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Rava Dosa

Rava Dosa is a crispy, lacy South Indian crepe made from a thin, instant semolina batter, needing no fermentation. Its delicate, holey texture and quick preparation make it a popular choice for a fuss-free weekday breakfast.

Rava Dosa at a Glance CuisineSouth Indian CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegetarian DifficultyMedium Preparation10 minutes Cooking20 minutes Total timeAbout 50 minutes Servings4 Suggested serving2 dosas Rava Dosa Ingredients 1 cup rava (semolina); 1/2 cup rice flour; 2 tbsp all-purpose flour; 1/2 cup curd; 1 small onion, finely chopped; 1 green chilli, chopped; 1/2 inch ginger, grated; a few curry leaves, chopped; 1/4 tsp cumin seeds; a few crushed black peppercorns; salt to taste; water as needed; oil for cooking. How to Make Rava Dosa Whisk rava, rice flour, all-purpose flour and curd with water into a very thin, watery batter, similar to neer dosa consistency. Rest the batter for 20 minutes to let the rava absor…

Gajar Ka Halwa

Gajar Ka Halwa is North India's classic winter dessert, made by slow-cooking grated carrots in milk until rich and fudgy, then finished with ghee and nuts. A festive favourite, it's especially popular during the colder months when fresh red carrots are in season.

Gajar Ka Halwa at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyMedium Preparation20 minutes Cooking45 minutes Total timeAbout 65 minutes Servings6 Suggested serving1/2 cup Gajar Ka Halwa Ingredients 1 kg carrots, grated; 1 litre full-fat milk; 3/4 cup sugar; 1/4 cup ghee; 1/2 tsp cardamom powder; 2 tbsp chopped almonds and cashews; 1 tbsp raisins. How to Make Gajar Ka Halwa Heat ghee in a heavy-bottomed pan; add grated carrots and sauté for 5-7 minutes. Add milk and bring to a boil, then reduce heat and simmer, stirring occasionally, until the milk is fully absorbed and reduced, about 30-35 minutes. Add sugar and continue coo…

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…

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…

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…

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…

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…

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…

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. …