Rooted in Ayurveda, temples, tribes and time — discover the sacred flavours of India, organised by region from A to Z.
Whole wheat flatbread stuffed with spiced mashed potatoes, cooked on a tawa with generous ghee.
Dry stir-fried cauliflower and potatoes with turmeric and cumin — a simple, beloved weekday staple.
Cottage cheese in a tangy pickle-spiced gravy with mustard, fennel and dried red chilies.
Tender chicken in a rich, creamy tomato-based sauce — India's most beloved dish worldwide.
Smoky roasted eggplant mashed and cooked with onions and tomatoes — rustic, earthy perfection.
Savoury gram flour pancakes loaded with vegetables — a quick, protein-rich Indian breakfast.
Spicy chickpea curry with deep-fried fluffy bread — the ultimate North Indian street food.
Crispy fried discs with chickpeas, potatoes, chutneys and yogurt — a symphony of Indian flavours.
Whole black lentils slow-cooked overnight in butter and cream — the pride of Punjabi cuisine.
Baby potatoes fried then slow-simmered in an intensely spiced yogurt gravy — a Kashmiri masterpiece.
Crispy battered fried fish marinated in ajwain and spices — a legendary Punjabi appetizer from the streets of Amritsar.
Chilled ground rice pudding set in clay pots with rose water and pistachios — a Mughal-era festive dessert.
Slow-cooked grated carrots in milk, sugar and ghee — a winter festival favourite from North India.
Disc-shaped honeycomb sweet drenched in sugar syrup and cream — Rajasthan's signature festival dessert.
Chickpea flour dumplings in tangy yogurt gravy — a staple of the Rajasthani desert kitchen.
Vibrant green patties of spinach, peas and paneer — a nutrient-packed, crispy vegetarian starter.
Steamed wheat flour buns stuffed with poppy seed and walnut filling — a warming Himachali winter bread.
Deep-fried puffed breads served with semolina halwa and spiced chickpea — the quintessential weekend breakfast.
Chicken marinated in a vivid green herb paste of spinach, coriander and mint — grilled to smoky perfection.
Minimal-ingredient Rajasthani meat curry with just red chilies and ghee — rustic, bold and powerfully flavourful.
Giant green chilies stuffed with spiced potato, battered in besan and deep-fried — Jodhpur's fiery street snack.
Paneer and capsicum tossed in a bold tomato gravy with freshly ground kadai spices — rich and rustic.
Mildly spiced, creamy braised meat or vegetable dish with yogurt and nuts — a jewel of Mughal court cuisine.
Crispy gram flour fritters in a tangy yogurt-besan kadhi — the ultimate Punjabi comfort food.
Spiced minced meat cooked with fresh green peas — a hearty, fragrant curry best scooped with a warm puri.
Thick yogurt drink blended with ice, cardamom and sugar or salt — Punjab's iconic summer thirst-quencher.
Fiery red mutton curry made with mathania chilies and yogurt — Rajasthan's most celebrated non-vegetarian dish.
Bottle gourd slow-cooked in milk with sugar and cardamom — a light, delicate halwa for festive occasions.
Delicately perfumed dum biryani cooked in Awadhi style with kewra water, fried onions and tender meat.
Soft paneer cubes with fresh green peas in a rich onion-tomato gravy — a beloved North Indian vegetarian staple.
Tender mutton slow-braised in Kashmiri spices with fragrant whole spices and Ratan jot — Kashmir's crown jewel.
Creamy paneer and potato dumplings in rich cashew-tomato gravy — a luxurious vegetarian dinner party classic.
Soft, sweet pan-fried pancakes soaked in sugar syrup and topped with rabdi — a festive Indian dessert.
Soft leavened bread baked against the walls of a tandoor — the iconic flatbread of Indian restaurants worldwide.
Slow-cooked bone marrow and shanks in aromatic spices — a Mughal-era breakfast curry of unmatched richness.
Nine-jewel vegetable curry with nuts, fruits and paneer in creamy saffron gravy — a Mughal feast showpiece.
Fragrant saffron rice cooked with nine varieties of vegetables, nuts and dried fruits — a festive celebration rice.
Silky paneer in a buttery tomato-cashew gravy with cream — the vegetarian answer to butter chicken, equally celebrated.
Slow-braised meat in a velvety yogurt, nut and spice sauce — the most refined dish of Mughal court cuisine.
