World Recipes

Layered rice and spiced chicken sealed and slow-cooked (dum) with saffron, fried onions, and whole spices — India's greatest rice dish.

Tandoori-marinated chicken in a velvety tomato-cream sauce with butter, fenugreek, and warm spices.

Black lentils and kidney beans slow-simmered overnight with butter, cream, and tomatoes — the queen of dals.

Awadhi-style lamb biryani with par-cooked rice layered over braised lamb, sealed and slow-steamed.

Kashmiri slow-braised lamb in a deeply spiced sauce of Kashmiri chilies, yogurt, and aromatic spices — rich red, not fiery.

Whole wheat flatbread stuffed with spiced mashed potato, pan-fried in ghee — the ultimate North Indian breakfast.

Fire-roasted eggplant mashed with onions, tomatoes, and spices — smoky, rustic, and deeply savory.

Chickpeas in a tangy, spiced tomato-onion gravy with amchur and pomegranate powder for tartness.

Spicy chickpea curry served with puffy, deep-fried leavened bread — a beloved Punjabi breakfast and street food.

Fresh paneer cheese cubes in a vibrant pureed spinach sauce with garlic, cumin, and cream.

Cubes of paneer marinated in spiced yogurt and grilled until charred — a vegetarian tandoori classic.

Red kidney beans simmered in a thick, spiced tomato-onion gravy — a Punjabi Sunday lunch essential served with rice.

Slow-cooked mustard greens with spinach, finished with ghee and served with cornmeal flatbread — a Punjabi winter staple.

Chicken marinated in yogurt, Kashmiri chili, and spices, roasted at extreme heat until charred and juicy.

Dry-style potatoes and cauliflower stir-fried with turmeric, cumin, and coriander — a humble everyday classic.

Spiced minced lamb with green peas in a tomato-onion gravy — everyday comfort food of the Mughlai kitchen.