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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…

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…

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…

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…

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…

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, …

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…

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…

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…

Hakka Noodles

Hakka Noodles are stir-fried Indo-Chinese noodles tossed with crisp vegetables in a savoury soy-based sauce over high heat. Quick and endlessly adaptable, they're a staple side or main across Indian homes and restaurants alike. Hakka Noodles at a Glance Cuisine Indo-Chinese Country India Meal Dinner Course Main Food Type Vegetarian Difficulty Easy Preparation 15 minutes Cooking 20 minutes Total time About 35 minutes Servings 4 Suggested serving 1.5 cups Hakka Noodles Ingredients 250g noodles (Hakka or any thin wheat noodles); 1 carrot, julienned; 1 capsicum, julienned; 1 cup cabbage, shredded; 2 spring onions, chopped (whites and greens separated); 2 cloves garlic, minced; 1 inch ginger, minced; 2 tbsp soy sauce; 1 tbsp vinegar; 1 tsp red chilli sauce; salt and pepper to taste; 2 tbsp oil. How to Make Hakka Noodles Cook the noodles according to package instructions until just tender; drain,…

Rasmalai

Rasmalai is a luxurious Bengali dessert of soft chenna dumplings soaked in thickened, saffron-scented sweetened milk (rabri). Lighter and creamier than syrup-based sweets, it's a festive favourite across India. Rasmalai at a Glance Cuisine Bengali Country India Meal Dessert Course Dessert / Festival Sweet Food Type Vegetarian Difficulty Hard Preparation 30 minutes Cooking 40 minutes Total time About 3.5 hours Servings 6 Suggested serving 2 pieces Rasmalai Ingredients 1 litre full-fat milk (for chenna); 2-3 tbsp lemon juice, diluted with water; 1.5 cups sugar; 5 cups water (for boiling). For rabri: 1 litre full-fat milk; 1/4 cup sugar; a few cardamom pods, crushed; a few saffron strands; 2 tbsp chopped pistachios and almonds. How to Make Rasmalai Bring milk to a boil; turn off heat and add diluted lemon juice gradually until the milk fully curdles into chenna and clear whey. Strain throug…

Kulfi

Kulfi is India's traditional frozen dessert, made by slow-reducing milk to a dense, creamy consistency before freezing in moulds. Denser and richer than regular ice cream, it's a beloved summer treat across the country. Kulfi at a Glance Cuisine North Indian Country India Meal Dessert Course Dessert Food Type Vegetarian Difficulty Medium Preparation 15 minutes Cooking 40 minutes Total time About 7-9 hours Servings 6 Suggested serving 1 kulfi Kulfi Ingredients 1 litre full-fat milk; 1/4 cup sugar; 2 tbsp cornflour mixed with a little milk; 1/2 tsp cardamom powder; a few saffron strands; 2 tbsp chopped pistachios and almonds. How to Make Kulfi Bring milk to a boil in a heavy-bottomed pot; reduce heat and simmer, stirring frequently, until it reduces by about half, 30-35 minutes. Add the cornflour-milk mixture and cook for 3-4 minutes, stirring continuously, until slightly thickened. Add…

Mango Lassi

Mango Lassi is a thick, refreshing yoghurt drink blended with sweet mango pulp, popular across North India especially during the summer mango season. Cooling and lightly tangy, it's a simple five-minute treat. Mango Lassi at a Glance Cuisine North Indian (Punjabi) Country India Meal Beverage Course Drink Food Type Vegetarian Difficulty Easy Preparation 10 minutes Cooking 0 minutes Total time About 10 minutes Servings 2 Suggested serving 1 glass Mango Lassi Ingredients 1 cup ripe mango pulp (fresh or canned); 1 cup thick curd; 1/4 cup milk; 2 tbsp sugar (adjust to mango's sweetness); a pinch of cardamom powder (optional); ice cubes as needed; chopped pistachios to garnish. How to Make Mango Lassi Combine mango pulp, curd, milk and sugar in a blender. Add cardamom powder if using. Blend until completely smooth and frothy. Taste and adjust sugar depending on how sweet the mango is. …

Masala Chai

Masala Chai is India's everyday cup of comfort — black tea simmered with milk and warming whole spices like cardamom, ginger and cinnamon. Brewed in homes and sold at roadside stalls alike, it's a daily ritual across the country. Masala Chai at a Glance Cuisine Pan-India Country India Meal Beverage Course Drink Food Type Vegetarian Difficulty Easy Preparation 5 minutes Cooking 10 minutes Total time About 15 minutes Servings 2 Suggested serving 1 cup Masala Chai Ingredients 2 cups water; 1 cup milk; 2 tsp black tea leaves (or 2 tea bags); 2-3 green cardamom pods, crushed; 1 small piece of ginger, crushed; 1 small cinnamon stick (optional); 2-3 whole black peppercorns (optional); sugar to taste. How to Make Masala Chai In a saucepan, combine water, crushed cardamom, ginger, cinnamon and peppercorns if using. Bring to a boil and let simmer for 2-3 minutes to release the spices' flavour. …