer to a spice grinder or mortar and pestle.
4. Add the fenugreek seeds. Fry until brown. Remove from the heat, cool, and add to the
other spices. Grind them all into a powder. This spice powder can be kept for a month or
more, if refrigerated.
5. To make the onion paste: In a blender or food processor, grind the onion, green
chiles, and cilantro into a smooth paste. Set aside.
6. To make the curry: In a wide-bottomed pan over medium-high heat, heat the
vegetable oil.
7. Add the cinnamon stick, cloves, onions, and green chile. Sauté until the onions turn a
rich brown color.
8. Stir in the ginger paste and garlic paste. Fry for 2–3 minutes.
9. Add the onion-cilantro paste, tomato, and turmeric. Reduce the heat to low and cook for
5–7 minutes, until the tomato is cooked and well blended with the rest of the masala. Stir
in the spice powder.
10. Pour in the water and bring the mixture to a boil. Gently lower the skewers into the
curry and cook. When the lamb is nearly cooked, season to taste with salt, and add
tamarind juice. Simmer the curry until fairly thick, and the lamb is tender.
KADAMBA CURRY
Serves: 2
Origin: Karnataka
A coconut milk laced lamb dish.
INGREDIENTS
5 (2-in. / 5-cm) pieces lamb, cubed
1 tsp salt, plus more for seasoning
Water, as needed
1½ cups (255 g) chopped onion
2 cups (480 g) assorted chopped vegetables (beans, potato, cauliflower [phool gobhi],
shredded spinach [palak]) ½ cup (120 ml) coconut milk (nariyal; here)
METHOD
1. In a saucepan, combine the lamb, whole spice mix, salt, ½ tsp of turmeric, and enough
water to cover. Bring to a boil. Cook until the lamb is tender. Drain and set aside.
2. In a skillet over medium heat, combine the vegetable oil, onion, coriander, red chile
powder, fennel seeds, and remaining ½ tsp of turmeric.
3. Sauté for 2 minutes.
4. Add the boiled lamb. Stir to coat the lamb well with the spices.
5. Stir in the yogurt. Cook for 4–5 minutes.
6. Add the vegetables and coconut milk. Let the dish bubble until the vegetables are
cooked. Season to taste with salt and serve hot.
HYDERABADI MUTTON CURRY
Serves: 3
Origin: Telengana
Spicy mutton curry.
INGREDIENTS
1 tsp Hyderabadi mutton masala (available online)
1 tsp garam masala
Salt, to taste
METHOD
2. Add the cumin seeds and onion. Sauté until the onion is golden brown.
3. Stir in the ginger-garlic paste, red chile powder, coriander, and turmeric. Sauté for 6–7
minutes.
4. Add the tomatoes and cook until they soften.
5. Add the mutton. Stir well until the masala coats the meat.
6. Add the yogurt. Reduce the heat to low and cover the skillet. Cook the mutton for 40–45
minutes, or until done.
7. Finish with the lemon juice, Hyderabadi masala, garam masla, and cilantro. Season to
taste with salt.
KNOLKOL KARIKOZHAMBU
Serves: 6
Origin: Tamil Nadu
Lamb with knolkol in thick onion-tomato curry.
INGREDIENTS
For the lamb
½ cup (120 g) yogurt (dahi), whisked
1 lb, 2 oz (500 g) lamb, cut into medium-size pieces
For the curry
1 Tbsp (15 g) ghee
4 cups (960 ml) plus 2 Tbsp (30 ml) water, divided
2 small knolkols (kohlrabi), peeled, halved, sliced into 3-in. (7.5-cm) pieces
3 small potatoes, peeled, cut into 4 pieces each (optional)
METHOD
1. To make the lamb: In a large bowl, mix the yogurt with the lamb. Set aside.
2. In a food processor or mortar and pestle, grind the coconut and poppy seeds into a fine
paste.
3. To make the curry: In a skillet over low-medium heat, heat the ghee and temper with
the curry leaves.
4. Add the cinnamon sticks, cloves, and green cardamom pods. Cook until the spices begin
to crackle. Add the onions. Fry until brown. Add the tomato. Fry until well blended.
5. Add the red chile powder, coriander, turmeric, ginger-garlic paste, and 2 Tbsp (30 ml) of
water. Sauté for 2 minutes.
6. Add the lamb, knolkol, and potatoes (if using). Continue to fry, stirring continuously, until
the oil rises to the surface.
7. Add 2 cups (480 ml) of water and salt. Transfer to a pressure cooker. Lock the lid in place
and close the pressure valve. Select Manual/Pressure Cook and cook for 15 minutes.
8. In a small bowl, stir together the coconut and poppy seed paste with the remaining 2
cups (480 ml) of water and add this to the lamb. Mix well.
9. Add the tamarind pulp. On your pressure cooker, select Sauté and simmer the curry for 5
minutes. serve hot.
UPPU CURRY
Serves: 2
Origin: Tamil Nadu
Succulent lamb dish cooked with whole spices.
INGREDIENTS
1 cup (240 g) cubed lamb
Salt, to taste
1 black cardamom pod (badi elaichi)
1 cinnamon stick (dalchini)
½ cup (85 g) chopped pearl onion
10 fresh curry leaves (kadhi patta)
METHOD
1. In a medium-size saucepan over medium heat, mix the lamb with enough water to cover
it fully. Add the garlic, ginger, and season to taste with salt. Bring to a boil and let it boil
for 40 minutes, or until the lamb is thoroughly cooked.
3. Add the bay leaf, cloves, green and black cardamom pods, the cinnamon stick, and
fennel seeds. Cook until the seeds begin to crackle.
4. Add both onions. Sauté until golden.
5. Add the curry leaves and drained cooked lamb.
6. Finish with salt to taste and coconut. Serve hot.
GOSHT KEEMA KOZHAMBU
Serves: 5
Origin: Tamil Nadu
Cabbage rolls with minced meat in a curry.
INGREDIENTS
For the cabbage
½ tsp salt
1 medium-size cabbage (bandh gobhi)
For the stuffing
1 cup (240 g) minced lamb, rinsed
¾ tsp salt, plus more as needed
¾ tsp ground coriander (dhaniya)
For the gravy
2 whole cloves
2 (1-in. / (2.5-cm) cinnamon sticks (dalchini)
¾ tsp ground coriander (dhaniya)
½ cup (42.5 g) grated dried unsweetened coconut (nariyal)
1½ tsp salt
3 sprigs fresh cilantro leaves (hara dhaniya), finely chopped, for garnishing
METHOD
1. To prepare the cabbage: Bring a large pot of water with the salt to a boil over high
heat.
2. Carefully remove 10 leaves from the cabbage, making sure they are fresh and green.
Slice off part of the thick central stem, taking care to keep the leaves whole without any
tears or gashes. Rinse thoroughly. Submerge the cabbage leaves in the boiling water.
Reduce the heat to low and simmer for 2 minutes. Remove from the water and pat dry
with paper towels.
3. To make the stuffing: In your pressure cook cooking pot, combine the minced meat,
water, turmeric, ginger-garlic paste, and salt. Lock the lid in place and close the pressure
release valve. Select Manual/Pressure Cook and cook for 12 minutes. Release the
pressure and remove the lid.
5. Add the cloves, cinnamon stick, onions, and green chiles. Sauté until the onions brown.
6. Stir in the red chile powder and coriander. Fry for 2 minutes.
7. Add the cooked minced meat along with the cooking liquid and fry until the mixture
turns dry.
8. Place 1 Tbsp (15 g) of the minced meat in a cabbage leaf and roll inward, tightly. Set
aside on a plate, seam-side down, or tie with kitchen string, if desired. Repeat the
process until all the cabbage leaves are filled and rolled.
9. To make the gravy: In a heavy-bottomed pot over medium-high heat, heat the
vegetable oil.
10. Add the cloves, cinnamon sticks, green cardamom pods, and onion. Cook until the
onion is slightly browned.
11. Stir in the red chile powder, coriander, and turmeric.
12. Add the ginger-garlic paste and tomatoes. Reduce the heat to low and cook for 3
minutes.
13. In a blender or mortar and pestle, grind the coconut and poppy seeds into a fine paste.
Mix this paste into the onion-tomato mixture. Add the water and salt. Simmer until the
raw smell disappears and the curry thickens.
14. Gently slip in the cabbage rolls, one at a time, and simmer for 5 minutes, or until the
cabbage leaves are fully cooked. Serve hot, garnished with cilantro.
GONGURA MAMSAM
Serves: 3
Origin: Andhra Pradesh
Juicy lamb gravy with gongura leaves.
INGREDIENTS
1 lb, 2 oz (500 g) lamb, cubed
1½ cups (360 ml) water, divided
2 cup (35 g) gongura leaves, chopped
Salt, to taste
METHOD
2. Add 1 Tbsp (15 ml) of vegetable oil to the pot along with the lamb. Sauté for 4–5
minutes.
3. Stir in the ginger-garlic paste, red chile powder, turmeric, and 1 cup (240 ml) of water.
Lock the lid in place and close the pressure release valve. Select Manual/Pressure Cook
and cook for 21 minutes. Release the pressure and remove the lid. Transfer the lamb to a
bowl and set aside.
4. In a skillet over low-medium heat, heat 1 tsp of vegetable oil.
6. Add the gongura leaves. Cook, stirring, until the leaves wilt completely. Remove from the
heat and let cool. Transfer to food processor and blend until smooth.
7. Return the skillet to the heat and heat the remaining 3 Tbsp (45 ml) plus 2 tsp vegetable
oil.
8. Add the mustard seeds, black lentils, curry leaves, and dried red chiles. Cook until the
9. Add the garlic, cumin, and coriander. Mix well.
10. Add the lamb and the gongura paste. Stir to combine. Reduce the heat to low and
simmer for 20 minutes. Add the remaining ½ cup (120 ml) of water if the gravy seems
dry. Season to taste with salt and serve hot.
NADAN PORK ULARTHIYATHU
Serves: 6
Origin: Kerala
Spicy pork cooked dry.
INGREDIENTS
1½ Tbsp red chile powder
1½ Tbsp (7 g) ground coriander (dhaniya)
1 tsp black peppercorns (sabut kali mirch), coarsely powdered
½ tsp ginger paste (adrak)
Salt, to taste
1 lb, 2 oz (500 g) pork with a little fat, cubed
1 tsp vegetable oil
½ cup (60 g) Madras onions (pearl onions), chopped
METHOD
1. In a medium-size bowl, combine the red chile powder, coriander, turmeric, peppercorns,
ginger paste, and yogurt. Add the pork and stir well to coat. Set aside for about 4 hours.
2. In a skillet over medium heat, cook the pork without any water. Keep the skillet covered.
3. In a saucepan over medium heat, heat the vegetable oil. Add the mustard seeds and
curry leaves. Sauté until the seeds begin to crackle. Add onions and fry until brown.
4. Add the pork and cook for another 5 minutes. Serve hot.
SORRA PUTTU
Serves: 5-6
Origin: Tamil Nadu
Protein-rich fish dish given to feeding mothers.
INGREDIENTS
6 cups (1.4 L) water plus 5 Tbsp for the puttu
1 lb, 2 oz (500 g) sora fish or shark, cut into large pieces, rinsed
½ cup (120 g) green peas (hara mattar; optional)
Juice of ½ lemon (nimbu)
1 large bunch fresh cilantro leaves (hara dhaniya), finely chopped
METHOD
1. Fill a large pan with the water and bring to a boil over high heat. Add ½ tsp of turmeric
and the fish. Let boil for 3–5 minutes, or until the fish is tender. Remove the pan from the
heat and drain the water. Peel off the fish skin and discard it. Wash the fish gently again
to remove any grit sticking to the surface. Cool.
2. Crumble the cooled fish flesh into a mixture that resembles bread crumbs. The backbone
of the fish may be retained, cut into 1½-in. (3.75-cm) pieces, and add to the crumble or
puttu.
3. In a small saucepan, boil the peas in salted water until soft. Remove from the heat, drain
the water out completely, and set aside.
4. In a heavy-bottomed pan over low-medium heat, heat the vegetable oil.
5. Add the onions and green chiles. Sauté until the onions turn transparent. Stir in the
remaining ½ tsp of turmeric. Sauté until the raw smell disappears.
6. Add the garlic. Sauté until light brown. Stir in the ginger paste. Sauté for 1 minute.
7. Add the crumbled fish and salt. Stir briskly so the ingredients are evenly distributed.
Reduce the heat to low.
8. Add the peas and 5 Tbsp of water. Cook until the water is absorbed. The mixture should
be moist, not dry.
9. Remove from the heat, squeeze in the lemon juice, and mix well.
10. Serve hot, garnished with cilantro and accompanied with steamed rice and a dash of
ghee, if desired.
MACHHI KA HARA SALAN
Serves: 4
Origin: Karnataka
A unique Konkani-style fish curry.
INGREDIENTS
½ cup (72 g) roasted peanuts
6–8 green chiles, finely chopped
4 garlic cloves, minced (lasan)
2 spring onions (hara pyaz), finely chopped
2 pieces mango (kairi), chopped
5 pomfret fillets
Salt, to taste
METHOD
1. In a food processor, combine the peanuts, cilantro, green chiles, garlic, cumin seeds, and
yogurt. Process until smooth.
3. Add the spring onions and curry leaves. Sauté for 2 minutes.
4. Stir in the yogurt paste, water, turmeric, and mango. Reduce the heat to low and simmer
for 5 minutes.
5. Add the fish. Cook for 10 minutes.
6. Pour in the coconut milk and simmer until heated through.
7. Season to taste with salt and serve.
CHEPALA PULUSU
Serves: 2
Coconut-based fish gravy.
INGREDIENTS
8 pieces rohu fish, carp, or other white-fleshed fish (available at some Indian markets),
cubed
Salt, to taste
1 Tbsp (8 g) white sesame seeds (safed til)
3 fresh red chiles
½ cup (87.5 g) chopped onion
1½ Tbsp (23 ml) coconut milk (nariyal)
METHOD
1. Sprinkle the fish with salt and turmeric and rub with the garlic paste. Set aside to
marinate.
2. In a small skillet over medium-high heat, individually dry-roast the coriander seeds, and
set aside; the sesame seeds, and set aside; and the cumin seeds, and set aside. Let cool.
Transfer to a spice grinder or mortar and pestle and blend into a fine powder.
4. Add the mustard seeds and fresh red chiles. Cook until they begin to crackle.
6. Add the curry leaves and stir to combine.
7. Add the red chile powder, turmeric, and roasted spice powder. Cook for 3 minutes. Add a
bit of water if it’s too dry.
8. Add the marinated fish along with the paste. Cook for 3 minutes.
9. Add the tomato and cook until broken down.
10. Finish with the coconut milk, bringing the mixture to a boil. Taste and adjust the
seasoning and serve hot.
MEEN POLLICHATHU
Serves: 2
Origin: Kerala
Fish with karimeen wrapped in banana leaf.
INGREDIENTS
3 Tbsp (45 ml) coconut oil (nariyal), plus more for cooking the fish
6 Tbsp (24 g) curry leaves (kadhi patta)
1½ tsp chopped green chile
1½ Tbsp (9 g) ground coriander (dhaniya)
¾ tsp ground turmeric (haldi)
¾ tsp freshly ground black pepper (kali mirch), plus more for the fish
3 cups (720 g) sliced tomato
4–6 Tbsp (60–90 ml) coconut milk (nariyal)
Sugar, to taste
4 boneless white fish fillets (red snapper, sea bass, barramundi)
Salt, to taste
4 banana leaves
Freshly squeezed lemon juice (nimbu), to taste
METHOD
1. In a skillet over medium heat, heat the coconut oil.
2. Add the curry leaves and sliced onion. Cook until the onion is golden.
3. Add the ginger paste and garlic paste. Sauté for 2–3 minutes.
4. Add green chile, coriander, garam masala, red chile powder, turmeric, and pepper. Cook
for 2–3 minutes.
5. Add the tomato. Sauté until it turns into a mash.
6. Stir in the coconut milk and a little sugar. Cook until the gravy begins to thicken. Remove
from the heat and cool to room temperature.
7. Season the fish with salt and pepper.
8. On a banana leaf, place a fish fillet and about 3–4 Tbsp (45–60 ml) of gravy. Wrap the
banana leaf tightly. Repeat with the remaining fillets and gravy.
9. Place a tawa or large griddle over medium heat and add a little coconut oil. Place the
banana leaf–wrapped fish bundles on the pan. Cook for 10 minutes, turning the fish
every 2–3 minutes, until cooked through. Finish with lemon juice just before serving.
MACHHI KA LAAL SALAN
Serves: 4
Origin: Karnataka
Red fish curry.
INGREDIENTS
5–6 dried red chiles (sookhi lal mirch)
½ cup (40 g) fresh coconut, grated
3–4 garlic cloves (lasan), grated
Salt, to taste
5 king fish (surmai) fillets
METHOD
1. In a food processor or grinder, combine the dried red chiles, coconut, garlic, coriander,
and tamarind pulp. Blend into a smooth paste.
3. Add the curry leaves. Cook unil they begin to crackle.
4. Stir in the prepared chile–coconut paste and the water. Cook until it reaches a boil.
5. Season to taste with salt and add the fish. Cook thoroughly until the fish is done. Serve
hot.
KONGUNADU PACHAI PULI MEEN KOZHAMBU
Serves: 5
Origin: Tamil Nadu
Fish in onion-tomato curry.
INGREDIENTS
For the fish
2 cups (480 g) river fish chunks, cleaned and rinsed thoroughly
1½ tsp salt
2 Tbsp (30 ml) sesame oil (til)
1 head garlic (lasan), peeled
2 Tbsp (16 g) chopped peeled fresh ginger (adrak)
4 Tbsp (60 g) grated dried unsweetened coconut (nariyal)
For the tempering
½ cup (120 ml) sesame oil (til)
4 sprigs curry leaves (kadhi patta), leaves removed
1¾ cups (297.5 g) chopped onion
1 lime-size tamarind (imli), soaked in water, juice extracted (here)
Salt, to taste
METHOD
1. To make the fish: In a medium-size bowl combine the fish with the red chile powder,
salt, and lemon juice. Refrigerate for 1 hour to marinate.
2. In a wok over low-medium heat, heat the sesame oil.
3. Add the dried red chiles, cumin seeds, coriander seeds, and peppercorns. Sauté until the
seeds change color.
4. Add the garlic and ginger. Stir-fry for 2 minutes.
5. Add the coconut. Mix well. Transfer the spices to a blender or mortar and pestle. Grind
into a smooth paste.
6. To make the tempering: In a skillet over low-medium heat, heat the sesame oil.
7. Add the mustard seeds, fennel seeds, and curry leaves. Cook until the seeds begin to
crackle.
8. Add the onion. Brown slightly.
9. Add the tomatoes. Sauté until soft.
10. Mix in the spice paste. Sauté for 2 minutes.
11. Add the turmeric and tamarind extract, and season to taste with salt. Reduce the heat
to low and simmer for 15 minutes, or until the masala is well blended. Add 1 cup (240
ml) of water if the gravy is too thick.
12. Add the fish pieces. Simmer gently for about 7 minutes, or until the fish is cooked
through.
13. Add the cilantro. Stir and remove from the heat. Serve hot.
KERALA FISH PARCELS
Serves: 6
Origin: Kerala
Fish cooked in banana leaves.
INGREDIENTS
2 cups (170 g) grated dried unsweetened coconut (nariyal)
6 green chiles
1 lemon-size tamarind (imli)
Salt, to taste
½ tsp sugar
2 lb, 3 oz (1 kg) fish of choice, cleaned, cut into pieces
Banana leaves, for cooking, cleaned
5 Tbsp (75 ml) coconut oil (nariyal), divided, plus more for greasing the banana leaves
METHOD
1. In a food processor or mortar and pestle, grind the coconut, garlic, green chiles, curry
leaves, cumin seeds, cloves, tamarind, and salt to taste into a smooth paste. Transfer to
a small bowl and stir in the sugar.
2. Rub the paste over the fish pieces.
3. Cut 2 banana leaves into pieces large enough to wrap each piece of fish. Grease each
leaf with ½ tsp coconut oil. Place the fish over the oil and wrap it in the leaf like a parcel.
Secure with kitchen string.
4. In a skillet over low heat, heat 2 Tbsp (30 g) of coconut oil.
5. Working in batches, add the banana leaf parcels. Panfry until one side is brown. Add the
remaining 3 Tbsp (45 g) of coconut oil and cook the other side until crisp. Remove and
repeat until all the parcels are panfried.
6. Before serving remove the string, unwrap the fish, and serve hot.
CHETTINAD NANDURASAM
Serves: 4
Origin: Tamil Nadu
Tomato-based sauce with bits of crabmeat.
INGREDIENTS
For the rasam paste
For the sauce
2 lb, 3 oz (1 kg) crabmeat
Salt, to taste
METHOD
1. To make the rasam paste: In a skillet over low-medium heat, dry-roast the dried red
chiles, coriander seeds, cumin seeds, peppercorns, onion, and garlic until fragrant.
Transfer to a blender or mortar and pestle and grind into a fine paste, adding water if
needed. Set aside.
2. To make the sauce: Return the skillet to low heat and heat the vegetable oil.
3. Add the fennel seeds and curry leaves. Cook until the seeds begin to crackle.
4. Add the onion and tomato. Sauté for 5 minutes.
5. Stir in the rasam paste and turmeric. Reduce the heat to low and cook for 4–5 minutes
more.
6. Add the water and bring the mixture to a boil.
7. Stir in the crabmeat. Cook for 7–8 minutes until the crab turns orange-red in color.
Season to taste with salt and serve hot.
GONGURA NEYYULU IGUROOS
Serves: 5
Prawns fried with gongura.
INGREDIENTS
1 lb, 2 oz (500 g) medium-size prawns, cleaned and deveined
1 green chile
¾ tsp salt
1 cup gongura leaves, chopped
½ cup water
METHOD
1. In a medium-size bowl combine the prawns and turmeric. Set aside.
3. Add the onions. Sauté until they turn light brown.
4. Add green chiles and curry leaves. Cook until the leaves turn crisp.
5. Add ginger-garlic paste, salt, red chile powder, and coriander. Sauté until the oil surfaces
and the masala is nicely blended.
6. Reduce the heat to low. Add the gongura and prawns. Add the water and cover the pan.
Cook for a few minutes, or until the prawns shrink and are soft. Overcooking will make
them tough.
7. Remove from the heat and garnish with cilantro.
CHEMEEN CURRY
Serves: 3-4
Origin: Kerala
Shrimp in coconut milk.
INGREDIENTS
2 tsp garlic (lasan), slivered
1 green chile, chopped
1 coconut (nariyal), fresh, grated
Salt, to taste
Water, as needed
1 cup (240 ml) coconut milk
1 lb, 5 oz (600 g) shrimp, peeled
METHOD
2. Add the mustard seeds. Sauté until the seeds begin to crackle. Add the curry leaves,
garlic, and onions. Stir-fry until the onions turn transparent.
3. Add the green chile, coriander, red chile powder, turmeric, coconut, and cumin. Season
to taste with salt. Cook until the oil separates and appears on the surface. Add water as
and when necessary to cook the curry.
4. Stir in the coconut milk and shrimp. Fry until the shrimp are cooked and the curry
thickens. Remove from the heat.
5. Serve hot.
CRAB MAPPAS
Serves: 4
Origin: Kerala
Crab cooked in tamarind.
INGREDIENTS
2 cups (340 g) chopped onion
½ cup (32 g) curry leaves (kadhi patta)
10 pot Malabar tamarind (kudampuli), soaked in ¼ cup (60 ml) water for 1 hour, drained
Salt, to taste
4 large crabs, cleaned and cracked
Sugar, to taste
METHOD
1. In a large pot over low heat, heat the vegetable oil.
2. Add the onion. Cook until translucent (do not brown).
3. Add the curry leaves, red chile powder, coriander, pepper, and turmeric. Sauté until
fragrant.
4. Add the ginger, green chiles, pot tamarind, and coconut milk. Season to taste with salt.
Simmer for 8–10 minutes until the curry thickens.
5. Add the crabs. Increase the heat to medium, cover the pot, and cook for 8–10 minutes
(without boiling).
6. Adjust the seasoning with salt and sugar. Serve hot.
CHEMEEN MANGA CURRY
Serves: 4
Original: Kerala
Prawn and mango in coconut-flavored curry.
INGREDIENTS
1¼ tsp ground coriander (dhaniya)
1 lb, 2 oz (500 g) fresh prawns
1 medium-size mango (kairi), peeled, pitted, and chopped
½ cup (120 g) sliced (lengthwise) onion
6 green chiles
1 (1-in. / 2.5-cm) piece peeled fresh ginger (adrak), julienned
1½ Tbsp (23 g) minced garlic (lasan)
Salt, to taste
¼ cup (60 ml) coconut oil (nariyal)
METHOD
1. In a small bowl, combine the red chile powder, coriander, and turmeric. Stir in a little
water to make a smooth paste.
2. In a medium-size saucepan over low-medium heat, combine the prawns, mango, spice
paste, onion, green chiles, ginger, garlic, and curry leaves. Season to taste with salt.
Reduce the heat to low and simmer until the prawns are cooked and the gravy is thick.
3. Gently stir in the coconut and pour in the coconut oil.
4. Serve hot.
VAZHATHANDU KOOTU
Serves: 4-6
Origin: Tamil Nadu
Plantain stems cooked with split chickpeas.
INGREDIENTS
For the plantain stems
1 cup (250 g) plantain stems, cut into 1-in. (2.5-cm) cubes
1 cup (200 g) Bengal gram (split chickpeas; chana dal)
¼ tsp ground asafoetida (hing)
½ tsp vegetable oil
2 green chiles
For the tempering
4 dried red chiles (sookhi lal mirch), broken
METHOD
1. To make the plantain stems: Put the cut plantain in a pan of water. Using a fork, swirl
the vegetable around in the water. The fiber will twirl itself around the fork. Discard the
fiber.
2. In your pressure cooker cooking pot, combine the chickpeas with enough water to cover.
Add the turmeric, asafoetida, and vegetable oil. Lock the lid in place and close the
pressure release valve. Select Manual/Pressure Cook and cook for 15 minutes, or until
the lentils are firm to the bite, and not too soft. Release the pressure and remove the lid.
3. In a blender or mortar and pestle, grind the cumin seeds, green chiles, and coconut into
a smooth paste with some water.
4. To make the tempering: In a heavy-bottomed skillet over low-medium heat, heat the
vegetable oil.
5. Add the mustard seeds, black lentils, curry leaves, and dried red chiles. Cook until the
6. Add the onion. Sauté until transparent.
7. Add the tomato. Sauté for 3 minutes.
8. Add the spice paste and the prepared plantain stems. Cook for 3 minutes more.
9. Add the cooked chickpeas along with the cooking water. Season to taste with salt.
Simmer until the plantain stems are soft and tender.
10. Sprinkle with cilantro. Stir well to combine and remove from the heat.
11. Serve hot, with steamed rice, if desired.
KEERAI MASIYAL
Serves: 4
Origin: Tamil Nadu
Mashed amaranth and green gram tempered with mustard seeds.
INGREDIENTS
For the amaranth
1 cup (200 g) green gram (moong dal)
Salt, to taste
2 bunches amaranth leaves, washed, finely chopped
For the tempering
1 tsp split black lentils (urad dal)
¼ tsp ground asafoetida (hing)
METHOD
1. To make the amaranth: In your pressure cooker cooking pot, combine the green gram
with 1½ cups (360 ml) of water. Lock the lid in place and close the pressure release
valve. Select Manual/Pressure Cook and cook for 9 minutes. Release the pressure,
remove the lid, drain, and set aside.
2. In a saucepan, combine the remaining ½ cup (120 ml) of water with salt to taste. Bring
to a boil over high heat.
3. Add the amaranth leaves. Cook until soft. Drain and mash lightly.
4. Stir the boiled green gram into the mashed amaranth leaves.
5. To make the tempering: In a skillet over low-medium heat, heat the vegetable oil.
7. Add the black lentils, dried red chile, cumin seeds, and asafoetida. Sauté until the black
gram turns golden and crispy.
8. Mix the amaranth-green gram mix with the tempering.
9. Serve hot.
NARELI DAL
Serves: 2
Origin: Karnataka
Lentils in coconut milk.
INGREDIENTS
1 medium-size onion, grated
1 tsp ground fennel seeds (saunf)
Salt, to taste
1 cup (200 g) green gram (moong dal), soaked in water for 2 hours, drained
METHOD
3. Add the onion. Cook, stirring, for 3–4 minutes.
4. Stir in the red chile powder, coriander, fennel seeds, and turmeric. Season to taste with
salt.
5. Add the green gram and water. Lock the lid in place and close the pressure release
valve. Select Manual/Pressure Cook and cook for 9 minutes. Release the pressure and
remove the lid.
6. Add the coconut milk to finish and allow it to bubble gently on low for 3–4 minutes,
ensuring it doesn’t curdle. Remove from the heat and serve hot.
HYDERABADI MIRCHI KA SALAN
Serves: 4-5
Origin: Telengana
Hyderabadi chile curry.
INGREDIENTS
½ cup (72 g) peanuts
¼ cup (36 g) white sesame seeds (safed til)
4 tsp (6 g) coriander seeds (dhaniya), roasted
4 tsp (8 g) ground cumin (jeera)
2 lb, 3 oz (1 kg) brown onion paste (deep-fry onions until brown and blitz into a paste)
Salt, to taste
7 oz (200 g) large green chiles, slit lengthwise, seeded
2 cups (480 ml) vegetable oil
4 Tbsp (60 g) tamarind (imli), soaked in warm water (here)
METHOD
1. On a sheet pan, combine the coconut, peanuts, and sesame seeds. Dry-roast for 4–5
minutes, or until golden brown. Transfer to a food processor and grind into a fine paste.
Mix in the coriander seeds, cumin, red chile powder, turmeric, brown onion paste, ginger
paste, garlic paste, and salt to taste. Pulse to combine.
2. Fill the slit green chiles with this paste. Set aside.
4. Carefully add the stuffed green chiles to the hot oil and fry until golden brown. With a
slotted spoon, transfer to paper towels to drain.
5. In the same oil, sauté the mustard seeds, nigella seeds, curry leaves, and cumin seeds.
Stir in any leftover ground paste and the tamarind pulp. Cook on low heat for 10
minutes. Add the fried green chiles and simmer 10 minutes more. Serve hot.
PETHA OLAN
Serves: 4
Origin: Kerala
A dish of winter melon and red lobia beans.
INGREDIENTS
¼ cup (16 g) curry leaves (kadhi patta)
2 cups (340 g) cubed winter melon
1½ cups (360 ml) coconut milk (nariyal)
Salt, to taste
Sugar, to taste
½ cup (100 g) cowpeas (red lobia), soaked in water overnight, boiled until tender
METHOD
2. Add the green chiles, curry leaves, and onion. Cook until the onion is translucent.
3. Add the winter melon and coconut milk.
4. Season to taste with salt and sugar. Cook for 15–20 minutes until the petha is thoroughly
cooked.
5. Stir in the cowpeas and simmer for another 3–4 minutes. Serve hot.
KADALA CURRY
Serves: 4-6
Origin: Kerala
Horse gram cooked in coconut milk.
INGREDIENTS
1 cup (200 g) horse gram (kala chana), soaked in water overnight, drained
¼ cup (21.25 g) dried unsweetened coconut (nariyal), sliced into small thin pieces
1½ Tbsp (23 ml) vinegar (sirka)
Salt, to taste
½ cup (120 ml) coconut milk (nariyal)
METHOD
1. In a medium-size saucepan, combine the horse gram with enough water to cover. Boil
