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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Tender tandoori-marinated chicken simmered in a velvety tomato, butter and cashew gravy. The legendary North Indian curry, made the right way.
Cubes of paneer marinated in spiced yogurt, grilled till charred, then folded into a rich onion-tomato masala. The vegetarian icon.
Long-grain basmati layered with marinated chicken and golden onions, sealed with dough and steamed on dum. Saffron-perfumed perfection.
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
Tender tandoori-marinated chicken simmered in a velvety tomato, butter and cashew gravy. The legendary North Indian curry, made the right way.
Cubes of paneer marinated in spiced yogurt, grilled till charred, then folded into a rich onion-tomato masala. The vegetarian icon.
Long-grain basmati layered with marinated chicken and golden onions, sealed with dough and steamed on dum. Saffron-perfumed perfection.
Paper-thin, golden, lacy dosas with a spiced potato filling. Served with coconut chutney and sambar — the South Indian breakfast of champions.
Soft paneer cubes folded into a velvety, perfectly green spinach gravy spiked with garlic and garam masala. Restaurant-style at home.
Soft, flaky whole-wheat parathas stuffed with golden, spiced mashed potatoes and pan-fried with ghee. The breakfast hug from Punjab.
Indian cooking is not a recipe - it's a feeling. Layered, fragrant, generous. Every household has its own butter chicken. We just teach you the bones.
- The IndianRecipesGuide team
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.
Paper-thin, golden, lacy dosas with a spiced potato filling. Served with coconut chutney and sambar — the South…
Soft paneer cubes folded into a velvety, perfectly green spinach gravy spiked with garlic and garam masala. Restaurant-style…
Soft, flaky whole-wheat parathas stuffed with golden, spiced mashed potatoes and pan-fried with ghee. The breakfast hug from…
Chickpeas simmered in a deeply spiced tomato-onion gravy with whole spices and a secret splash of black tea.…
Cubes of paneer marinated in spiced yogurt, grilled till charred, then folded into a rich onion-tomato masala. The…
Soft paneer cubes folded into a velvety, perfectly green spinach gravy spiked with garlic and garam masala. Restaurant-style…
Soft, flaky whole-wheat parathas stuffed with golden, spiced mashed potatoes and pan-fried with ghee. The breakfast hug from…
Soft khoya dumplings fried golden and drowned in rose-cardamom syrup. The festive, fragrant bite no Indian celebration is…
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
The soak-rinse-bloom-cover technique that gives restaurant-style fluffy basmati every time.
📖 6 min read
A practical, no-waste shopping list with storage tips for the spices you will actually use.
📖 8 min read
Why dropping spices into hot fat at the end of cooking transforms a dish - and how to do it right.
📖 5 min read
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