Mince meat cooked with peas in aromatic whole spices — a rustic Mughal-influenced everyday curry.
Chana dal and basmati rice cooked in dum with caramelised onions — one of the oldest Mughal biryani variants.
Flaky whole wheat paratha stuffed with spiced mince — a filling Punjabi breakfast that doubles as a full meal.
Rich slow-cooked meat or vegetable dish with aromatic whole spices and saffron — a gentle, golden Awadhi braise.
Red kidney beans in a thick onion-tomato masala — the ultimate Punjabi comfort food eaten with steamed rice.
Deep red, aromatic Kashmiri lamb curry with whole spices and Ratan Jot — a UNESCO heritage worthy dish.
Crispy triangular pastry stuffed with spiced potatoes and peas — India's most universally adored snack.
Paneer in a rich cashew-cream-tomato gravy with Mughal-era spices — a royal vegetarian celebration dish.
Slow-cooked mustard greens with spinach and makki di roti — the definitive taste of Punjabi winter.
Whole chicken marinated in yogurt and spices, charred in a clay tandoor — a legendary Punjabi invention.
Golden fried potato patties served as street snack or under chole — a Delhi chaat staple loved by all.
Whole black urad dal with a fiery tempering of ghee, garlic and dried chilies — simple, rustic and deeply satisfying.
The grand multi-course Kashmiri feast featuring rogan josh, rista and gushtaba — a centuries-old cultural tradition.
Whole wheat flour slow-roasted in ghee and cooked in sugar syrup — a deeply nourishing winter festive sweet.
Mild, aromatic chicken in a pale yogurt-cashew gravy with kewra — a Lucknowi preparation known as Safed Murgh.
Tender watermelon rind cooked with spices — a clever zero-waste curry from frugal Indian household kitchens.
Roasted whole wheat flour ladoos with jaggery and dry fruits — a nutritious, energising traditional sweet.
Tender lamb in a creamy, fennel-scented yogurt broth — a pale, delicate and profoundly aromatic Kashmiri dish.
Fragrant basmati cooked in rich bone broth with whole spices — the refined Kashmiri answer to biryani.
Silky smooth besan-yogurt curry tempered with ghee and cumin — a light, tangy and nourishing everyday preparation.
Whole chicken stuffed with spiced egg and mince, slow-roasted in a saffron-nut gravy — a Mughal imperial showpiece.
Sweet saffron rice studded with dry fruits and served at weddings — a Mughal-origin celebratory rice dessert.
Glistening saffron-scented basmati rice cooked in milk with dry fruits — elegant Awadhi rice for special occasions.
Saffron-laden rice pudding slow-simmered in full-fat milk with cardamom — a golden, jewelled festive dessert.
Soft lacy rice pancakes with crispy edges and a fluffy center — a beloved Kerala breakfast.
Mixed vegetables in a coconut-yogurt sauce — an aromatic staple of every traditional Kerala feast.
Fragrant basmati rice layered with spiced meat and slow-cooked on dum — the king of Indian rice dishes.
Rich, fudgy almond sweet cooked in ghee and saffron — a festive South Indian delicacy.
Fresh coconut ground with green chilies, tempered with mustard seeds — the soul of South Indian breakfast.
Crispy golden fermented rice and lentil crepe served with sambar and coconut chutney — South India's icon.
Fragrant layered rice with spiced eggs, fried onions and saffron — a vegetarian-friendly biryani option.
Steamed rice and coconut dumplings wrapped in banana leaf — a traditional Tamil breakfast with natural fragrance.
Tender coconut water and flesh slow-cooked with condensed milk — a refreshing, lightly sweet Kerala dessert.
Baby brinjals stuffed with spiced peanut masala and slow-cooked in oil — a bold, tangy Chettinad specialty.
Dry-roasted spiced beef with coconut pieces and Kerala spices — a bold, dark and aromatic Christian community dish.
Slow-cooked tender mutton in fiery sorrel leaf gravy — the pride of Andhra cuisine with punchy tanginess.
Slow-cooked meat and wheat porridge with aromatic spices — a Hyderabadi Ramzan treasure of extraordinary depth.
Long green chilies cooked in a rich peanut-sesame-coconut gravy — a tangy biryani accompaniment.
Soft, pillowy steamed rice and lentil cakes — the gentlest, most nourishing South Indian breakfast.
