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Dabeli

Dabeli is a Kutchi Gujarati street snack made from a spiced potato filling stuffed into a bun and topped with pomegranate, peanuts and sev. Tangy, sweet and crunchy all at once, it's a beloved regional take on the classic Indian stuffed bun. Dabeli at a Glance Cuisine Gujarati Country India Meal Snack Course Snack / Street Food Food Type Vegetarian Difficulty Medium Preparation 20 minutes Cooking 15 minutes Total time About 35 minutes Servings 4 Suggested serving 1 dabeli Dabeli Ingredients 4 medium potatoes, boiled and mashed; 2 tbsp dabeli masala; 1 tbsp tamarind chutney; salt to taste; 2 tbsp oil; 4 pav (soft bread rolls); butter for toasting; pomegranate seeds; roasted peanuts; fine sev; 2 tbsp coriander leaves, chopped; extra tamarind and garlic chutney for spreading. How to Make Dabeli Heat oil in a pan; add mashed potato, dabeli masala, tamarind chutney and salt; mix and cook for 5-7…
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  • August 26, 2026
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Aloo Chaat

Aloo Chaat is a quick, tangy North Indian snack made by pan-tossing spiced potato cubes and topping them with chutneys and crunchy sev. Ready in half an hour, it's a satisfying light bite for any time of day. Aloo Chaat at a Glance Cuisine North Indian Country India Meal Snack Course Snack / Street Food Food Type Vegan Difficulty Easy Preparation 15 minutes Cooking 15 minutes Total time About 30 minutes Servings 4 Suggested serving 1 cup Aloo Chaat Ingredients 4 medium potatoes, boiled and cubed; 1 tbsp oil; 1/2 tsp cumin seeds; 1/2 tsp red chilli powder; 1/2 tsp chaat masala; 1/4 tsp roasted cumin powder; a pinch of black salt; 2 tbsp tamarind chutney; 1 tbsp green mint-coriander chutney; 1/4 cup sev (optional); 2 tbsp coriander leaves, chopped; a squeeze of lemon juice; salt to taste. How to Make Aloo Chaat Heat oil in a pan; add cumin seeds and let them sizzle. Add the boiled potato c…
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  • August 26, 2026
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Kanchipuram Idli

Kanchipuram Idli is a spiced, robust idli originating from temple kitchens in Kanchipuram, Tamil Nadu, made by folding pepper, cumin, ginger and cashews into fermented idli batter. Flavourful enough to enjoy on its own, it's a distinctive twist on the classic South Indian idli. Kanchipuram Idli at a Glance Cuisine South Indian Country India Meal Breakfast Course Main / Breakfast Food Type Vegetarian Difficulty Medium Preparation 15 minutes Cooking 25 minutes Total time About 9-13 hours Servings 4 Suggested serving 3 idlis Kanchipuram Idli Ingredients 2 cups idli rice; 1/2 cup urad dal; 1/4 tsp fenugreek seeds; salt to taste; 1 tsp black peppercorns, coarsely crushed; 1 tsp cumin seeds; a pinch of hing; 1 inch ginger, grated; 10-12 cashews, chopped; a few curry leaves, chopped; 2 tbsp ghee. How to Make Kanchipuram Idli Soak idli rice and urad dal (with fenugreek) separately for 4-6 hours, th…
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  • August 26, 2026
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Dalia Khichdi

Dalia Khichdi is a light, fibre-rich breakfast made by cooking broken wheat with vegetables into a soft, savoury porridge. Easy on the stomach and quick to prepare, it's a popular choice for a wholesome, low-effort start to the day. Dalia Khichdi at a Glance Cuisine North Indian Country India Meal Breakfast Course Main / Breakfast Food Type Vegetarian Difficulty Easy Preparation 10 minutes Cooking 25 minutes Total time About 35 minutes Servings 4 Suggested serving 1 cup Dalia Khichdi Ingredients 1 cup dalia (broken wheat), lightly roasted; 1/2 cup mixed vegetables (carrot, peas, beans); 1 small onion, chopped; 1 tomato, chopped; 1 tsp cumin seeds; 1/4 tsp turmeric; a pinch of hing; salt to taste; 3 cups water; 1 tbsp ghee or oil; coriander leaves to garnish. How to Make Dalia Khichdi Heat ghee in a pressure cooker; add cumin seeds and let them sizzle. Add onion and sauté until translucen…
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  • August 26, 2026
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Indori Poha

