World Recipes

Spiced chickpea curry — tangy, warming, deeply satisfying.

Spiced chickpea curry — naturally vegan when made without ghee.

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.

Creamy spinach curry with paneer cubes — the vegetarian icon.

Crispy fried pastry filled with spiced potatoes and peas.

Potato and cauliflower dry curry with turmeric and cumin.

Potato-cauliflower curry — naturally vegan and gluten-free.

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

Smoky mashed eggplant — naturally vegan and gluten-free.

Crunchy puffed rice with chutneys, onion, and sev — Mumbai street food.

Everyday yellow lentil curry — naturally GF, vegan-adaptable.

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

Naan topped with garlic and butter — everyone's favorite.

Crispy fried spirals soaked in saffron syrup — crunchy, sweet, addictive.

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

Fried paneer-potato balls in creamy cashew sauce.

Leavened flatbread baked in tandoor — pillowy with charred bubbles.

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

Similar to saag but specifically spinach-based.

Flaky, layered whole wheat flatbread cooked with ghee.

Red kidney bean curry — Punjabi comfort food.

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

Creamy spinach curry with tofu — vegan alternative to palak paneer.

Deep-fried puffed whole wheat bread.

Whole wheat flatbread — the daily bread of India.

Fragrant rice cooked with mixed vegetables and whole spices.