until only ½ cup (120 ml) of water remains and the horse gram is soft. Do not drain.
3. Add the garlic, onion, green chiles, cloves, green cardamom pods, cinnamon sticks,
ginger, and turmeric. Sauté until the oil separates.
4. Pour in the water and bring to a boil.
5. Add the cooked gram with the cooking water, the coconut, vinegar, and curry leaves.
Season to taste with salt. Bring to a boil again.
6. Stir in the coconut milk and mix well. Cook until the gravy thickens.
7. Serve hot.
KALAN CURRY
Serves: 2
Origin: Kerala
A delicious motley of raw banana and yam.
INGREDIENTS
1 cup (110 g) cubed peeled yam
1 cup (150 g) cubed unripe banana
Salt, to taste
½ cup (120 g) yogurt (dahi), whisked
½ tsp fenugreek seeds (methi dana), crushed
METHOD
1. In a medium-size saucepan over medium heat, combine the yam, banana, pepper,
turmeric, and enough water to cover everything. Season to taste with salt.
2. Bring to a boil and cook for 30–35 minutes until the yam and banana are thoroughly soft.
Remove from the water and set aside.
3. In a food processor, combine the coconut, green chiles, and cumin seeds. Blend into a
paste. Transfer to a skillet and add the boiled yam and banana. Place the skillet over
medium heat. Stir in the yogurt and adjust the seasoning.
4. Let the curry bubble well for 10–15 minutes.
5. In a small skillet over low-medium heat, heat the coconut oil.
6. Add the mustard seeds, fenugreek seeds, dried red chiles, and curry leaves. Cook until
the seeds begin to crackle. Pour the tempering over the curry.
7. Serve hot.
CHAKKA KURU MANGA CURRY
Serves: 4
Origin: Kerala
Jackfruit seeds and mango in coconut curry.
INGREDIENTS
For the jackfruit seed curry
1 cup (150 g) jackfruit seeds (kathal), skinned, halved lengthwise
Salt, to taste
3 baby onions
½ cup (82.5 g) sliced mango (kairi)
For the tempering
Pinch fenugreek seeds (methi dana)
3 Tbsp (30 g) chopped onion
2 dried red chiles (sookhi lal mirch), quartered
METHOD
1. To make the jackfruit seed curry: In a medium-size saucepan, combine the jackfruit
seeds with enough water to cover. Add the green chiles and turmeric. Season to taste
with salt. Bring to a boil over high heat and cook for about 15 minutes until soft.
2. Meanwhile, in a blender or mortar and pestle, grind the baby onions, cumin seeds, and
red chile powder into a paste.
3. When the jackfruit seeds are about three-fourths cooked (after about 10 minutes), add
the mango and the onion-chile paste. Mix well.
4. Return the mixture to a boil. Add the coconut and curry leaves. Cook until the gravy
thickens.
5. To make the tempering: In a skillet over low-medium heat, heat the vegetable oil.
6. Add the mustard seeds, fenugreek seeds, onion, and dried red chiles. Sauté until the
onion turns brown. Pour the tempering into the curry and mix well. Serve hot.
KAPPA PURATIYATHU
Serves: 6
Origin: Kerala
Tapioca with mustard seeds and coconut.
INGREDIENTS
For the tapioca
2 lb, 3 oz (1 kg) fresh tapioca (cassava) root, peeled and diced
2 baby onions
Salt, to taste
For the tempering
3 Tbsp (30 g) chopped onion
2 dried red chiles (sookhi lal mirch), halved
METHOD
1. To make the tapioca: In a saucepan, combine the tapioca with enough water to cover.
Place it over high heat and boil until tender. Remove from the heat, drain, and set aside
to cool. When cool enough to handle, mash the tapioca into a smooth paste.
2. In a small bowl, mix together the red chile powder and turmeric.
3. In a blender or mortar and pestle, crush the coconut, baby onions, and cumin seeds
together. Stir in the spice mix.
4. Add this paste to the mashed tapioca. Stir to combine and season to taste with salt.
Place the pan over low heat.
5. To make the tempering: In a wok over low-medium heat, heat the vegetable oil.
6. Add the mustard seeds, onion, curry leaves, dried red chiles, and coconut. Sauté until
the ingredients turn brown. Transfer to the tapioca. Mix well and serve hot.
KOOTU THEEYAL
Serves: 6
Origin: Kerala
Tangy vegetables with coconut.
INGREDIENTS
¼ cup (60 ml) coconut oil (nariyal), divided
12 dried red chiles (sookhi lal mirch), divided
¾ tsp fenugreek seeds (methi dana)
3 cups (910 g) diced okra (bhindi)
3 cups (250 g) diced eggplant (brinjal)
3 cups (405 g) diced cucumber
3 cups (330 g) diced potato
½ cup (85 g) pearl onions, slit, cut into small slices
1 lemon-size tamarind (imli), dissolved in 2 cups water, strained (here)
Salt, to taste
METHOD
1. In a wok over low-medium heat, heat 1 tsp of coconut oil.
2. Add 8 dried red chiles, the coconut, and fenugreek seeds. Sauté until the coconut turns
brown. Remove from the heat. Set aside to cool.
3. Transfer the fried ingredients to a food processor or mortar and pestle. Add a little water
and grind them into a fine paste.
4. Return the wok to the heat and add 3 Tbsp (45 ml) of coconut oil.
5. Add the okra, eggplant, cucumber, potato, and pearl onions. Cook until the vegetables
are tender. Remove the vegetables and set aside.
6. In the same wok, add the remaining 2 tsp of coconut oil.
7. When hot, add the mustard seeds. Sauté until the seeds begin to crackle.
8. Add the sliced onions and the remaining 4 dried red chiles. Cook until the onions turn
brown.
9. Add the okra, eggplant, cucumber, potato, and pearl onions back to the wok. Stir well to
combine.
10. Mix in the tamarind extract and spice paste. Season to taste with salt. Cook until the
mixture is heated through. Remove from the heat and serve hot.
STUFFED BAIGAN
Serves: 2
Origin: Karnataka
Eggplant stuffed with coconut.
INGREDIENTS
½ medium-size fresh coconut (nariyal), grated
Salt, to taste
1 medium-size eggplant (brinjal), stem end removed, halved lengthwise, and slit with a
knife making a deep incision on top to stuff the mixture
METHOD
2. In a medium-size bowl, combine the green chiles, onion, coconut, cilantro, red chile
powder, cumin, and turmeric. Season to taste with salt. Stuff this mixture inside the
eggplant halves.
3. Grease a large ovenproof skillet with the vegetable oil and place it over low heat.
4. Put the stuffed eggplant halves in the skillet. Cover the pan and cook for 8–10 minutes.
5. Remove the cover and transfer the skillet to the oven. Finish cooking there for 10
minutes.
VAREKA UPERI
Serves: 3-4
Origin: Kerala
Stir-fried raw banana with black-eyed peas flavored with coconut and curry leaves.
INGREDIENTS
¼ cup (50 g) black-eyed peas (lobia)
2 green chiles
4 oz (120 g) grated dried unsweetened coconut (nariyal)
2 raw medium-size bananas, sliced
2 dried red chiles (sookhi lal mirch), quartered
1 Tbsp (10 g) finely chopped baby onion
Salt, to taste
METHOD
1. In your pressure cooker cooking pot, combine the black-eyed beans with enough water
to cover. Lock the lid in place and close the pressure release valve. Select
Manual/Pressure Cook and cook for 9 minutes. Release the pressure, drain the beans,
transfer to a saucepan, and set aside to cool.
2. In a blender or mortar and pestle, grind the green chiles, garlic, turmeric, and cumin
seeds into a paste.
3. Add the coconut and grind again until smooth.
4. Stir the bananas into the black-eyed peas.
5. Add the coconut-spice paste in the center. Cover the pan and cook for about 3 minutes.
Uncover and mix well once before removing from the heat.
7. Add the mustard seeds, dried red chiles, baby onion, and curry leaves. Sauté until the
seeds begin to crackle and the leaves turn brown. Add the black-eyed pea mixture and
stir well. Season to taste with salt. Remove from the heat and transfer to a serving dish.
KALAN PATTANI MILAGUE
Serves: 2
Origin: Tamil Nadu
Mushroom and green peas cooked with onions, tomato, and pepper.
INGREDIENTS
2 tsp vegetable oil
¾ cup (127.5 g) chopped onion
Salt, to taste
½ cup (120 g) chopped tomato
2 cups (192 g) button mushrooms, chopped and blanched
2 tsp peppercorns (sabut kali mirch), crushed
1 tsp ghee
METHOD
3. Add the ginger paste and garlic paste. Sauté for 1 minute more.
4. Add the red chile powder, coriander, turmeric, and salt to taste. Sauté until the oil floats
on the top.
5. Add the tomato. Cook for 4–5 minutes.
6. Add mushrooms and green peas. Sauté until the vegetables are cooked thoroughly.
7. Season with salt as needed and the crushed peppercorns. Garnish with cilantro and the
ghee just before serving.
ARAITHA SAMBHAR
Serves: 2
Origin: Tamil Nadu
Tangy pigeon peas cooked with vegetables.
INGREDIENTS
For the pigeon peas
½ cup (100 g) pigeon peas (toor dal), soaked in water for 5 minutes, drained
3¼ Tbsp (40 g) chopped small baby onion
Salt, to taste
1¾ oz (50 g) diced eggplant (brinjal)
½ medium-size green bell pepper, diced
1 long drumstick (saijan ki phalli), diced
2½ tsp coriander seeds (dhaniya)
2 tsp vegetable oil
½ tsp tamarind extract (imli; here)
For the tempering
1 tsp vegetable oil
¾ tsp mustard seeds (rai)
½ tsp aniseed (saunf)
Salt, to taste
METHOD
1. To make the pigeon peas: In a saucepan over high heat, combine the pigeon peas
and water and bring to a boil. Cook until tender.
2. Add the onion and turmeric. Season to taste with salt. Continue to cook until everything
is soft. Remove the pot from the heat and set aside. Discard the water.
3. In a steamer basket, combine the eggplant, green bell pepper, drumstick, and potato.
Steam until soft. Remove and set aside.
4. In a blender or mortar and pestle, grind the coconut, dried red chiles, coriander seeds,
fenugreek seeds, asafoetida, chickpeas, cumin seeds, and vegetable oil into a smooth
paste.
5. Add the steamed vegetables to the pigeon pea mix. Stir to combine, place the pan over
low heat, and cook for 10–12 minutes.
6. Stir in the ground paste and tamarind extract. Cook for 5 minutes more.
7. To make the tempering: In a wok over medium-high heat, heat the vegetable oil
8. Add the mustard seeds, cumin seeds, aniseed, dried red chiles, and curry leaves. Sauté
until the seeds begin to crackle and the curry leaves turn crisp. Pour the tempering into
the pigeon peas and mix well. Season to taste with salt. Serve hot, garnished with
cilantro.
PARUPPU URUNDAI KOZHAMBHU
Serves: 4
Origin: Tamil Nadu
Steamed dumplings in tamarind gravy.
INGREDIENTS
For the dumplings
Salt, to taste
For the tamarind gravy
2 dried red chiles
1½ tsp Bengal gram (split chickpeas; chana dal)
½ tsp sambhar powder (available at Indian markets)
1 lemon-size tamarind (imli), dissolved in 2 cups hot water, juice and pulp extracted,
separated (here)
1 Tbsp (10 g) rice flour mixed with ¼ cup (60 ml) water to make a paste
1½ tsp powdered jaggery (gur; unrefined cane sugar)
METHOD
1. To make the dumplings: In a medium-size bowl, combine the pigeon peas, dried red
chiles, and asafoetida. Season to taste with salt and add enough water to cover. Soak for
2 hours.
2. Drain the pigeon peas. Transfer to a blender or mortar and pestle and grind into a thick
paste. Divide the paste into lime-size portions and shape each into a ball.
3. Place the dumplings in a greased idli stand (available at Indian markets and online) and
steam in a steamer for 8 minutes. Remove and set aside.
4. To make the tamarind gravy: In a skillet over low-medium heat, heat the vegetable
oil.
5. Add the mustard seeds. Sauté until the seeds begin to crackle.
6. Add the dried red chiles, fenugreek seeds, and asafoetida. Stir-fry for 1 minute.
7. Add the chickpeas and cook until golden.
8. Stir in the sambhar powder, turmeric, and tamarind juice. Reduce the heat to low and
simmer for 10 minutes.
9. While the gravy simmers, coat the dumplings with the rice flour paste (this prevents the
dumplings from dissolving) and lower them into the gravy. Simmer for 10 minutes more.
10. Add the jaggery and mix well. Serve hot, with steamed rice, if desired.
VAZHAKAI KOZHSAL CURRY
Serves: 3
Origin: Tamil Nadu
Sticky banana curry.
INGREDIENTS
2 large or 3 medium unripe bananas, peeled
Pinch ground asafoetida
Salt, to taste
METHOD
1. Cook the bananas in a steamer or shallow vessel with enough water to cover until soft.
Remove and dice into small pieces. Set aside.
2. In a small skillet over medium-high heat, heat the vegetable oil.
3. Add the mustard seeds. Cook until they begin to crackle.
4. Add the black lentils, dried red chile, and asafoetida. Sauté until fragrant.
5. Add the diced bananas and turmeric. Season to taste with salt. Cooking, stirring, until
the mixture forms a sticky mass. Remove from the heat and serve hot.
URULAIKIZHANGHU PALIYA
Serves: 4-6
Origin: Tamil Nadu
Potatoes in onion-tomato masala.
INGREDIENTS
1 lb, 2 oz (500 g) medium-size potatoes, unpeeled
1½ cups (360 ml) water, plus more for cooking the potatoes
1 (1-in. / 2.5-cm) piece fresh ginger (adrak), peeled and finely chopped
1 green chile, slit
Salt, to taste
Juice of 1–2 lemons (nimbu)
1 small bunch fresh cilantro leaves (hara dhaniya), finely chopped
METHOD
1. In your pressure cooker cooking pot, combine the potatoes with enough water to cover.
Lock the lid in place and close the pressure valve. Select Manual/Pressure Cook and cook
for 2–3 minutes, until soft. Release the pressure and remove the lid. When cool enough
to handle, peel the potatoes and cut them into chunks. Set aside.
4. Add the dried red chile, ginger, green chile, and onion. Sauté until the onions turn light
brown.
5. Add the tomato and turmeric. Sauté for 2 minutes.
6. Add the water, asafoetida, and season to taste with salt. Cover the skillet and reduce the
heat to low. Simmer the mixture for 5 minutes.
7. Add the potatoes. Stir to combine and cook for 3 minutes more. Remove the skillet from
the heat and set aside to cool a bit.
8. Add the lemon juice and serve garnished with cilantro.
KOZHAMBU
Serves: 6
Origin: Tamil Nadu
Eggplant and Bengal gram in a tangy curry.
INGREDIENTS
¾ cup (150 g) Bengal gram (split chickpeas; chana dal)
2 cups (480 ml) water, plus additional to make the gravy
2 cups (170 g) cubed eggplant (brinjal)
1½ tsp salt
1 marble-size tamarind (imli), juice extracted (here)
½ medium-size dried unsweetened coconut (nariyal)
2 medium-size tomatoes
METHOD
1. In your pressure cooker cooking pot, combine the chickpeas and water. Lock the lid in
place and close the pressure release valve. Select Manual/Pressure Cook and cook for 10
minutes, or until the lentils are firm to the bite, and not too soft. Release the pressure
and remove the lid.
3. Add the curry leaves, cinnamon sticks, cloves, and onions. Sauté until the onions turn
light brown.
4. Add the eggplant. Cook until it discolors and softens.
5. Add the red chile powder, coriander, ginger-garlic paste, and turmeric. Sauté for 3
minutes.
6. Add the cooked chickpeas, salt, and enough water to make a gravy. Boil until the
chickpeas and eggplant are cooked through.
7. Stir in the tamarind extract. Reduce the heat and simmer the gravy for 5 minutes.
8. In a blender or mortar and pestle, grind the coconut, poppy seeds, and tomatoes into a
smooth paste. Mix this paste with the chickpea mixture and cook until all ingredients are
well blended. Simmer for about 3 minutes. Serve hot, garnished with cilantro.
NAIDU LAMB BIRYANI
Serves: 6
Naidu-style lamb rice.
INGREDIENTS
3 Tbsp (45 g) freshly ground ginger paste (adrak)
1 lb, 2 oz (500 g) lamb, rinsed and cubed
6 almonds (badam), blanched, or 8 cashews (kaju)
3 Tbsp (45 g) fresh garlic paste (lasan)
1 cup (64 g) fresh mint leaves (pudina), washed
1 cup (16 g) fresh cilantro leaves (hara dhaniya), chopped
Salt, to taste
7 cups (1.7 L) water, divided
3 cups (600 g) rice, rinsed, soaked in water for 30 minutes, drained
METHOD
1. In a large bowl, whisk the yogurt and ginger paste. Add the lamb and stir to coat.
Refrigerate to marinate for 1 hour.
2. In a mortar and pestle, grind the almonds into a smooth paste.
3. In a large heavy-bottomed skillet over low-medium heat, heat the vegetable oil.
4. Add the cinnamon sticks, cloves, and green cardamom pods. Sauté for about 30
seconds.
5. Add the onions and fry until translucent.
6. Add the green chiles and garlic paste. Reduce the heat to low and sauté for 2 minutes.
7. Add the lamb and the marinade. Sauté for 2 minutes.
8. Stir in the tomatoes, mint, cilantro, red chile powder, and almond paste. Season to taste
with salt. Sauté for 2–3 minutes, or until the oil rises to the top.
9. Add 2 cups (480 ml) of water and cook until the lamb is done and all the water is
absorbed and the mixture is dry.
10. Pour in the remaining 5 cups (1.2 L) of water. Add the lemon juice and rice. Increase the
heat to high. Cook for 10 minutes.
11. Reduce the heat to low and stir gently, cooking until the rice is done. Remove from the
heat but keep the vessel covered until serving.
YEL ADAI
Makes: 8
Origin: Tamil Nadu
Coconut and rice pancakes.
INGREDIENTS
1¼ cups (300 g) jaggery (gur; unrefined cane sugar)
1¼ cups (250 g) fresh coconut (nariyal), grated
¾ cup (150 g) ghee, divided
2½ cups (500 g) rice, washed, soaked for 10–15 minutes, drained
Salt, to taste
1 tsp green cardamom seeds (choti elaichi)
4 banana leaves, cut into 4-in. (10-cm) squares
METHOD
1. To prepare the jaggery syrup, boil the water, add the jaggery, and stir well. Remove the
scum from time to time. Cook until the syrup is reduced to a quarter.
2. Add the coconut and cook for 5-8 minutes more. Stir in the ghee, reserving about 2 Tbsp
(25 g).
3. In a food processor or grinder, combine the rice with enough water to make a batter of
pouring consistency. Add salt to taste and the green cardamom seeds.
4. Smear the remaining ghee over the banana leaves. Pour the rice batter over the banana
leaves (should make 8 pancakes), spread on the jaggery mixture, and fold in the shape
of an envelope.
5. In a steamer, steam them for 18–20 minutes. Serve hot or cold.
SEAFOOD BIRYANI
Serves: 4
Origin: Karnataka
A coastal spicy rice dish topped with yogurt.
INGREDIENTS
1½ tsp ground turmeric (haldi)
Salt, to taste
5 rawas fillets (Indian salmon) or mackerel
2 spring onions (hara pyaz), finely chopped
1 Tbsp (8 g) fennel seed powder (saunf)
1 cup (240 g) prawns, shells removed
2 cups (480 g) fried onion (birista; here)
2 medium-size potatoes, sliced and deep-fried
4 cups (800 g) long-grain rice, parboiled
½ cup (32 g) fresh mint leaves (pudina), finely chopped
METHOD
1. In a shallow dish, stir together the red chile powder, turmeric, and vinegar. Season to
taste with salt. Add the fish, turn to coat, and set aside for 10 minutes to marinate.
3. Carefully add the fish and deep-fry until golden and cooked through. Remove and set
aside.
4. In a skillet over medium heat, heat 1 Tbsp (15 ml) of vegetable oil.
5. Add the spring onions, coriander, and fennel seed powder. Cook until the onions soften.
Add the yogurt and prawns. Cook for 5 minutes.
6. Add the lemon juice and fried onion. Toss well to combine. Cook until the prawns are
done.
7. Place the fried potatoes on top. Layer on the rice and fried fish. Cover the skillet, adjust
the heat as needed, and simmer for about 20 minutes until the rice is thoroughly cooked.
Finish with the lemon juice and garnish with cilantro and mint. Serve hot.
RAGI RAVA DOSA
Makes: 6
Origin: Karnataka
A breakfast staple made of millet.
INGREDIENTS
½ cup (60 g) millet flour (ragi)
5 Tbsp (52.5 g) semolina (suji)
½ spring onion (hara pyaz), finely chopped
Salt, to taste
5 Tbsp (75 g) ghee
METHOD
1. In a medium-size bowl, combine the flours, semolina, green chile, spring onion, pepper,
and water. Season to taste with salt. Stir well to combine.
2. Add more water to get a crepe-like consistency.
4. Pour one ladle of the batter into the skillet. Spread it in a circular motion. Cook on both
sides until golden.
5. Repeat for the remaining batter.
6. Serve hot with coconut chutney (here), if desired.
AKKI ROTI
Makes: 5
Origin: Karnataka
Rice flour flatbread cooked in banana leaf.
INGREDIENTS
½ cup (55 g) grated carrot (gajar)
Salt, to taste
Water, for kneading
Banana leaves, for cooking the dough
METHOD
1. In a medium-size bowl, combine the rice flour, onion, carrot, cilantro, ginger paste, red
chile paste, and cumin seeds. Season to taste with salt.
2. Add enough water so you can knead the ingredients into a soft dough. Divide the dough
equally into 5 small disks.
3. Grease a square sheet of banana leaf with the vegetable oil and place 1 dough disk on
the banana leaf. Pat it with your fingers, as thinly as possible.
4. Puncture the disk with the tip of your finger so the holes can absorb some oil.
5. Cover it with another banana leaf.
6. Heat a griddle over low-medium heat.
7. Add the banana leaf packet and cook on both sides until done—the banana leaves turn
slightly brown and the roti inside is cooked. Peel the flatbread off the banana leaf and
serve hot. Repeat until all flatbreads are cooked.
NEER DOSA
Makes: 8
Origin: Karnataka
A light dosa, literally translating to “water dosa.”
INGREDIENTS
1 cup (200 g) rice, soaked in water for 2 hours, drained
5 Tbsp (75 g) ghee
METHOD
1. In a food processor, grind the rice into a fine paste.
2. Add the coconut and water. Blend into a thin batter.
4. Pour in one ladleful of the batter. Swirl the pan in a circular motion and allow the batter
to spread evenly and thinly, like a crepe.
5. Cook on both sides until golden.
PESARATTU
Makes: 14
Green gram dosa.
INGREDIENTS
2 cups (400 g) green gram (moong dal), soaked in water for 2 hours, drained
½ cup (100 g) rice, soaked in water for 2 hours, drained
1 Tbsp (15 g) ginger-chile paste (adrak-mirch)
Salt, to taste
5–6 Tbsp (75–90 g) ghee
METHOD
1. In a food processor, combine the green gram and rice. Blend into a fine paste. Transfer
to a medium-size bowl.
2. Add the cilantro, onion, chile-ginger paste, and asafoetida. Season to taste with salt. Mix
well.
3. Add water to get a thick pancake consistency.
5. Using a ladle, pour in one ladleful of the batter. Spread in circular motion and cook on
both sides until the dosa is golden-brown and slightly crispy. Repeat with the remaining
batter.
POOTU
Serves: 3
Origin: Kerala
Steamed rice flour and coconut mixture.
INGREDIENTS
2 cups (320 g) rice flour
Salt, to taste
¼ cup (20 g) fresh coconut (nariyal), grated
METHOD
1. In a medium-size bowl mix the flour with salt. Sprinkle some water and mix lightly with
the fingers to form a slightly damp and powdery mixture, but not lumpy.
2. In a pootu maker, put a layer of coconut and rice powder. Do this alternately with
coconut on the top layer.
3. Attach the pootu maker with its perforated lid to a pressure cooker cooking pot half filled
with boiling water; increase the heat so that the steam rushes through the pootu maker
and comes out of the perforated lid, cooking the pootu in the process.
4. Open the lid and push the pootu out onto a plate.
5. Repeat the process with the rest of the rice powder.
PATHRI
Makes: 8
Origin: Kerala
Malabar rice bread.
INGREDIENTS
2 cups (320 g) rice flour
Salt, to taste
Water, for kneading
2 Tbsp (30 g) ghee
METHOD
1. In a pan over medium heat, dry-roast the rice flour, cumin, and red chile powder for 4–5
minutes. Remove the pan from the heat. Add salt to taste and a little water and knead
into a soft dough.
2. Divide the dough into 8 balls. Roll each out into thin disks.
3. In a frying pan on low-medium heat, place the disk flat. Add 1 tsp ghee and panfry the
bread until slightly brown on both sides.
4. Repeat until all are done.
5. Serve hot, smeared with ghee and accompanied with any curry of your choice.
APPAM
Makes: 8
Origin: Kerala
Lacy rice pancakes.
INGREDIENTS
2 cups (400 g) raw rice
1 cup (200 g) rice, cooked
2 Tbsp (25 g) sugar
Water, as needed
½ tsp yeast
Vegetable oil, for shallow-frying
METHOD
1. In a blender or food processor, combine the raw and cooked rice, coconut, and sugar.
Grind together with enough water to make a pourable batter.
2. Add the yeast. Pulse to combine. Transfer the batter to a bowl, cover, and leave the
batter to ferment overnight at room temperature.
3. Heat a heavy-bottomed skillet over medium heat.
4. Rub the skillet with a little vegetable oil and pour in 2 Tbsp (30 ml) of batter. Tilt the
vessel around until the batter coats it. Sprinkle in some oil, cover the skillet, and cook for
2 minutes, or until the base is golden and the top is soft and pale. Remove and repeat
with the remaining batter (should make 8 appams).
5. Serve hot with Elumichapazham Rasam (here), Chettinad Nandurasam (here), or Araitha
Sambhar (here), if desired.
MALABAR PAROTTA
Makes: 7
Origin: Kerala
Crisp panfried layered bread.
INGREDIENTS
¾ cup (93.75 g) all-purpose flour (maida)
1 tsp baking powder
6 Tbsp (90 g) ghee, divided, plus more as needed
Salt, to taste
Water, as needed
METHOD
1. Sift the flour and baking powder together into a small bowl.
2. Add 1½ Tbsp (23 g) of ghee and rub it into the flour mixture until well incorporated.
Season to taste with salt and add enough water (about ¾ cup / 180 ml) to form a soft
dough.
3. Knead well. Divide the dough into 7 portions. Roll each portion into a thin disk and, using
the remaining 4½ Tbsp (67 g) of ghee, smear some over the surface of each. Roll each
disk from one end to the other and form it into a coil. Set aside for 15 minutes.
4. Roll the coils again into thin disks.
5. Heat a griddle over low heat. Place the flat disk on the griddle and cook for about 3
minutes. Turn the disk over and smear some ghee over and around it. Flip it again and do
the same on the other side. Panfry until both sides are golden brown. Remove and repeat
with all the disks. Serve hot.
IDIAPPAM
Makes: 4
Origin: Tamil Nadu
String hoppers.
INGREDIENTS
Salt, to taste
1½ Tbsp (23 ml) vegetable oil
METHOD
1. In a small pot with a lid over high heat, combine the water, salt, and vegetable oil. Cover
the pot and bring to a boil.
2. Reduce the heat to low and slowly stir in the rice flour, mixing continuously so the
mixture is lump free.
3. Remove from the heat. Knead the mixture. Working in batches, pass the dough through
a vermicelli press, pressing it onto a clean kitchen cloth.
4. In a steamer, steam for 3 minutes, or until cooked.
5. Serve hot with Elumichapazham Rasam (here), Chettinad Nandurasam (here), or Araitha
Sambhar (here), if desired.
THIKKADI
Serves: 4
Origin: Tamil Nadu
Madurai-style rice cake biryani.
INGREDIENTS
For the rice cakes
1 cup (200 g) rice, soaked in water for 30 minutes, drained and dried
1 cup (240 ml) boiling water
½ tsp salt
Vegetable oil, for greasing your palms
For the gravy
3½ oz (100 g) boneless lamb pieces
½ tsp salt
½ tsp red chile powder, divided
1 cup (240 ml) water, plus additional if needed
1 green cardamom pod (choti elaichi)
1 small onion, sliced
1 green chile, slit
½ tsp ginger-garlic paste (adrak-lasan)
1 Tbsp (4 g) fresh mint leaves (pudina), finely chopped
METHOD
1. To make the rice cakes: Make sure the rice is completely dry and place it in a blender
or food processor, or mortar and pestle, and grind into a fine powder.
2. Gradually add the hot water to the rice powder and knead to make a very soft, pliable
dough.
3. Divide the dough into marble-size portions. With greased palms, shape each portion into
a ball and press down lightly to make a small 1-in. (2.5-cm) cake.
4. To make the gravy: In your pressure cooker cooking pot, combine the lamb, salt, and
¼ tsp of red chile powder. Add the water. Lock the lid in place and close the pressure
valve. Select Manual/Pressure Cook and cook for 40 minutes. Release the pressure and
turn off the cooker.
6. Add the cinnamon stick, cloves, green cardamom pod, and onion. Fry until the onion is
lightly browned.
7. Add the green chile, tomato, ginger-garlic paste, the remaining ¼ tsp of red chile
powder, the mint, and cilantro. Cook for 5–7 minutes.
8. Stir in the cooked lamb and cooking water. Cook for 5 minutes more.
9. Add the coconut and measure the liquid content. The ratio should be 1:2—double the
quantity of gravy to the quantity of rice used. In this case, the gravy needs to be 2 cups
(480 ml). If it is less, add enough water. Pour the gravy into a rice cooker and check the
seasoning. Bring the mixture to a boil.
10. Add the rice cakes and close the cooker (do not add the cakes before the liquid comes
to a boil, as they will dissolve and become gooey).
11. When it is done, the switch will move to Keep Warm and the liquid will be absorbed by
the rice cakes. The finished dish will resemble a porridge.
VENPONGAL
Serves: 2
Origin: Tamil Nadu
Rice and green gram tempered with cashew nuts.
INGREDIENTS
½ cup (100 g) rice
¼ cup (50 g) split green gram (moong dal)
Salt, to taste
METHOD
2. Add 2 Tbsp (30 g) of ghee, the rice, and green gram. Sauté for 2 minutes.
3. Add the water and season to taste with salt. Lock the lid in place and close the pressure
release valve. Select Manual/Pressure Cook and cook for 9 minutes.
4. In a skillet over low-medium heat, heat the remaining 2 Tbsp (30 g) of ghee.