Indori Poha is Madhya Pradesh's beloved take on the classic flattened rice breakfast, distinguished by a generous use of fennel seeds and a topping of tangy jeeravan masala. Often paired with a side of jalebi, it's a defining street-food breakfast of Indore. Indori Poha at a Glance Cuisine Madhya Pradesh (Indori) Country India Meal Breakfast Course Main / Breakfast Food Type Vegan Difficulty Easy Preparation 10 minutes Cooking 15 minutes Total time About 25 minutes Servings 3 Suggested serving 1 cup Indori Poha Ingredients 2 cups thick poha; 1 small onion, finely chopped; 1 green chilli, chopped; a few curry leaves; 1/2 tsp mustard seeds; 1 tsp fennel seeds (saunf); a pinch of turmeric; 1 tsp sugar; salt to taste; 2 tbsp oil; fine sev for topping; pomegranate seeds; a squeeze of lemon juice; coriander leaves, chopped; jeeravan masala to taste. How to Make Indori Poha Rinse the poha briefly …
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  • August 26, 2026
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Sandesh

Sandesh is a delicate Bengali sweet made from fresh chenna, lightly cooked with sugar and shaped into soft discs or decorative moulds. Lighter and less sweet than many Indian sweets, it's a Bengali festive staple, especially during Durga Puja. Sandesh at a Glance Cuisine Bengali Country India Meal Dessert Course Dessert / Festival Sweet Food Type Vegetarian Difficulty Medium Preparation 30 minutes Cooking 15 minutes Total time About 75 minutes Servings 6 Suggested serving 2 pieces Sandesh Ingredients 1 litre full-fat milk; 2-3 tbsp lemon juice or vinegar, diluted with water; 1/2 cup powdered sugar; 1/4 tsp cardamom powder; a few saffron strands (optional); chopped pistachios for garnish. How to Make Sandesh Bring milk to a boil; turn off the heat and add diluted lemon juice gradually, stirring gently, until it fully curdles into curds (chenna) and clear whey. Strain through a muslin clot…
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  • August 26, 2026
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Shrikhand

Shrikhand is a smooth, chilled dessert made by straining curd into a thick base and sweetening it with sugar, cardamom and saffron. A festive favourite in Gujarati and Maharashtrian households, it's traditionally served alongside puri. Shrikhand at a Glance Cuisine Gujarati Country India Meal Dessert Course Dessert / Festival Sweet Food Type Vegetarian Difficulty Easy Preparation 15 minutes Cooking 0 minutes Total time About 4.5-6.5 hours Servings 4 Suggested serving 1/2 cup Shrikhand Ingredients 2 cups thick curd; 1/2 cup powdered sugar; 1/4 tsp cardamom powder; a few saffron strands soaked in 1 tbsp warm milk; 2 tbsp chopped pistachios and almonds; a pinch of nutmeg powder (optional). How to Make Shrikhand Tie the curd in a muslin cloth and hang it over a bowl to drain excess whey for 4-6 hours, or until it thickens into a firm, chakka-like consistency. Transfer the strained curd to a …
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  • August 26, 2026
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Momos

Momos are steamed dumplings filled with spiced vegetables, a Tibetan-influenced dish that's become one of the most popular street snacks across Northeast India and beyond. Served with a fiery chilli dipping sauce, they're loved for their light, savoury bite. Momos at a Glance Cuisine Northeast Indian (Tibetan-influenced) Country India Meal Snack Course Snack / Main Food Type Vegetarian Difficulty Medium Preparation 30 minutes Cooking 20 minutes Total time About 70 minutes Servings 4 Suggested serving 6 momos Momos Ingredients For dough: 2 cups all-purpose flour; a pinch of salt; water as needed. For filling: 2 cups finely chopped or grated mixed vegetables (cabbage, carrot, capsicum); 2 spring onions, chopped; 1 tbsp ginger-garlic paste; 1 tsp soy sauce; 1/2 tsp black pepper; salt to taste; 1 tsp oil. How to Make Momos Knead flour with salt and water into a smooth, firm dough; rest, covered…
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  • August 26, 2026
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Aloo Ke Gutke