Delicate steamed rice noodle strings served with coconut milk — a light, graceful South Indian breakfast.
Pungent ginger preserved in tamarind and jaggery with mustard tempering — an essential part of Kerala's Onam Sadya feast.
Young unripe jackfruit slow-cooked in spiced coconut gravy — the original plant-based meat of Indian cooking.
Tangy, turmeric-yellow rice tempered with mustard seeds, peanuts and curry leaves — a quick South Indian staple.
Giant crispy dosa filled with spiced potato masala — the pride of South Indian cuisine known worldwide.
Thin, lacy, snow-white rice crepes from a watery batter — a delicate Mangalorean breakfast eaten with fish curry.
Sweet flatbread stuffed with chana dal and jaggery — a beloved festival sweet eaten on Ugadi and Holi.
White pumpkin cooked in coconut milk with cowpeas — a subtle, mild and deeply soothing Onam feast dish.
Coconut-stuffed rice flour crepe wrapped in banana leaf and pan-fried — a simple, fragrant Kerala sweet.
Vermicelli or rice cooked in coconut milk with jaggery — the essential sweet of Kerala feasts and temple offerings.
Poached dried apricots in sugar syrup served with cream — an elegant Hyderabadi dessert from the Nizam's table.
Thin, peppery tamarind and tomato broth tempered with cumin and mustard — the essential South Indian digestive soup.
Instant lacy dosa made from semolina, rice flour and spices — no fermentation needed, full of crunch.
Toor dal simmered with mixed vegetables and sambar powder — South India's irreplaceable lentil broth.
Tangy, spiced rice cooked with tamarind, sesame and peanuts — a temple prasad and festival staple of South India.
Thick rice pancakes topped with onions, tomatoes and chilies — South India's hearty, vegetable-laden breakfast.
Roasted semolina cooked with vegetables and mustard tempering — a wholesome, quick South Indian breakfast.
Small, round fried rice and banana sweets spiced with cardamom — a temple offering and beloved Kerala snack.
Mini fried rice balls with coconut and plantain — a sweet snack unique to Thrissur's Pooram festival and temple kitchens.
Crispy ring-shaped urad dal fritters served with sambar — the iconic South Indian breakfast and temple offering.
Crispy stir-fried ladies finger with tangy tomatoes and spices — a simple everyday South Indian curry.
Ash gourd (white pumpkin) in toor dal sambar — a light, digestive sambar served in Tamil homes year-round.
Elephant foot yam in a spiced coconut masala — a bold, earthy curry that anchors both festival and everyday meals.
Thick, spiced besan preparation cooked dry with mustard and asafoetida — a rustic, protein-rich Marathi staple.
Lavish sweet rice loaded with saffron, rose water and exotic dry fruits — served at the end of a grand Mughal feast.
Hilsa fish in a light mustard and turmeric broth — an ethereal Bengali delicacy treasured above all fish curries.
Spiced puffed rice with mustard oil, green chilies and raw onion — Bengal's beloved roadside evening snack.
Crunchy diamond-shaped fried pastry with nigella seeds — a beloved Bengali tea-time snack.
Toor dal cooked with mixed vegetables and tempered with panch phoran — Odisha's nutritious, everyday comfort dish.
Soft paneer discs soaked in saffron-scented reduced milk — one of India's most refined and revered desserts.
Assamese leafy greens stir-fried with mustard oil and dried fish — a pungent, wholesome staple of the Brahmaputra valley.
Light, tangy fish curry with starfruit (xordoi) — Assam's beloved sour fish preparation, simple and deeply refreshing.
Small freshwater fish cooked in a light mustard and ginger broth — Assam's delicate, aromatic everyday fish curry.
Smooth, sweetened Alphonso mango pulp served with hot puris — a summer celebration dish.
Soft, spongy steamed savoury cake from fermented chickpea batter — Gujarat's most iconic snack.
Spiced mashed potato stuffed in a soft bun with chutneys, pomegranate and sev — Kutch's street food icon.
Tangy, fiery fish curry with coconut milk and kokum — the soul of Goan coastal cooking.
Flower-shaped deep-fried urad dal sweet soaked in saffron syrup — a more complex, crispier cousin of jalebi.
Flattened rice cooked with onions and spices, topped with sev and jalebi — Indore's iconic breakfast combination.
Rustic sorghum flatbread patted by hand — a gluten-free staple of rural Maharashtra eaten with garlic chutney.