5. Add the cashews, peppercorns, cumin seeds, curry leaves, green chile, and ginger. Cook,
stirring, until the spices begin to crackle.
6. Season to taste with salt and pour the tempering on the rice and lentil mixture.
7. Serve hot, with coconut chutney (here) and sambhar (here), if desired.
THENGAI SAADHAM
Serves: 3-4
Origin: Tamil Nadu
Coconut rice.
INGREDIENTS
4½ cups (1 L) water
2¼ cup (450 g) rice, rinsed
½ tsp Bengal gram (split chickpeas; chana dal)
½ tsp split black lentils (urad dal)
Few curry leaves (kadhi patta)
3 Tbsp (15 g) grated fresh coconut (nariyal), divided
1 Tbsp (9 g) white sesame seeds (safed til), roasted, ground into a powder
1 tsp chopped green chile
12 cashews (kaju), fried
Salt, to taste
METHOD
1. In a medium-size pot over high heat, bring the water to a boil.
2. Add the rice and cook according to the package directions until done. Drain and set
aside.
3. In a wok over medium-high heat, heat the coconut oil.
5. Add the Bengal grams, black lentils, and cumin seeds. Fry for 2–3 seconds.
6. Add the asafoetida, curry leaves, 2 Tbsp (10 g) of coconut, the sesame seeds, green
chile, ginger, cashews, and salt to taste. Cook for 3 minutes until fragrant. Transfer to a
large bowl and stir in the rice, the remaining 1 Tbsp (5 g) of coconut. Serve hot.
ADHIRASAMS
Makes: 15
Origin: Tamil Nadu
Deepavali jaggery cookies.
INGREDIENTS
1½ cups (300 g) rice, rinsed, soaked in water for 3 hours
Pinch ground black cardamom (badi elaichi)
1 cup (240 g) powdered jaggery (gur; unrefined cane sugar)
Vegetable oil, for greasing the work surface and frying
METHOD
1. Drain the rice and spread it out to dry on an absorbent kitchen towel until most of the
water is drained off, but the rice is still slightly damp. In a food processor, grind the rice
into a fine powder. Mix in the ginger and cardamom powder. Using a fine-mesh sieve, sift
the rice flour. Set aside.
2. In a heavy-bottomed pot over high heat, combine the water and jaggery. Bring to a boil.
Ladle off a thin layer from the top of the mixture. Test the syrup for a one-thread
consistency (here).
3. Stir in the rice flour gradually, mixing vigorously. Remove from the heat and continue
stirring until the dough thickens. It should resemble a soft chapatti dough. Cover the pot
with a damp cloth; let sit for 10 minutes.
4. Divide the dough equally into 15 lime-size portions. Grease a work surface with
vegetable oil and pat each portion into a flat cake on the greased surface.
5. In a deep pot over low-medium heat, heat the vegetable oil for frying. Working in
batches, gently ease the cakes into the hot oil and cook until brown. Flip and cook the
other side until brown. Transfer to paper towels to drain. Repeat until all the cakes are
fried.
ARISITENGAAY PAYASAM
Serves: 2
Origin: Tamil Nadu
Rice pudding with poppy seeds and jaggery.
INGREDIENTS
1½ cups (300 g) rice
1 cup (240 ml) milk
Pinch ground green cardamom (choti elaichi)
METHOD
1. In a medium-size bowl, combine the rice and poppy seeds with enough water to cover
for 5 hours.
2. Drain and transfer to a blender. Add the coconut. Blend the rice mixture into a thick
paste.
3. Transfer to a heavy-bottomed pot and place it over low-medium heat on the stove. Pour
in the milk. Mix well. Bring to a simmer and cook until the milk begins to bubble.
4. Add the jaggery. Cook, stirring, until it dissolves completely. Keep stirring until the
mixture comes to a porridge-like consistency. Remove from the heat. Sprinkle with
cardamom and serve.
THIRATIPAL
Serves: 4
Origin: Tamil Nadu
Slow-cooked condensed milk with cardamom.
INGREDIENTS
2 tsp ghee
¼ cup (50 g) sugar
2 tsp ground green cardamom (choti elaichi)
METHOD
1. Heat a heavy-bottomed pot over medium heat.
3. Add the milk and bring to a boil. Cook, stirring, until the milk is reduced by half. This
should take about 20 minutes.
4. Once it thickens and condenses, stir in the sugar and cardamom. Continue to cook for
20–25 minutes more to thicken the milk further. Serve warm.
VELAI DOSAI
Makes: 10
Origin: Tamil Nadu
Wheat and rice pancakes sweetened with jaggery.
INGREDIENTS
½ cup (120 ml) water, plus more for the batter
¾ cup (252 g) jaggery (gur; unrefined cane sugar)
2 Tbsp (10 g) grated coconut (nariyal)
¼ tsp ground green cardamom (choti elaichi)
Ghee, for frying
METHOD
1. In a small saucepan over medium heat, heat the water.
2. Add the jaggery and cook until it melts. Remove and strain to remove all impurities.
3. In a small bowl, mix together the wheat flour, rice flour, coconut, cardamom, and
enough water to make a pancake-like batter.
5. Pour a ladleful of batter in the skillet and swirl in a circular motion allowing the batter to
spread evenly and thinly, like a crepe. Cook on both sides until golden brown. Repeat
until all the batter is used up. Serve hot with the jaggery syrup.
KOZHUKATTA
Makes: 9
Origin: Kerala
Steamed rolls stuffed with coconut.
INGREDIENTS
Salt, to taste
1 cup (160 g) rice flour, sifted
1 cup (80 g) coconut (nariyal), grated
¼ cup (60 g) grated jaggery (gur; unrefined cane sugar)
METHOD
1. In a vessel over medium heat combine the water, salt, and oil. Cover the vessel with a
lid and bring to a boil.
2. Reduce the heat to low and add the rice flour gradually; mixing continuously so that no
lumps are formed.
3. Remove from the heat and when cool, knead into a smooth dough.
4. Divide the dough equally into 9 balls.
5. Roll each ball into a thin disk. Put a small amount of coconut and jaggery in the center
and fold over into a crescent-shape, pressing the end with a fork. Repeat till all are done.
6. Steam them in a steam cooker until done (insert a toothpick in the center; if it comes out
clean, the kozhukatta are done).
THENGAI POLI
Makes: 12
Origin: Karnataka
Stuffed sweet bread.
INGREDIENTS
1 cup (200 g) Bengal gram (split chickpea; chana dal), rinsed and drained
¼ cup (20 g) coconut, grated
1 cup (240 g) powdered jaggery (gur; unrefined cane suger)
7 green cardamom pods
1 tsp sugar
⅛ tsp salt, plus more to taste
1½ cups (187.5 g) whole-wheat flour (atta)
½ cup (62.5 g) all-purpose refined flour (maida)
½ cup (120 g) ghee, divided
Rice flour for dusting
METHOD
1. In your pressure cooker cooking pot combine the Bengal gram with 2 cups (480 ml) of
water. Lock the lid and close the pressure release valve. Select Manual/Pressure Cook
and cook for 8 minutes. Let the pressure release. Remove the lid and using a slotted
spoon transfer the dal to a bowl; reserve the excess water for another dish. Mash the dal
to a smooth paste.
2. Toast the grated coconut in a small pan.
3. Boil the jaggery with the remaining 1 cup (240 ml) of water, along with the cardamom
pods, coconut, sugar, and salt, and simmer until the jaggery is dissolved. Use
cheesecloth to filter the mixture and remove impurities. Add the dal paste and cook until
the moisture is absorbed and the mixture is semi-solid.
4. Mix the whole-wheat flour, all-purpose flour, salt to taste, turmeric, and 1 Tbsp (15 ml) of
ghee to make a soft pliable dough, and use a little cold water to knead it. Make smooth
lime-size balls. Flatten each ball into disk 4 in. (10 cm) in diameter.
5. Place 2 teaspoons of filling in the center of each disk and bring one edge to cover the
other, pressing the edges to seal them completely. Gently form into a ball. Using the rice
flour for dusting, roll out each ball into a thin chapatti of 6 in. (15 cm) in diameter.
6. Fry each chapatti on a tawa or griddle using the remaining ghee, spooning a little at a
time around the edges till light brown. Flip over and brown. Repeat for the remaining
chapattis.
BADAM PURIS
Makes: 15-20
Origin: Karnataka
Deep-fried bread stuffed with sweet almonds.
INGREDIENTS
For the dough
2 cups (250 g) all-purpose flour (maida), plus more for the work surface as needed
½ cup (85 g) fine semolina (suji)
¼ tsp salt
6 Tbsp (90 g) ghee
Water, as needed
For the filling
½ cup (72.5 g) almonds (badam), soaked in warm water for 30 minutes, drained, peeled
1 Tbsp (15 ml) milk, plus more as needed
1½ cups (300 g) caster (superfine) sugar
Few drops almond extract (badam)
1 cups (240 ml) vegetable oil, plus more for the work surface as needed
METHOD
1. To make the dough: In a medium-size bowl, combine the flour, semolina, salt, and
ghee. Using as little water as possible, knead the mixture into a stiff dough. Cover the
dough with a damp cloth and set aside for 2–3 hours.
2. To make the filling: In a blender or mortar and pestle, grind the almonds into a fine
paste, using as little milk as possible. Transfer to a small bowl.
3. Add the caster sugar and almond extract. Stir to combine. If the filling is a little runny,
place it in a heavy-bottomed pot and cook over medium heat, stirring the mixture briskly
until it hardens. Divide the mixture equally into 15–20 lime-size balls. Set aside.
4. Knead the dough again and divide it equally into 15–20 balls.
5. On a lightly floured or oiled surface, flatten the balls with a rolling pin into thin disks like
pancakes. Place the filling in the center of each. Fold the edges over to seal the filling
inside. Roll the stuffed balls in your palm to even out the wrinkles. Press down firmly and
roll out again into a thin disk, sprinkling more oil or flour to keep the disks from sticking
to the surface. Repeat with all the dough and filling.
6. In a heavy-bottomed skillet over low-medium heat, heat the oil.
7. Working in batches, carefully slide the disks into the hot oil. Fry evenly until golden on
both sides. With a slotted spoon, transfer to paper towels to drain. Serve hot.
POORNALU
Makes: 10
Deep-fried rice and lentil balls with jaggery.
INGREDIENTS
½ cup (100 g) black lentils (urad dal), soaked in water for 2 hours, drained
Salt, to taste
1 cup (200 g) Bengal gram (split chickpeas; chana dal), boiled
1 cup (336 g) grated jaggery (gur; unrefined cane sugar)
¾ cup (72 g) ground cardamom
METHOD
1. In a food processor or blender, combine the drained black lentils and rice. Add enough
water to process into a thick batter. Season to taste with salt, transfer to a small bowl,
and set aside.
2. In another small bowl, combine the boiled chickpeas and jaggery. With a potato masher,
mash into a soft paste.
3. Transfer to a small heavy-bottomed pot and place it over medium heat. Cook, stirring, for
10–15 minutes, or until a thick paste-like mixture forms. Remove from the heat and set
aside to cool.
4. Stir in the coconut and cardamom.
6. Cut the chickpea mixture into 10 balls. Dip each ball into the black gram and rice batter
and, working in batches, deep-fry in hot oil, on low heat, until golden brown. Transfer to
paper towels to drain. Repeat until all the balls are fried.
7. Serve hot or store in an airtight container.
BANANA COCONUT BAKE
Serves: 2
Origin: Karnataka
Breakfast favorite from Konkan coast.
INGREDIENTS
½ tsp vanilla extract
2 cups (160 g) grated fresh coconut (nariyal)
¼ cup (50 g) sugar
3 medium-size bananas, halved lengthwise
Few saffron threads (kesar)
METHOD
3. Add the vanilla and coconut. Cook, stirring, until lightly browned.
4. Stir in the sugar and cardamom. Remove from the heat.
5. In a baking dish, layer one-third of the coconut mixture. Top with half the banana pieces.
Cover with another one-third of the coconut, and layer the remaining banana pieces on
top. Top with the remaining one-third of the coconut.
6. In a small bowl, combine the milk and saffron threads. Pour this over the coconut
mixture. Bake for 10–15 minutes until golden. Serve hot.
DOODHI PACHADI
Serves: 2
Origin: Kerala
A cooling bottle gourd-based side dish.
INGREDIENTS
3 tsp (15 ml) coconut oil (nariyal), divided
1 cup (240 g) chopped (peeled and seeded) bottle gourd (doodhi / lauki)
2 Tbsp (21.25 g) finely chopped onion
3 Tbsp (45 g) sliced onion
Salt, to taste
METHOD
1. In a skillet over low heat, combine 1 tsp of coconut oil, the bottle gourd, chopped onion,
green chile, and ginger paste. Cook for 10 minutes until the bottle gourd is tender.
Transfer to a bowl and cool to room temperature.
2. Stir in the yogurt.
3. Place the skillet over low-medium heat and add the remaining 2 tsp of coconut oil.
4. Add the curry leaves, mustard seeds, and dried red chile. Sauté until the spices begin to
crackle.
5. Add the sliced onion. Sauté until golden.
6. Pour the spices and onion onto the yogurt. Season to taste with salt and serve.
KACHIA MORU
Serves: 2
Origin: Kerala
Buttermilk tempered with mustard seeds.
INGREDIENTS
2 cups (480 ml) buttermilk (chaach)
Salt, to taste
1 Tbsp (5 g) grated dried unsweetened coconut (nariyal; optional)
2 pinches red chile powder
1 large pearl onion
Pinch fenugreek seeds (methi dana)
1 dried red chile (sookhi lal mirch), halved
METHOD
1. In a medium-size saucepan, stir together the buttermilk, turmeric, and curry leaves.
2. In a blender or mortar and pestle, grind the coconut (if using), red chile powder, onion,
and cumin seeds into a smooth paste.
3. Stir this paste into the buttermilk mixture and place the pan over low heat. Cook, stirring
continuously, until the mixture is just about to come to a boil. Remove from the heat. Stir
continuously until it cools.
5. Add the mustard seeds, fenugreek seeds, and dried red chile. Cook until the seeds begin
to crackle. Remove the skillet from the heat and set aside to cool.
6. When cool, add the spices to the buttermilk, stir to combine, and serve.
ELANEER MILKSHAKE
Serves: 2
Origin: Tamil Nadu
Tender coconut creamy milkshake.
INGREDIENTS
1 cup (240 ml) coconut water (nariyal)
¾ cup (180 ml) milk
2 Tbsp (30 g) honey
METHOD
1. In a blender, combine the coconut, coconut water, milk, and honey. Blend until smooth.
Refrigerate.
2. Serve chilled.
JIL JIL JIGARTHANDA
Serves: 4
Origin: Tamil Nadu
Nannari syrup-infused brown milk smoothie.
INGREDIENTS
3 cups (720 ml) milk, divided
¾ cup (150 g) sugar
5 milk pedas or any milk-based sweet, crumbled (available at Indian markets)
1 tsp vanilla extract
2 Tbsp (30 ml) nannari syrup
1 Tbsp (15 g) assorted dried fruits, finely chopped
METHOD
1. In a small saucepan over low-medium heat, combine 1½ cups (360 ml) of milk, the
cream, sugar, milk sweet, and vanilla. Heat, stirring well, until the sugar dissolves
completely.
2. Reduce the heat to medium and simmer, stirring constantly for 20–25 minutes, or until
the mixture thickens. Remove the pan from the heat. Set aside to cool.
3. When cool, transfer the contents into an airtight container and freeze it.
4. When ready to serve, transfer the frozen mixture to a blender or food processor. Add the
remaining 1½ cups (360 ml) of milk and nannari syrup. Process into a smoothie.
5. Serve chilled, garnished with dried fruits.
KARUPATTI COFFEE
Serves: 2
Origin: Tamil Nadu
Traditional village-style black coffee.
INGREDIENT
¼ cup (60 ml) hot water
7 tsp (35 g) palm sugar
1 cup (240 ml) brewed coffee
½ cup (120 ml) milk (optional)
METHOD
1. In a small saucepan over medium heat, combine the water and palm sugar. Cook,
stirring, to dissolve the sugar.
2. Add the coffee and milk (if using). Reduce the heat to low and simmer until it reaches a
rolling boil.
3. Serve hot.
NANNARI SHERBET
Serves: 2
Origin: Tamil Nadu
A popular and healthy summer drink.
INGREDIENTS
For the syrup
3½ oz (100 g) nannari roots (available at Indian markets and online)
For the sherbet
Ice, for serving
METHOD
1. To make the syrup: Crush the nannari roots and discard the thick interior. Break the
bark and grind it into a fine powder.
2. In a saucepan over high heat, bring the water to a boil. Add the nannari powder. Remove
from the heat and let rest overnight.
3. Strain the mixture into a saucepan and stir in the sugar and lemon juice. Place the pan
over medium heat and cook for 20–25 minutes until the sugar dissolves completely.
4. Once it thickens, remove it from the heat and cool to room temperature.
5. To make the sherbet: In a small pitcher, combine 7 Tbsp (105 ml) of the nannari syrup
with the water and lemon juice. Add ice and serve chilled. Refrigerate the remaining
syrup in an airtight container for later use.
NEER MORE
Cooking time: 5 minsute
Serves: 4
Origin: Tamil Nadu
Yogurt drink with mustard seeds and asafoetida.
INGREDIENTS
Salt, to taste
1 tsp vegetable oil
1 curry leaf (kadhi patta)
METHOD
1. In a pitcher, combine the yogurt, water, green chiles, ginger, cilantro, and salt. Stir well.
3. Add the mustard seeds, curry leaf, and asafoetida. Cook until the seeds begin to crackle.
Remove the skillet from the heat and pour the spices into the yogurt mixture. Stir well
and refrigerate for 2 hours. Serve cold.
PANAKAM
Serves: 2
Origin: Tamil Nadu
A cooling drink with jaggery, cardamom, and basil.
INGREDIENTS
½ cup (120 g) powdered jaggery (gur; unrefined cane sugar)
Juice of 1 lemon
Pinch ground ginger (sonth)
Pinch edible camphor
Pinch salt
¼ cup (10 g) finely chopped fresh basil leaves (tulsi)
METHOD
1. In a small bowl, combine the jaggery, water, lemon juice, cardamom, ginger, camphor,
and salt. Stir well and strain.
2. Mix the basil leaves into the strained liquid. Serve cold.
VASANTHA NEER
Serves: 2
Origin: Tamil Nadu
Coconut lemonade flavored with mango.
INGREDIENTS
½ cup (32 g) fresh mint leaves (pudina)
1 Tbsp (15 g) honey
Warm water, as needed
2 cups (480 ml) coconut water (nariyal)
¼ cup (60 g) mango pulp (aam)
METHOD
1. In a small bowl, mix the mint leaves with the honey and just enough warm water to
dilute the honey and submerge the leaves fully. Let rest for 10 minutes.
2. Add the coconut water, lemon juice, and mango. Mix well and refrigerate for 2–3 hours.
3. Serve chilled.
VATHAL KOZHAMBHU
Serves: 4
Origin: Tamil Nadu
Sweet and sour tamarind sauce.
INGREDIENTS
1 lemon-size tamarind (imli), dissolved in 2 cups (480 ml) hot water (here)
1½ tsp Bengal gram (split chickpeas; chana dal)
½ tsp sambhar powder (available at Indian markets)
1½ tsp rice flour, mixed with a little water into a smooth, thick paste without any lumps
1½ tsp powdered jaggery (gur; unrefined cane sugar)
METHOD
1. Extract the tamarind pulp. Set aside. Discard any juice.
4. Add the dried red chiles, fenugreek seeds, and asafoetida. Sauté for 1 minute.
5. Add the Bengal gram. Sauté until golden.
6. Stir in the sambhar powder, turmeric, and tamarind pulp. Reduce the heat to low and
7. Stir in the rice flour paste. Bring the mixture to a boil.
8. Add the jaggery and mix well. Serve hot, with rice and fried appalam (poppadum), if
desired.
MILAGUTHUVAIYAL
Makes: 20 grams
Origin: Tamil Nadu
A zesty pepper chutney.
INGREDIENTS
1 Tbsp (15 ml) sesame oil (til), divided
2 tsp split pigeon peas (toor dal)
Water, as needed
1 small tamarind ball (imli)
Salt, to taste
METHOD
1. In a skillet over low-medium heat, heat 1 tsp of sesame oil.
2. Add the pigeon peas, black lentils, Bengal gram, dried red chiles, peppercorns, and
asafoetida.
3. Toast for 4–5 minutes until the pigeon peas, black lentils, and chickpeas turn pleasantly
brown.
4. Remove from the heat and let cool. Take out the dried red chiles and set aside. Transfer
the rest of the ingredients to a blender or mortar and pestle. Add a little water and blend
into a paste. Transfer to a small bowl and clean out the blender.
5. In the small skillet over low-medium heat, dry-roast the tamarind. Transfer to a blender
and add the reserved dried red chiles and ginger. Add a little water and blend into a
smooth paste. Transfer to the bowl with the chickpea paste. Mix the pastes together.
6. Return your skillet to low-medium heat and add the remaining 2 tsp of sesame oil.
7. Add the mustard seeds and curry leaves. Cook until the seeds begin to crackle. Pour the
mixture onto the pastes.
8. Season to taste with salt and serve.
THENGAI CHUTNEY
Makes: 20 grams
Origin: Kerala
Red coconut chutney.
INGREDIENTS
2 Tbsp (30 ml) coconut oil (nariyal), divided
2 cups (300 g) chopped fresh coconut (nariyal)
2 Tbsp (25 g) Bengal gram (split chickpeas; chana dal), roasted
Salt, to taste
METHOD
1. In a skillet over medium-high heat, heat 1 Tbsp (15 ml) of coconut oil.
2. Add the onion, garlic paste, and ginger paste. Sauté until the onion softens. Transfer to a
blender or food processor and add the coconut, dried red chiles, and Bengal gram.
Season to taste with salt. Blend into a smooth paste.
3. Return the skillet to the heat and add the remaining 1 Tbsp (15 ml) of coconut oil to
heat.
4. Add the mustard seeds, curry leaves, and black lentils. Cook until the seeds begin to
crackle. Pour this mixture over the chutney and serve.
THAKKALI PACHADI
Serves: 2
Origin: Kerala
A cooling yogurt-based dish with tomato.
INGREDIENTS
Salt, to taste
METHOD
1. In a skillet over low-medium heat, heat the sesame oil.
2. Add the mustard seeds and asafoetida. Cook until the seeds begin to crackle.
3. Add the black lentils and Bengal gram.
4. Sauté until they turn pleasantly brown.
5. Stir in the tomato and red chile powder. Season to taste with salt. Sauté until the tomato
is thoroughly cooked.
6. Stir in the yogurt, adjust the seasoning as needed, and serve cold.
ANDHRA ONION CHUTNEY
Makes: 10 grams
Fiery onion relish.
INGREDIENTS
2 fresh red chiles, finely chopped
Salt, to taste
2 dried red chiles (sookhi lal mirch), soaked in water for 1 hour
METHOD
In a skillet over low-medium heat, heat 1½ tsp of vegetable oil.
2. Add the fresh red chiles. Cook, stirring, for 1 minute. Add the tamarind paste and onion.
Sauté until the onion turns golden brown. Season to taste with salt and remove from the
heat. Set aside to cool.
3. Drain the dried red chiles, transfer to a blender or mortar and pestle, and grind to a
smooth paste.
4. In a clean skillet over low-medium heat, heat the remaining 1½ tsp of vegetable oil.
5. Add the mustard seeds, curry leaves, and split black lentils. Cook until the seeds begin
to crackle. Remove from the heat and pour over the onion paste.
6. Serve as an accompaniment with idli or dosa (here).
CHETTINAD GARLIC PICKLE
Makes: 20 grams
Origin: Tamil Nadu
Fried garlic pickle.
INGREDIENTS
1 Tbsp (11 g) fenugreek seeds (methi dana)
2 cups (272 g) garlic cloves (lasan), peeled
1½ cups (360 ml) freshly squeezed lemon juice (nimbu)
½ cup (64 g) red chile powder
¼ cup (24 g) ground coriander (dhaniya)
½ cup (120 g) salt
METHOD
2. Add the mustard seeds and fenugreek seeds. Cook until the seeds begin to crackle.
3. Add the garlic. Fry for 30 seconds.
4. Stir in the lemon juice, red chile powder, coriander, asafoetida, cumin, and jaggery. Mix
well. Cook for precisely 4 minutes.
5. Add the salt. Mix. Remove from the heat and set aside to cool.
6. Refrigerate in a sterilized airtight jar.
TOMATO MASIYAL
Serves: 2
Origin: Tamil Nadu
A side dish with proteins of dals with tomatoes.
INGREDIENTS
1 tsp vegetable oil
2 green chiles
½ cup (100 g) split pigeon peas (toor dal), cooked
½ cup (100 g) green gram (moong dal), cooked
Water, as needed
Salt, taste
METHOD
2. Add the mustard seeds, curry leaves, green chiles, and asafoetida. Cook until the seeds
begin to crackle.
3. Add the black lentils, chickpeas, and fenugreek seeds. Stir well to combine.
4. Stir in the tamarind paste. Cook the mixture for 3 minutes.
5. Add the tomatoes, pigeon peas, green gram, and red chile powder. Stir well to combine.
Reduce the heat to low and simmer for 10 minutes. Add water if it becomes too thick.
6. Season to taste with salt and garnish with cilantro. Serve hot.
VARDENENGA ACHAR
Makes: 50 grams
Origin: Kerala
Eggplant pickle, South–Indian-style.
INGREDIENTS
1¼ cups (300 ml) vinegar (sirka), divided
40 dried red chiles (sookhi lal mirch), skins only (stems and seeds discarded or saved for
another use)
¾ tsp mustard seeds (rai)
2 cups (164 g) 2-in. (5-cm) fingers eggplant (brinjal), immersed in salted water
Salt, to taste
1 cup (240 ml) sesame oil (til)
3 Tbsp (45 g) sliced peeled fresh ginger (adrak)
3 Tbsp (45 g) sliced garlic (lasan)
¼ cup (50 g) sugar
METHOD
1. In a blender or food processor, combine ¼ cup (60 ml) of vinegar, the dried red chile
skins, garlic, mustard seeds, fenugreek seeds, and cumin seeds. Blend into a paste. Set
aside.
2. Drain the eggplant and rub the pieces with salt. Set in the sun to dry for 4–5 hours.
3. In a skillet over medium heat, heat the sesame oil.
4. Add the ginger and garlic. Sauté until golden brown. With a slotted spoon, remove from
the skillet and set aside.
5. Return the skillet to the heat and add the curry leaves, red chile–spice paste, sugar, and
remaining 1 cup (240 ml) of vinegar. Mix well.
6. Add the eggplant. Reduce the heat to low and simmer until the eggplant is tender.
7. Stir in the fried garlic and ginger. Season to taste with salt.
8. Store in a bottle in the refrigerator for up to two weeks.
GOSHT KA ACHAR
Makes: 400 grams
Origin: Telengana
Pickled mutton, a gem from the Hyderabadi kitchen.
INGREDIENTS
2 cups (480 g) finely cubed boneless mutton
2 cups (480 ml) mustard seed oil (here), divided
¼ cup (32 g) red chile powder
1 Tbsp (10 g) nigella seeds (kalonji), powdered
1 tsp fenugreek seeds (methi dana), soaked in water, drained, and ground to a paste
1 tsp garam masala
1 cup (240 ml) vinegar (sirka)
Salt, to taste
METHOD
1. In your pressure cooker cooking pot, combine the mutton with just enough water to
cover the meat. Lock the lid in place and close the pressure release valve. Select
Manual/Pressure Cook and cook for 30 minutes until the mutton is done.
2. Release the pressure and remove the lid. Transfer the mutton pieces to a clean kitchen
towel and allow the water to evaporate.
3. In a skillet over medium heat, heat 1 tsp of mustard seed oil.
4. Add the asafoetida and cooked mutton pieces. Cook, stirring, until any leftover water
from the mutton dries out. Transfer to a bowl and cool the mutton to room temperature.
5. Stir in the red chile powder, ginger, turmeric, powdered nigella seeds, garlic, fenugreek
seed paste, and garam masala. Toss well to combine.
6. Return the skillet to medium-high heat. Once hot, add the mutton mixture and give the
meat a quick stir-fry for 2–3 minutes. Remove from the heat. Allow it to cool.
7. Add the vinegar, remaining mustard seed oil, and salt to taste. Transfer to an airtight
container. Refrigerate for up to 1 week.
EERICHI ACHAR
Makes: 1 kg
Origin: Kerala
Lamb pickle.
INGREDIENTS
4 lb, 6 oz (2 kg) lamb, cut into very small pieces
9 Tbsp (105 ml) vinegar (sirka), divided
Salt, to taste
½ cup (120 ml) sesame oil (til)
¼ cup (32 g) red chile powder
¼ cup (34 g) plus 6 garlic cloves (lasan), peeled, divided
2 tsp mustard seeds (rai), divided
1 Tbsp (27 g) thinly sliced peeled fresh ginger (adrak)
Water, as needed
12 whole cloves (laung), peeled
1 cup (240 ml) boiling water
¼ tsp sugar
METHOD
1. In a skillet over medium heat, combine the lamb, 3 Tbsp (45 ml) of vinegar, and the
chopped ginger. Season to taste with salt. Cook until tender and dry.
2. In a wok over low-medium heat, heat the sesame oil.
3. Add the cooked lamb, a few pieces at a time, and deep-fry. Do not allow the lamb to
harden. With a slotted spoon, transfer the cooked lamb to a bowl.
4. In a blender or mortar and pestle, grind the red chile powder, 6 garlic cloves, 1 tsp of
mustard seeds, sliced ginger, the fenugreek seeds, and cumin seeds with enough water
to make a smooth paste.
5. Reheat the oil remaining in the wok over medium-high heat. Add the remaining 1 tsp of
mustard seeds. Cook until the seeds begin to crackle. Add the turmeric and onion. Sauté
until crisp. With a slotted spoon, transfer the onion mixture to paper towels to drain.
6. Return the wok to the heat and to the same oil add the cloves, cinnamon sticks, and
green cardamom pods. Sauté until the spices change color slightly.
7. Add the tomato. Cook, stirring, until the oil separates. Add the spice paste and mix well.
8. Stir in 3 Tbsp (45 ml) of vinegar and the boiling water. Season to taste with salt. Bring
the mixture to a boil.
9. Add the fried lamb, and ¼ cup (34 g) of garlic cloves.
10. In a small bowl, stir together the sugar and the remaining 3 Tbsp (45 ml) of vinegar and
add this to the lamb mixture. Bring everything to a boil and remove from the heat.
11. Cool and refrigerate in airtight jars.
CHAMMANTHI PODI
Makes: 100 grams
Origin: Kerala
A condiment made from coconut and chiles.
INGREDIENTS
1 cup (80 g) grated fresh coconut, (nariyal)
1 tsp sliced peeled fresh ginger (adrak)
Salt, to taste
METHOD
2. Add the remaining ingredients except the tamarind paste and salt. Toast for 15–17
minutes, stirring, until the coconut turns dark brown. Remove from the heat. Stir in the
tamarind paste and season to taste with salt. Transfer the mixture to a food processor or
mortar and pestle and blend into a coarse powder.
3. Cool and store it in an airtight container.
east india
JHARKHAND . ODISHA . BIHAR . WEST BENGAL