Aloo Ke Gutke is a simple, dry-sautéed potato dish from Uttarakhand's Pahadi (mountain) cuisine, tempered with mustard oil and everyday spices. Practical and hearty, it reflects the region's straightforward, minimal-fuss cooking style. Aloo Ke Gutke at a Glance Cuisine Uttarakhandi (Pahadi) Country India Meal Lunch Course Main / Side Food Type Vegan Difficulty Easy Preparation 10 minutes Cooking 20 minutes Total time About 30 minutes Servings 4 Suggested serving 1 cup Aloo Ke Gutke Ingredients 5 medium potatoes, boiled and cubed; 1 tsp mustard seeds; 1 tsp cumin seeds; a pinch of hing; 1/2 tsp turmeric; 1/2 tsp red chilli powder; 1 tsp coriander powder; 1 tsp roasted cumin powder; a small handful of crushed roasted peanuts (optional); salt to taste; 2 tbsp mustard oil; coriander leaves to garnish. How to Make Aloo Ke Gutke Heat mustard oil in a pan until it just begins to smoke slightly, th…
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  • August 26, 2026
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Ghugni

Ghugni is a spiced dried peas curry popular across Bihar, Jharkhand and Bengal, simmered in an onion-tomato masala and finished with fresh garnishes. Filling and budget-friendly, it's enjoyed as both a street-food snack and a light meal. Ghugni at a Glance Cuisine Bihari Country India Meal Snack Course Snack / Light Meal Food Type Vegan Difficulty Easy Preparation 15 minutes Cooking 30 minutes Total time About 8.5 hours Servings 4 Suggested serving 1 cup Ghugni Ingredients 1.5 cups dried white peas (safed matar), soaked overnight; 1 onion, chopped; 1 tomato, chopped; 1 tbsp ginger-garlic paste; 1 tsp cumin seeds; 1/2 tsp turmeric; 1/2 tsp red chilli powder; 1 tsp coriander powder; 1/2 tsp garam masala; salt to taste; 2 tbsp oil; a squeeze of lemon juice; chopped onion, green chilli and coriander leaves for garnish; sev (optional). How to Make Ghugni Pressure-cook the soaked dried peas with …
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  • August 26, 2026
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Chivda

Chivda is a crisp, savoury Maharashtrian snack mix made from roasted thin poha, peanuts and roasted chana dal, tempered with curry leaves and mild spices. It keeps for weeks, making it a popular festive and everyday tea-time snack. Chivda at a Glance Cuisine Maharashtrian Country India Meal Snack Course Snack Food Type Vegan Difficulty Easy Preparation 10 minutes Cooking 20 minutes Total time About 30 minutes Servings 6 Suggested serving 1/2 cup Chivda Ingredients 3 cups thin poha; 1/4 cup peanuts; 2 tbsp roasted chana dal; 10-12 curry leaves; 1 tsp mustard seeds; 2 dried red chillies, broken; a pinch of hing; 1/4 tsp turmeric; 1 tsp sugar; salt to taste; 3 tbsp oil. How to Make Chivda Dry roast the thin poha in a pan on low heat, stirring frequently, until crisp and lightly golden, about 8-10 minutes; set aside. In the same pan, heat oil and fry peanuts until golden; remove and set asid…
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  • August 26, 2026
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Jhal Muri

Jhal Muri is a tangy, spicy Bengali street snack made by tossing puffed rice with vegetables, peanuts and a distinctive splash of mustard oil. Quick, punchy and no-cook, it's a beloved Kolkata favourite, especially in the evenings. Jhal Muri at a Glance Cuisine Bengali Country India Meal Snack Course Snack / Street Food Food Type Vegan Difficulty Easy Preparation 15 minutes Cooking 0 minutes Total time About 15 minutes Servings 4 Suggested serving 1.5 cups Jhal Muri Ingredients 4 cups puffed rice (muri); 1 small onion, finely chopped; 1 tomato, finely chopped; 1 boiled potato, chopped; 2 tbsp roasted peanuts; 1 green chilli, finely chopped; 1/4 cup grated raw mango or cucumber (seasonal); 2 tbsp mustard oil; 1/2 tsp chaat masala; 1/4 tsp black salt; a squeeze of lemon juice; coriander leaves, chopped; salt to taste. How to Make Jhal Muri In a large mixing bowl, combine puffed rice, onion, t…
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  • August 26, 2026
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Amritsari Kulcha

Amritsari Kulcha is a soft, potato-stuffed leavened bread from Punjab, traditionally baked in a tandoor and brushed generously with butter. Served alongside spicy chole, it's a beloved street-food breakfast across North India. Amritsari Kulcha at a Glance Cuisine Punjabi Country India Meal Breakfast Course Main / Breakfast Food Type Vegetarian Difficulty Hard Preparation 30 minutes Cooking 25 minutes Total time About 3 hours Servings 4 Suggested serving 1 kulcha Amritsari Kulcha Ingredients For dough: 2 cups all-purpose flour; 1/2 tsp baking powder; a pinch of baking soda; 2 tbsp curd; 1 tbsp oil; salt to taste; water as needed. For filling: 3 medium potatoes, boiled and mashed; 1 green chilli, chopped; 1/2 inch ginger, grated; 1/2 tsp ajwain; 1/2 tsp red chilli powder; 1/2 tsp amchur; 2 tbsp coriander leaves, chopped; salt to taste. Butter and nigella/sesame seeds for topping. How to Make Amrit…
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  • August 26, 2026
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Peda

