World Flavors Cookbook

India Recipes

Indian cuisine is extraordinarily diverse, varying by region, religion, and season. From the creamy curries of the north to the coconut-based dishes of the south, spice blending is an art form passed through generations.

Recipes from India

• Dal Tadka

  Yellow lentils tempered with aromatic spices, garlic, and cumin.

• Phulka Roti

  A soft, whole-wheat flatbread that puffs up like a balloon on an open flame.

• Paneer Tikka Masala

  Grilled paneer cubes in a rich, creamy, and mildly spiced tomato-based gravy.

• Masala Dosa

  A crispy, fermented rice and lentil crepe stuffed with a savory spiced potato filling.

• Tomato Rasam

  A tangy, spicy, and aromatic South Indian soup made with tomatoes, tamarind, and black pepper.

• Hyderabadi Biryani

  An aromatic and flavorful basmati rice dish cooked with marinated meat and exotic spices in a sealed pot.

• Butter Chicken (Murgh Makhani)

  Tender chicken pieces in a rich, velvety, and buttery tomato-cream sauce — a global favorite of Indian cuisine.

• Chole Bhature

  Spicy chickpea curry (chole) served with deep-fried leavened bread (bhature).

• Butter Naan

  A soft, leavened flatbread traditionally baked in a tandoor and brushed with butter.

• Aloo Paratha

  A popular North Indian breakfast flatbread stuffed with spiced mashed potatoes.

• Rogan Josh

  A signature Kashmiri dish featuring tender lamb braised in a gravy flavored with ginger, garlic, and aromatic spices.

• Vada Pav

  Mumbai's most famous street food — a spicy potato fritter (vada) sandwiched in a soft bread roll (pav).

• Pav Bhaji

  A spicy blend of mashed vegetables in a thick tomato-based gravy, served with buttered bread rolls.

• Shorshe Ilish (Mustard Hilsa Fish)

  The pride of Bengal — Hilsa fish cooked in a pungent and flavorful mustard paste gravy.

• Masor Tenga (Assamese Sour Fish Curry)

  A light and refreshing sour fish curry from Assam, typically flavored with tomatoes or elephant apple.

• Khaman Dhokla

  A soft and spongy savory steamed cake made from fermented gram flour (besan).

• Goan Fish Curry

  A spicy and tangy coconut-based fish curry from the Konkan coast.

• Dal Makhani

  Creamy black lentils and kidney beans slow-cooked with butter and spices.

• Gulab Jamun

  Milk-solid dumplings in rose-scented sugar syrup.

• Classic Potato Samosa

  Crispy, deep-fried pastry triangles stuffed with a savory spiced potato and pea filling.

• Keema Samosa (Meat Samosa)

  Crispy pastry pockets filled with a flavorful, spiced minced meat (lamb or chicken) filling.

• Paneer Samosa

  A vegetarian variation of the classic samosa filled with spiced, crumbled paneer and aromatic herbs.

• Aloo Matar

  Potatoes and peas in a spiced tomato-onion gravy — the most everyday North Indian curry, eaten across all seasons.

• Chana Masala

  Chickpeas in a tangy, spiced tomato-onion sauce with chaat masala and dried mango powder — Punjab's great street food curry.

• Palak Paneer

  Fresh paneer cubes in a vibrant, smooth spinach sauce spiced with cumin, garam masala, and cream — one of India's most globally loved dishes.

• Dal Fry

  Toor dal cooked until soft and finished with a tarka of ghee, cumin, garlic, and dried chilies — the everyday pulse dish of India.

• Boondi Raita

  Crispy fried chickpea flour balls in chilled spiced yogurt — the cooling condiment eaten alongside biryani and rich curries.

• Aloo Paratha

  Whole wheat flatbread stuffed with spiced mashed potato, cooked on a tawa with generous ghee — the ultimate Punjabi breakfast.

• Kheer (Rice Pudding)

  Slow-cooked rice in whole milk with cardamom, saffron, and rose water — the ancient Indian milk dessert served at every celebration.

• Sambar

  South India's great lentil and vegetable stew — toor dal simmered with tamarind, tomatoes, and a freshly ground sambar powder.

• Hari Chutney (Green Chutney)

  Fresh cilantro and mint blended with garlic, ginger, and lime — the essential Indian condiment served with snacks, chaat, and grills.

• Puri

  Deep-fried whole wheat bread puffed to a golden hollow balloon — eaten at festive breakfasts with aloo sabzi or halwa.

• Ras Malai

  Soft fresh cheese patties soaked in chilled saffron-cardamom milk — Bengal's greatest contribution to Indian sweets.

• Hyderabadi Dum Biryani

  Layered basmati rice and marinated lamb sealed and slow-cooked in the dum style — Hyderabad's most celebrated dish.

• Idli

  Soft, steamed rice and lentil cakes — the pillowy, fermented South Indian breakfast that has sustained millions for centuries.

• Chicken Tikka

  Boneless chicken marinated in yogurt and spices, charred in a tandoor — the original skewered Indian classic, not in sauce.

• Rajma Chawal

  Red kidney beans in a thick, spiced tomato-onion gravy, served over steamed basmati rice — the ultimate North Indian comfort meal.

• Mango Lassi

  Thick, cold blended yogurt with ripe Alphonso mango — India's greatest summer drink and the original smoothie.

• Bhindi Masala (Spiced Okra)

  Crispy okra stir-fried with onion, tomato, and spices until tender — one of India's most beloved everyday vegetable dishes.

• Sooji Halwa

  Semolina halwa with ghee, sugar, and cardamom — the sacred prasad sweet of Indian temples and the most beloved festival dessert.

• Dahi Vada

  Soft fried lentil dumplings soaked in chilled yogurt, topped with tamarind chutney, mint chutney, and cumin — a beloved North Indian chaat.

• Chana Masala

  North India's beloved chickpea curry — hearty chickpeas in a tangy, spiced tomato-onion gravy, perfect with bhature or rice.

• Rajma Chawal

  North India's ultimate comfort food — red kidney beans in a thick, spiced tomato gravy served over steaming basmati rice.

• Sambar

  South India's everyday lentil-vegetable stew — toor dal cooked with tamarind, drumsticks, and a freshly ground spice paste, served with rice and dosa.

• Dal Bhat

  Nepal's twice-daily staple — a simple, nourishing platter of steamed rice (bhat), thin lentil soup (dal), vegetable curry (tarkari), and pickles (achar).

• Aloo Gobi

  North India's beloved dry-style potato and cauliflower curry with turmeric, cumin, and green chilies.

• Samosa

  India's most iconic street food — crispy triangular pastries filled with spiced potatoes, peas, and cumin.

• Hyderabadi Dum Biryani

  India's crown jewel of rice cookery — layers of fragrant basmati rice and spiced lamb sealed and slow-cooked (dum) to perfection.

• Rasam (Spiced Tamarind Broth)

  South India's spicy-sour pepper broth — a thin, fiery tomato-tamarind soup drunk from a glass or poured over rice, believed to cure all ailments.