There is an old saying among Bengalis—the way to judge the character of a man is through
the way he buys fish. Bengali men take pride in selecting the best catch at the local fish
market for their families and can spend hours bragging about their choice. The rivers and
waterbodies in Bengal are considered its lifeline, and seafood is relished. This is also true
for the neighboring state of Odisha, whose cuisine is very similar to that of West Bengal.
The cuisine profiles of the four states in East India—West Bengal, Odisha, Bihar, and
Jharkhand—can be clubbed into pairs, owing to their symbiotic relationships, shared
history, cultural similarities, and geographical proximity.
Odisha and West Bengal have a lot in common, so much so that they have waged a
famous battle over the origin of the roshogulla (which was recently won by West Bengal,
after several commissions of inquiry looked into the matter). While Odisha, famous for its
chhena-based treats, has a mythological explanation that claims kheer mohana
(roshogulla’s former name) was invented by Lord Jagannath as an offering to an angry
Goddess Lakshmi, West Bengal asserts that it was invented by Nobin Chandra Das, a
famous sweet maker in Kolkata’s Bagbazar in 1868. Literally translating to “juice-filled
balls,” roshogulla is just one dessert in a long list of chhena, or indigenous cheese curd–
based sweetmeats, made in these two states.
Being coastal states, Odisha and West Bengal have cuisines that are dominated by
seafood, especially freshwater river fish, prawns, and crabs, cooked in a number of ways.
The curries and gravies are flavored with many spices, including the Panch Phoran spice
mix—a blend of cumin, mustard, fennel, fenugreek, and nigella seeds, giving a unique,
sprightly flavor.
Bengali cuisine is a mix of basic meat and vegetable gravies, breads, achars, kebabs,
rice, and dal. It is the only traditional Indian menu that is served in a multi-course style
instead of all at once.
The hallmark of this cuisine, however, is its fish-based dishes. Fish is such an important
part of Bengali culture that at least one meal of the day is certain to have a fish course and
almost every village in West Bengal practices pisciculture. The community savors the fish
(except scales, fins, and innards) and the head is particularly preferred.
The region is also known for a type of mustard sauce called kasundi, made by
fermenting mustard seeds. Strong, with a kick of umami, kasundi is India’s answer to
wasabi. Traditionally the kasundi-making process was restricted to the “upper” (and
affluent) Hindu castes and used to begin on the day of Akshaya Tritiya (the day of
prosperity), which fell at the cusp of spring–summer (April–May). This period is best in
terms of weather for the fermentation of the mustard to take place. Today, kasundi is eaten
with fish cutlets, and used to marinate fish or meats, or as a dipping sauce.
West Bengal is home to Kolkata, a buzzing metro city that represents modern Bengali
food. It is famous for its street food, such as jhal muri, a mustard seed oil–laced puffed-rice
snack, and puchkas, crispy globes filled with flavored water. A standout dish, however, is
the Kolkata kathi roll. It is as characteristic to the city as its colonial buildings and pop
yellow taxis. It is believed that the kathi roll was first served at Nizam’s Restaurant, a
popular eatery founded in 1932. Some say that the kebabs wrapped in parathas were
invented for hurried office commuters, while others say it was for the British babus, who
were fussy about touching the kebab. While Nizam’s Restaurant enjoyed a monopoly over
the dish for years, soon other eateries in Kolkata started serving the kathi roll, and now it
has become a part of the city’s culinary scene.
Kolkata’s fascinating culinary history begins much before the arrival of the British, and
reveals the emergence of Indo–Chinese cuisine around the late 19th and early 20th
centuries. It was during this time that immigrant Chinese traders, settled in large numbers
in Madras and southern Calcutta (Kolkata’s old name), contributed to the social and
culinary life of the cities. The Hakka-speaking group came to work in tanneries, ports, and
railways, and soon established the country’s only Chinatown in Calcutta. While this cuisine
was Chinese at the core, hybrid dishes such as gobi Manchurian soon became popular with
the locals and Chinese recipes were manipulated to suit the Indian palate.
The British also heavily influenced the cuisine and eating habits of the city. Kolkata was
a colonial city, developed by the British East India Company and then by the British Empire,
and was the capital of the Empire until 1911 (when it shifted to Delhi). The British presence
was the cause of a number of clubs established in the city. These clubs became the
epicenter of social activity for the British, and this is where the sahibs went to unwind,
network, and socialize. Today, the remains of Raj cuisine can be experienced at the tony
clubs of Kolkata. Savoring British favorites—from jam tarts and pork chops at the
Tollygunge Club, to rosemary potatoes and chicken roast at the Calcutta Cricket & Football
Club, to roast mutton steak and the revered orange soufflé at the nearly two-century old
Bengal Club—the city still basks in its colonial charm.
In neighboring Odisha, the daily meal is similar, with a mix of rice, breads, vegetarian
gravies, and fish-laced curries. But it is the elaborate temple cuisine that stands out here.
The state houses one of India’s most popular temples, the Jagannath Temple of Puri, which
is known for its rich culinary heritage. Historically, Odisha was revered for supremely skilled
chefs who worked in the temple’s kitchens. These chefs were known as swara, the head
chef, jouginas, the sous-chefs, and tunias, the prep masters—the temple had its unique line
of culinary hierarchy. They worked tirelessly to prepare the mahaprasada, the meal offered
to Lord Jagannath. Broadly divided into sankudi—wet preparations such as rice, dals,
veggies, and curries—and sukhila—dry sweetmeats—it is a feast that is doled out to 10
million people each year.
In comparison, Jharkhandi and Bihari fare is rustic. There are a lot of similarities
between the two states, since Jharkhand was carved out of southern Bihar only eighteen
years ago. So you will find commonalities in the usage of litti, whole-wheat dough balls that
are a meal staple, sattu, roasted lentil flour, malpuas for dessert, and thekua, indigenous
Indian cookies eaten on celebratory occasions.
Jharkhandi cuisine also includes tribal recipes. The state houses several tribes,
including Santhal, Gond, Munda, and Kanwav, that cook using ample forest produce.
Noteworthy are dishes made out of foraged veggies such as rugra and photo, rare
indigenous mushrooms, bamboo shoots, and a delicious snail curry.
Comparatively, Bihari cuisine offers more vegetarian fare. Religion has impacted Bihari
cuisine deeply, owing to the advent of Buddhism and Jainism in Magadha (former name for
southern Bihar) around the 5th century BCE. The influence can still be seen in the
vegetarianism practiced in traditional Bihari homes, especially in regions such as Bodh
Gaya and Nalanda.
A traditional Bihari thali changes seasonally, with constants such as rice, roti, achar,
chutney, dal, and a variety of milk-based products. In summer, you will see Bihari people
savoring hydrating drinks, sherbets made of fresh fruits, including unique ones like wood
apple, and matha, a yogurt-based buttermilk. Winter is for hot stews, curries, and soups.
From Buddhist culinary influences to food inspired by the Chinese immigrant
community, from street treats to rustic desserts made with Indian superfoods—cuisine from
East India is varied and steeped in tradition. These recipes will give you a glimpse of one of
the most rooted Indian cuisines that has stood the test of time.
NARKEL POSHTO BORA
Makes: 8
Origin: West Bengal
Coconut poppy fritters.
INGREDIENTS
1 tsp vegetable oil, plus more for frying
Salt, to taste
METHOD
1. Fill a small saucepan with water and place it over high heat. Add the poppy seeds and
bring to a boil. In a fine-mesh strainer, strain the seeds. Transfer to a blender or mortar
and pestle and process into a smooth paste. Transfer the paste to small bowl.
2. Add the coconut, rice flour, all-purpose flour, red chile paste, and 1 tsp of vegetable oil.
Season to taste with salt and stir the mixture well to combine.
3. Roll the mixture into 8 flat cutlets.
5. Carefully add the cutlets and deep-fry until crispy. Transfer to paper towels to drain.
Serve hot.
ALOO CHOP
Makes: 6
Origin: West Bengal
Potato cutlets.
INGREDIENTS
For the tikki
Salt, to taste
For the masala
For the batter
Salt, to taste
Water, to dilute
METHOD
1. To make the tikki: In a small bowl, stir together the mashed potatoes, chile powder,
turmeric, cilantro, and garam masala. Season to taste with salt. Divide into 6 roundels.
2. Flatten the roundels and set aside.
3. To make the masala: In a spice grinder or mortar and pestle, grind the cumin seeds,
coriander seeds, and dry chile. Set aside.
4. To make the batter: In a small bowl, combine the chickpea flour, masala, salt to taste,
and water as needed. Whisk into a thick batter.
6. Take 1 flattened potato tikki and dip it into the chickpea batter. Carefully place it in the
hot oil and deep-fry until golden. Transfer to paper towels to drain. Repeat with the
remaining tikkis. Serve hot.
BIRI CHOP
Makes: 8-10
Origin: West Bengal
Deep-fried potato cutlet with lentils.
INGREDIENTS
1 cup (200 g) split black lentils (urad dal), soaked for 2 hours, drained
Salt, to taste
METHOD
1. In a blender, process the black lentils into a fine paste. Add the curry leaves and season
to taste with salt. Process to combine and transfer to a small bowl.
4. Add the green chile, onion, and garlic. Sauté for 3–4 minutes.
5. Add the mashed potatoes and cumin. Stir well to combine. Cook the mixture thoroughly
until it comes together into one mass. Set aside to cool to room temperature.
7. Roll the potato mixture into 8-10 coin-size balls.
8. Dip the balls into the lentil paste and deep-fry until golden.
9. Serve hot with Bengali-style tomato chutney (here).
BAJKA
Makes: 3-4
Origin: Bihar
Vegetable fritters with coriander and spices.
INGREDIENTS
Pinch baking soda
Salt, to taste
1 medium-size potato, sliced
1 medium-size eggplant (brinjal), sliced
METHOD
1. In a small bowl, stir together the chickpea flour, turmeric, garlic paste, red chile powder,
cumin, and cilantro with enough water to form a thick pancake-like batter.
2. In a skillet over medium-high heat, heat the vegetable oil for frying.
3. Add the baking soda and salt to the batter. Stir to combine.
4. Working in batches as needed, dip each potato, onion, and eggplant slice in the batter
and deep-fry until golden. Transfer to papers towels to drain. Serve hot.
ODIYA KANCHA KADALI BARA
Makes: 12 pieces
Origin: Odisha
Raw banana cutlets.
INGREDIENTS
4 unripe bananas, boiled
1 tsp minced peeled fresh ginger
1 tsp chaat masala
Salt, to taste
METHOD
1. In a bowl, combine the boiled bananas, green chiles, chickpea flour, ginger, red chile
powder, cumin, chaat masala, and cilantro. Season to taste with salt.
2. With a potato masher, mash the mixture. Roll it into 12 small roundels that are the size
of table-tennis balls.
3. Flatten the balls with your palms.
5. Carefully add the cutlets to the hot oil and shallow-fry on both sides until golden. Serve
warm.
BHOJPURI ALOO
Serves: 2
Origin: Bihar
Baked potatoes stuffed with cottage cheese.
INGREDIENTS
4 medium-size potatoes, boiled and halved
½ cup (112.5 g) cottage cheese
¼ cup (30 g) cheese
½ tsp freshly ground black pepper (kali mirch)
Salt, to taste
2 roasted papadum, crushed (available at Indian markets)
METHOD
3. Scoop the flesh of the potato halves into a medium-size bowl. Deep-fry the potato shells
in hot oil until golden. Set aside.
4. To the potato flesh, add the cottage cheese, cheese, green chiles, cilantro, pepper,
ginger-garlic paste, and dried mango powder. Season to taste with salt. Mix well.
5. Add the crushed papadum and stir to combine. Fill the hollowed-out fried potato shells
with the mixture and place on a rimmed baking sheet. Bake for 10 minutes until the
filling melts.
6. Serve hot.
THEKUA
Makes: 8
Origin: Jharkhand
Deep-fried cookies for teatime or breakfast.
INGREDIENTS
½ cup (47.5 g) ground almonds (badam)
½ cup (75 g) ground cashews (kaju)
¼ cup (60 g) ghee
¾ cup (93.75 g) all-purpose flour (maida)
METHOD
1. In a saucepan over high heat, boil the water. Add the sugar and cook until it dissolves.
Remove from the heat and cool to room temperature.
2. In a medium-size bowl, combine the almonds, cashews, and ghee. Mix with your
fingertips until it resembles crumbs.
3. Add the flour and mix again. Add the sugar-water and knead the mixture into a tight
dough.
4. Roll the dough into 8 coin-size roundels.
6. Working in batches as needed, carefully add the roundels to the hot oil and deep-fry until
golden brown. Serve hot.
BIHARI KEBAB
Makes: 5-6
Origin: Bihar
Caramelized-flavored kebab.
INGREDIENTS
¼ (60 g) fried onion paste
5 Tbsp (75 g) hung curd (here)
Pinch ground star anise (chakri ke phool)
Salt, to taste
1 cup (240 g) cubed boneless chicken
2 Tbsp (30 g) ghee
METHOD
1. In a medium-size bowl, whisk the onion paste, hung curd, ginger-garlic paste, coriander,
cumin, red chile powder, mace, and star anise. Season to taste with salt. Add the chicken
pieces. Stir to combine and refrigerate for 4–5 hours.
2. Heat a grill to medium heat or place a grill pan over medium heat.
3. Skewer the chicken and cook for 25–30 minutes, or until done, basting occasionally with
ghee to keep it from burning.
4. Serve hot.
CHUNGAI MALAI
Serves: 4
Origin: Odisha
Cocktail party prawns.
INGREDIENTS
2 lb, 3 oz (1 kg) prawns, shelled and deveined
1½ tsp ground turmeric (haldi), divided
Salt, to taste
1 Tbsp (15 g) ghee
METHOD
1. In a large bowl, mix the prawns with ½ tsp of turmeric and salt to taste. Let marinate for
15 minutes.
3. Add the prawns. Cook for 2–3 minutes and remove from the pan.
4. Return the skillet to the heat and add the whole spice mix, onion, ginger paste,
remaining 1 tsp of turmeric, the cumin, and red chile powder. Cook until the onion
softens.
5. Add the prawns, coconut milk, and yogurt. Season to taste with salt and stir to combine.
Simmer for 5–6 minutes.
6. Add the ghee and allow the prawns to finish cooking. Garnish with cilantro and serve hot.
CHINGRI CUTLET
Makes: 6
Origin: West Bengal
Deep-fried prawn cutlet.
INGREDIENTS
6 prawns, cleaned
1 egg
1 medium-size onion, ground to a fine paste
1 tsp garam masala
Salt, to taste
1 cup (115 g) bread crumbs
METHOD
1. Place the prawns between 2 sheets of plastic wrap and flatten with a meat pounder.
2. In a small bowl, stir together the egg, onion paste, garlic paste, red chile powder, and
garam masala. Season to taste with salt. Stir well and add the prawns. Stir again to
combine. Refrigerate to marinate for 1 hour.
4. In a shallow bowl, combine the chickpea flour and bread crumbs. Season to taste with
salt. Dip the marinated prawns in the flour–bread crumb mixture.
5. Carefully add the prawns to the hot oil and deep-fry until golden.
6. Serve hot.
MANGSHER GHUGNI
Serves: 2
Origin: West Bengal
Dried yellow peas with mince meat.
INGREDIENTS
2 Tbsp (30 ml) mustard seed oil (here), divided
1 cup (240 g) minced mutton (keema), washed and squeezed of any water
Pinch dried fenugreek leaves (kasuri methi)
Salt, to taste
½ cup (120 g) ghugni (available at Indian markets)
METHOD
1. In a skillet over low-medium heat, heat 1 Tbsp (15 ml) of mustard seed oil.
2. Add 1 Tbsp (15 g) of ginger-garlic paste and the bay leaf. Cook, stirring, for 2 minutes.
4. Add the mutton and continue cooking until the water from the minced meat dries up.
5. Add the remaining 1 Tbsp (15 ml) of mustard seed oil, the remaining 1 Tbsp (15 g) of
ginger-garlic paste, the tomato, red chile powder, turmeric, and fenugreek leaves. Cook,
stirring, for 2–3 minutes.
6. Add the water and salt to taste. Reduce the heat to low, cover the skillet, and cook for
30 minutes.
7. Add the ghugni. Cook until softened.
8. Finish the dish with lemon juice, cilantro, and garam masala.
9. Serve hot.
MANGSHO CUTLET
Makes: 10
Origin: West Bengal
Bengali-style lamb cutlets.
INGREDIENTS
2 white bread slices
1 lb, 2 oz (500 g) lamb (keema), minced
½ tsp garam masala
1 tsp fresh mint (pudina) leaves
Salt, to taste
8 eggs, whisked
½ cup (60 g) bread crumbs
1¼ cups (280 g) ghee
METHOD
1. Dip the bread slices in water, soaking them well. Remove and squeeze out all the water.
2. In a medium-size bowl, combine the lamb mince, bread slices, garam masala, onion,
green chiles, and mint leaves. Season to taste with salt. Set aside for 1 hour.
3. Divide the mixture into 10 portions; shape each portion into flat cutlets. Set aside on a
tray.
4. In a small bowl, whisk together the eggs with salt to taste.
5. Set out the bread crumbs on a tray or shallow dish.
6. In a wok over medium-high heat, heat the ghee.
7. Dip the cutlets in the egg mixture, then roll in the bread crumbs.
8. Fry each cutlet in the wok until golden brown. Transfer to paper towels to drain and
serve.
CALCUTTA CHILE CHICKEN
Serves: 2
Origin: West Bengal
Chinese influence on Calcutta shows in this dish.
INGREDIENTS
¼ cup (32 g) cornstarch
1 egg
1 tsp garlic powder (lasan)
Salt, to taste
1 cup (240 g) cubed boneless chicken
½ cup (85 g) diced onion
½ cup (75 g) diced green bell pepper
3 Tbsp (45 ml) tomato sauce
1 Tbsp (15 ml) chile sauce
2 tsp white vinegar (sirka)
2 tsp soy sauce
¼ cup (15 g) finely chopped spring onion (hara pyaz)
METHOD
1. In a medium-size bowl, whisk the cornstarch, egg, and garlic powder. Season to taste
with salt and pepper.
2. Add the chicken and stir well to coat.
3. Refrigerate to marinate for 2 hours.
5. Carefully add the chicken to the hot oil and deep-fry until golden. Remove and set aside.
6. In another skillet over low-medium heat, heat some vegetable oil.
7. Add the garlic and green chiles. Sauté for 1 minute.
8. Add the onion and green bell pepper. Stir-fry for 4–5 minutes.
9. Stir in the tomato sauce, chile sauce, vinegar, and soy sauce. Season to taste with salt
and pepper.
10. Finish by adding the chicken cubes and spring onion.
11. Garnish with sesame seeds and serve hot.
MURGIR JHOL
Serves: 2
Origin: West Bengal
Chicken in Bengali-style curry.
INGREDIENTS
1½ tsp ground cumin (jeera)
1½ tsp mustard seed oil (here)
Salt, to taste
1 tsp garam masala
1 tsp sugar
METHOD
1. In a medium-size bowl, stir together the yogurt, ginger-garlic paste, coriander, cumin, 1
tsp of turmeric, and the mustard seed oil. Season to taste with salt. Add the chicken. Stir
to coat and refrigerate to marinate for 6–7 hours.
3. Add the bay leaf, cumin seeds, and dried red chiles. Cook until the seeds begin to
crackle.
4. Add the onion. Sauté until golden brown.
5. Add the remaining 1 tsp of turmeric, the red chile powder, garam masala, sugar, and the
marinated chicken. Reduce the heat to low and cook for 30–40 minutes, or until the meat
is thoroughly cooked.
KANCHA LONKA CHICKEN
Serves: 3
Origin: West Bengal
Chicken dish with fiery green chiles.
INGREDIENTS
10 green chiles, washed and seeded
½ cup (120 g) sour curd
1 tsp garam masala
Salt, to taste
1 lb (454 g) bone-in chicken pieces
METHOD
1. In a food processor, blend together the green chiles and cilantro. Transfer to a medium-
size bowl and stir in the sour curd, ginger-garlic paste, and garam masala. Season to
taste with salt. Add the chicken to the marinade. Stir to combine, and refrigerate for 3–4
hours.
3. Add the whole spice mix and bay leaf. Cook until the seeds begin to crackle.
4. Add the onions. Stir-fry until golden.
5. Add the chicken along with the marinade and the water. Reduce the heat to low and
cook for 20–25 minutes, or until the chicken is fully done.
6. Finish with the lemon juice and serve hot.
CHICKEN CHAAP
Serves: 3
Origin: Jharkhand
Chicken cooked in a rich poppy seed curry.
INGREDIENTS
For the chicken chaap
2 cups (480 g) chicken, leg pieces, bone-in
1 Tbsp (15 g) ghee
1 medium-size onion, cut into rings
For the marinade
1½ cups (360 g) hung curd (here)
Salt, to taste
For the cashew–poppy seed paste