Peda is a soft, rich milk sweet made from cooked khoya and sugar, shaped into small discs with a characteristic thumb indent. Famous as Mathura's signature sweet, it's a festive favourite offered during Diwali and Krishna Janmashtami. Peda at a Glance Cuisine North Indian (UP) Country India Meal Dessert Course Dessert / Festival Sweet Food Type Vegetarian Difficulty Easy Preparation 10 minutes Cooking 15 minutes Total time About 45 minutes Servings 8 Suggested serving 2 pedas Peda Ingredients 2 cups khoya, crumbled; 1/2 cup powdered sugar; 1/4 tsp cardamom powder; a few saffron strands soaked in 1 tsp warm milk; chopped pistachios for garnish. How to Make Peda Heat a non-stick pan on low heat; add crumbled khoya and cook, stirring continuously, for 5-7 minutes until it softens and turns slightly glossy. Turn off the heat and let it cool for a few minutes, then add powdered sugar, cardamo…
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  • August 26, 2026
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Paneer Tikka

Paneer Tikka is a smoky, char-grilled North Indian starter made from marinated paneer and vegetables threaded onto skewers. A vegetarian answer to tandoori chicken, it's a party and restaurant favourite across India. Paneer Tikka at a Glance Cuisine North Indian Country India Meal Snack Course Snack / Starter Food Type Vegetarian Difficulty Easy Preparation 20 minutes Cooking 20 minutes Total time About 1 hour 40 minutes Servings 4 Suggested serving 4-5 skewer pieces Paneer Tikka Ingredients 300g paneer, cubed; 1 capsicum, cubed; 1 onion, cubed; 1/2 cup thick curd; 1 tbsp ginger-garlic paste; 1 tsp red chilli powder; 1/2 tsp turmeric; 1 tsp garam masala; 1 tsp kasuri methi, crushed; 1 tbsp gram flour (besan), lightly roasted; salt to taste; 2 tbsp oil; lemon wedges to serve. How to Make Paneer Tikka Whisk curd with ginger-garlic paste, red chilli powder, turmeric, garam masala, kasuri methi…
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  • August 26, 2026
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Naan

Naan is a soft, pillowy leavened flatbread traditionally baked in a tandoor, characterised by its bubbly, charred surface. A staple alongside rich North Indian curries, it's easily made at home on a hot tawa or in the oven. Naan at a Glance Cuisine North Indian (Punjabi) Country India Meal Dinner Course Bread / Side Food Type Vegetarian Difficulty Medium Preparation 20 minutes Cooking 20 minutes Total time About 3 hours Servings 4 Suggested serving 1 naan Naan Ingredients 2 cups all-purpose flour; 1/2 tsp instant yeast; 1/2 tsp sugar; 1/4 cup curd; 2 tbsp milk; 1 tbsp oil; salt to taste; warm water as needed; butter for brushing; nigella or sesame seeds (optional). How to Make Naan Dissolve yeast and sugar in a little warm water; let sit for 5-10 minutes until frothy. Mix flour with salt, curd, milk, oil and the yeast mixture; knead into a soft, smooth dough, adding water as needed. C…
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  • August 26, 2026
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Khichdi

Khichdi is India's ultimate comfort food — soft, well-cooked rice and moong dal simmered together into a warm, easily digestible one-pot meal. Gentle enough for babies and the ill, yet satisfying enough for everyday dinners, it's a dish every household knows. Khichdi at a Glance Cuisine Pan-India Country India Meal Lunch Course Main Food Type Vegetarian Difficulty Easy Preparation 10 minutes Cooking 25 minutes Total time About 35 minutes Servings 4 Suggested serving 1 cup Khichdi Ingredients 1/2 cup rice; 1/2 cup split yellow moong dal; 1/4 tsp turmeric; a pinch of hing; 1 tsp cumin seeds; salt to taste; 4 cups water; 2 tbsp ghee; a few whole vegetables like carrot and peas (optional); coriander leaves to garnish. How to Make Khichdi Wash rice and moong dal together until the water runs clear. Heat ghee in a pressure cooker; add cumin seeds and hing, let them sizzle. Add rice, dal, tu…
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  • August 26, 2026
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Rasam

