India: Cuisine and Recipes

India is almost more civilization than country. It is an ancient and complex society, and not surprisingly so is its food. The climates and cultures of India determine the nature of regional dishes. The northern parts of India are wheat country. Bread of all kinds accompanies meals. In the torrid climate of the south, rice grows best and is on every plate.

Image by amanderson2

Indian Recipes

Aam ki Chatni

(Indian mango chutney)

When Westerners hear "mango chutney," they usually think Major Grey's — a sweet jamlike condiment studded with raisins. There are actually a variety of mango and other fruit chutneys made in India, but few contain raisins, some aren't very sweet and many are quite spicy. Read more »

Aloo Gobi

(Indian potato and cauliflower curry)

Aloo gobi is a popular North Indian vegetarian dish often accompanied by naan, roti or paratha to make a full vegetarian meal. Some people serve it in soft buns as a satisfying sandwich. Being what Indians call a "dry curry," very little water is used in making aloo gobi, so it is best made in a non-stick pot. Sometimes spelled alu gobhi. Read more »

Baigan Bhurta

(Indian eggplant and tomatoes)

Baigan bhurta, sometimes spelled baigan bharta, is kind of like an Indian version of the Middle East's baba ghanoush. The eggplant is roasted and the pulp mixed with tomatoes and spices. Serve as a side dish or spread on chapati or naan. Read more »

Besan Laddu

(Indian sweet chickpea flour balls)

Besan laddu or ladoo is a very easy sweet to make and is popular throughout India, especially at festivals and celebrations. It is said to be the favorite sweet of the elephant-headed Lord Ganesh. Read more »

Bhindi Bhaji

(Indian curried okra)

"Bhaji" is the Hindi word for a type of vegetable side dish that is usually served fairly dry and without a sauce. If you like okra, this recipe is a great way to use it. Read more »

Chapati

(Indian wholewheat flatbread)

Chapati, or chapatti, is a popular bread accompaniment to a northern Indian meal. It is a simple wheat flatbread typically baked on a hot griddle, or tava. Pieces are broken off and wrapped around food before it is popped in the mouth. Read more »

Dahi

(Indian cultured milk; see Yogurt recipe)

Dhanya Chatni

(Indian cilantro chutney)

Dhanya chatni is perhaps the most popular of all Indian chutneys. The bright, fresh flavor of the cilantro and citrus bite of the lemon juice make this condiment a perfect match with many Indian dishes and curries. Make sure you chop the cilantro stems very finely or they will leave strings in your chutney. Read more »

Gajar Halwa

(Indian sweet carrot pudding)

Gajar halwa, or carrot halva, is a favorite Indian dessert, a little like a pudding, with a beautiful color and a wonderful sweetness. It is popular at Diwali celebrations and at Indian wedding banquets, where it is often served paired with a scoop of rich vanilla ice cream. Read more »

Garam Masala

(Indian spice blend)

Garam masala, Hindi for "warm spice mixture," is a slightly sweet and aromatic spice blend that is used mostly in northern India to season meat and poultry dishes. Although a pinch is sometimes added to food while it cooks, it is more often used as a final garnish, sprinkled over a plated dish for a final flourish of flavor. Each household has its own favorite combination. Read more »

Ghee

(Indian clarified butter)

Ghee, or ghi, is a common cooking fat in Indian and Pakistani cuisine. Butter is given a long, slow simmer which gives it a deep, nutty flavor. Ghee is great for sautéing as it has a higher smoking point than butter. And because the milk solids are strained out, it can stay fresh for up to 3 months at room temperature. Read more »

Imli Chatni

(Indian tamarind sauce)

Imli chatni is a smooth, sweet-sour chutney with the smoky flavor of tamarind. Serve this sauce as a dip for savory samosas, deep-fried pakora or other snacks. Will keep for several weeks in the refrigerator. Read more »

Jhinga Goa Curry

(Indian shrimp in spicy coconut curry)

Goa curry in one form or another is eaten up and down the western coast of India. There are endless variations, but the basic qualities are a fiery hot coconut curry with the sour punch of tamarind. Read more »

Kerala Fish Curry

(Indian fish in a tangy coconut curry)

Kerala curry is a famous fish curry from the southern Indian state of Kerala. It is traditionally served in a shallow clay dish called a chatty, or manchatti. Read more »

Kofta

(Indian spiced meatballs; see Kefta recipe)

Lassi

(Indian yogurt drink)

Lassi is a cooling yogurt beverage originally from the northern part of India. Traditionally lassi is unsweetened and has a pinch of salt and some spices mixed in. More recently, sweetened fruit lassis have become very popular drinks, both in India and around the world. Read more »

Masala Chai

(Indian spiced tea)

Indian masala chai, often known simply as chai in the English-speaking world, should be spicy, milky and strong. There is no one true recipe for masala chai. Adjust the spices to your taste. Any black tea will do, but Darjeeling or Assam is best. Tea vendors in India are known as chai wallahs. Read more »

Matar Paneer

(Indian curried peas and cheese)

Matar paneer is a simple yet tasty vegetarian dish from the northern part of India around New Delhi and the Punjab. Pair it with a piece of naan or chapati to make a full meal. Read more »

Moong Dal

(Indian simmered mung beans)

This is a basic recipe for a simple, simmered dal. It will work substituting a variety of lentils and split peas for the moong dal. Serve as a side side dish to an Indian meal. Read more »

Murgh Dopiaza

(Indian chicken curry with onions)

Dopiaza is a type of Indian curry where meat is cooked with lots of onions. It is especially popular in the southeast Indian city of Hyderabad in Andhra Pradesh state. Dopiaza means "two onions," and indicates that onions are added at two times during cooking. Read more »

Murgh Tikka

(Indian yogurt-marinated chicken kebabs)

The word tikka comes from the Persian language of the Moghuls and means "pieces." Chunks of chicken are marinated in a spiced yogurt marinade and then skewered and broiled in a hot tandoori oven. Serve with onion chutney, lemon wedges and naan bread. Read more »

Murgh Tikka Masala

(Indian chicken masala curry)

Murgh tikka masala is an easy curry made with ingredients found in most American and British kitchens. And there's a reason for that: it was probably invented in Scotland! Never mind that. Tikka masala is now popular around the world. Read more »

Naan

(Indian tandoor-baked bread)

Naan is the famous bread from northern India that is baked in a distinctive tandoor oven. Variations of naan are found from India to Central Asia on into the Middle East. The intense heat of a tandoor is most closely replicated in the modern home by a very hot oven. Read more »

Nimbu Paani

(Indian lemonade; see Lemonade recipe)

Pakora

(Indian vegetable fritters)

Pakoras, savory fritters, are a very popular Indian chaat — snack or appetizer — especially in the North. The chickpea batter gives them a unique flavor, and their crispy crust encases all kinds of vegetables and sometimes chunks of meat. Pakoras are often bought from street vendors who serve them wrapped in a newpaper cone. Read more »