2 Tbsp (18 g) poppy seeds (khus khus), soaked in warm water for 20 minutes, drained
¼ cup (35 g) cashews (kaju)
METHOD
1. To make the chicken chaap: Prick the chicken all over with a fork and set aside.
2. To make the marinade: In a large bowl, whisk the hung curd, ginger-garlic paste,
garam masala, and red chile powder. Season to taste with salt. Whisk well and add the
chicken pieces to it. Stir to coat and refrigerate for 4–5 hours minimum, or overnight, to
marinate.
3. To make the cashew–poppy seed paste: In a food processor, combine the poppy
seeds, cashews, and onion. Blitz into a paste and set aside.
4. To finish the chicken chaap: In a skillet over medium-high heat, heat the ghee.
6. Add the chicken pieces with the marinade and stir well. Reduce the heat to medium and
cook for 15–20 minutes, stirring continuously, until the meat is semi-done.
7. Stir in the cashew–poppy seed paste. Continue to cook until the chicken is fully done.
8. Finish with the vetivier water, onion rings, and salt to taste.
CHICKEN AAM KASUNDI
Serves: 2
Origin: West Bengal
Mustard-coated chicken.
INGREDIENTS
3 Tbsp (45 g) kasundi (Bengali mustard; available at Indian markets, here)
Salt, to taste
METHOD
1. In a medium-size bowl, combine the chicken, lemon juice, kasundi, and turmeric.
Refrigerate to marinate for 2–3 hours.
3. Add the onion, ginger-garlic paste, and red chile powder. Sauté for 2–3 minutes, stirring,
until the onion turns golden.
4. Add the marinated chicken and stir well to combine. Cook for 20–30 minutes, until the
chicken is cooked thoroughly.
5. Season to taste with salt and serve hot.
DOI MURGI
Serves: 2
Origin: West Bengal
Chicken in yogurt gravy.
INGREDIENTS
For the marinade
Salt, to taste
For the gravy
Salt, to taste
METHOD
1. To make the marinade: In a medium-size bowl, combine all the marinade ingredients.
Whisk well to combine.
2. To make the gravy: Add the chicken to the marinade and refrigerate to marinate for 4–
5 hours.
4. Add the whole spice mix. Cook until the seeds begin to crackle.
5. Add the onion. Sauté for 3–4 minutes.
6. Add the ginger-garlic paste and the chicken along with the marinade. Reduce the heat to
medium and cook for 10 minutes until the spices coat the chicken well.
7. Stir in the yogurt and cook for 20–25 minutes, or until the chicken is cooked thoroughly,
is tender, and the water from the yogurt evaporates.
8. Stir in the cream, fenugreek leaves, and red chile powder. Season to taste with salt.
9. Cook for 5 minutes more. Serve hot.
KOLKATA EGG ROLL
Makes: 5
Origin: West Bengal
Street-side egg roll with a dash of mustard.
INGREDIENTS
For the paratha
1 Tbsp (15 ml) olive oil
For the omelet
2 eggs
2 Tbsp (21.25 g) finely chopped onion
Salt, to taste
For the rolls
1 medium-size green bell pepper, sliced
1 medium-size carrot (gajar), sliced
5 Tbsp (75 g) mustard sauce (here)
METHOD
1. To make the paratha: In a small bowl, combine the flour and olive oil. Knead into a soft
dough and cut the dough into 5 small balls.
2. Roll out the parathas and cook them on both sides.
3. To make the omelet: Preheat a griddle over medium heat.
4. In another small bowl, whisk the eggs, onion, and green chile. Season to taste with salt.
Pour the egg mixture onto the hot griddle and cook the omelet to your desired doneness.
5. Place the omelet on the paratha.
6. To finish the rolls: Top the omelet with onion, bell pepper, and carrot.
7. Season each with 1 Tbsp (15 ml) of mustard sauce, or any hot sauce, and roll up. Serve
immediately.
EGG ROLL FROM RANCHI
Makes: 4
Origin: Jharkhand
Omelet in a paratha with cucumber and tomato.
INGREDIENTS
1 medium-size cucumber, peeled and diced
4 eggs
1 Tbsp (15 ml) milk
Salt, to taste
2 tsp vegetable oil
4 parathas (type of flatbread; here)
1 Tbsp (15 ml) green chile sauce
METHOD
1. In a small bowl, stir together the onion and cucumber. Season with lemon juice and
chopped green chile. Stir to combine.
2. In a medium-size bowl, whisk the eggs and milk. Season to taste with salt. Divide the
egg batter into four portions.
3. In a skillet over medium heat, heat the vegetable oil. Pour in one portion of the egg
batter. Cook the omelet well. Flip it and cook it face-side down. Place it on the paratha.
4. Place the cucumber-onion filling in the center of the omelet along with the tomato and
green chile sauce. Wrap and cut before serving.
5. Repeat this process for each of the four egg rolls.
MAACHER CHOP
Makes: 6-8
Origin: West Bengal
Fried fish and potato cakes.
INGREDIENTS
1 tsp ghee
0.65 lb (300 g) fish, rohu, boiled, deboned
1 cup (225 g) potato, boiled, peeled
1 tsp milk
½ tsp salt, plus more to taste
1 egg, white only
Bread crumbs, to coat
METHOD
2. Add the fish, potato, and milk.
3. Sauté for a few minutes, stirring continuously. Remove from the heat.
4. Add salt to taste, the green chiles, ginger paste, and lemon juice. Mix well.
5. In a medium-size bowl, whisk the egg white with ½ tsp of salt. Set aside.
6. Divide the fish-spice mixture equally into 6–8 small balls.
7. In a wok over high heat, heat the vegetable oil for deep-frying.
8. Dip the balls in the whisked egg white, roll in bread crumbs. Working in batches,
carefully put the balls in hot oil. Deep-fry until golden brown. Transfer on paper towels to
drain. Serve hot.
MAACHER DIM BORA
Makes: 6
Origin: West Bengal
Fish fritters.
INGREDIENTS
0.65 lb (300 g) fish, rohu, deboned, shredded
½ cup (75 g) onion, chopped
Salt, to taste
¼ cup (35 g) rice powder
¾ cup (112 g) Bengal gram flour (besan)
½ cup (120 ml) mustard seed oil (here)
METHOD
1. In a medium-size bowl, combine the fish, onions, green chiles, and red chile powder.
2. Add the rice powder and Bengal gram flour.
3. Mix well and set aside for half an hour.
4. Divide this mixture into 6 equal portions and shape each portion into flat round patties.
5. In a medium-size skillet over low-medium heat, heat the mustard seed oil. Shallow-fry
the patties till golden brown.
6. Remove and drain excess oil on paper towels. Serve hot.
PISH PASH
Serves: 4
Origin: West Bengal
One-pot dish of rice, lentils, and minced meat.
INGREDIENTS
2 tsp salt
1 Tbsp (15 g) ghee
1 whole clove (laung)
1 small onion, finely chopped
½ tsp ginger-garlic paste (adrak-lasan)
1 cup (200 g) rice, rinsed
¼ cup (50 g) split pigeon peas (toor dal), rinsed
METHOD
1. In a large saucepan over medium heat, combine the minced lamb, salt, red chile,
coriander, turmeric, and water. Cook for about 10 minutes, until cooked through. Mash
the cooked meat with a wooden mallet or potato masher. Transfer to a bowl and set
aside.
2. Return the pan to the heat and add the ghee, cinnamon stick, and clove. Sauté for 30
seconds.
3. Add the onion. Cook until translucent.
4. Stir in the ginger-garlic paste and tomato. Sauté for 1 minute until the tomato softens.
5. Add the rice and split pigeon peas. Mix well. Cover the pan and cook for 15 minutes, or
until the rice and lentils are cooked through, the water is absorbed, and the dish
resembles a soft porridge. If water still remains, cook until the water is absorbed. Stir
continuously to avoid burning.
6. Stir in the cooked lamb. Serve hot, garnished with cilantro.
BIHARI MUTTON CURRY
Serves: 4
Origin: Bihar
Basic and rustic mutton curry from Bihar.
INGREDIENTS
½ cup (112.5 g) yogurt (dahi)
½ tsp ground turmeric (haldi), divided
1½ Tbsp (25 g) ginger-garlic paste (adrak-lasan)
2 lb, 3 oz (1 kg) mutton, chopped
1 tsp black and green cardamom powder
6 large onions, chopped
Salt, to taste
1 tsp garam masala
METHOD
1. In a medium-size bowl, combine the yogurt, freshly ground black pepper, turmeric,
cumin, and ginger-garlic paste. Season to taste with salt. Whisk well. Add the mutton
pieces and marinate for 3–4 hours.
4. Add the cardamom powder, bay leaf and dried red chiles.
5. Cook until the spices begin to crackle.
6. Add the onion and cook until translucent.
7. Add the marinated mutton. Sauté the meat for 4-5 minutes.
8. Reduce the heat. Add the water, salt, and garam masala. Lock the lid in place and close
the pressure release valve. Select Manual/Pressure Cook and cook for 20 minutes.
9. Finish with cilantro and serve hot.
KOSHA MANGSHO
Serves: 2
Origin: West Bengal
Satisfying mutton curry.
INGREDIENTS
5 Tbsp (75 g) onion paste, divided
½ cup (120 ml) mustard seed oil (here), divided
Salt, to taste
1 lb, 2 oz (500 g) cubed mutton
1 cup (110 g) cubed potato
METHOD
1. In a large bowl, stir together half the ginger-garlic paste and half the onion paste.
2. Add the coriander, red chile powder, turmeric, yogurt, and ¼ cup (60 ml) of mustard
seed oil. Season to taste with salt and stir to combine.
3. Add the mutton pieces and stir to coat. Refrigerate to marinate for 6–7 hours.
4. In a skillet over low-medium heat, heat the remaining ¼ cup (60 ml) of mustard seed oil.
5. Add the potato and fry until golden brown. With a slotted spoon, transfer to paper towels
to drain. Set aside.
6. Return the skillet to the heat and add the whole spice mix. Cook until the seeds begin to
crackle.
7. Stir in the remaining ginger-garlic paste and onion paste. Sauté until fragrant.
8. Add the mutton pieces along with the marinade and stir to combine. Reduce the heat to
low and cook the mutton for 45–60 minutes, or until thoroughly cooked.
9. Finish the dish by sprinkling it with garam masala. Season to taste with salt and add the
fried potatoes. Garnish with cilantro and serve hot.
BHUNAL GOSHT
Serves: 2
Origin: Bihar
Aromatic roasted lamb gravy.
INGREDIENTS
½ tsp ground nutmeg
1 lb (454 g) cubed mutton
Water, as needed
Salt, to taste
METHOD
2. Add the onion. Fry until golden brown. With a slotted spoon, transfer to a food processor,
add the nutmeg, and blend into a smooth paste.
3. Return the skillet and any remaining oil to the heat. Add the ginger-garlic paste and
mutton. Cook for 5 minutes, stirring well.
4. Add the coriander, whole spice mix, turmeric, red chile powder, and dried red chile.
Season to taste with pepper. Cook for 5 minutes more.
5. Stir in the nutmeg-spiced onion paste. Reduce the heat to low and continue to cook the
mutton for 40–50 minutes until done. Add water as needed if the dish begins to dry up.
6. Finish with the vetivier water and salt.
7. Serve hot.
KOLKATA MUTTON CHAAP
Serves: 4
Origin: West Bengal
Fragrant mutton chops in a nutty sauce.
INGREDIENTS
½ cup (120 g) raw papaya paste
2 Tbsp (30 g) poppy seed paste (khus khus)
2 tsp dried red chile paste (sookhi lal mirch)
Salt, to taste
1 lb (454 g) mutton chops
13 Tbsp plus 1 tsp (200 g) ghee
1 tsp rose water
METHOD
1. In a medium-size bowl, stir together the yogurt, raw papaya paste, ginger-garlic paste,
poppy seed paste, cashew paste, dried red chile paste, garam masala, and turmeric.
Season to taste with salt. Add the mutton and turn to coat. Refrigerate to marinate for 5
hours.
3. Arrange the mutton chops in the pan. Cover and cook the chops for 2 hours, checking
occasionally to ensure the chops do not burn, until golden on both sides.
4. Flip the chops halfway through the cooking time. Finish with rose water and serve with
laccha parathas, if desired.
MANGSHOR JHOL
Serves: 4
Origin: West Bengal
Spicy mutton curry cooked with potato chunks.
INGREDIENTS
1 lb (454 g) cubed mutton
Salt, to taste
4 medium-size potatoes, halved
METHOD
2. Add the vegetable oil once the base becomes very hot.
3. Add the whole spice mix and cook until the seeds begin to crackle.
4. Add onions and green chiles. Sauté until the onions turn golden brown.
5. Stir in the ginger paste, garlic paste, coriander, turmeric, and red chile powder. Cook,
stirring, for 2 minutes.
6. Add the mutton and season to taste with salt. Select Less to lower the heat and cook for
3–4 minutes.
7. When the oil begins to separate, add the water. Lock the lid in place and close the
pressure release valve. Select Manual/Pressure Cook and cook for 9 minutes.
8. Release the pressure and remove the lid. Add the potatoes. Re-lock the lid in place and
close the pressure release valve. Select Manual/Pressure Cook and cook for 3 minutes.
9. Release the pressure and remove the lid.
MANGSHO GHUGNI
Serves: 2-4
Origin: West Bengal
Lamb with chickpeas.
INGREDIENTS
½ cup (100 g) chickpeas (kabuli chana)
¼ cup (30 g) onions, chopped
¼ cup (50 g) tomato, chopped
1 cup (200 g) lamb, boneless pieces
1 cup (240 ml) water, plus more for soaking and boiling chickpeas
Salt, to taste
METHOD
1. Soak the chickpeas in water overnight. Drain and discard water. In a saucepan over
medium heat, boil the chickpeas in 1½ cups (360 ml) water until soft. Without draining,
set aside.
2. In a skillet over low-medium heat, heat the vegetable oil. Add the onions, ginger paste,
garlic paste, tomato, and lamb. Mix well.
3. Add the red chile powder, coriander, cumin, and 1 cup of water. Season to taste with
salt. Cook until the lamb is tender.
4. Add the boiled chickpeas along with the water in which they were boiled. Bring the
mixture to a boil. Remove from the heat and serve hot, garnished with cilantro.
RAILWAY MUTTON CURRY
Serves: 4
Origin: West Bengal
A culinary legacy of the British Raj.
INGREDIENTS
2 medium-size potatoes, cubed and fried
Salt, to taste
METHOD
3. Add the dried red chiles, coriander, coriander seeds, red chile powder, turmeric, and
cumin seeds. Cook until the seeds begin to crackle.
4. Add the onions. Sauté for 2–3 minutes.
5. Add the mutton. Sauté until the spices coat the meat well.
6. Add the water, tomato purée, and tamarind paste. Lock the lid in place and close the
pressure release valve. Select Manual/Pressure Cook and cook for 12 minutes. Release
the pressure and remove the lid. Stir in the potatoes and coconut milk. Select Sauté and
simmer the curry for 10 minutes more.
7. Season to taste with salt and finish with cilantro. Serve hot.
SHORSHE MACH
Serves: 2
Origin: West Bengal
Traditional Bengali mustard seed oil–flavored fish.
INGREDIENTS
4 pieces rohu fish, carp, or other white-fleshed fish (available at some Indian markets)
Salt, to taste
½ cup mustard seed oil (here)
2 tsp kasundi (Bengali mustard; available at Indian markets, here)
METHOD
1. Sprinkle the fish with salt and ½ tsp of turmeric. Place in a medium-size bowl and let
marinate for 10 minutes.
3. Add the fish and fry until golden brown. Remove the fish from the pan and discard some
of the oil, leaving about 1 Tbsp (15 ml).
4. Place the skillet over low-medium heat and add the kasundi, nigella seeds, and green
chile. Cook until the seeds begin to crackle.
5. Add the remaining ½ tsp of turmeric and the red chile powder. Season to taste with salt
and stir well to combine.
6. Finish with the fried fish. Cover the skillet and cook for 5 minutes before serving.
BHETKI FISH FRY
Serves: 2
Origin: West Bengal
Light fish cutlets, Bengali-style.
INGREDIENTS
2 Tbsp (30 g) mint leaf paste (pudina)
2 Tbsp (30 g) cilantro paste (hara dhaniya)
Salt, to taste
6 pieces Bhetki fish or cod or other white flaky fish
2 eggs
¾ cup (90 g) bread crumbs
METHOD
1. In a bowl, stir together the mint paste, cilantro paste, onion paste, ginger-garlic paste,
and green chile paste.
2. Season to taste with salt and pepper. Stir in the lemon juice. Apply this mix to both sides
of the fish with your fingertips.
3. Marinate for 30 minutes.
5. In a shallow bowl, whisk the eggs and season to taste with salt.
6. Place the bread crumbs in another shallow bowl.
7. Dip the marinated fish in the egg, shaking off any excess, and into the bread crumbs to
coat.
8. Carefully add to the hot oil and deep-fry until cooked through. Serve hot.
CHINGUDI JHOLA
Serves: 2
Origin: Odisha
Potato and prawn spice-rich curry.
INGREDIENTS
1 cup (240 g) onion, sliced
½ cup (120 g) tomato, finely chopped
1 tsp garam masala
½ cup (55 g) potato, parboiled and cubed
1 lb, 6 oz (650 g) prawns, cleaned
1 cup (240 ml) water, warm
Salt, to taste
METHOD
1. In a skillet, over medium-high heat, heat 1 Tbsp (15 ml) of vegetable oil. Sauté the
onions until brown.
2. Add the tomato and sauté for 7-8 minutes. Once the tomato has softened, remove from
the heat.
3. In a food processor, blitz the onion-tomato mixture and ginger-garlic paste into a fine
purée.
4. In a skillet over medium-high heat, heat the remaining 1 Tbsp (15 ml) of vegetable oil.
Add the purée. Stir and add the turmeric, bay leaves, red chile powder, cumin, and
coriander. Sauté for 2–3 minutes. Add the garam masala.
5. Add the potato, prawns, and warm water.
6. Cook until the prawns are thoroughly cooked. This should take 7–9 minutes.
7. Season to taste with salt. Finish with cilantro before serving.
CRAB KALIA
Serves: 4
Origin: West Bengal
A motley of crab, potatoes, onions, and spices.
INGREDIENTS
1 Tbsp (15 g) grated peeled fresh ginger (adrak)
1 cup (110 g) cubed potato
2 green chiles
4 crabs
Salt, to taste
METHOD
2. Add the onion, garlic, ginger, potato, and turmeric. Fry together for 1 minute.
3. Meanwhile, in a blender or mortar and pestle, grind the whole spice mix, cumin seeds,
dried red chiles, green chiles, and bay leaf into a coarse paste. Add the paste to the
potato mixture.
4. Stir in the water and bring the mixture to a rolling boil.
5. Add the crabs to the gravy and finish with a sprinkle of cinnamon. Reduce the heat to
low and simmer until the crabs are thoroughly cooked. Season to taste with salt.
6. Serve hot.
GONDHORAJ MAACH
Serves: 2
Origin: West Bengal
Fish cooked with fragrant makrut lime.
INGREDIENTS
1 tsp ginger-chile paste (adrak-mirchi)
1 tsp vegetable oil
2 catla fish fillets, cubed
2 gondhoraj lebu (makrut lime) leaves
Salt, to taste
METHOD
1. In a food processor, combine the onion, cashew paste, and ginger-chile paste. Blend into
a smooth paste.
3. Add the onion-cashew paste and cook, stirring, for 2–3 minutes.
4. Stir in the cumin and turmeric. Add the fish and stir well to combine.
5. Stir in the coconut milk and gondhoraj lebu leaves. Cook until the gravy thickens and the
fish is cooked through.
6. Season with salt and pepper to taste. Serve hot.
ILISH BHAPA
Serves: 2
Origin: West Bengal
Steamed hilsa dish with Bengali-style mustard.
INGREDIENTS
2 tsp black mustard seeds (rai), soaked in warm water for 20 minutes, drained
2 tsp yellow mustard seeds (rai), soaked in warm water for 20 minutes, drained
1 tsp kasundi (Bengali mustard; available at Indian markets; here)
Salt, to taste
5 pieces hilsa fish or American shad
½ cup (120 g) sour yogurt (dahi; let regular yogurt rest for 2 days in the refrigerator until it
turns sour)
METHOD
1. In a blender or mortar and pestle, combine the black and yellow mustard seeds, green
chiles, and kasundi. Season to taste with salt. Blend into a paste and set aside.
2. In a spice grinder or mortar and pestle, grind the poppy seeds into a powder and set
aside.
3. Sprinkle the fish with the turmeric, red chile powder, and salt to taste. Transfer to a plate
and let marinate for 10 minutes.
4. In a small bowl, stir together the poppy seed powder, mustard seed paste, sour yogurt,
coconut, and salt to taste.
5. Coat the bottom of a medium-size bowl with the mustard seed oil and add the marinated
fish.
6. Place the mustard-poppy seed mixture on top.
7. In a steamer, cook the fish for 20 minutes and serve hot.
KAKRAR JHAL
Serves: 4
Origin: West Bengal
Bengali crab curry with potatoes.
INGREDIENTS
2 potatoes, medium-size, cubed
4 (about 1 kg) crabs, separated and cleaned
1 tsp water, plus additional to boil the crabs
2 Tbsp ginger-garlic (adrak-lasan) paste
2 cup (400 g) tomato, finely chopped
Salt, to taste
METHOD
2. Deep-fry the potato. Set aside.
3. Fry the crab pieces for 1–2 minutes. Set aside.
4. In a medium-size bowl, combine the garam masala with the water. Stir to make a thick
paste.
5. In a pan over medium-high heat, cook the crab pieces with water and the turmeric. Boil
for 5 minutes.
6. Drain and set the crab pieces aside. Allow them to dry.
7. In a skillet over medium-high heat, heat the vegetable oil. Add the whole spice mix and
dried red chile. Cook until the spices begin to crackle.
8. Add the onion paste and ginger-garlic paste. Sauté until well-browned.
9. Add the chopped tomato and cook until the oil begins to leave the side of the pan.
10. Add the garam masala paste and stir well. Cook the gravy for 7–8 minutes more.
11. Add the fried potato pieces and fried crabs and cover the pan. Cook for 7–8 minutes
more.
12. Give it a final stir and serve the curry with rice, if desired.
MACHER JHOL
Serves: 3
Origin: Odisha
A traditional fish stew with vegetables.
INGREDIENTS
13 Tbsp plus 1 tsp (200 ml) vegetable oil
½ cup (125 g) potato batons
Salt, to taste
METHOD
2. Add the fish and fry until halfway done. Remove from the skillet and set aside.
3. Add the potatoes to the remaining oil and fry until half cooked.
4. In another skillet over low-medium heat, heat the mustard seed oil.
6. Add the turmeric, red chile powder, and bay leaf. Stir to combine with the onion.
7. Add the partially cooked potatoes and the water. Reduce the heat to low. Simmer the
gravy for 10 minutes.
8. Finish with salt to taste and the partially cooked fish. Simmer until the fish is fully
cooked. Serve hot.
POTOLER DORMA
Serves: 2-4
Origin: West Bengal
Bengali-style stuffed pointed gourd curry.
INGREDIENTS
2 cups (480 g) pointed gourd (parwal)
For the gravy
5 cups (850 g) onions, chopped
¾ cup (150 g) tomato, chopped
2 tsp salt
For the filling
8 oz (250 g) rohu fish, deboned
1 Tbsp salt
METHOD
1. Without peeling the pointed gourd, scoop out the inner fleshy portion.
2. In a skillet over medium-high heat, heat the vegetable oil. Blanch the shells of the
pointed gourd in hot oil. Drain the excess oil. Set aside.
3. To make the gravy: In a skillet over medium-high heat, heat the reserved excess oil.
Sauté the onions until they turn brown. Add all the dry spices and ginger-garlic paste.
Cook for 2 minutes.
4. Add the tomato, salt, and water. Cook for 12–15 minutes, stirring continuously, until a
smooth gravy is obtained. Remove from the heat.
5. To make the filling: In a medium-size skillet over medium-high heat, heat the vegtable
oil.
6. Add the ginger-garlic paste, red chile powder, and fish. Season to taste with salt. Cook
for 10 minutes over low heat.
7. Remove the pan from the heat; spoon the fish mixture inside the fried pointed gourd
shells.
8. Place 1-2 stuffed shells in each serving dish. Top them with the onion-tomato gravy and
serve.
MACH GHANTA
Serves: 2
Origin: Odisha
Healthy fish dish with vegetables.
INGREDIENTS
Salt to taste
1 lb, 2 oz (500 g) rohu fish, carp, or other white-fleshed fish (available at some Indian
markets)
1 medium-size onion, ground to a paste
1 medium-size eggplant (brinjal), cubed
7 oz (200 g) pumpkin, cubed
Coriander seeds, for garnishing
METHOD
1. In a large bowl, combine the turmeric and salt to taste. Add the fish, toss to coat, and let
marinate for 10–15 minutes.
2. In a skillet over medium heat, heat the vegetable oil for frying.
3. Add the fish pieces. Fry until cooked through.
4. In another skillet over medium-high heat, heat 2 Tbsp (30 ml) of vegetable oil.
5. Add the cumin seeds, bay leaf, and dried red chile. Cook until the seeds begin to crackle.
6. Stir in the onion paste and ginger-garlic paste. Sauté until golden.
7. Add the potatoes, tomato, eggplant, and pumpkin. Stir well to combine.
8. Add the water and cook the dish until the vegetables are soft.
9. Season to taste with salt and garnish with the coriander seeds. Top the vegetables with
the fried fish before serving.
BIHARI GHUGNI
Serves: 2
Origin: Bihar
Tasteful medley of black chickpeas and spices.
INGREDIENTS
1 cup (240 g) sliced onions, divided
Salt, to taste
1 cup (200 g) horse gram (kala chana), boiled
METHOD
1. In a food processor, combine ¼ cup (60 g) of sliced onion and the chickpea flour. Process
until a paste forms.
3. Add the bay leaf, cumin seeds, and green chile. Cook until the seeds begin to crackle.
4. Add the remaining ¾ cup (180 g) of sliced onion and the ginger-garlic paste. Cook until
the onion softens.
5. Add the coriander, red chile powder, pepper, cumin, and ground onion–chickpea flour
paste. Season well with salt.
6. Stir in the water, reduce the heat to low, and bring the gravy to a simmer.
7. Add the horse gram and cook the dish for 20 minutes.
8. Finish with the cilantro and grated coconut. Serve hot.
KALMI SAAG
Serves: 2
Origin: Bihar
Water spinach cooked in garlic and onions.
INGREDIENTS
2 cups (112 g) water spinach (kalmi saag), finely chopped
Salt, to taste
METHOD
2. Add the garlic and green chile. Cook until fragrant.
3. Add the onion. Cook, stirring, until golden.
4. Add the water spinach and season to taste with salt. Cover the skillet and cook for 10–15
minutes until it begins to release its water.
5. Remove the lid and continue to cook, stirring, until all the water evaporates.
6. Serve hot.
PITHA
Makes: 8
Origin: Jharkhand
Rice flour dumplings with a mild dal filling.
INGREDIENTS
Salt, to taste
1 cup (200 g) Bengal gram (split chickpeas; chana dal)
1 tsp vegetable oil
METHOD
1. In a saucepan over low-medium heat, combine the water and a pinch of salt. Bring to a
boil, add the rice flour, and stir well and vigorously so no lumps remain.
2. Set aside to cool.
3. In a blender or mortar and pestle, combine the chickpeas, green chile, garlic, cumin
seeds, and salt to taste. Grind into a coarse paste.
5. Add the chickpea paste. Cook for 4–5 minutes. Remove from the heat and set aside.
6. Cut the rice flour dough into 8 small balls. Flatten the balls with your fingertips. Place a
spoonful of the chickpea mixture in the center of each. Roll each again into a ball, closing
any gaps.
7. Place the balls in a steamer basket.
8. Steam for 20 minutes, or until fully done. Serve hot.
DHUSKA
Makes: 10-15
Origin: Jharkhand
Deep-fried rice and dal dumplings.
INGREDIENTS
2 cups (400 g) basmati rice
drained
1 Tbsp (15 g) finely chopped garlic (lasan)
Salt, to taste
METHOD
1. In a food processor, combine the rice, chickpeas, green chiles, garlic, and water. Process
into a thick paste.
2. Add the turmeric, curry leaves, cilantro, and onion. Season to taste with salt. Pulse to
combine.
3. In a skillet over medium heat, heat the vegetable oil. Add the paste and fry until golden
brown.
4. Serve hot with Bihari Ghugni (here), if desired.
PURI MITTHA DALI
Serves: 2
Origin: Odisha
Hearty lentil soup served at Jagganath Temple.
INGREDIENTS
1 Tbsp (15 g) ghee
¼ cup (21.25 g) sliced fresh coconut (nariyal)
1 tsp jaggery (gur; unrefined cane sugar)
1 cup (200 g) split pigeon peas (toor dal), cooked
Salt, to taste
Shredded coconut (nariyal), for garnishing
METHOD
2. Add the whole spice mix, cumin seeds, coriander seeds, and mustard seeds. Cook until
the seeds begin to crackle.
3. Add the sliced coconut, turmeric, and jaggery. Stir well to combine.
4. Add the pigeon peas and water. Mix everything well. Cook until heated through.
5. Finish with salt, pepper, and cilantro. Garnish with shredded coconut before serving.
DALMA
Serves: 2
Origin: Odisha
A popular lentil dish with vegetables.
INGREDIENTS
½ cup (100 g) split pigeon peas (toor dal)
½ cup (150 g) mixed vegetables
Salt, to taste
1 Tbsp (15 g) ghee
METHOD
1. In your pressure cooker cooking pot, combine the pigeon peas, mixed vegetables,
coconut, water, and a pinch turmeric. Season to taste with salt. Lock the lid in place and
close the pressure release valve. Select Manual/Pressure Cook and cook for 6 minutes.
2. In a skillet over low-medium heat, dry-roast the cumin seeds and dried red chile. Transfer
to a spice grinder or mortar and pestle, let cool, and grind into a fine powder.
3. Return the skillet to the heat and add the ghee to melt.
4. Add the mustard seeds, green chile, ginger, and cumin. Cook until the seeds begin to
crackle.
6. Add the pigeon pea mixture, cumin-red chile powder, and the remaining turmeric.
7. Stir well, season to taste with salt, and serve hot.
DHOKAR DALNA
Serves: 2
Origin: West Bengal
Deep-fried lentil cakes in tomato sauce.
INGREDIENTS
For the dhokar
1¼ cups (250 g) Bengal gram (split chickpeas; chana dal), soaked in water overnight,
drained
2 Tbsp ghee
Salt, to taste
For the dalna
1 cup (240 g) diced tomato
Salt, to taste
METHOD
1. To make the dhoka: In a food processor, grind the chickpeas into a smooth paste.
3. Add the cumin seeds, ginger paste, turmeric, and asafoetida. Cook until the seeds begin
to crackle.
4. Add the chickpea paste and season to taste with salt. Stir vigorously until the mixture
comes together, but don’t let it dry out, remove from the heat and transfer to a plate. Let
rest for 30 minutes.
5. Cut the dhoka into cubes and set aside.
7. Carefully add the dhokas to the hot oil and fry until golden and crispy. Transfer to paper
towels to drain.
8. To make the dalna: In the food processor, purée the tomato, green chile, coriander,
ginger paste, cumin, red chile powder, and turmeric.
9. In a small skillet over medium-high heat, heat the vegetable oil.
11. Add the tomato-green chile mixture and the water.
12. Reduce the heat to low and simmer for 7–9 minutes.
13. Season to taste with salt and add the fried dhokas. Cook for 5 minutes more and serve
hot.
CHOLAR DAL
Serves: 2
Origin: West Bengal
The famous Bengali dal with sliced coconut.
INGREDIENTS
1 cup (200 g) Bengal gram (split chickpeas; chana dal), cooked
Salt, to taste
½ cup (42.5 g) sliced coconut (nariyal), fried
METHOD
1. In a skillet over low-medium heat, heat 1 Tbsp (15 g) of ghee.
2. Add the whole spice mix, dried red chiles, and cumin seeds. Cook until the seeds begin
to crackle.
3. Add the green chiles, ginger paste, and turmeric. Cook, stirring, for 2 minutes.
4. Add the chickpeas and reduce the heat to low. If the dal seems to dry, add about ¼ cup
(60 ml) of water.
5. Season to taste with salt and simmer for 1 minute.
6. Finish with the remaining 1 Tbsp (15 g) of ghee and coconut slices. Serve hot.
ALOO DUM
Serves: 2
Origin: West Bengal
Fried baby potatoes in a smooth, creamy gravy.
INGREDIENTS
13 oz (375 g) baby potatoes
3 Tbsp (45 ml) water, plus more for cooking the potatoes
Salt, to taste
METHOD
1. In a blender, blitz the coriander seeds, cumin seeds, and dried red chile. Set aside.
2. In a medium-size saucepan over high heat, combine the potatoes with enough water to
cover and season to taste with salt. Bring to a boil and cook until the potatoes are
parboiled. Drain.
3. Sprinkle the turmeric on the potatoes and toss to coat.
5. Carefully add the potatoes to the hot oil and deep-fry until cooked through.
6. In another skillet, heat 1 Tbsp (15 ml) of vegetable oil.
7. Add the bay leaf and onion. Sauté for 2–3 minutes.
8. Add the ginger-garlic paste and tomato. Sauté for 5 minutes.
9. Add the fried potatoes and cumin-red chile powder and stir well to combine.
10. Add 3 Tbsp (45 ml) of water and bring the dish to a gentle simmer.
11. Finish with the garam masala, salt to taste, and cilantro. Serve hot.
BHAPA ALOO
Serves: 2
Origin: West Bengal
Mustard potatoes cooked in banana leaves.
INGREDIENTS
Salt, to taste
1 cup (110 g) cubed potatoes
1½ tsp Panch Phoran spice mix (available at Indian markets and online; here)
¼ cup (60 g) hung curd (dahi; here)
1 Tbsp (5 g) desiccated coconut (nariyal)
1 tsp kasundi (Bengali mustard; available at Indian markets; here)
2 banana leaves
METHOD
1. Fill a saucepan with water, salt it, and place it over high heat. Bring to a boil and add the
potatoes. Parboil the potatoes, drain, and set aside.
3. Add the Panch Phoran. Cook until the spices begin to crackle.
4. Add the dried red chiles and potatoes. Stir well and remove from the heat.
5. In a medium-size bowl stir together the yogurt, coconut, kasundi, turmeric, and red chile
paste. Season to taste with salt.
6. Stir the potatoes into the yogurt mixture and mix well. Set aside for 1 hour.
7. Place the potatoes in a steamer and cover with the banana leaves. Steam for 15
minutes.
8. Finish with lemon juice and serve hot.
ALOO POSHTO
Serves: 2
Origin: West Bengal
Potato stir-fry with ground poppy paste.
INGREDIENTS
3 Tbsp (27 g) poppy seeds (khus khus), soaked in water for 1 hour, drained
1 Tbsp (10 g) nigella seeds (kalonji)
1 Tbsp (15 g) ghee
Salt, to taste
METHOD
1. In a spice grinder or mortar and pestle, grind the poppy seeds into a paste and set aside.
3. Add the nigella seeds. Cook until the seeds begin to crackle.
4. Add the potatoes. Stir until the nigella seeds coat the potatoes well.
5. Stir in the poppy seed paste and green chiles.
6. Reduce the heat to low and add the water to moisten the dish. Cover the skillet and cook
the potatoes for 30–35 minutes until fully done.
7. Finish with the ghee and season to taste with salt. Serve hot.
CHANAR KALIA
Serves: 2
Origin: West Bengal
Spiced cheese balls in a smooth yogurt curry.
INGREDIENTS
1 cup (240 g) chhena (available at Indian markets)
¼ cup (30 g) grated Cheddar cheese
1 tsp sugar
Salt, to taste
1½ tsp minced peeled fresh ginger (adrak)
METHOD
1. In a medium-size bowl, combine the chhena, Cheddar cheese, flour, 1 tsp of turmeric, 1
tsp of red chile powder, the garam masala, and sugar. Season to taste with salt. Mash
together well and knead into a soft dough.
2. Cut the dough into 6 small balls.
4. Carefully add the dough balls to the hot oil and deep-fry until golden. Transfer to paper
towels to drain.
5. In a food processor, blend the tomato, green chile, cashews, and ginger into a smooth
paste.
6. In a small skillet over low-medium heat, heat 1 Tbsp (15 ml) of vegetable oil.
8. Add the tomato paste and the remaining 1 tsp of turmeric, 2 tsp of chile powder, and the
yogurt. Stir well.
9. Season to taste with salt and add the cheese balls. Reduce the heat to medium and cook
for 4–5 minutes so the balls soak up the gravy.
10. Serve hot.
MOCHAR GHONTO
Serves: 2
Origin: West Bengal
Banana flower cooked with potato and spices.
INGREDIENTS
½ cup (85 g) banana flower (mochar; available at Indian markets), washed
½ tsp green cardamom pods (elaichi)
2 tsp sugar
¼ cup (20 g) grated fresh coconut (nariyal)
2 Tbsp (25 g) Bengal gram (split chickpeas; chana dal), soaked in water for 1 hour, drained
½ cup (55 g) cubed potato, fried
Salt, to taste
METHOD
1. Peel the banana flower and separate the florets. Remove the black stigma and the light
white covering. Once these two components are removed, separate out the usable
banana flower and use it for this dish. The larger pink petals or outer covering have to be
discarded.
2. In a food processor or mortar and pestle, combine the cumin seeds, coriander seeds,
ginger, and cardamom pods. Grind into a paste.
3. In a medium-size bowl, stir together the turmeric and water. Add the banana flower
pieces and soak for 1 hour. Drain.
4. Bring a pot of water to a boil over high heat. Add the banana flower pieces and boil for
10–15 minutes until soft. Drain.
6. Add the bay leaf and sugar. Cook until the sugar melts.
7. Add the coconut. Stir-fry for 1 minute.
8. Add the Bengal gram and the prepared spice paste. Stir to combine.
9. Add the fried potatoes and banana flower. Reduce the heat to low and allow the dish to
10. Finish with the garam masala, season to taste with salt, and serve hot.
YELLOW PUMPKIN, TURAI, AND POTATO CHENCHKI
Serves: 2
Origin: West Bengal
Potato and pumpkin stir-fried with Panch Phoran.
INGREDIENTS
1 Tbsp (11 g) Panch Phoran spice mix (available at Indian markets and online; here)
2 cups (480 g) chopped peeled snake gourd (turai)
1 cup (140 g) cubed yellow pumpkin
Salt, to taste
METHOD
2. Add the Panch Phoran and green chiles. Cook until the spices begin to crackle.
3. Add the snake gourd, potatoes, and yellow pumpkin. Sauté for 2 minutes.
4. Season to taste with salt.
5. Reduce the heat to low and cover the skillet. Cook for 15 minutes until the vegetables
are thoroughly cooked. Do not stir too much.
6. Serve hot.
LITTI CHOKHA
Serves: 2
Origin: Bihar
Rustic dish of sattu-stuffed whole-wheat balls.
INGREDIENTS
For the tomato and potato chokha

