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Rava Kesari

Rava Kesari is a quick South Indian sweet made by cooking roasted semolina in sugar syrup until glossy and fragrant with cardamom and saffron. Ready in under 30 minutes, it's a popular festive treat and a common temple prasadam across South India.

Rava Kesari at a Glance CuisineSouth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyEasy Preparation5 minutes Cooking20 minutes Total timeAbout 25 minutes Servings4 Suggested serving1/2 cup Rava Kesari Ingredients 1 cup rava (semolina); 1 cup sugar; 2.5 cups water; 1/4 cup ghee; a few saffron strands or a pinch of orange food colour (optional); 1/2 tsp cardamom powder; 2 tbsp cashews and raisins. How to Make Rava Kesari Heat 1 tbsp ghee in a pan; fry cashews and raisins until golden, then set aside. In the same pan, add rava and roast on low-medium heat, stirring continuously, until lightly golden and aromatic. In a separate pot, bring water to a boil with saffron or fo…

Dalma

Dalma is Odisha's everyday comfort dish — toor dal slow-cooked with a mix of vegetables like raw banana and pumpkin, finished with a fragrant panch phoron tempering. Simple, wholesome and vegetable-forward, it's a lentil dish unlike any other regional dal.

Dalma at a Glance CuisineOdia CountryIndia MealLunch CourseMain Food TypeVegan DifficultyEasy Preparation15 minutes Cooking30 minutes Total timeAbout 45 minutes Servings4 Suggested serving1.5 cups Dalma Ingredients 1 cup toor dal; 2 cups mixed vegetables (raw banana, pumpkin, eggplant, carrot); 1/4 tsp turmeric; 1 tsp cumin seeds; a pinch of hing; 1-2 dried red chillies; 1 tsp panch phoron; a small piece of ginger, grated; salt to taste; 2 tbsp ghee or oil; coriander leaves to garnish. How to Make Dalma Pressure-cook toor dal with turmeric, mixed vegetables and salt until both the dal and vegetables are fully soft, about 15-18 minutes. Lightly mash the mixture with a ladle, keeping some texture from t…

Masor Tenga

Masor Tenga is a light, tangy Assamese fish curry, soured with tomato, green mango or elephant apple rather than heavy spices. This refreshingly simple curry reflects the Northeast's preference for lighter, less oil-heavy cooking styles.

Masor Tenga at a Glance CuisineAssamese CountryIndia MealLunch CourseMain / Curry Food TypeNon-Vegetarian DifficultyEasy Preparation15 minutes Cooking20 minutes Total timeAbout 35 minutes Servings4 Suggested serving2 fish pieces with gravy Masor Tenga Ingredients 500g fish (rohu or similar), cut into pieces; 1/4 tsp turmeric (for marinating fish); 2 tomatoes, chopped; 1 small green mango or a handful of dried elephant apple, for sourness; 1 tsp mustard seeds; 2 green chillies, slit; a few fenugreek seeds; salt to taste; mustard oil; coriander leaves to garnish. How to Make Masor Tenga Marinate the fish pieces with turmeric and salt; let sit for 10 minutes. Heat mustard oil in a pan until it just begins to smoke, then lightly…

Kashmiri Dum Aloo

Kashmiri Dum Aloo is a distinctive curd-based curry made with fried baby potatoes simmered in a mildly spiced, vibrant red gravy coloured by Kashmiri chilli powder. Traditionally made without onion or garlic, it showcases the delicate, aromatic style of Kashmiri Pandit cuisine. Kashmiri Dum Aloo at a Glance Cuisine Kashmiri Country India Meal Dinner Course Main / Curry Food Type Vegetarian Difficulty Medium Preparation 20 minutes Cooking 30 minutes Total time About 50 minutes Servings 4 Suggested serving 5-6 potatoes with gravy Kashmiri Dum Aloo Ingredients 500g baby potatoes, boiled and peeled; 1 cup curd, whisked; 2 tsp Kashmiri red chilli powder; 1/2 tsp fennel powder; 1/4 tsp dry ginger powder (saunth); a pinch of asafoetida (hing); 1/2 tsp garam masala; salt to taste; mustard oil or ghee; a few whole spices (2 cloves, 1 bay leaf, 1 black cardamom). How to Make Kashmiri Dum Aloo Lightly…

Papdi Chaat

Papdi Chaat is a popular North Indian street snack made by topping crisp flat wafers with chickpeas, potato, curd and tangy chutneys. Layered with textures and flavours, it's a favourite party appetizer and evening treat.

Papdi Chaat at a Glance CuisineNorth Indian CountryIndia MealSnack CourseSnack / Street Food Food TypeVegetarian DifficultyEasy Preparation20 minutes Cooking0 minutes Total timeAbout 20 minutes Servings4 Suggested serving1 plate Papdi Chaat Ingredients 20-24 papdi (flat crisp wafers); 1 cup boiled chickpeas; 1 boiled potato, chopped; 1/2 cup curd, whisked; 3 tbsp tamarind chutney; 2 tbsp green mint-coriander chutney; 1/2 tsp chaat masala; 1/4 tsp red chilli powder; 1/2 tsp roasted cumin powder; 1/4 cup sev; 2 tbsp coriander leaves, chopped; salt to taste. How to Make Papdi Chaat Arrange the papdi on a serving plate. Top with boiled chickpeas and chopped potato. Drizzle whisked curd generously over the top. Add tamarind chutney and green chu…

Chana Madra

Chana Madra is a mellow, curd-based chickpea curry from Himachal Pradesh, gently spiced with whole spices rather than heavy chilli. A staple of the traditional Himachali feast called dham, it showcases the region's distinctive, comforting cooking style.

Chana Madra at a Glance CuisineHimachali CountryIndia MealLunch CourseMain / Curry Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking30 minutes Total timeAbout 8.5 hours Servings4 Suggested serving1 cup Chana Madra Ingredients 1.5 cups chickpeas, soaked overnight; 2 cups curd, whisked smooth; 2 tbsp ghee; 1 bay leaf; 2-3 cloves; 1 small cinnamon stick; 1/2 tsp turmeric; 1/2 tsp red chilli powder; 1/2 tsp garam masala; a pinch of hing; salt to taste; a handful of raisins (optional). How to Make Chana Madra Pressure-cook the soaked chickpeas with salt and enough water until fully soft. Heat ghee in a pan; add bay leaf, cloves and cinnamon, let them sizzle briefly. Add hing and turmeric; stir qui…

Thattai

Thattai is a crisp, savoury Tamil Nadu rice cracker made from rice flour, roasted chana dal and peanuts, deep-fried into thin, flat discs. A festival staple, especially for Krishna Jayanthi and Diwali, it also keeps well for weeks as an everyday snack.

Thattai at a Glance CuisineSouth Indian CountryIndia MealSnack CourseSnack / Festival Snack Food TypeVegan DifficultyMedium Preparation20 minutes Cooking25 minutes Total timeAbout 45 minutes Servings6 Suggested serving4-5 pieces Thattai Ingredients 2 cups rice flour; 1/4 cup roasted chana dal; 2 tbsp peanuts, roughly crushed; 1 tsp white sesame seeds; 1/4 tsp hing; 1/2 tsp red chilli powder; 2 tbsp butter or oil; salt to taste; water as needed; oil for deep frying. How to Make Thattai Mix rice flour with roasted chana dal, crushed peanuts, sesame seeds, hing, red chilli powder, butter and salt. Add water gradually and knead into a smooth, firm dough. Take small portions of dough and flatten between your palms or on…

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…

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…

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…

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…

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 …

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…

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 …

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…

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…

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 …

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…

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…

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…

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…