From a Punjabi grandmother's butter chicken to a Tamilian's filter coffee. 1,000+ tested recipes, regional cuisines, and the spice know-how that makes them sing.
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From a five-minute chai to a six-hour biryani - pick a course and dive in.
Saucy classics from butter chicken to dal
Naan, roti, paratha, kulcha and more
Pulao, biryani, jeera rice, khichdi
Samosa, pakora, bhel, chaat
Gulab jamun, kulfi, halwa, kheer
Chai, lassi, nimbu pani, jaljeera
Dosa, idli, upma, poha, paratha
Tandoori, kebabs, tikka, bhajji
India is not one cuisine - it's twenty-eight. Coconut and curry leaves in Kerala. Mustard oil in Bengal. Slow-cooked saffron in Kashmir. Travel a region at a time.
Buttery curries, tandoor, layered breads
South IndiaCoconut, curry leaves, fermented batters
East IndiaMustard, fish, panch phoron
West IndiaSweet-savoury thalis and farsan
West IndiaGoda masala, vada pav, misal
North IndiaBig-flavour dals, butter, lassi
North IndiaSaffron, fennel, slow-cooked meats
South IndiaBiryani, haleem, royal Mughal-Deccan
Spiced, charred chicken thighs simmered in a cashew and fresh-tomato masala. The sauce is built from blended tomatoes and cashew paste, not passata and cream; the tikkas are properly charred and the kasuri methi goes in last to preserve its character.
Culinary Director
Kian grew up in a busy family kitchen where food was the centre of the day. After years of restaurant training he now writes, cooks and tests every recipe on this site himself.
Indian cooking isn't really about following a recipe. It's about rhythm, patience, and trusting your own taste.Read his story →
Indian cuisine isn't built on hundreds of ingredients - it's built on a dozen spices used a thousand ways. Get to know each one and you'll never read a recipe the same way again.
Open the spice glossary →The backbone of Indian cooking - colour, anti-inflammatory warmth, and base flavour for nearly every curry.
Toasted whole or ground, cumin opens almost every Indian tempering. Essential for dals, rice, and rubs.
Used as ground seed (in masalas and curries) and as fresh leaves (cilantro) for finishing.
The queen of spices - essential in chai, biryani, kheer, and most North Indian sweets.
Whole bark in pulao and biryani; ground in garam masala. Pairs with cloves and cardamom.
A few go a long way. Whole in rice and braises; ground in masalas. Numbing and warming.
Tempered in hot oil till they pop - the signature of South Indian and Bengali cooking.
Seeds in pickles and tempering; dried leaves (kasuri methi) crumbled into butter chicken & curries.
From Diwali sweets to Eid feasts - handpicked menus for every Indian celebration, with timings that work in real kitchens.
Festival of lights menus
Festival menuThandai, gujiya & colours
Festival menuBiryani, haleem, sheer khurma
Festival menuFasting-friendly recipes
Festival menuModaks and sweet offerings
Festival menuSouth Indian harvest dishes
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