1 cup (225 g) coarsely mashed potato
Salt, to taste
For the (litti) filling

¾ cup (95 g) sattu (available at Indian markets)
1 Tbsp (15 g) ghee
1 tsp grated peeled fresh ginger (adrak)
1 tsp finely chopped green chile
For the dough
Salt, to taste
Water, for kneading
METHOD
2. To make the tomato and potato chokha: Using 2 small bowls, put the tomato in one
bowl and the potato in the other. Divide each of the remaining chokha ingredients evenly
between the two bowls. Season each to taste with salt. Stir each bowl to combine its
ingredients. Your tomato and potato chokha are ready. Set aside.
3. To make the (litti) filling: In a medium-size bowl, stir together all the filling
ingredients. Set aside.
4. To make the dough: In a small bowl, stir together all the dough ingredients with
enough water to form a smooth dough. Cut the dough into 6 table tennis ball-size balls.
5. Flatten the dough balls with your finger.
6. Place a spoonful of the filling in the center of each.
Roll the balls back into shape and place on a baking sheet. Bake for 30 minutes at 1500 C
(3000 F).
7. Serve the litti with the chokhas and lots of ghee.
BEGUN BHAJA
Serves: 4
Origin: West Bengal
Pan fried marinated slices of eggplants.
INGREDIENTS
Salt, to taste
2 medium-size eggplants (brinjal), thickly sliced
METHOD
1. In a large bowl, stir together the red chile powder, turmeric, and lemon juice. Season to
taste with salt and mix well.
2. Add the eggplant slices, toss to combine, and let marinate for 20–30 minutes.
4. Place the poppy seeds in a shallow dish. Coat the eggplant slices in the poppy seeds and
fry in hot oil until golden on both sides and cooked through.
PARWAL CHOKHA
Serves: 2
Origin: Bihar
This mushed vegetable dish is truly comforting.
INGREDIENTS
½ cup (120 g) peeled pointed gourd (parwal; available at Indian markets)
Salt, to taste
METHOD
1. Fill a small pot with water and bring to a boil over high heat.
2. Add the pointed gourd and cook until soft. Drain, transfer to a small bowl, and mash with
a potato masher. Set aside.
3. In a small skillet over low-medium heat, heat the mustard seed oil.
4. Add the garlic and green chile. Cook until fragrant. Stir in the mashed parwal and finish
with salt to taste.
5. Serve hot.
PARIBA GHANTA
Serves: 2
Origin: Odisha
A rich, typical vegetable curry.
INGREDIENTS
1 head cauliflower (phool gobhi), chopped
1 carrot (gajar), diced
1 medium-size potato, cubed
¼ cup (40 g) green peas (hara mattar), boiled
1 Tbsp (11 g) Panch Phoran spice mix (available at Indian markets and online; here)
Salt, to taste
METHOD
1. In a blender, blitz the cumin seeds and cashews. Set aside.
3. Add the cauliflower, carrot, potato, tomato, and peas. Fry until they are semi-cooked.
4. Add the Panch Phoran, onion, ginger-garlic paste, red chile powder, cashew nut–cumin
powder, and water. Reduce the heat to low and cook for 6–7 minutes until the vegetables
are cooked. Season to taste with salt.
5. Finish with the cilantro and serve hot.
RUGRA KI SUBZI
Serves: 2
Origin: Jharkhand
An indigenous mushroom in a tomato curry.
INGREDIENTS
1 cup (96 g) rugra mushrooms or button mushrooms
½ cup (120 g) tomato paste
Salt, to taste
METHOD
2. Add the mushrooms. Fry until deep brown in color. Transfer to a plate, leaving 1 tsp of oil
in the skillet.
3. Return the skillet to the heat and add the whole spice mix and onion. Sauté until golden.
4. Stir in the ginger-garlic paste, green chile, red chile powder, cumin, turmeric, and
coriander. Cook until fragrant.
5. Add the tomato paste and season to taste with salt. Simmer the gravy for 10 minutes.
6. Add the mushrooms and stir well to combine. Cook for 5–7 minutes. Finish with the
lemon juice and cilantro.
SIMBA RAI
Serves: 2
Origin: Odisha
Fleshy broad beans with mustard seeds.
INGREDIENTS
1 cup (126 g) broad (fava) beans (simba), boiled
Salt, to taste
METHOD
1. In a food processor, combine the cumin seeds, mustard seeds, dried red chiles, and
garlic. Blend into a paste. In a skillet over medium heat, heat the mustard seed oil.
2. Add the spice paste. Cook until fragrant.
3. Stir in the broad beans, tomato, and turmeric. Sauté for 5 minutes.
4. Add the water.
5. Cook the simba rai for 10 minutes. Season to taste with salt. Serve hot.
CHILKA ROTI
Makes: 7-8
Origin: Jharkhand
Healthy pancake made of rice and lentil.
INGREDIENTS
drained
Salt, to taste
Water, as needed
1 tsp vegetable oil
METHOD
1. In a food processor, combine the chickpeas and rice. Grind together into a smooth paste.
2. Season to taste with salt and add a little water to loosen the thick paste into a pancake-
like batter.
3. Heat a griddle over low-medium heat. Oil the hot griddle and add a ladleful of batter to
it, spreading it evenly in a circular motion.
4. Cook on both the sides until light brown. Repeat with the remaining batter (should make
7–8 pancakes). Serve the chilka roti with mint-cilantro chutney (here), if desired.
DHUSKA WITH GREEN PEAS AND SPRING ONION
Makes: 10-15
Origin: Jharkhand
A variation of the simple dhuska.
INGREDIENTS
2 cups (400 g) basmati rice
drained
1 Tbsp (15 g) finely chopped garlic (lasan)
Salt, to taste
METHOD
1. In a food processor, combine the rice, chickpeas, green chiles, garlic, and water. Process
into a thick paste.
2. Add the turmeric, curry leaves, cilantro, and onion. Season to taste with salt. Pulse to
combine.
3. Heat a griddle over low-medium heat. Oil the hot griddle and add a ladleful of batter to
it, spreading it evenly in a circular motion.
4. This has to be cooked like a mini dosa.
RAGI AND SPRING ONION ROTIS
Makes: 5
Origin: Bihar
Millet bread with pepper and spring onions.
INGREDIENTS
1 cup (120 g) finger millet flour (ragi)
5 Tbsp (75 g) ghee
2 Tbsp (7.5 g) sliced spring onion (hara pyaz)
1 tsp black sesame seeds
Salt, to taste
Water, for kneading
METHOD
1. In a medium-size bowl, combine the flour, ghee, spring onion, and black sesame seeds.
Season to taste with salt and pepper.
2. Add enough water to be able to mix all the ingredients into a tight dough.
3. Cut the dough into 5 small roundels.
4. Wet your palms and lightly pat the dough with your fingertips. Roll it with a rolling pin.
5. Heat a griddle over low-medium heat.
6. Cook the rotis on both sides until light brown and serve hot.
MARUA ROTI
Makes: 4
Origin: Jharkhand
Finger millet rotis, rich in calcium and protein.
INGREDIENTS
½ cup (60 g) finger millet flour (ragi)
3 Tbsp (45 g) ghee
METHOD
1. In a saucepan over medium heat, heat the water. Once it becomes warm, add the millet
flour. Stir well to incorporate until all the water is absorbed by the flour.
2. Knead it into a tight dough.
3. Cut the dough into 4 small roundels and roll each into chapattis (here).
4. Heat a griddle over medium-high heat.
5. Cook the chapattis on the hot griddle on both sides. Finish with the ghee. Serve hot.
LUCHI
Makes: 10
Origin: West Bengal
Deep-fried, all-purpose flour flatbread.
INGREDIENTS
1 tsp salt
3 Tbsp (45 g) ghee
Water, for kneading
METHOD
1. Into a medium-size bowl, sift the flour with the salt.
2. Add the ghee and use your fingertips to rub it into the flour. Add enough water to knead
the mixture into a tight dough.
3. Cover with a wet kitchen cloth and let rest for 15–20 minutes.
4. Cut the dough into 10 small balls and roll each into puris.
5. In a deep skillet over medium-high heat, heat the vegetable oil for frying
6. Add the puris and deep-fry until golden. Serve hot.
SATTU PARATHA
Makes: 6
Origin: Bihar
A flatbread made with the superfood sattu.
INGREDIENTS
1 cup (120 g) sattu (available at Indian markets)
Salt, to taste
1 cup (125 g) whole-wheat flour (atta) dough (here)
Ghee, for frying
METHOD
1. In a medium-size bowl, combine the sattu, ginger-garlic paste, green chile, cilantro,
lemon juice, carom seeds, dried mango powder, and mustard seed oil. Season to taste
with salt. Stir well to combine. You may need 1–2 Tbsp (15–30 ml) of water to make it
slightly moist.
2. Cut the dough into 6 table tennisball size balls and flatten each with your palms. Fill each
with the sattu mixture and mold again into a ball. Flatten and roll into stuffed parathas
(looks like a stuffed quesadilla).
3. In a skillet over medium-high heat, heat the ghee for frying.
4. Carefully add the stuffed parathas to the hot oil and shallow-fry both sides until golden.
Serve hot.
BIHARI KHICHDI
Serves: 2
Origin: Bihar
One-pot medley of rice, lentils, and vegetables.
INGREDIENTS
2 Tbsp (30 g) ghee
½ cup (100 g) green gram (moong dal), soaked in water for 2 hours, drained
½ cup (100 g) split red lentils (masoor dal), soaked in water for 2 hours, drained
1 cup (150 g) chopped mixed vegetables
Salt, to taste
METHOD
3. Add the dried red chile, bay leaf, coriander, red chile powder, turmeric, and cumin seeds.
Stir well to combine.
4. Add the rice, green gram, red lentils, and water. Let the water bubble.
5. Add the vegetables. Lock the lid in place and close the pressure release valve. Select
Manual/Pressure Cook and cook for 9 minutes. Release the pressure, remove the lid, and
finish with the garam masala and salt to taste. Serve hot.
BHAPA DOI
Serves: 2
Origin: West Bengal
Steamed yogurt rice pudding.
INGREDIENTS
1 cup (240 g) hung curd (dahi; here)
¾ cup (225 g) sweetened condensed milk
1 cup (240 ml) milk
¼ cup (36.25 g) almonds (badam), blanched, peeled, and sliced
½ cup (72.5 g) strawberries, halved
METHOD
1. In a medium-size bowl, whisk the hung curd with the condensed milk.
2. Add the cardamom and gradually add the milk while continuing to whisk.
3. Pour the mixture into 2 ramekins and top each with the almonds.
4. Place a rack into a steamer and add 1 cup (240 ml) water (or the quantity in your
steamer’s user’s manual). Add the ramekins. Steam for 20–25 minutes.
5. Remove and refrigerate for 4–5 hours. Garnish with the strawberries and serve cold.
PATISHAPTA
Makes: 6
Origin: West Bengal
Milky pancakes with sweetened coconut filling.
INGREDIENTS
For the batter
¼ cup (42 g) semolina (suji)
1 Tbsp (12.5 g) caster (superfine) sugar
Pinch baking soda
Milk, for diluting
4–5 Tbsp (60–75 g) ghee
For the filling
¾ cup (120 g) coconut powder (nariyal)
METHOD
1. To make the batter: In a medium-size bowl, combine all the dry batter ingredients.
Whisk in enough milk to form a pancake-like batter. Set aside for 30 minutes.
2. To make the filling: In a skillet over low heat, heat the whole-milk fudge.
3. Add the remaining filling ingredients. Mix well until the whole-milk fudge begins to cook,
about 10 minutes.
4. To finish the patishapta: In another skillet over medium heat, heat the ghee.
5. Pour in a ladleful of batter. Cook the pancake on both sides until golden and transfer to a
plate. Repeat with the remaining batter.
6. Stuff the pancakes with the filling and serve warm.
SANDESH
Makes: 10 pieces
Origin: West Bengal
Classic Bengali dessert made with milk.
INGREDIENTS
¼ cup (50 g) caster (superfine) sugar
1 Tbsp (8 g) chopped pistachios
METHOD
1. In a saucepan over medium heat, heat the milk and add the lemon juice. Allow the milk
to curdle. Remove from the heat and strain out the chhena (curds).
2. Transfer the chhena to a plate and knead it well with the heel of your hand.
3. Add the caster sugar and cardamom. Knead for 2 minutes, mixing all the ingredients
well. Transfer to a saucepan and place it over low heat.
4. Cook the chhena mixture for 7–8 minutes, stirring the mixture well until it comes
together. Remove from the heat and cool.
5. Roll the mixture into 10 small coin-size balls. Make a dent on top of each ball and insert
the chopped pistachio pieces. Serve at room temperature.
DADHAURI
Makes: 6-7
Origin: Jharkhand
Deep-fried milky rice balls.
INGREDIENTS
1½ cups (300 g) sugar
1 cup (200 g) rice
METHOD
1. In a saucepan over medium heat, combine the milk and sugar and let it warm.
2. Add the rice. Cook until the milk thickens and is reduced by half.
3. Remove from the heat and let sit to thicken. Roll palm-size amounts of the mixture into
small balls.
5. Carefully add the balls to the hot oil and deep-fry until golden.
6. Dip them in sugar syrup and sprinkle with cardamom. Serve hot.
DHAKKAN DABBA
Serves: 2
Origin: Jharkhand
A thick pancake doused in a milky emulsion.
INGREDIENTS
½ cup (100 g) rice, soaked in water for 4 hours, drained
¼ cup (50 g) Bengal gram (split chickpeas; chana dal), soaked in water for 4 hours, drained
2 heaping Tbsp (30 g) split black lentils (urad dal), soaked in water for 4 hours, drained
METHOD
1. In a saucepan over medium heat, bring the milk to a boil.
2. Stir in the cardamom and sugar. Reduce the heat to low and simmer for 30–40 minutes
to thicken. Transfer the milk into a dabba and set aside.
3. In a blender or food processor, combine the rice, chickpeas, and black lentils. Grind into
a thick batter.
5. Pour the batter onto the hot griddle and cook for 3–4 minutes on each side.
6. Place the pancake in the lid of the dabba and pour the milk mixture on top. Let soak for
4–5 hours in the refrigerator and serve. You can also do this on a plate.
BUNIYA
Serves: 2
Origin: Jharkhand
Fried chickpea granules in sugar syrup.
INGREDIENTS
1 Tbsp (11 g) semolina (suji)
Vegetable oil, for frying and blending
1 cup (240 ml) sugar syrup (here), warmed slightly
1 tsp ground cardamom (choti elaichi)
METHOD
1. In a medium-size bowl, combine the chickpea flour, semolina, and saffron threads.
Gradually add the water, stirring continuously, so no lumps form.
2. Stir in in 1 tsp of vegetable oil. Set aside.
3. In a deep skillet over medium-high heat, heat the vegetable oil for frying. Hold a
skimmer 2 in. (5-cm) above the skillet and pour the batter through it. The batter will start
dropping through the holes and will begin to fry.
4. When the granules turn golden, remove them from the oil and add them to the slightly
warm sugar syrup. Repeat until all the batter is fried.
5. Stir in the cardamom. Let the fried granules soak in the syrup for a few minutes. Drain
and allow it to come to room temperature.
KANIKA
Serves: 2
Origin: Odisha
A popular spice-infused rice dessert.
INGREDIENTS
1 cup (200 g) Gobindobhog rice, soaked in water for 1 hour, drained, and air-dried for 20
minutes
¼ cup (60 g) cashew paste (kaju)
1 tsp whole spice mix (here)
Salt, to taste
METHOD
1. In a small bowl, combine the rice, 1½ Tbsp (22.5 g) of ghee, and the turmeric.
2. In a skillet over medium heat, heat the remaining 1½ Tbsp (22.5 g) of ghee.
3. Add the cashew paste and raisins. Fry until fragrant. Transfer to another small bowl.
4. Return the skillet to the heat and add the whole spice mix. Cook until the seeds begin to
crackle.
5. Add the rice and water. Season to taste with salt. Cook for 10–15 minutes, until the rice
is parboiled.
6. Stir in the sugar and raisin-cashew paste. Cook until the rice is done. Serve hot.
KHIRA GAINTHA
Serves: 2
Origin: Odisha
Milk and rice flour dough porridge.
INGREDIENTS
½ cup (100 g) sugar, divided
Pinch salt
3 Tbsp (45 g) ghee
¼ cup (21.25 g) chopped fresh coconut (nariyal)
METHOD
1. In a food processor, blend the rice into a thick paste. Measure the amount of paste you
have.
2. In a saucepan over high heat, fill with water equal to the amount of rice paste.
3. Add ¼ cup (50 g) of sugar and the salt. Bring to a boil.
4. Reduce the heat to low and stir in the rice paste. Cook, stirring, until the mixture comes
together into a dough.
5. Remove from the heat and cool to room temperature.
6. Add the ghee and knead into a soft dough.
7. In a clean saucepan over low-medium heat, combine the milk, remaining ¼ cup (50 g) of
sugar, the coconut, and cardamom. Stir well to combine.
8. Make 8 small balls out of the rice flour dough and plonk them in the milk mixture. Bring
to a rolling boil. This should take 10–15 minutes. Once the balls firm up, serve warm with
the milk.
RASA BALI
Makes: 5-6
Origin: Odisha
Milk-based dessert—a hallmark of temple cuisine across India.
INGREDIENTS
1 cup (225 g) cottage cheese (chhena)
1 cup (200 g) caster (superfine) sugar, divided
1 tsp semolina (suji)
½ tsp baking powder
METHOD
1. In a bowl, combine the cottage cheese, 3 Tbsp (37.5 g) of sugar, the flour, semolina,
baking powder, and cardamom. Mash the mixture thoroughly and make 8 table tennis
ball-size balls out of the dough.
2. Flatten the balls with your palm.
4. Carefully add the dough balls to the hot oil and deep-fry until golden.
5. In a saucepan over low heat, bring the milk to a rolling boil.
6. Stir in the remaining sugar and the saffron threads. Add the fried balls to the milk and
simmer for 2–3 minutes. Cool and serve.
SARAPULI
Makes: 12-15
Origin: Odisha
A caradamom syrup–drenched cream pancake.
INGREDIENTS
¼ cup (75 g) sweetened condensed milk
Ghee, for frying
METHOD
1. In a saucepan over medium heat, bring the milk to a boil and let it bubble for 20
minutes.
2. Once a layer of cream starts forming on top, skim it from the top into a bowl and set
aside. Continue to do this until you have 1 cup (240 ml) of milk cream.
3. Remove the leftover milk from the heat and whisk in the cardamom, flour, milk cream,
and sweetened condensed milk.
4. Whisk well so no lumps remain. It should resemble pancake batter.
6. Drop pancake-size portions of batter into the skillet. Cook on both sides until done.
7. In another saucepan over medium heat, mix the water with the sugar and cook to form a
syrup.
8. Dip the pancakes in the sugar syrup for 2 minutes and serve warm.
BALUSHAHI
Makes: 8
Origin: Bihar
Simply described, India’s glazed doughnut.
INGREDIENTS
¼ cup (60 g) ghee, plus more for deep-frying
1 tsp baking powder
Pinch salt
Pinch saffron threads (kesar)
¼ cup (31 g) pistachios, sliced
METHOD
1. In a medium-size bowl, combine the flour and ghee. Rub together with your fingertips
until the mixture resembles bread crumbs.
2. Add the water, baking powder, and salt. Knead into a medium-soft dough.
3. Cut the dough into 8 coin-size pieces and roll each into a circle. Flatten slightly with your
palm.
4. In a deep skillet over medium heat, heat the ghee for deep-frying.
5. Carefully add the dough balls to the hot ghee and deep-fry until golden.
6. In a small saucepan over low heat, slightly warm the sugar syrup.
7. Stir in the saffron threads and cardamom. Remove from the heat.
8. Soak the balushahi in the warm syrup for 1 hour. Drain. Garnish with pistachio slices and
serve.
CHHENA PODA
Serves: 2
Origin: Odisha
Fresh paneer-based sweet dish.
INGREDIENTS
1 Tbsp (15 g) ghee, plus more for preparing the ramekins
1½ cups (360 g) paneer (here)
3 Tbsp (31.5 g) semolina (suji)
½ cup (100 g) sugar, plus more for the ramekins
METHOD
3. Add the cashews. Fry until golden brown.
4. In a small bowl, mix the paneer with the semolina and cardamom.
5. Add the sugar and cashews. Knead again.
6. Grease 2 individual-size ramekins or 1 larger ramekin and coat with sugar. Place on a
baking sheet and into the oven to heat for 15 minutes.
7. Spoon the paneer mixture in the ramekins and press it with the back of a spoon to even
the surface.
8. Bake for 20–25 minutes and serve warm.
GULGULE PUA
Serves: 2
Origin: Bihar
Traditional sweet jaggery dumplings.
INGREDIENTS
1 cup (240 ml) milk
¼ cup (42.5 g) semolina (suji)
Ghee, for frying
METHOD
1. In a small sauce pan over low heat, heat the milk and sugar until the sugar dissolves.
Remove from the heat.
2. Add the flour and semolina. Stir until it turns into a thick batter.
3. With a handheld electric mixer, mix until slightly airy.
4. Add poppy seeds and mix once again. Let ferment for 1 hour.
6. Pour a ladleful of batter into the ghee—do not stir or touch it. Allow the pancake-like pua
to cook for 2–3 minutes, flip and cook the other side.
7. Once it turns golden-brown, remove. Repeat with the remaining batter. Serve hot.
DAHI CHURA
Serves: 2
Origin: Bihar
Your very own Indian yogurt parfait.
INGREDIENTS
½ cup (100 g) flattened rice (poha/chura)
¼ cup (60 ml) milk
½ cup (120 g) assorted diced fruits, dried or fresh
Honey, to taste
METHOD
1. In a small bowl, combine the rice and milk. Soak for 25 minutes.
2. Add the yogurt, fruit, and honey. Mix well to combine and serve immediately.
AMER ACHAR
Makes: 700 grams
Origin: West Bengal
Tart raw mango pickled in mustard oil.
INGREDIENTS
2 cups (330 g) sliced raw mango (kairi)
Salt, to taste
1 cup (336 g) grated jaggery (gur; unrefined cane sugar)
METHOD
1. Fill a small saucepan with water and place it over high heat. Bring to a boil, add the
mango slices, and parboil.
2. Drain and allow the slices to dry thoroughly.
3. Sprinkle the mango with turmeric and season to taste with salt. Thoroughly rub the
spices into the mango.
4. In a skillet over low-medium heat, dry-roast the fenugreek seeds and fennel seeds.
Transfer to a spice grinder or mortar and pestle. Let cool. Grind into a fine powder.
5. Return the skillet to medium heat, and heat the mustard seed oil.
6. Add the mango slices. Shallow-fry for 5 minutes, until the mango slices appear cooked.
Remove with a slotted spoon and set aside.
7. Return the skillet to the heat and add the dried red chiles, jaggery, and sugar to the
leftover mustard seed oil. Cook until the jaggery and sugar have melted thoroughly.
8. Add the mango slices along with the fennel-fenugreek powder. Cook, stirring, for 10
minutes.
9. Finish with salt and take the pickles off the heat.
10. Spread the pickles on a wide-rimmed plate and expose it to sunlight for 4–5 days,
covered with cheesecloth.
11. Store in a sterilized jar at room temperature.
BEL SHERBET
Serves: 2
Origin: Bihar
Wood apple–infused refreshing drink.
INGREDIENTS
2 wood apples (bael)
3 Tbsp (45 g) organic powdered jaggery (gur; unrefined cane sugar)
1 tsp Himalayan pink salt
METHOD
1. Break open the wood apples and scoop out the pulp. Run it through a fine-mesh sieve
and discard all the seeds. Transfer to a small bowl.
2. Add the jaggery, pink salt, cumin, and water. Stir well to combine. Refrigerate for 2–3
hours and serve.
BENGALI AAM SHOTTOR CHUTNEY
Makes: 400 grams
Origin: West Bengal
Tomato, date, and mango chutney.
INGREDIENTS
1 tsp Panch Phoran spice mix (available at Indian markets and online; here)
2 fresh red chiles, finely chopped
2 Tbsp (30 g) finely chopped mango fruit leather (aam shottor)
2 Tbsp (22.5 g) finely chopped dates
1 Tbsp (9 g) raisins (kishmish), finely chopped
Salt, to taste
METHOD
1. In a saucepan over low-medium heat, heat the vegetable oil.
2. Add the Panch Phoran. Cook until the seeds begin to crackle.
3. Add the red chiles. Sauté for 2 minutes.
4. Add the tomato. Cook for 2–3 minutes.
5. Stir in the fruit leather, dates, raisins, turmeric, and water.
6. Cook the chutney until the tomato is cooked thoroughly, the dates and raisins have
softened, and the water has evaporated.
7. Finish with salt to taste. Cool to room temperature before serving.
BENGALI-STYLE TOMATO CHUTNEY
Makes: 300 grams
Origin: West Bengal
Sweet tomato chutney.
INGREDIENTS
1½ tsp minced peeled fresh ginger
Salt, to taste
METHOD
2. Add the Panch Phoran. Cook until the seeds begin to crackle.
3. Add the ginger. Sauté for 2 minutes.
4. Stir in the tomato and sugar. Season to taste with salt. Cook until the tomato softens,
mashing slightly with the back of your spoon. Reduce the heat to low, stir, and cook the
chutney for 4–5 minutes until the tomato is cooked well and the moisture evaporates.
5. Add red pepper flakes and mix well. Serve at room temperature.
MAKHANE KA RAITA
Serves: 2
Origin: Bihar
An easy accompaniment of yogurt with foxnut.
INGREDIENTS
½ cup (120 g) roasted, puffed lotus seeds (makhana; available at Indian markets)
Pinch garam masala
Pinch chaat masala
Salt, to taste
METHOD
1. In a small bowl, combine the yogurt, lotus seeds, spices, and cilantro. Season to taste
with salt. Stir to combine and refrigerate. Serve chilled.
OLE KI CHUTNEY
Makes: 500 grams
Origin: Jharkhand
Mustard-flavored yam chutney.
INGREDIENTS
1 tsp yellow mustard seeds (rai)
2 cups (400 g) mashed yam
Salt, to taste
METHOD
1. In a medium-size bowl, stir together the mustard seed oil, green chiles, lemon juice,
ginger-garlic paste, mustard seeds, red chile powder, and turmeric.
2. Add the mashed yam, stir to combine, and finish with salt before serving.
SATTU DALIA
Serves: 1
Origin: Bihar
A refreshing and nourishing porridge.
INGREDIENTS
2 Tbsp (30 g) chana sattu (available at Indian markets)
1 cup (240 ml) milk
2 Tbsp (25 g) sugar
Dried fruits, for garnish
METHOD
1. In a small skillet over medium heat, dry-roast the sattu until lightly browned. Set aside to
cool.
2. In a tall glass, mix the toasted sattu with the milk and sugar. Stir it into a thick porridge.
3. Garnish with dried fruits and serve at room temperature.
NAMKEEN SATTU SHERBET
Serves: 2
Origin: Jharkhand
Lemonade to cure your summer woes.
INGREDIENTS
5 Tbsp (37.5 g) chana sattu (available at Indian markets)
2 tsp grated mango (kairi)
METHOD
1. In a large bowl, mix all the ingredients well.
2. Fill 2 tall glasses with ice and divide the drink between them.
PALAKHA BHATAA
Serves: 2
Origin: Odisha
Cooling yogurt-rice.
INGREDIENTS
½ cup (120 ml) cold water
2 Tbsp (30 ml) freshly squeezed juice of lemon (nimbu)
½ tsp minced peeled fresh ginger (adrak)
Salt, to taste
METHOD
1. In a small bowl, combine the rice, cold water, yogurt, lemon juice, ginger, and curry leaf.
Season to taste with salt,
2. Stir well to combine, and serve cold.
TISI CHUTNEY
Makes: 250 grams
Origin: Bihar
Flaxseed chutney.
INGREDIENTS
1 cup (168 g) flaxseed
Salt, to taste
METHOD
1. In a skillet over medium heat, dry-roast the flaxseed until they begin to crackle and are
fragrant. Transfer to a bowl and set aside.
2. Return the skillet to the heat and add the dried red chiles, bay leaves, coriander seeds.
Dry-roast until fragrant. Combine with the flaxseed. Let cool.
3. Transfer the spice mixture to a food processor or mortar and pestle and grind into a
paste. Season to taste with salt.
4. Store at room temperature in an airtight jar.
northeast india
SIKKIM . MEGHALAYA . ARUNACHAL PRADESH . TRIPURA .

