Top Pick Recipes

Tender chicken in creamy tomato-butter sauce — India's most famous export.

Layered rice and spiced lamb, sealed and slow-cooked — India's rice masterpiece.

Spiced chickpea curry — tangy, warming, deeply satisfying.

Spiced chickpea curry — naturally vegan when made without ghee.

Chicken version of the layered rice classic.

Grilled chicken pieces in spiced creamy tomato gravy.

Black lentils slow-cooked overnight with butter and cream — Punjabi soul food.

Fried milk-solid balls soaked in rose-cardamom syrup — India's favorite sweet.

Hollow crispy shells filled with spiced water, chickpeas, and potato.

Spiced mashed vegetables served with buttered rolls — Mumbai's beloved street food.

Kashmiri lamb curry with aromatic spices and yogurt — deep red, not fiery.

Creamy spinach curry with paneer cubes — the vegetarian icon.

Crispy fried pastry filled with spiced potatoes and peas.

Yogurt-marinated chicken roasted at extreme heat until charred and juicy.

Potato and cauliflower dry curry with turmeric and cumin.

Smoky mashed eggplant with spices — Punjab's roasted eggplant dish.

Yellow lentils tempered with spices fried in ghee — everyday comfort.

Rice pudding slow-cooked in milk with cardamom, saffron, and nuts.

Leavened flatbread baked in tandoor — pillowy with charred bubbles.

Vegetables dipped in spiced chickpea flour batter and deep-fried.

Flaky, layered whole wheat flatbread cooked with ghee.

Spiced ground lamb on skewers, grilled or broiled.

Spiced potato fritter in a bun with chutneys — Mumbai's burger.

Whole wheat flatbread — the daily bread of India.