Rasam is a light, tangy South Indian soup made from tamarind, tomato and toor dal, finished with a fragrant tempering. Often served alongside rice or sipped on its own, it's especially valued as a comforting remedy during colds. Rasam at a Glance Cuisine South Indian Country India Meal Lunch Course Main / Soup Food Type Vegan Difficulty Easy Preparation 10 minutes Cooking 25 minutes Total time About 35 minutes Servings 4 Suggested serving 1 cup Rasam Ingredients 1/4 cup toor dal, cooked and mashed; 2 tomatoes, chopped; a small lemon-sized ball of tamarind, soaked; 2 tbsp rasam powder; 1/4 tsp turmeric; a pinch of hing; salt to taste; 3 cups water. For tempering: 1 tbsp ghee; 1 tsp mustard seeds; 1 tsp cumin seeds; a few curry leaves; 1 dried red chilli; coriander leaves to garnish. How to Make Rasam Extract tamarind pulp from the soaked tamarind. In a pot, combine tomato, tamarind pulp, …
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  • August 26, 2026
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Tandoori Chicken

Tandoori Chicken is a classic Punjabi dish of chicken marinated in spiced curd and roasted until charred and smoky. Traditionally cooked in a clay tandoor, it's easily recreated in a home oven or on a stovetop grill pan. Tandoori Chicken at a Glance Cuisine North Indian (Punjabi) Country India Meal Snack Course Snack / Starter Food Type Non-Vegetarian Difficulty Medium Preparation 20 minutes Cooking 35 minutes Total time About 5-6.5 hours Servings 4 Suggested serving 2 pieces Tandoori Chicken Ingredients 8 chicken drumsticks or thighs, skin removed and slashed; 1/2 cup thick curd; 1 tbsp ginger-garlic paste; 1 tbsp lemon juice; 2 tsp Kashmiri red chilli powder; 1 tsp garam masala; 1 tsp ground cumin; 1/2 tsp turmeric; salt to taste; 2 tbsp mustard or neutral oil; butter for basting; lemon wedges and onion rings to serve. How to Make Tandoori Chicken Whisk curd with ginger-garlic paste, lemo…
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  • August 26, 2026
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Gobi Manchurian

Gobi Manchurian is a crispy, tangy Indo-Chinese starter made from battered, deep-fried cauliflower tossed in a garlicky soy-based sauce. A staple of India's beloved Indo-Chinese cuisine, it's equally popular as a starter or a side with noodles. Gobi Manchurian at a Glance Cuisine Indo-Chinese Country India Meal Snack Course Snack / Starter Food Type Vegetarian Difficulty Medium Preparation 20 minutes Cooking 20 minutes Total time About 40 minutes Servings 4 Suggested serving 1 cup Gobi Manchurian Ingredients 1 medium cauliflower, cut into florets; 1/2 cup cornflour; 3 tbsp all-purpose flour; 1 tsp ginger-garlic paste; salt and pepper to taste; water as needed; oil for deep frying. For sauce: 1 tbsp oil; 3 cloves garlic, minced; 1 inch ginger, minced; 2 spring onions, chopped (whites and greens separated); 1 capsicum, sliced; 2 tbsp soy sauce; 1 tbsp tomato ketchup; 1 tsp red chilli sauce; 1 tsp vin…
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  • August 26, 2026
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Chicken Manchurian

Chicken Manchurian is a crispy, savoury Indo-Chinese favourite — battered fried chicken tossed in a glossy garlic-soy sauce. Bold, quick to make, and endlessly popular, it's a fixture on Indian restaurant menus nationwide. Chicken Manchurian at a Glance Cuisine Indo-Chinese Country India Meal Dinner Course Main / Starter Food Type Non-Vegetarian Difficulty Medium Preparation 20 minutes Cooking 25 minutes Total time About 45 minutes Servings 4 Suggested serving 1 cup Chicken Manchurian Ingredients 500g boneless chicken, cubed; 1/2 cup cornflour; 2 tbsp all-purpose flour; 1 egg; 1 tsp ginger-garlic paste; salt and pepper to taste; oil for deep frying. For sauce: 1 tbsp oil; 3 cloves garlic, minced; 1 inch ginger, minced; 2 spring onions, chopped (whites and greens separated); 1 capsicum, sliced; 2 tbsp soy sauce; 1 tbsp tomato ketchup; 1 tsp red chilli sauce; 1 tsp vinegar; 1 tsp cornflour mixed with…
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  • August 26, 2026
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