NAGALAND . MIZORAM . MANIPUR . ASSAM
Northeast India is an intriguing amalgamation of cultural and tribal influences, which is
evident in the culinary traditions of each state comprising this region—Nagaland, Manipur,
Tripura, Mizoram, Assam, Arunachal Pradesh, Sikkim, and Meghalaya. Smoked meat,
fermented cheeses, pickled treats, and unique foraged vegetables are found in abundance.
The Brahmaputra River, which flows through Assam and Arunachal Pradesh, is loaded
with freshwater fish and other seafood, while the Barak, Brahmaputra, and Imphal Valleys
provide a variety of greens, beans, shoots, and fungi used for cooking.
A typical meal includes steamed rice, fresh stir-fried and herb-flavored vegetables,
minimally spiced fish, meat curries, salads, and lentils.
Sometimes meats and veggies are served plain boiled, without salt, to retain their pure
flavors and nutrients. Other times, they are flavored with off-beat spices such as Lakadong
turmeric, raja mirchi, prickly ash, dried long pepper, bird’s eye chile flakes, and aromatics
such as dried yam leaves, lemongrass, red poppy, and darun kesom stalks, giving it a
distinct flavor profile.
While the Northeast uses methods such as steaming, blanching, and shallow-frying, its
most unique feature is preparing dishes that are cooked inside bamboo barks or charred
over charcoal. The cuisine is heavy on non-vegetarian food, though it would be unfair to
say that there is not ample vegetarian representation.
This is especially true for Assam, which serves an array of greens, beans, and
vegetables. During the traditional festival of Bihu, around 100 different types of vegetarian
dishes are cooked using local produce. Assamese cuisine plays with unique ingredients
such as brahmi, modhusaleng, fiddlehead ferns, fresh bamboo shoots, akhuni or fermented
soy paste, pipoli, and the bhut jolokia chile, which for a time held the title of the world’s
spiciest chile pepper.
Assam produces an array of crops with a Geographical Identification tag (like cheese
from Parma or Roquefort)—for instance, Assamese tea, Karbi Anglong ginger, Tezpur litchi,
and joha rice. A short-grain aromatic rice, joha is an important ingredient because of its
sweet scent. The heirloom grain is rich in antioxidants and considered to have
comparatively higher nutrition than other varieties of rice.
Geography has played an important role in the character of Northeast Indian cuisine.
Since the states are isolated in a corner of the map, their culinary influences have come
from neighboring countries instead of within. A number of dishes from Sikkim are largely
influenced by Bhutan, with a combination of chiles and cheese, and Nepal, with dishes such
as sadeko (a traditional peanut salad), piraloo (a spicy potato-based snack), and chhurpi
achar (a pickle made from home-grown cheese found in Nepal). The indigenous Lepcha
community of Sikkim have a simpler cuisine than those found in other parts of the region.
They enjoy dairy and fresh fruits and vegetables, and rice is the most popular staple.
In this state, the tribals have their unique way of cooking. Take for instance two Bhutia
tribes called Bari and Kinema that use unique cooking techniques such as fermenting
beans in jute bags, wrapping food in banana leaves, sun-drying ingredients, and adding a
small percentage of firewood ash to give the dish a unique flavor.
Meghalaya is known for its pork-laced recipes like jadoh, a pork rice, and dohkhlieh, a
pig-meat salad, unique to this region alone. As a meat, pork is popular among the seven
states, and especially in Meghalaya, which houses the Khasi, Garo, and Jaintia tribes. These
tribes cook meats in a rustic style, with little oil, few spices, and lots of fragrant herbs.
Similar fare can be found in the adjoining state of Tripura, which is known for chakhwi,
a light pork porridge, and muya bai wahan, pork-and-bamboo-shoot curry eaten with
unprocessed rice.
Tribal gastronomy is evident in these regions and spreads across Arunachal Pradesh
too. The beautiful, hilly state houses the Nyshi, Apatani, and Monpa tribes, whose recipes
are almost oil-and spice-free. The Nepalese tribe Adi in Mebo, prepare a popular dish called
gundruk, a fermented leafy vegetable, that is also one of the national dishes of Nepal. In
more urban homes, rice plays an important role in every meal.
The same can be said for Mizo cuisine, which is one of the most well-known cuisines
from this region. A must-try here is the typical Mizo dal, which is thick and made with a
combination of toor, masoor, and moong lentils. A salad made from a boiled fruit (called
chow chow, chayote, or iskut) stands out and is a special feature of the Mizo meal. The
same fruit is also savored miles away in northern Vietnam, where it is known as su su xao
and served along with sticky rice and a meat curry—just how the Mizos like it.
Further eastward, Nagaland has heavy tribal influences as a result of over a dozen
different tribes living in this region. A Naga meal includes rice, some kind of meat (either
dry or gravy based), boiled vegetables, and chile sauces for dipping.
Manipuri cuisine is more experimental. It does not shy away from spices and oil.
Chakhao amubi, or black rice kheer, is a staple at local weddings and is unique for its stark
color. There is also iromba, a popular dish made out of fermented fish, and several
vegetarian dishes such as sana thongba (a curry made out of peas and cottage cheese—
one of the rare instances where paneer is used) and alu kangmet, fried red chile and potato
stir fry.
Food from the Northeast may be underrated, but its uniqueness allows us to savor a
whole new variety of Indian cuisine.
GYATHUK
Serves: 2
Origin: Sikkim
Hearty noodle soup laced with spices.
INGREDIENTS
For the paste
1 medium-size onion
1 medium-size tomato
Salt, to taste
For the gyathuk
5 cups (1.25 L) vegetable broth
½ cup (80 g) shredded carrot (gajar)
½ cup (80 g) shredded cabbage (bandh gobhi)
Salt, to taste
1 cup (175 g) rice noodles, cooked according to the package directions
METHOD
1. To make the paste: In a blender, combine all the paste ingredients. Blitz well to form a
paste.
2. To make the gyathuk: In a skillet over low-medium heat, heat the vegetable oil.
3. Add the paste. Stir well to combine.
4. Pour in the vegetable broth and let the mixture come just to a boil.
5. Add the carrot, cabbage, and lemon juice. Season to taste with salt.
6. To serve, divide the noodles between two soup bowls. Ladle the hot soup on top. Serve
hot.
OYING
Serves: 2
Origin: Sikkim
Simple stew made from local vegetables.
INGREDIENTS
1 tsp vegetable oil
½ cup (35 g) sliced cabbage (bandh gobhi)
½ cup (65 g) sliced carrot (gajar)
½ cup (80 g) roughly chopped French green beans (haricots verts)
½ cup (112.5 g) cubed boiled potato
½ cup (15 g) finely chopped fresh spinach
Salt, to taste
Water, as needed
METHOD
1. In skillet over medium heat, heat the vegetable oil.
2. Add the ginger paste and green chile. Cook for 1 minute until fragrant.
3. Add the cabbage, carrot, green beans, peas, potato, and spinach. Season to taste with
salt and stir well to combine.
4. Cook until the vegetables begin to sweat. Increase the heat to high and continue to stir.
5. Add enough water to the stew to reach your desired consistency. Cook for 3–4 minutes
more.
6. Serve hot.
BEET AND RADISH SALAD
Serves: 2
Origin: Assam
Local salad with a mustard seed oil dressing.
INGREDIENTS
For the dressing
1½ tsp mustard seed oil (here)
1½ tsp minced peeled fresh ginger (adrak)
Salt, to taste
For the salad
½ cup (75 g) sliced beet (chuqandar)
½ cup (75 g) sliced radish
½ cup (75 g) sliced cucumber
½ cup (60 g) shredded fresh spinach
¼ cup (15 g) sliced spring onion (hara pyaz)
METHOD
1. To make the dressing: In a small bowl, whisk the garlic, lemon juice, mustard seed oil,
and ginger. Season to taste with salt.
2. To make the salad: In a large bowl, combine the beet, radish, cucumber, tomato,
spinach, and spring onion.
3. Add the dressing and gently toss to coat. Serve immediately.
KHAPSE
Makes: 10–15
Origin: Arunachal Pradesh
Tibetan-style biscuits.
INGREDIENTS
¾ cup (180 ml) milk
3 Tbsp (45 ml) vegetable oil or ghee
METHOD
1. In a medium-size bowl, combine the flour, milk, and vegetable oil. Stir to combine.
2. Add the sugar. Knead the mixture into a soft dough.
3. Cut the dough into 7–8 pieces and roll each piece into a large chapatti (flatbread). Cut
these into strips and twist the strips.
4. Heat the vegetable oil to fry the prepared khapse.
5. Carefully add 2–3 at a time to the hot oil and fry until golden brown. Transfer to paper
towels to drain. Continue with the remaining strips. Serve hot.
ALUKANGMET
Serves: 2
Origin: Manipur
Potato and dried red chile stir-fry.
INGREDIENTS
1 medium-size potato, boiled and mashed
Salt, to taste
METHOD
2. Add the red chiles and onion. Sauté until the onion turns golden brown.
3. Add the mashed potato and stir well to combine. Cook until heated through.
4. Season to taste with salt and garnish with cilantro. Serve with hot puris.
BAMBOO SHOOT AND MUSHROOM STIR-FRY
Serves: 2
Origin: Assam
Spice-coated mushroom and tender shoots stir-fry.
INGREDIENTS
1 cup (70 g) button mushrooms, chopped
1 spring onion (hara pyaz), sliced
1 cup (150 g) tender bamboo shoots, sliced
½ cup (24 g) finely chopped garlic chives
1 Tbsp (15 ml) light soy sauce
1 tsp rice vinegar
Salt, to taste
METHOD
1. In a deep skillet or saucepan over low-medium heat, heat the vegetable oil until hot.
2. Add the mushrooms. Deep-fry for 3–4 minutes until golden. Use a slotted spoon to
transfer the mushrooms to a dish and set aside.
3. Remove the excess oil from the skillet and add the spring onion, dried red chile, garlic,
red chile powder, and cumin. Stir well to combine. Cook for about 3 minutes until the
onion softens.
4. Stir in the bamboo shoots and mushrooms. Cook until heated through.
5. Garnish with the garlic chives. Sprinkle with the soy sauce and vinegar.
6. Season to taste with salt and pepper and serve.
LAU KHAR
Serves: 2
Origin: Assam
Traditional bottle gourd side dish.
INGREDIENTS
2 cups (480 g) peeled, grated bottle gourd (calabash; lauki)
2 tsp baking powder
Salt, to taste
METHOD
1. In a small bowl, combine the bottle gourd and baking soda. Season to taste with salt and
mix to combine. Transfer to a steamer basket and steam until soft.
3. Add the mustard seeds and fenugreek seeds. Cook until the seeds begin to crackle.
4. Add the bay leaf, ginger-garlic paste, and steamed bottle gourd. Stir-fry until pleasantly
brown. Taste and adjust the seasoning as needed.
5. Remove and discard the bay leaf and serve.
VEGETABLE BAI
Serves: 2
Origin: Mizoram
Light vegetable stew with bits of meat.
INGREDIENTS
1 tsp vegetable oil
1 cup (240 g) cut mixed vegetables
Salt, to taste
METHOD
2. Add the bay leaf, ginger-garlic paste, and green chile. Cook for about 1 minute until
fragrant.
3. Add the rice and stir well to combine.
4. Add the vegetables and the water.
5. Cook according to the package directions, or until the rice softens.
6. Remove and discard the bay leaf. Season to taste with salt and pepper and serve hot.
PEANUT SADEKO
Serves: 2
Origin: Sikkim
Quick and easy salad.
INGREDIENTS
1½ cups (300 g) roasted peanuts
¼ cup (15 g) finely chopped spring onion (hara pyaz)
1 tsp minced ginger (adrak)
1 tsp chaat masala
Salt, to taste
METHOD
1. In a small bowl, combine the peanuts, tomato, cilantro, spring onion, red chile powder,
ginger, and garlic. Toss to combine.
2. Add the chaat masala and lemon juice, and season to taste with salt. Mix well and serve.
PIROALOO
Serves: 2
Origin: Sikkim
Nepali-influenced Sikkimese potato appetizer.
INGREDIENTS
1 cup (225 g) parboiled cubed potato
Salt, to taste
METHOD
2. Add the green chile, garlic, red chile powder, turmeric, and cumin. Stir to combine. Cook
for about 1 minute until fragrant.
3. Add the potato. Cook, stirring, until crispy.
4. Season to taste with salt and garnish with cilantro. Serve hot.
SHILLONG ALU MURI
Serves: 2
Origin: Meghalaya
Flavorful teatime snack.
INGREDIENTS
1 cup (14 g) puffed rice (muri; available at Indian markets)
¼ cup (40 g) sev (available at Indian markets)
¼ cup (50 g) Bengal gram (split chickpeas; chana dal)
¼ cup (50 g) roasted peanuts
¼ cup (50 g) mung beans (moong)
¼ cup (56 g) chopped tomato
¼ cup (42.5 g) chopped onion
¼ cup (20 g) shredded tender fresh coconut (nariyal)
1 tsp chaat masala
Salt, to taste
1 Tbsp (15 g) tamarind pulp (imli; here)
METHOD
1. In a large bowl, combine the puffed rice, sev, chickpeas, peanuts, mung beans, cilantro,
tomato, onion, coconut, and chaat masala. Season to taste with salt.
2. Add the lemon juice, tamarind pulp, and mustard seed oil. Toss well to combine and
serve immediately.
DOHKHLIEH
Serves: 2
Origin: Meghalaya
Popular pork salad.
INGREDIENTS
1 tsp vegetable oil
2 green chiles
8 oz (225 g) pork, cubed
Salt, to taste
METHOD
2. Add the green chiles. Cooking, turning, until they char slightly. Remove from the skillet
and cool slightly. Finely chop the chiles and set aside.
3. Return the skillet to the heat and add the pork. Stir-fry for 3–4 minutes until cooked
through. Transfer the pork to a serving bowl.
4. Add the chopped green chiles, ginger, and garlic. Season to taste with salt. Stir to
combine.
5. Add the onion and serve.
GAHORILAIHAAK
Serves: 3
Origin: Assam
Pungent and rich pork stew.
INGREDIENTS
12 oz (340 g) cubed pork
2 green chiles, roughly chopped
Salt, to taste
½ cup (30 g) sliced spring onion (hara pyaz)
¼ cup (15 g) finely chopped fresh spinach
¼ cup (15 g) finely chopped sorrel leaves
¼ cup (15 g) mustard microgreens
METHOD
1. In your pressure cooker cooking pot, combine the pork, green chiles, and ginger. Add the
water and season to taste with salt. Lock the lid in place and close the pressure release
valve. Select Manual/Pressure Cook and cook for 10 minutes.
2. Release the pressure and remove the lid. Strain the solids and set aside. Discard the
broth.
4. Add the garlic and spring onion. Stir well to combine. Cook for about 1 minute until
fragrant.
5. Stir in the red chile powder and turmeric. Sauté further for 1 minute.
6. Add the spinach, sorrel, and microgreens. Cook, stirring, until the leaves begin to wilt.
7. Add the strained pork and continue to cook the gravy for 10 minutes more.
8. Taste and adjust the seasoning as needed. Garnish with cilantro and serve.
CHICKEN AND BANANA FLOWER STIR-FRY
Serves: 3
Origin: Assam
Flavorful curry served with soft chapattis.
INGREDIENTS
9 oz (255 g) boneless, skinless chicken, cubed
¼ cup (60 g) onion paste
½ cup (85 g) boiled, finely chopped banana flower (mochar; available at Indian markets),
tough outer layers peeled, florets and stigma pulled out and the transparent petal-like
portion discarded, and the florets then boiled for 10 minutes Salt, to taste
METHOD
1. In a medium-size bowl, combine the chicken, ginger-garlic paste, and lemon juice. Mix to
combine. Refrigerate to marinate for 4 hours.
3. Add the whole spice mix and bay leaf. Cook for 1–2 minutes until fragrant.
4. Add the onion paste and green chiles. Sauté until the paste turns brown.
5. Stir in the turmeric, coriander, and red chile powder.
6. Add the chicken. Sauté for 20–25 minutes, or until the chicken is cooked through.
7. Stir in the boiled banana flower. Cook until heated through. Remove and discard the bay
leaf and serve.
WOH
Makes: 8
Origin: Sikkim
Fluffy lentil and chicken pancakes.
INGREDIENTS
2 cups (400 g) spilt black lentils (urad dal), soaked in water overnight, drained
3½ oz (100 g) boneless, skinless chicken, minced
Salt, to taste
1 tsp vegetable oil
METHOD
1. In a blender, blitz the lentils into a smooth paste. Transfer to a large bowl and add the
chicken, green chiles, cilantro, ginger-garlic paste, cumin, and red chile powder. Season
to taste with salt. Mix to combine and set aside to rest for 20 minutes.
2. In a shallow skillet or griddle over medium heat, heat the vegetable oil.
3. Pour the batter in small portions into the hot skillet. Use a spoon to spread the batter in
a circular motion, as if you are making a pancake or crepe. These need to be small
circles.
4. Cook until brown on both the sides and serve hot.
BHUT JOLOKIA CHICKEN
Serves: 2
Origin: Nagaland
Chicken with the fiery, world famous ghost chile.
INGREDIENT
½ Bhut Jolokia chile (ghost pepper), soaked in water for 4 hours, drained
½ cup (85 g) diced onion
1 cup (240 ml) plus 3 Tbsp (45 ml) water, divided
¼ cup (62.5 g) tomato purée
8 oz (225 g) boneless, skinless chicken, cubed
Salt, to taste
Plain cooked rice, for serving
METHOD
1. In a skillet over low-medium heat, heat 1 Tbsp (15 g) of ghee.
2. Add the Bhut Jolokia chile (ghost pepper; adjust the spice level by reducing or increasing
the amount), onion, garlic, and ginger. Stir-fry for 2–3 minutes and transfer to a blender.
Add 3 Tbsp (45 ml) of water.
3. Blend it into a smooth paste.
4. In another skillet over medium-high heat, heat the remaining 3 Tbsp (45 g) of ghee.
5. Add the coriander, cumin, turmeric, and tomato purée. Stir well to combine. Stir in the
remaining 1 cup (240 ml) of water.
6. Add the Bhut Jolokia (ghost pepper) paste and chicken to the skillet. Season to taste with
salt. Reduce the heat.
7. Cover, and cook the curry for 25–30 minutes, or until the chicken pieces are cooked
through. Taste and season with more salt if needed. Squeeze the lemon juice over and
sprinkle with cilantro. Serve with plain rice.
WAK BRENGA
Serves: 2
Origin: Meghalaya
Pork cooked in bamboo.
INGREDIENTS
1 (2-in. / 5-cm) piece peeled fresh ginger (adrak)
1 medium-size onion
1 lb, 2 oz (500 g) pork, cubed (about 1-in. / 2.5-cm) pieces
Salt, to taste
½ tsp baking soda
Edible bamboo
Banana leaves
METHOD
1. Using a mortar and pestle, roughly crush the ginger, onion, and green chiles.
2. In a large bowl combine the crushed ginger, onion, and chiles with the meat. Season to
taste with salt and add the baking soda. Toss well to combine the mixture.
3. Stuff the mixture into one section of the bamboo (the open end of the bamboo should
ideally be cut at the bottom joint and the bamboo should be of at least 4-in. / 10-cm in
diameter). Making sure that the bamboo is not too full, use more than one bamboo if
required.
4. Stuff the bamboo opening with tightly rolled banana leaves so that it is almost airtight.
5. Place the bamboo in a fire that has plenty of coals/ambers with less flames.
6. Let the meat cook for a minimum of 45 minutes to 1 hour.
7. Keep rotating the bamboo so that it does not burn (a little charring on the outside is fine,
as long as it does not burn through).
8. Scrape the burnt outer layer off the bamboo, as the burnt bamboo may fall into the dish
while emptying it out.
9. Empty out the contents of the bamboo into a dish and serve.
WAK GALDA GISI
Serves: 2
Origin: Meghalaya
Pork cooked in dry powdered sorrel.
INGREDIENTS
1 lb, 2 oz (500 g) pork, cubed (about 1-in. / 2.5-cm) pieces
Salt, to taste
1 Tbsp (6 g) galda gisi (powdered sorrel; available at Indian markets)
5–10 green chiles
Water
5 Tbsp (50 g) rice flour (pura)
METHOD
1. In a skillet over medium-high heat, heat the pork. Season to taste with salt. Cook until
the water that comes out of the meat evaporates. (The pork can alternately be cooked in
a pressure cooker with salt until the meat is tender.) 2. Add the galda gisi and chiles. Dry-
fry the meat for 2–5 minutes.
3. Add the water and let it simmer until it evaporates completely.
4. Add more water until the meat is completely submerged. Bring the water to a boil.
5. Drizzle the rice four, stirring continuously so that it does not form clumps.
6. Let the rice flour cook and thicken.
7. Once the flour does not feel grainy the dish is ready to be served.
BAMBOO AND PORK STIR-FRY
Serves: 2
Origin: Assam
One-pot curry with a bit of sour tang.
INGREDIENTS
1 lb (454 g) pork, cubed
1 cup (200 g) dried kidney beans (rajma), soaked in water overnight, drained
½ cup (85 g) finely chopped tender bamboo shoots
Salt, to taste
METHOD
3. Add the dried red chiles and ginger-garlic paste. Cook for about 1 minute, stirring, until
fragrant.
4. Add the remaining ingredients to the cooking pot. Lock the lid in place and close the
5. Release the pressure and remove the lid. Check the beans for doneness. Serve the curry
hot.
CHAKHWI
Serves: 2
Origin: Tripura
Pork dish with jackfruit seeds and bamboo shoots.
INGREDIENTS
2¼ cups (540 ml) water, divided
2 tsp grated, peeled fresh ginger (adrak)
½ cup (75 g) jackfruit seeds, peeled and halved
½ cup (85 g) tender bamboo shoots
4 oz (112 g) pork, cubed
½ cup (85 g) finely chopped papaya
Salt, to taste
METHOD
1. In a small bowl, stir together the rice flour and ¼ cup (60 ml) of water. Set aside.
2. In a saucepan over high heat, combine the remaining 2 cups (480 ml) of water, the
green chiles, ginger, and turmeric. Bring to a boil. Add the jackfruit seeds and bamboo
shoots. Boil for 15–20 minutes, or until the seeds and shoots are tender. Add the pork
and papaya to the pan. Reduce the heat to low and cook for 20 minutes more.
3. Add the rice flour and stir vigorously.
4. Add more water, as needed, to give it a smooth, slightly drippy consistency. Season to
taste with salt and serve hot.
NAGA-STYLE PORK CURRY
Serves: 2
Origin: Nagaland
Spicy pork curry best served with steamed rice.
INGREDIENTS
10 dried red chiles (sookhi lal mirch), soaked in water for 2 hours, drained
8 ounces (225 g) pork, cubed
¼ cup (42.5 g) finely chopped tender bamboo shoots
Salt, to taste
METHOD
1. In a blender, blend the soaked red chiles into a paste and set aside.
3. Add the pork and cook for 3 minutes, stirring constantly.
4. Add the onion, ginger-garlic paste, and pepper. Cook, stirring, for 3 minutes more.
5. Add the red chile paste and stir to combine. Add the bamboo shoots. Stir-fry for 3
minutes more.
6. Add the water to the cooking pot. Lock the lid in place and close the pressure release
valve. Select Manual/Pressure Cook and cook the pork curry for 10 minutes.
7. Release the pressure and remove the lid. Season to taste with salt, and serve hot.
MANIPURI IROMBA
Serves: 2
Origin: Manipur
Shrimp in spicy sauce with mushrooms and spring onions.
INGREDIENTS
1 tsp vegetable oil
1 lb (454 g) shrimp, peeled and deveined
½ cup (30 g) finely chopped spring onion (hara pyaz)
1 cup (70 g) chopped button mushrooms
1 medium-size potato, boiled
Salt, to taste
METHOD
2. Add the green chile. Cook for about 2 minutes to soften.
3. Add the shrimp. Stir-fry for 2–4 minutes, depending on the size of your shrimp, or until
cooked through. Remove from the pan and set aside.
4. Return the skillet to the heat and add the spring onion, tomato, mushrooms, and potato.
Stir well to combine, almost mashing the potato.
5. Stir in the water to make it slightly mushy. Season to taste with salt. Top with the shrimp
and serve.
GRILLED SHRIMP
Serves: 2
Origin: Mizoram
Indian-style tapa.
INGREDIENTS
1 lb (454 g) shrimp, peeled and deveined
Pinch salt
METHOD
1. In a medium-size bowl, combine the shrimp, turmeric, and salt. Toss to coat. Let sit for
10 minutes.
2. In a medium saucepan over high heat, combine the water, peppercorns, and coriander
seeds. Bring to a boil. Reduce to a simmer.
3. Add the shrimp. Simmer for about 3 minutes, or until cooked through. Remove from the
water and set aside.
5. Add the cooked shrimp and sauté until slightly charred.
6. Squeeze the lemon juice over and serve.
NAGA FISH CURRY
Serves: 3
Origin: Nagaland
Crispy fish-topped curry.
INGREDIENTS
For the fish marinade
Salt, to taste
For the curry
1 lb (454 g) rohu fish fillet, cubed, or carp or other white-fleshed fish (available at some
Indian markets)
Salt, to taste
METHOD
1. To make the fish marinade: In a blender, blend all the marinade ingredients to
combine.
2. To make the curry: In a resealable plastic bag, combine the marinade and fish. Seal
the bag and refrigerate to marinate for 2 hours
3. In a skillet over low-medium heat, heat the vegetable oil until hot.
4. Remove the fish from the marinade and carefully add it to the skillet. Fry the fish for 2–3
minutes until done. Remove from the oil and set aside.
5. In a medium-size saucepan over low-medium heat, heat the mustard seed oil.
6. Add the green chiles, onion, and ginger-garlic paste. Cook for about 2 minutes until the
onion softens.
7. Stir in the tomato, red chile powder, and turmeric. Taste and season with salt.
8. Stir in the water. Reduce the heat to medium and let the curry bubble for 12–15 minutes.
9. Add the fried fish. Cook until heated through and serve hot.
MASORTENGA
Serves: 2
Origin: Assam
Rohu fish curry with spices.
INGREDIENTS
Salt, to taste
5 Tbsp (75 ml) mustard seed oil, divided (here)
1½ cups (335 g) finely chopped tomato
Pinch brown sugar
1 medium-size potato, boiled and mashed
METHOD
1. Season the fish with the turmeric and salt.
2. In a skillet over low-medium heat, heat 1 Tbsp (15 ml) of the mustard seed oil.
3. Add the onion, green chile, ginger-garlic paste, coriander, cumin, red chile powder, and
tomato. Stir well to combine.
4. Cook for 3–5 minutes until the tomato and onion soften.
5. Add the brown sugar and mix well.
6. Stir in the mashed potato and water. Let simmer while you prepare the fish.
7. In another skillet over low-medium heat, heat the remaining 4 Tbsp (60 ml) of mustard
seed oil. Working in batches, add the fish to the hot oil and fry until golden on each side.
Transfer to the curry mixture and cook for 4–5 minutes more.
8. Season to taste with salt and the lemon juice. Garnish with cilantro.
MIZO DAL
Serves: 4
Origin: Mizoram
Mixed lentil soup spiked with green chiles.
INGREDIENTS
1 tsp vegetable oil
½ cup (100 g) split green gram (moong dal)
½ cup (100 g) split pigeon peas (toor dal)
½ cup (100 g) split red lentils (masoor dal)
Salt, to taste
Cooked rice, for serving
METHOD
2. Add the vegetable oil, ginger-garlic paste, onion, and green chiles.
3. Stir well to combine. Cook for about 1 minute until fragrant.
4. Add the green gram, pigeon peas, red lentils, turmeric, and water. Lock the lid in place
and close the pressure release valve. Select Manual/Pressure Cook and cook for 12
minutes. Release the pressure and remove the lid. Season to taste with salt and pepper.
Serve hot with rice.
ARUNACHAL ZAN
Serves: 2
Rustic porridge topped with vegetables.
INGREDIENTS
¼ cup (40 g) millet flour (ragi)
Salt, to taste
¼ cup (40 g) diced carrot (gajar), boiled
¼ cup (40 g) shredded cabbage (bandh gobhi), boiled
METHOD
1. In a small saucepan over high heat, bring the water to a boil.
2. Add the millet flour and season to taste with salt. Cook, stirring continuously, until it
becomes semi-thick.
3. Top with the cooked carrot and cabbage and serve.
CHHURPI STIR-FRY
Serves: 2
Origin: Sikkim
Made using a local Northeastern cheese variety.
INGREDIENTS
1 cup (240 g) diced tomato
Salt, to taste
1 cup (240 g) cubed chhurpi (available online)
METHOD
2. Add the green chiles, ginger-garlic paste, and Panch Phoran. Stir in the onion and
tomato. Season to taste with salt and cook until the vegetables are very soft.
3. Add the chhurpi. Cook, stirring, until the oil begins to pull away from the sides of the
pan.
4. Stir in the pepper. Taste and season with more salt as needed. Garnish with cilantro and
serve.
TARO ROOT LEAF CURRY
Serves: 2
Origin: Assam
Delicious curry rich in vitamins and dietary fiber.
INGREDIENTS
½ cup (80 g) finely chopped tender taro root leaves (arbi)
1 cup (200 g) split red lentils (masoor dal), boiled
Salt, to taste
METHOD
2. Add the garlic, dried red chile, and onion. Cook for 2–3 minutes until the onion softens.
3. Stir in the turmeric, coriander, and red chile powder. Add the taro root leaves and stir
well to combine.
4. Add the water and lentils. Season to taste with salt. Reduce the heat to low and simmer
the dal for 15 minutes.
5. Finish with the tamarind pulp and serve hot.
LENTIL FRITTER CURRY
Serves: 2
Origin: Assam
Wholesome curry with lentil fritters.
INGREDIENTS
For the lentil fritters
½ cup (100 g) split red lentils (masoor dal), cooked
1 red chile, finely chopped
Salt, to taste
For the curry
1 cup (240 g) cubed (peeled and seeded) bottle gourd (calabash; lauki)
Salt, to taste
METHOD
1. To make the fritters: In a blender, combine the lentils and red chile. Blitz into a coarse
paste. Season to taste with salt and add the asafoetida. Pulse to combine and set aside.
3. Add small (coin-size) portions of the lentil mixture and deep-fry, turning, until golden.
Transfer to paper towels to drain.
4. To make the curry: In another skillet over medium-high heat, heat the mustard seed
oil.
5. Add the Panch Phoran, bay leaf, and dried red chile. Heat until the spices begin to
crackle.
6. Add the onion, coriander, and turmeric. Stir well to combine. Cook for about 3 minutes
until the onion softens.
7. Stir in the tomato and bottle gourd. Cook until the bottle gourd is soft.
8. Stir in the water and add the fried lentil fritters. Taste and season with salt, if needed.
9. Remove and discard the bay leaf before serving.
ELLICHAANA
Serves: 2
Origin: Manipur
Spicy yellow peas.
INGREDIENTS
1 cup (200 g) cooked yellow peas
1 tsp chaat masala
Salt, to taste
METHOD
2. Add the onion, garlic, and asafoetida. Stir well to combine. Cook for 2–3 minutes until the
onion softens.
3. Add the yellow peas, green chile, turmeric, red chile powder, coriander, cumin, chaat
masala, and cilantro. Season to taste with salt. Stir to combine and cook until heated
through. Serve hot.
PANEER AND PEA CURRY
Serves: 2
Origin: Manipur
Paneer curry cooked in a creamy milk gravy.
INGREDIENTS
2 tsp vegetable oil
¼ medium-size onion, chopped
1 cup (225 g) paneer, cubed (available at Indian markets; here)
Salt, to taste
1 cup (240 ml) milk
METHOD
2. Add the cumin seeds and onion. Sauté for 1 minute.
3. Stir in the green chile, ginger-garlic paste, turmeric, and peas.
4. Add the paneer. Season to taste with salt and cook until the paneer is slightly golden
brown and the peas soften.
5. Add the water. Reduce the heat to low and simmer the gravy for 4–6 minutes.
6. Add the milk and continue simmering for about 3 minutes more. Once the gravy thickens
slightly, taste and adjust the seasoning. Remove from the heat.
7. Garnish with cilantro and serve.
SOYA THONGBA
Serves: 2
Origin: Manipur
Rich and creamy curry with chunks of soy.
INGREDIENTS
1 cup (240 g) soya chunks, boiled and drained
½ cup (112.5 g) boiled cubed potato
¼ cup (40 g) green peas (hara mattar)
1 cup (240 ml) milk
Salt, to taste
METHOD
3. Add the onion, green chile, and ginger-garlic paste. Cook for about 3 minutes until the
onion softens.
4. Stir in the soya chunks, potato, peas, and turmeric. Sauté for 4–5 minutes.
5. Add the milk, reduce the heat to low, and cover the skillet. Simmer for 3 minutes. Once
the gravy thickens, season to taste with salt and garnish with cilantro. Serve hot.
GREEN BEAN STIR-FRY
Serves: 2
Origin: Tripura
Vegan stir-fry made with local ingredients.
INGREDIENTS
½ cup (150 g) cubed firm tofu
1 cup (240 g) French green beans (haricots verts), parboiled
Salt, to taste
METHOD
2. Add the green chiles, onion, and garlic. Cook for 2–3 minutes until the onion softens.
3. Add the tofu. Stir-fry until the tofu is slightly crispy.
4. Add the green beans and turmeric. Cook for 3–5 minutes more.
5. Season to taste with salt and pepper. Garnish with cilantro before serving.
LASAN KERAO SANDHEKO
Serves: 4-6
Origin: Sikkim
Spicy garlic-flavored green peas.
INGREDIENTS
2 cups (320 g) green peas (hara mattar), boiled
Salt, to taste
2 bunches (20 pods) green garlic (hara lasan) with stems, dry-roasted, chopped
2 tsp dried red chiles (sookhi lal mirch), roasted, coarsely ground
2 tsp ginger (adrak), grated, dry-roasted
¼ tsp chukamilo (lemon concentrate) or 2 tsp lemon juice (nimbu)
3 green chiles, dry-roasted, slit into two
METHOD
1. In a medium-size bowl combine the peas with salt to taste. Set aside for 30 minutes.
2. Add the garlic, cumin, dry red chiles, ginger, chukamilo or lemon juice, green chiles, and
the mustard seed oil.
3. Toss well to combine and serve.
TINGMO
Makes: 10
Origin: Sikkim
Tibetan-style steamed bread.
INGREDIENTS
1 Tbsp (12 g) dry yeast
2 tsp sugar
¼ cup (60 ml) warm water, plus more for kneading
1½ cups (190 g) all-purpose flour (maida)
1 tsp baking powder
1 tsp salt
1 Tbsp (15 ml) vegetable oil or ghee
METHOD
1. In a small bowl, combine the yeast and sugar with the warm water. Set aside in a dark
place and let proof for 7 minutes.
2. In a medium-size bowl, mix together the flour, baking powder, and salt.
3. Add the yeast mixture to the flour mixture and knead into a soft dough. Add more warm
water as needed to get the smooth texture.
4. Once the dough comes together, add the vegetable oil or ghee to give it sheen and
softness. Turn to coat.
5. Cut the dough into 10 pieces and roll each piece into a 10-in. (25-cm) long (cinnamon-
roll size) thick rope. Curl each rope like a cinnamon roll creating a snail-like circle and
place in a steamer basket.
6. Steam the tingmos for 10–15 minutes and serve.
KODOKO ROTI
Makes: 10–15
Origin: Sikkim
Millet bread cooked in banana leaf.
INGREDIENTS
1 cup (120 g) millet flour (ragi)
1 Tbsp (15 g) ghee
Salt, to taste
Water, for diluting
8 banana leaves, cut into circles
METHOD
1. In a small bowl, mix together the flour, green chiles, and ghee. Season to taste with salt.
2. Add some water, a bit at a time, and whisk well until a thick paste forms.
3. Divide the paste among 4 banana leaf circles and spread it out. Top each with another
banana leaf circle and press together to seal. The paste will seal it loosely.
4. Preheat a griddle over medium heat.
5. Working in batches if needed, place the banana leaf parcels on the hot griddle. Cook for
4–5 minutes on both sides and serve hot.
SANPIAU
Serves: 1
Origin: Mizoram
Rice porridge infused with ginger and butter.
INGREDIENTS
1 tsp finely chopped garlic (lasan)
1 tsp finely chopped peeled fresh ginger (adrak)
Salt, to taste
Fried onions (birista; here), for garnishing
METHOD
1. In your pressure cooker cooking pot, combine the rice, butter, garlic, and ginger. Season
to taste with salt and pepper. Lock the lid in place and close the pressure release valve.
Select Manual/Pressure Cook and cook for 15 minutes.
2. Release the pressure and remove the lid.
3. Garnish with fried onions and serve hot.
JANEIIONG
Serves: 2
Origin: Meghalaya
Strong rustic-flavored black sesame rice.
INGREDIENTS
2 Tbsp (30 g) black sesame seeds, toasted
1 cup (200 g) black rice, cooked
Salt, to taste
METHOD
1. In a blender, combine the black sesame seeds and 1 Tbsp (15 ml) of water. Blend into a
smooth paste and set aside.
3. Add the green chiles and ginger paste. Stir well.
4. Add the black sesame seed paste and stir well to combine. Add the rice and season to
taste with salt. Stir to combine and cook until heated through. Serve hot.
FRIED RICE
Serves: 2
Origin: Assam
Turmeric-flavored fried rice.
INGREDIENTS
1 tsp diced green chiles
1 Tbsp (15 g) ketchup or chile sauce
1 cup (200 g) long-grained rice, parboiled
1 cup (240 g) diced vegetables of choice (beans, carrot [gajar], corn, green peas [hara
mattar])
1 egg
Salt, to taste
½ cup (24 g) finely chopped garlic chives
METHOD
1. In a skillet over medium heat, heat the sesame oil.
2. Stir in the turmeric, ginger paste, and garlic paste. Add the onion and green chiles. Cook
for 3 minutes, or until the onion is soft.
3. Add the ketchup, rice, and vegetables, stirring well to combine. Cook until the rice and
vegetables are almost done (adding some water if needed).
4. Crack the egg into the center of the skillet and scramble it, stirring it into the rice.
5. Season to taste with salt and pepper. Garnish with garlic chives and serve.
KHARZI
Serves: 2
Dried red chile rice of the Monpa tribe.
INGREDIENTS
4 dried red chiles (sookhi lal mirch), soaked in water to rehydrate, drained
¼ cup (60 g) grated fermented cheese or (30 g) mozzarella cheese
½ cup (30 g) sliced spring onion (hara pyaz)
Salt, to taste
METHOD
1. In a blender, combine the red chiles, tomato, cheese, and ginger-garlic paste. Process
until a paste forms.
2. In a skillet over medium heat, heat the vegetable oil. Add the red chile mixture and
sauté until the paste is thoroughly cooked and fragrant.
3. Stir in the rice and spring onion, stirring until the paste coats the rice grains well and the
rice is heated through.
4. Season to taste with salt and pepper and serve.
JADOH
Serves: 2
Origin: Meghalaya
A staple pork rice from the Khasi tribe.
INGREDIENT
8 ounces (226 g) pork, cubed
1 cup (200 g) Joha rice or flattened rice (poha/chura), rinsed
Salt, to taste
Black and white sesame (kala safed til) seeds, for garnishing
METHOD
2. Add the onion, green chile, bay leaf, ginger paste, and turmeric. Sauté for about 3
minutes until the onion is golden.
3. Add the pork. Fry for 3–4 minutes until golden brown.
4. Add the rice and season to taste with salt. Cook, stirring, for 3 minutes.
5. Add the water, lower the heat, and simmer the dish for 15 minutes, or until the meat and
rice have thoroughly cooked. Remove and discard the bay leaf. Garnish with cilantro and
black and white sesame seeds. Serve hot.
CHAKHAOAMUBI
Serves: 2
Origin: Manipur
Black rice kheer (pudding).
INGREDIENTS
1 cup (200 g) black rice, soaked in water for 3 hours, drained
½ cup (150 g) sweetened condensed milk
Slivered almonds (badam), for garnishing
METHOD
1. In a medium-size saucepan, cook the black rice according to the package directions,
about 35 minutes, until completely softened.
2. In another medium-size pot over low-medium heat, bring the milk to a boil and stir in the
sweetened condensed milk. Reduce the heat to low and cook to thicken slightly.
3. Stir in the black rice. The color will bleed into the milk. Continue to cook over low heat
for 20 minutes more until the rice absorbs the sweetness of the milk.
4. Stir in the coconut and cardamom. Remove from the heat.
5. Refrigerate the rice kheer to cool thoroughly, 3–4 hours.
6. Garnish with almonds before serving.
ANARASA
Serves: 2-4
Origin: Sikkim
Rice flour delicacy.
INGREDIENTS
2 cups (320 gm) rice flour, finely ground
1 cup (200 gm) sugar
4 tsp (20 ml) lemon juice (nimbu)
½ cup sesame seeds (til)
1¼ cups (250 g) ghee
METHOD
1. In a medium-size bowl combine the rice flour, sugar, and lemon juice.
2. Cover the mixture with a deep dish turned upside down. Set aside for 4–5 hours.
3. Using just a little water knead the mixture into a dough.
4. Sprinkle the sesame seeds on a flat dish.
5. Divide the dough into small lemon-size balls and roll over the sesame seeds. Press the
balls to form flat rounds, about 5-in. (12.5-cm) in diameter.
6. On a griddle over medium-high heat, heat the ghee.
7. In batches, fry the rice rounds until they turn golden.
8. Keep spooning the ghee (from the pan) over the rounds, but do flip them.
9. Transfer with a slotted spoon to paper towels to drain.
NARIKOLORNARU
Makes: 15
Origin: Assam
Coconut dessert.
INGREDIENTS
4 cups (320 g) grated fresh coconut (nariyal)
METHOD
1. In a saucepan over medium heat, combine the coconut and sugar. Allow the sugar to
melt.
2. Stir continuously until the mixture begins to pull away from the sides of the pan.
3. Cool the mixture slightly and roll it into balls.
BAMBAISON
Serves: 4
Origin: Sikkim
Cardamom-flavored milk sweet.
INGREDIENTS
8 Tbsp (120 g) ghee, plus more to grease the plate
2 lb, 3 oz (1 kg) whole-milk fudge (khoya), grated, available at Indian markets (here)
1¼ cups (225 g) sugar
1 tsp ground green cardamom (choti elaichi)
METHOD
1. In a heavy-bottomed skillet over medium heat, heat the ghee.
2. Add the whole-milk fudge and cook, stirring continuously, until light golden.
3. Add the sugar and milk; continue stirring until the sugar dissolves. Cook until the whole-
milk fudge becomes a lumpy mass and begins to pull away from the sides of the pan.
4. Remove from heat and mix in the green cardamom. Grease a flat plate with ghee and
transfer the mixture to the plate. Spread it out with a greased spatula or the back of a
serving spoon. Cut into pieces while the mixture is still hot. Remove from the plate only
when it cools, and serve.
CHHURPI ACHAR
Makes: 600 grams
Origin: Sikkim
Local cheese spiced and served as a side dish.
INGREDIENTS
1 cup (240 g) soft chhurpi (available online) or ricotta cheese
½ cup (75 g) sliced radish (mooli)
½ cup (75 g) sliced cucumber (kheera)
Salt, to taste
METHOD
1. In a medium-size bowl, mix together the chhurpi, radish, cucumber, onion, and green
chiles.
2. Drizzle with mustard seed oil and season to taste with salt and pepper.
3. Serve cold with chapatti, if desired.
SEPEN
Makes: 50 grams
Origin: Sikkim
Tibetan-style hot sauce served with momos.
INGREDIENTS
1 cup (240 g) dried red chiles (sookhi lal mirch), soaked in water overnight, drained
Salt, to taste
Water, as needed
METHOD
1. Using a mortar and pestle or a blender, combine all the ingredients and blend together.
2. Add water to adjust thick sauce-like consistency.
MOOLA KO ACHAR
Makes: 600 grams
Origin: Sikkim
Radish pickle.
INGREDIENTS
1 lb, 2 oz (500 g) radish (mooli), peeled, washed
3½ oz (100 g) red mustard seeds (lal rai)
½ tsp timmur (optional)
Salt, to taste
2 cups (480 ml) mustard seed oil (here), divided
METHOD
1. Pat dry the radish and cut into 3-in. / 7.5-cm long pieces. Cut each piece diagonally into
four. Replace if the radishes have a white tinge.
2. Spread the radish out on a plate and sun-dry for 5–6 hours.
3. Using a grinder or mortar and pestle, coarsely grind the red mustard seeds, cumin
seeds, and timmur (if using) together.
4. Combine the prepared ground ingredients, red chile powder, and turmeric on another
plate. Season to taste with salt.
5. Add 2–3 Tbsp (30–45 ml) mustard seed oil and lemon juice. Stir well to combine.
6. Add the radish pieces and toss well to coat the spice mix.
7. In a dry glass jar, put in the radish slices in batches. Press down after each addition to
pack them well. Cover and put out in the sun for 2 days.
8. On the third day, shake the jar well. There should be water in it. Add the remaining
mustard seed oil and store. The pickle is ready to serve in 6–7 days.
GOLBHENDA KO PAKAEKO
Makes: 500 grams
Origin: Assam
Tomato relish.
INGREDIENTS
2 dried red chiles (sookhi lal mirch), halved, seeded
2 tsp garlic (lasan), chopped
2 tsp ginger (adrak), shredded
1 lb, 2 oz (500 g) chopped tomato
Salt, to taste
¼ tsp red chile powder
METHOD
2. Add the fenugreek seeds and dried red chiles. Cook until the seeds begin to crackle.
3. Add the garlic and ginger. Cook for 2 minutes, or until the garlic turns brown.
4. Stir in the tomatoes, turmeric, and season to taste with salt. Stirring continuously, cook
until the liquid gets absorbed.
5. Add the cumin seeds and red chile powder. Cook, stirring continously till the liquid dries
and the oil begins to pull away from the sides of the dish.
6. Transfer to a dish and let it cool. This can be refrigerated for up to one week.
KORDOI CHUTNEY
Makes: 100 grams
Origin: Assam
Star fruit chutney—best enjoyed in summer.
INGREDIENTS
5 star fruits, seeded and chopped
2 Tbsp (30 g) sliced jaggery (gur; unrefined cane sugar)
Water, as needed
¾ cup (109 g) palm sugar
2 Tbsp (30 ml) rice vinegar
METHOD
1. In your pressure cooker cooking pot, combine the star fruit and jaggery. Add enough
water to come up slightly above the level of the fruit. Lock the lid in place and close the
2. Release the pressure and remove the lid. Use a potato masher to mash the fruit.
4. Add the palm sugar, dried red chiles, raisins, and cumin. Toss gently to combine.
5. Add the star fruit mash and stir well.
6. Finish with the vinegar and black salt before serving.
BILAHITOK
Makes: 250 grams
Origin: Assam
Tomato sour chutney for every festive occasion.
INGREDIENTS
1 Tbsp (15 ml) mustard seed oil (here), plus more as needed
Pinch brown sugar
Salt, to taste
METHOD
1. In a skillet over low-medium heat, heat the mustard seed oil. Add the bay leaf, Panch
Phoran, and dried red chile. Heat until the spices begin to crackle.
2. Stir in the tomato, turmeric, red chile powder, and brown sugar.
3. Cook for 3–5 minutes. Smash the tomato slightly and add more mustard seed oil if it gets
too dry.
4. Season to taste with salt and remove from the heat.
5. Remove and discard the bay leaf before serving.
RONGPU TAKENG
Makes: 50 grams
Egg chutney.
INGREDIENTS
2 hardboiled eggs, peeled and chopped
1 tsp grated ginger
Salt, to taste
METHOD
1. In a small bowl, combine the eggs and ginger. Season to taste with salt and pepper. With
a fork mash the ingredient into a coarse paste.
MOSDENG SERMA
Makes: 500 grams
Origin: Tripura
Fermented fish chutney.
INGREDIENTS
2 Tbsp (30 g) garlic-chile paste (lasan-mirch)
2 dried red chiles (sookhi lal mirch), soaked in water to rehydrate, drained
2 Tbsp (30 g) berma or fermented dry fish (available online)
Salt, to taste
METHOD
1. In a small saucepan over low-medium heat, heat the mustard seed oil.
2. Add onion and garlic-chile paste. Stir well to combine. Cook for 2–3 minutes until the
onion softens.
3. Stir in the tomato, rehydrated red chiles, and berma. Cook, stirring, until the tomato
softens. Transfer the mixture to a blender.
4. Blitz to combine, season to taste with salt, and serve.
AKHUNI CHUTNEY
Makes: 50 grams
Origin: Nagaland
Spiced and fermented soybean chutney.
INGREDIENTS
1 tsp vegetable oil
6 green chiles
1 medium-size tomato, roasted
1 (1-in. /2.5-cm) piece peeled fresh ginger
1 Tbsp (15 g) akhuni paste (available online)
Salt, to taste
METHOD
1. In a skillet over high heat, heat the vegetable oil
2. Add the green chiles. Cook, turning until the chiles are charred. Transfer to a blender.
3. Add the remaining ingredients and blend into a coarse paste.
4. Serve with a traditional Indian-style meal, thali.
OAMBAL
Makes: 800 grams
Origin: Nagaland
Pumpkin chutney with sour tamarind pulp.
INGREDIENTS
1 lb (454 g) pumpkin chunks, boiled
Salt, to taste
METHOD
1. In a medium-size bowl, mash together the pumpkin and tamarind pulp. Set aside.
3. Add the mustard seeds and bay leaves. Cook until the seeds begin to crackle.
4. Stir in the red chile powder.
5. Add the pumpkin-tamarind mixture, stir, reduce the heat, and bring to a gentle simmer.
6. Stir in the jaggery until it dissolves completely. Remove the skillet from the heat. Add the
lemon juice and raisins. Season to taste with salt before serving.
TEMI ICED TEA
Serves: 2
Origin: Sikkim
Chilled local tea with lemon.
INGREDIENTS
4 Temi tea bags (available at Indian markets and online)
1 cup (240 ml) sugar syrup (here)
½ cup (120 ml) freshly squeezed lemon juice (nimbu)
METHOD
1. In a saucepan over low-medium heat, combine all the ingredients. Bring to a gentle boil
and remove the tea bags.
2. Chill and serve.
GLOSSARY
DALS AND LEGUMES
RAJMA / RED KIDNEY BEANS