Steamed rice dumplings filled with coconut-jaggery — Lord Ganesha's favourite offering and a Maharashtra treasure.
Light, delicate toor dal water seasoned with jaggery and lemon — a Gujarati digestive broth drunk as soup.
Flattened rice stir-fried with turmeric, peanuts and curry leaves — a light, nourishing Indian morning staple.
Soft wheat flatbread stuffed with sweet lentil filling — a sacred Maharashtrian sweet made during Holi and Ganesh Chaturthi.
Multigrain spiced flatbread made with jowar, bajra, wheat and besan — a robust Maharashtrian breakfast or light meal.
Spiced fenugreek flatbreads made with wheat flour and yogurt — a Gujarati travel staple that stays fresh for days.
Winter mixed vegetable casserole with muthia dumplings in a spiced fenugreek gravy — a Gujarati feast in a pot.
Fiery pork or chicken in a sharp vinegar and chili sauce — Goa's Portuguese-influenced crown jewel of heat.
Fiery mixed vegetable curry in Kolhapuri masala with coconut — one of Maharashtra's boldest, most robust dishes.
Goan chicken or lamb curry in a complex roasted coconut and poppy seed masala — one of Goa's most cherished dishes.
Goan fish curry cooked in red masala with kokum — the Saraswat Brahmin community's treasured everyday fish preparation.
Hard-boiled eggs slow-cooked in Goa's signature dark roasted xacuti masala — a bold vegetarian take on a Goan classic.
Tangy, crunchy puffed rice with vegetables and chutneys — the iconic taste of Mumbai's beaches.
Grilled chicken tikkas in a velvety spiced tomato-cream sauce — a global ambassador of Indian cuisine.
Spiced milk tea brewed with cardamom, ginger and cinnamon — a daily ritual in every Indian home.
Split Bengal gram cooked until tender with aromatic spices and a smoky tadka — comforting everyday dal.
Crispy hollow puris filled with potato, yogurt and chutneys — a burst of sweet, tangy, spicy flavours.
Hard-boiled eggs simmered in a spiced onion-tomato gravy — a protein-rich comfort dish found in every Indian home.
Layered rose-flavoured milk drink with basil seeds, vermicelli and ice cream — Mumbai's most indulgent street drink.
Thin whole wheat rotis puffed over an open flame — the everyday bread of millions of Indian families.
Creamy vanilla custard chilled with fresh seasonal fruits — a beloved Indian dessert for parties and celebrations.
Soft khoya dumplings fried golden and soaked in rose-cardamom sugar syrup — India's most beloved sweet.
Crispy battered cauliflower in tangy soy-chili sauce — the wildly popular Indo-Chinese street food.
Crispy, fermented wheat spirals deep-fried and dunked in warm saffron syrup — India's most iconic sweet.
Slow-simmered rice pudding with cardamom, saffron and nuts — the timeless, sacred Indian dessert.
Dense, creamy frozen milk dessert with cardamom, pistachio and saffron — India's original ice cream.
Dough balls stuffed with roasted sattu, baked over coals and served with smoky brinjal chokha — a Bihar classic.
Crispy golden fritters of thinly sliced onions in spiced besan batter — the essential Indian monsoon snack.
Crispy hollow puris filled with spiced potato and dunked in tangy mint water — India's most addictive street food.
A thick, buttery vegetable mash served with toasted pav buns — Mumbai's most iconic street dinner.
Creamy yogurt with cucumber, tomato and roasted cumin — the cool, tangy accompaniment to every biryani and paratha.
Semolina roasted in ghee then cooked with sugar and cardamom — a sacred Indian sweet offered in temples and homes.
Roasted vermicelli simmered in sweetened milk with cardamom and nuts — a quick, fragrant Indian dessert for any occasion.
Yellow split pigeon pea dal tempered with mustard and cumin — the wholesome everyday dal found in every Indian home.
Spiced potato fritter in a bread bun with three chutneys — the unofficial national snack of Mumbai.
Roasted semiya simmered in sweetened milk with cardamom and saffron — a fragrant Indian dessert ready in minutes.
Smooth moong or masoor dal with a smoky cumin-garlic-chili tempering — quick, comforting and endlessly versatile.
Aromatic basmati rice tempered with cumin seeds and ghee — a simple, fragrant accompaniment to any Indian curry.