Red kidney beans are soaked overnight, boiled and then added to curries. When cooked
with a spicy tomato sauce and served with rice, it results in a classic North Indian comfort
meal called rajma-chawal. The Bhainsku rajma variety from Uttarakhand is pink in color
and speckled with black spots.
CHANA DAL / BENGAL GRAM
One of the most basic pantry essentials, chana dal is split and polished in form. It is boiled
to make curry, powdered to make chickpea flour or besan, and used in tempering.
KABULI CHANA / CHICKPEAS
This beige-colored chickpea variety is soaked overnight and boiled before eating. It is
tossed in Indian stir-fries and eaten with a refined flour-based bread called puri. Crushed
Kabuli chana is used to give body to Indian cutlets called tikkis.
KALA CHANA / HORSE GRAM
Fibrous black chana is soaked and boiled before eating. The sprouted variety is tossed as a
salad. A typical Indian way of eating it is to toss boiled black chana with lemon juice,
butter, coriander, chiles, and spices.
MOONG DAL / GREEN GRAM
This lentil can be either split or whole. Moong dal is usually boiled or soaked before use. It
can be turned into a curry or fermented into a crepe or a savory cake called dhokla. Also
available without the skin, in yellow color, it is cooked in a similar fashion.
LOBIA / BLACK-EYED BEANS
Also known as cow peas, lobia is soaked and boiled, or sprouted, before eating. It is a rich
source of calcium, folate, and proteins and is tempered before eating with chapattis.
URAD DAL / BLACK LENTIL
Whole urad dal resembles a black seed and is therefore known as black gram; it is also
available in split and skinned form. The latter is off-white in color. This lentil can be turned
into curries or be an excellent ingredient to ferment along with rice to make idlis, dosas,
and other South Indian delicacies.
MATKI / MOTH OR TURKISH BEAN
Moth or Turkish bean is soaked in water overnight to enable it to sprout. The bean is boiled,
tempered, and turned into an Indian-style stir-fry or eaten as a salad.
TOOR DAL / SPLIT PIGEON PEAS
This is the most common variety of lentil in the Indian pantry. It is usually boiled before
use. Some recipes might call for soaking the dal in water overnight.
SABUT MASOOR DAL / BROWN LENTIL
This whole brown seed-like lentil is boiled before use. It is cooked into a curry and creamed
with dairy. When it is red in color and in split form, without the skin, it is known as split red
lentil or lal masoor.
SPICES
KHUS KHUS / POPPY SEEDS
This ingredient is turned into a paste to add to gravies, soaked to texturize tikkis, and
added to sweet dishes and savories alike. It is a versatile ingredient that is known for its
cooling properties.
LAL MIRCH / RED CHILE POWDER

Red chile powder is made of ground chiles from different parts of the country. The Kashmir
and Guntur varieties are the most popular and potent. Traditionally, women who
specialized in pounding chiles were hired to make this powder; now pre-packaged powder
is available in Indian stores.
HING / ASAFOETIDA
Hing is a type of resin that is added in minimal quantities to basic Indian tempering. It is
used to gently flavor dals, curries, rasams, and other gravies. It is known to have digestive
benefits.
SAUNF / FENNEL SEEDS
Fennel seeds add a sprightly touch to any dish they are added to. They are one of the main
components of a spice mix called Panch Phoran, which is popular in East India. Fennel
seeds are also eaten raw as a mouth-freshener.
LAUNG / CLOVES
It is aromatic and has tremendous medicinal benefits. Its oil is used to cure dental ailments,
and is used in tempering.
KALI MIRCH / BLACK PEPPERCORN
These black, round seeds are derived from the pepper plant. They can be ground in a mill
and used to flavor bland dishes or added whole to the tempering for a rich spicy flavor.
AJWAIN / CAROM SEEDS

Ajwain has several healing properties. From treating the common cold to digestion
problems, the spice is used in powdered or whole form. In cooking, it adds a pungent flavor.
DALCHINI / CINNAMON
Dalchini looks like the bark of a tree. Rightly so; it is procured from the inner bark of a
tropical evergreen tree. It is used in whole form in tempering, or powdered and added for a
rich, aromatic touch to gravies, pilafs, and curries.
ELAICHI / CARDAMOM
Available in green and black forms, elaichi is a true Indian superfood. The black variety is
known as badi elaichi and the green variety is known as choti elaichi. Crushed or whole,
they are added to Indian tempering for pilafs, biryanis, Indian tea, and gravies. Powdered
cardamom is added to desserts to add an earthy touch. Elaichi can instantly help cure
nausea.
TEJ PATTA / BAY LEAF
From detoxifying to slowing down aging, bay leaf is a variety of edible leaf with several
health benefits. It is added at the tempering stage to hot oil, which absorbs its flavors. A lot
of recipes pull out the bay leaf before serving the dish.
IMLI / TAMARIND
This ingredient adds a sour, sweet taste to any dish it is added to. Available in pod form, it
is usually pulped before use. Tamarind is highly tangy and added to sherbets, gravies,
curries, and soups.
CURRY LEAVES / KADHI PATTA
These leaves form the backbone of a typical Indian tempering. It is used in abundance to
flavor dry stir-fries, especially in South Indian cuisine. Sometimes, dried curry leaves are
also powdered to make podi (South Indian powder) to sprinkle on dosas, idlis, and upmas.
METHI SEEDS / FENUGREEK SEEDS
These rough, coarse seeds from the methi or fenugreek plant are bitter but nutritious. They
have high medicinal value, from helping with diabetes to acting as antioxidants. The seeds
are soaked and blitzed into a paste or are used whole in tempering.
JAIPHAL / NUTMEG
Its outer coating is known as javitri or mace. Both the spices are used sparingly in Indian
gravies, pulaos, and biryanis. They deliver a delicate earthy flavor to any dish they are
added to.
SHAHI JEERA / CARAWAY SEEDS
Caraway seeds are used in the tempering of Indian curries and gravies. They are bigger in
size than regular cumin and deliver a more pronounced flavor.
KESAR / SAFFRON
This is one of the most expensive spices in India. It is used in sweet and savory
preparations to give a unique floral fragrance and flavor. Kesar lets out an orange-yellow
color to the dish it is added to.
AMCHOOR / DRY MANGO POWDER
Tart, sour notes to a dish can be added with a gentle splattering of dry mango powder. It is
made by grinding dry pieces of mango. Amchoor is known to aid acidity and boost
digestion.
CHIRONJI / CHAROLI
Chironji is a medicinal plant. Interestingly, it is used to add texture to several milk-based
Indian desserts. It helps combat diarrhea and has several beauty benefits.
CHAKRI PHOOL / STAR ANISE
Star anise delivers a fresh, sprightly flavor to any dish that it is added to. It is mostly used
whole. The ingredient comes from a tree; it is plucked before ripening and dried before it is
sold.
SAUNF / ANISEED
With a licorice-like taste, aniseed is aromatic and added in tempering of dishes, to flavor
soups, pickles, and gravies.
DHANIYA SEEDS / CORIANDER SEEDS

Use them whole or powder them to make one of the most commonly used spices in the
Indian kitchen. They are generously used in Indian gravies, curries, and shorbas.
KOKUM
The product of a fruit tree, kokum is used fresh to make sherbet or dry as a souring agent.
It is used in curries, gravies, and dals to enhance their flavor and give a lemon-like sour
tang. Kokum is an essential ingredient to make sol kadhi.
JEERA / CUMIN
Jeera belongs to the parsley and dill herb family. It is tiny and brown in color and is a must-
have in an Indian spice box. Jeera is usually used in whole form in tempering, or powdered
to flavor gravies and curries.
RAI / MUSTARD SEEDS
These tiny seeds of mustard are black in color. They are blistered in hot oil in most Indian
temperings and are one of the most commonly used spices. Mustard seeds are known to
stimulate the appetite.
PANCH PHORAN
A preferred tempering in East Indian cuisine, Panch Phoran is a mixture of five spices:
fennel, cumin, kalonji, mustard, and fenugreek seeds.
KALONJI / NIGELLA SEEDS
The nigella seed has a strong, pungent flavor. It has powerful healing benefits, from acting
as a natural antioxidant to curing colds—there is little kalonji can’t solve. It is also one of
the integral ingredients for making Panch Phoran.
VEGETABLES AND FRUITS
KASHI PHAL / SAFED KADOO / ASH GOURD

An excellent source of vitamins, calcium, and minerals, ash gourd is an underdog Indian
vegetable. It is used to make an Indian side dish called subji, to be eaten with chapattis.
TARO ROOT
When eaten as a tuber, it is known as arbi, and when eaten as a leaf, it is known as patra.
The tuber is boiled before being used as a stir-fry, while the leaves are spiced and steamed
to make a variety of Indian appetizers.
LAUKI / BOTTLE GOURD
It is a common Indian vegetable used as a side dish, or stir-fried as the base of a curry or
dal. The bottle gourd has off-white flesh and seeds that are edible. Its juice is known to be
a hydration hack during Indian summers.
KARELA / BITTER GOURD
Bitter gourd is an acquired taste. The intensely bitter vegetable is juiced with the skin on
and helps cure everything from indigestion to diabetes. When it is charred-fried, it loses its
bitterness and turns into a wonderful Indian side dish.
BHINDI / OKRA
Okra is used in Asian and Indian cooking alike. It is one of the most frequently made
vegetables in any Indian home. Most regions have their versions of cooking with this
vegetable; South Indians stir-fry it with coconut, while North Indians add a dash of amchoor
or dried mango powder.
KASURI METHI / DRIED FENUGREEK LEAVES
Dried fenugreek leaves are used to finish several Indian gravies and curries. They have a
distinct earthy aroma and flavor, which get added to the dish they are sprinkled on.
PARWAL / POINTED GOURD
The pointed gourd has a neutral flavor and is used to make stir-fries. Interestingly, in
Central India, people make a dessert out of this vegetable. Parwal is commonly available
and inexpensive.
TURIA / RIDGE GOURD
This variety of gourd is called so because of its corrugated texture. It is used to make side
dishes and is a high source of vitamins.
METHI / FENUGREEK
Fenugreek leaves are available as mature leaves, and in microgreen form during winters in
India. Both are used to make stir-fries and sometimes added to dal as well. They have a
bitter aftertaste and are a good source of minerals and vitamins.
MAKHANA
NADRU / LOTUS ROOT

The root of the lotus flower or lotus stem is finely sliced, boiled, and used to make various
North Indian side dishes. It is a rich source of phytonutrients and minerals. The seeds of the
plant are popped like popcorn to make a healthy snack called makhana.
KATHAL / JACKFRUIT
This tropical fruit is eaten ripe, as it is, or eaten raw. It is often used by vegetarians to make
dishes look meaty.
BAMBOO SHOOT
A Northeast Indian staple, bamboo shoots are not widely available. They are sold either in
fermented or fresh form; in most cases they are turned into a stir-fry or added to soups.
KAND / PURPLE YAM

This root vegetable grows underground. It is boiled or baked and used to make a variety of
niche Indian dishes, like the famous Gujarati undhiyu. It is a rich source of vitamin A,
vitamin C, and manganese.
BAEL / WOOD APPLE
Bael has a sticky, pulpy inside. It is seldom eaten raw and is commonly sweetened with
sugar syrup and turned into a cooling summer drink.
BAIGAN / EGGPLANT
Eggplants come in short, round, elongated, large, and plump shapes. Some are starkly
purple, while some have white streaks on them. They are best mashed and turned into a
famous dish called bharta, or chopped and stir-fried.
KAIRI / RAW MANGO
Before the mango ripens, it is plucked out. This is a delicacy to be eaten on its own. In
some regions such as Gujarat, it is baked or boiled and blitzed to make a cooling summer
drink.
SURAN / ELEPHANT-FOOT YAM

An unpleasant-looking vegetable, suran is a good source of carbohydrates. It goes through
multiple rounds of cleansing, scrubbing, and boiling before it is used to make a stir-fry or
mashed into a cutlet.
MISCELLANEOUS
KURMURA / PUFFED RICE
Puffed rice is used to make one of the most common and popular varieties of Indian
snacks, called bhel. It is light and sometimes tempered and mixed with sev for a quick
snack.
SEV
NYLON SEV
A fine vermicelli-like ingredient made out of fried gram flour, sev is used to garnish a
variety of Indian chaats. When it is extremely fine-textured, it is known as nylon sev, due to
its resemblance to nylon threads.
SABUDANA / SAGO
A form of tapioca, sabudana is a pearl-shaped ingredient that is soaked in water before it is
stir-fried with tempering. It is also added to desserts for texture. This ingredient is one of
the few things that are allowed to be eaten during Indian fasts.
GONGURA LEAVES
These refreshing leaves with bright red stems are commonly used to make pachhadi or stir-
fry in South India. It is a variety of sorrel leaf and is sometimes also eaten in pickled form. It
is a rich source of folate and vitamins.
RAJGIRA / AMARANTH
A well-known Indian superfood, it is used to coat cutlets and kebabs for texture, powdered
and used in flour form to make Indian breads, or cooked with jaggery syrup to make energy
bars.
TARBOOJ KE BEEJ / WATERMELON SEEDS
Watermelon seeds are extracted from the fruit, dried, and used to garnish desserts or main
courses. They are also powdered and added to gravies for texture.
DHANIYA / CORIANDER
A common variety of Indian herb, coriander has a cilantro-like texture, color, and flavor. Its
roots are more flavorful than its leaves. It can be blended to make a green chutney too.
POHA CHURA FLATTENED RICE
Flattened rice is either soaked in water until it swells and used to make breakfast or
toasted and tempered to make a dry snack.
TIL / SESAME SEEDS
Sesame seeds are also known as til and are available in white and black. They can be
ground into a powder and added to an Indian mouth-freshener called mukhwas. Or they
can be sprinkled on dishes as a garnish. When mixed with jaggery, sesame can turn into a
sweet cracker as well.
JAU / BARLEY
Also known as jau, barley water has intense cooling properties. The grain is powdered to
make flour for Indian bread. Sometimes, the grains are boiled and mashed to make tikkis.
RABODI
Dried sheets made out of corn are known as rabodi. It has a satisfyingly soft texture when
added to curries and gravies. Rabodi is available in Indian stores and is used in Rajasthani
dishes.
PAPAD / POPPADUM
A crispy snack that is made of a variety of Indian ingredients such as rice flour, urad dal,
moong dal, corn, and sago is known as papad. It is either deep-fried or roasted on a live
flame. It is eaten with an Indian meal to add texture to the experience.
SPICES
KACHRI / WILD CUCUMBER
Kachri is a wild variety of cucumber found in arid deserts. Its powder is used to marinate
meats and for chutney, while whole kachri is used in stir-fries or pickled to eat with
Rajasthani meals.
WHOLE SPICE MIX

A combination of spices such as cumin, cinnamon, cloves, peppercorn, star anise, bay
leaves, and others used in Indian tempering makes this mix. It is available in pre-packaged
form in Indian stores.
KALA NAMAK / INDIAN BLACK SALT
Black salt is rich in minerals. It has a potent salty taste and is used to flavor chaats,
chutneys, and sherbets.
TIKKA MASALA / SPICE CAKE

Tikka masala is one of the most commonly used spice mixes in the Indian kitchen. It is a
combination of various ground spices including chile powder, peppercorn, cinnamon,
cloves, and more. The mix is usually mixed with yogurt or another liquid to form a
marinade for meats.
RASAM POWDER
A combination of various dals such as toor and chana and spices such as curry leaves and
coriander seeds, rasam powder is the base spice to make a South Indian curry called
rasam.
HALDI / TURMERIC
One of the biggest superfoods in India, turmeric is known as powdered gold. It has high
antioxidant, anti-bacterial, and anti-fungal properties and is used as a spice in tempering.
Fresh turmeric is known as brain food, because it benefits memory and the nervous
system.
VEGETABLES & FRUITS

TINDA / ROUND GOURD
This small, light green vegetable is chopped and used to make stir-fry. It is easily available,
inexpensive, and commonly used in the Indian kitchen.
SAIJAN KI PHALI / DRUMSTICK

The vegetable that grows on the moringa tree is one of the healthiest Indian superfoods. It
is chopped and boiled or steamed and added to dals and gravies. Moringa leaves are
blitzed into a powder and used to make drinks.
GRAINS
DALIA / CRACKED WHEAT
This is used to make Indian porridge or sweet dishes. It goes very well when paired with
jaggery. Cracked wheat has a couscous-like texture and flavor. It is essentially a broken
form of whole-wheat grain.
FLOUR
BESAN / GRAM FLOUR
Flour made out of powdered Bengal gram. Besan is used as a coating to batter-fry
vegetables or fish. It is also made into a batter for crepes or pancakes.
MAIDA / ALL-PURPOSE FLOUR

Also known as refined flour, maida is low in nutrition. It is used to make a variety of Indian
breads such as naan, parotta, and kulcha. Maida is inexpensive and has a long shelf life.
ATTA / WHOLE-WHEAT FLOUR

Atta is powdered grain. It is one of the most common types of flour in Indian pantries and is
used across the country to make thin tortillas called chapattis.
RICE FLOUR
Powdered rice in flour form. It is an excellent ingredient to coat seafood and plantains. Rice
flour is also used to give body to desserts.
SATTU
A rich Indian superfood, sattu is made of ground pulses, cereals, and lentils. It has an off-
white color and is high in minerals and vitamins. It has high energy properties and is used
to make sherbets, breads, and porridges.
SUJI / SEMOLINA FLOUR

Also known as rava, semolina is used as a coating for various seafood-and meat-based
dishes. It is also mixed with milk and sugar to make Indian sweet dishes. It is a common
and inexpensive Indian pantry staple.
BREADS
PAV
Small loaves of bread usually served with spicy bhaji as a popular street food.
CHAPATTI
Chapatti is a flat and slim Indian bread. It is made of whole-wheat flour and has a form like
a Mexican tortilla, only it is much slimmer. It is eaten with almost everything—curries,
gravies, dal, pickles, and chutneys.
KULCHA
Kulcha is made of refined flour and is a leavened variety of bread. It is usually cooked in a
tandoor, which is an Indian clay oven. Kulchas can be stuffed with onions, paneer, chiles,
and garlic.
TECHNIQUE
DUMPUKTH
Slow-cooking by sealing the vessel to get the ingredients to give more flavor is known as
dumpukth. Dough or a heavy lid is used to close a heavy-bottomed pan. Sometimes the
dish is cooked overnight for the flavors to reach their highest potential.
TADKA
Tadka is the Hindi word for tempering. Here, oil is heated, and a splattering of spices and
herbs is added. This helps the hot oil to absorb the flavors, which are then released into the
main dish.
MISCELLANEOUS
KASUNDI
Kasundi is made by fermenting mustard seeds. Strong, with a kick of umami, kasundi is
India’s answer to wasabi. Today, kasundi is eaten with fish cutlets, and used to marinate
fish or meats, or as a dipping sauce.
RAITA
A cooling Indian side made of yogurt. It is a dish that may or may not have finely chopped
tomatoes, onions, cucumbers, and chiles. It is usually eaten with parathas or Indian rice
dishes.
NANNARI / SARSAPARILLA
Also known as sarsaparilla, nannari roots are medicinal and have immense cooling
benefits. In South India, the root extract is turned into a sweet, summer drink.
WARQ / SILVER LEAF

Silver leaf is any foil composed of a pure metal, usually silver or gold, and is used for
garnishing. The leaves are edible but flavorless.
SONTH / DRIED GINGER

Dried ginger powder has immense heating properties. It is a quick fix for the common cold
and cough. It is added to gravies and curries for an earthy, gingery flavor. Sometimes it is
also eaten with honey for medical benefits.
GUR / JAGGERY
Jaggery is a variety of unrefined sugar. It is a healthier alternative to common sugar.
Golden in color, jaggery is used to sweeten Indian desserts. It can also be cooked with
water and turned into a syrup.
KEWRA / VETIVIER WATER

An extract distilled from pandanus flowers, kewra is colorless. The liquid is added in
minimal quantities to curries and gravies for aroma and a gently sweet flavor.
SIRKA / VINEGAR
Vinegar extracted from rice, sugar cane, coconut, and other tropical Indian ingredients,
sirka is a souring agent and is used in place of lemon juice to give dishes a tangy flavor.
MANGODI
Mangodi is a ready-to-use ingredient made out of soaked, puréed, and dried lentils. It is
added to Rajasthani dishes for texture. The granule-sized mangodis absorb the flavor of the
curries and gravies they are added to.
CHAACH / BUTTERMILK
A cooling drink made out of yogurt and water churned together. Buttermilk is sometimes
tempered with curry leaves or seasoned with salt and cumin powder.
PANEER
Also known as cottage cheese, is it a common variety of Indian cheese. Paneer is made by
curdling milk with lemon juice and discarding the whey. It is used in cubed or crumbled
form.
DAHI / CURD
Solid-textured white mass obtained by adding culture to lukewarm milk. It has fewer
bacterial strands than yogurt, but both are used interchangeably in Indian cuisine.
KER & SANGRI

A local Marwari favorite is ker sangri—made with ker, a shrub berry, and sangri, the bean of
a flowering tree called khejar. When ker and sangri are cooked together with a tempering
of spices, the dish is eaten as a main course. The berry and bean are also pickled to eat
later.
KHOYA / WHOLE-MILK FUDGE

A coarse, fudgy dairy product obtained by cooking milk until the liquid from it begins to
evaporate. Khoya is sweetened with sugar or jaggery to turn it into a sweet dish.
Sometimes it is also added to gravies for texture.
SHERBET
Not to be confused with the frozen dessert, Indian sherbet refers to a sweetened drink
made from a variety of ingredients such as kokum, mango, lemongrass, fennel seeds, and
so on.
TODDY
Early morning coconut sap is collected and sold in bottles in coastal states in India, which
have an abundance of coconut trees. Toddy is also turned into an alcoholic drink or used to
ferment breads.
SOYBEAN
An inexpensive form of protein, soybean is a product of the soybean plant. It is made into
tofu, soy milk, fermented bean paste, tempeh, and other vegan-friendly edibles.
PHITKARI / ALUM
Alum is available as loose powder or in block form. Commonly it is added to water to purify
it, since alum makes the grits and impurities settle at the bottom. Alum is used to quick
pickle or preserve ingredients. It is frequently used in the Indian kitchen to make a dish
called petha.
KOFTA
Roundels of meat balls added to gravies are known as kofta. In India, for vegetarians,
koftas are also made using cottage cheese or potatoes, though traditionally they are made
of minced meat.
KORMA
The word comes from the Urdu word “to braise.” It is a type of Indian gravy wherein meat
or vegetables are braised in liquid, which could be yogurt, cream, stock, or water.
IDLI STEAMER
A metal vessel that has built-in round molds, space at the bottom to hold water to allow
steaming, and a lid. Raw idli batter is poured into the molds, and water is added at the
bottom. The steam from the hot water cooks the dish.
INDIVIDUAL RECIPE CONTRIBUTORS
ADIL I. AHMAD (Tehzeeb: Culinary Traditions of Awadh): Here, here, here, here, here,
here, here, here, here, here, here, here, here; ASHA VED: Here, here, here, here, here,
here, here, here, here; CHEF ANUJ WADHAWAN (ROSEATE HOTELS & RESORTS):
Here, here, here, here, here, here, here, here, here; CHEF FLOYD CARDOZ: Here, here,
here, here, here; CHEF MANU CHANDRA: Here, here, here; CHEF THOMAS
ZACHARIAS: Here, here, here, here; GOMATHI MOHAN: Here; ITI MISRA: Here, here,
here, here; JAMES NOKSENG G MOMIN: Here; KIRAN KAPOOR: Here; LEENA MEHTA:
Here, here, here; NUZHAT FAKIH: Here, here, here, here, here, here; ROCKY MOHAN
(The Art of Indian Cuisine): Here, here, here, here, here, here, here, here, here; SABA
BASHIR: Here; SABITA RADHAKRISHNA (Annapurni: Heritage Cuisine from Tamil
Nadu): Here, here, here, here, here, here, here, here, here, here, here, here, here, here;
SARLA RAZDAN (Kashmiri Cuisine: Through the Ages): Here; VANDANA TOMAR:
Here, here, here, here; VIDHU MITTAL (Pure & Simple: Homemade Indian Vegetarian
Cuisine): Here.
RECIPES COURTESY
1000 GREAT INDIAN RECIPES: THE ULTIMATE BOOK OF INDIAN CUISINE: Here, here,
here, here, here, here, here, here, here, here, here, here, here, here, here, here, here, here,
here, here, here, here, here, here, here, here, here; ANNAPURNI: HERITAGE CUISINE
FROM TAMIL NADU: Here, here, here, here; DINING WITH THE NAWABS: Here, here,
here, here, here; GOAN KITCHEN: Here, here, here, here, here, here, here, here;
GUJARATI KITCHEN: Here; INDIAN TIKKAS AND KEBABS: Here; IYER KITCHEN: Here,
here, here, here; KASHMIRI KITCHEN: Here, here, here, here, here; KERALA KITCHEN:
Here, here, here, here, here, here, here, here, here; PARSI KITCHEN: Here, here, here,
here, here, here, here; RAJASTHANI KITCHEN: Here, here, here, here.
PHOTOGRAPHS
AASHISH MANDHWANI: Here; ALAMY STOCK PHOTO: Here, here, here, here, here;
DINODIA: Here, here, here; GETTY IMAGES: Here, here, here; HASHIM BADANI: Here;
KARAM K PURI: Here, here, here; SRINIVASA PRASATH: Here, here, here; NILANJAN
RAY: Here; SANJIV VALSAN: Here.
CREDITS
Recipe photographs: ANSHIKA VARMA • Recipe preparation: CHEF ANUJ WADHAWAN

(Roseate Hotels and Resorts) • Design: SNEHA PAMNEJA • Project Coordinator: ANISHA
SAIGAL • Editors: NEELAM NARULA, PRIYA KAPOOR • Recipe editor: MARY CASSELLS
• Layout: NARESH MONDAL • Design support: VAASAVI KAUSHIK • Prepress: JYOTI
DEY • Production: YUVRAJ SINGH
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Copyright © 2018 by Roli Books

Black Dog & Leventhal Publishers

First ebook edition: October 2018

Recipe photography copyright © 2018 by Anshika Varma

CHEF FLOYD CARDOZ

MUSTARD SEED OIL

UTTAR PRADESH . JAMMU & KASHMIR . PUNJAB . DELHI . HIMACHAL

Cold tomato soup.

Healthy soup, rich in protein.

Steamed and panfried black lentil chips in yogurt sauce.

Deep-fried black lentil and whole-wheat ﬂour puﬀed bread.

Gourmet stuﬀed mushrooms laced in yogurt sauce.

Deep-fried spiced potato triangles wrapped in puﬀ pastry.

Potato burger served with chutney, peanuts, and pomegranate.

Kohlrabi in a spiced curd-based stew.

Minced chicken kebabs on skewers.

Skewered soya nuggets.

Spicy fried ﬁsh ﬁllet.

Al dente strips of dough ﬂoating in hot soy-hinted vegetable soup.

A hearty meat soup with vegetables and noodles.

Lamb chops dipped in yogurt and deep-fried.

Succulent melt-in-the-mouth lamb kebabs.

Skewered grilled lamb kebabs.

Panfried minced meat cakes.

Slow-cooked chicken stuﬀed with spices and dried fruits.

Chicken in ginger-ﬂavored tomato gravy.

Black pepper-ﬂavored chicken with vegetables.

Chicken in saﬀron sauce.

Whole chicken marinated and deep-fried.

Baked chicken in yogurt and cashew gravy.

Street-style barbequed chicken.

The very popular Butter Chicken or chicken in a creamy tomato-based sauce.

Indian pickle-ﬂavored chicken.

Chicken cooked with lotus stems in a spicy gravy.

Almond and cashew-ﬂavored minced meat.

Tender leg of lamb ﬂavored with spices.

Succulent, tender lamb enriched with whole spices in yogurt sauce.

Lamb cooked with beets.

Aromatic lamb in a yogurt-laced saﬀron sauce.

Escalopes of the leg of lamb.

Mildly spiced dry lamb dish.

Lamb cooked with fenugreek.

Slow-braised lamb shanks with mild spices.

Rich lamb curry.

For the stock (yakhni)

Lamb balls in a yogurt gravy.

Kashmiri-style fried ﬁsh tossed with lotus stems.

Dill-ﬂavored trout cooked in mustard seed oil.

A rich gravy-based ﬁsh dish.

A light yogurt-based ﬁsh dish.

Baked ﬁsh stuﬀed with spices.

Crispy fried ﬁsh ﬁllets in a regal yogurt curry.

Butter rich black dal.

The classic yellow lentils, simple and ﬂavorful.

Street-style lentils, a staple of dhabas.

Chickpeas ﬂavored with fennel seeds.

A wholesome kidney bean gravy.

Traditional lentils served at gurudwaras.

Chickpea ﬂour coins coated with spices.