Baku Kitchen! An independent reference of traditional food

India

India’s food is built around vast vegetarian and meat traditions: regional curries, dals, tandoori breads, chaat and milk sweets, endlessly varied. Look for Butter Chicken (tandoori chicken in silky tomato-butter-cream gravy, Delhi classic), Biryani (fragrant layered rice with marinated meat; Hyderabadi and Lucknowi styles famed) and Masala Dosa (crisp fermented rice-lentil crepe with spiced potato, chutney and sambar). Created at Moti Mahal in Delhi around 1950, when Kundan Lal Gujral and his partners revived unsold tandoori chicken in tomato, butter and cream. This atlas has 55 India dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

55 dishes.

Aam ka AcharAam ka AcharUnripe mango salted and matured in mustard oil with fenugreek and chilliAam PannaAam PannaTart green-mango cooler seasoned with roasted cumin, black salt and mintAloo ParathaAloo ParathaGriddled flatbread stuffed with spiced potato, served with curd and pickleAppamAppamBowl-shaped rice and coconut pancake with lacy edges, eaten with stewAvakayaAvakayaAndhra mango pickle heavy with mustard powder, chilli and sesame oilAxoneAxoneNaga fermented soybean cake, pungent and sticky, cooked with pork or chilliBhelpuriBhelpuriPuffed rice tossed with onion, tamarind and coriander chutney in a paper coneBiryaniBiryaniFragrant layered rice with marinated meat; Hyderabadi and Lucknowi styles famedButter ChickenButter ChickenTandoori chicken in silky tomato-butter-cream gravy, Delhi classicChole BhatureChole BhatureSpicy chickpea curry with puffy fried bread, Punjabi favouriteDal MakhaniDal MakhaniBlack lentils simmered overnight with butter and creamDhoklaDhoklaSteamed fermented gram-flour sponge tempered with mustard seeds; GujaratiFeniFeniGoan spirit triple-distilled from cashew apples or coconut toddy, drunk with lime sodaFilter KaapiFilter KaapiDark chicory-blended coffee decoction mixed with hot milk, pulled between tumblersGajar ka HalwaGajar ka HalwaGrated carrots slow-cooked in milk, ghee and nuts; winter treatGoan Fish CurryGoan Fish CurryCoconut, kokum and red-chili fish curry eaten with riceGongura PachadiGongura PachadiSour roselle leaves cooked down with chillies and garlic into a pungent relishGulab JamunGulab JamunFried milk-solid dumplings soaked in rose-cardamom syrupHawaijarHawaijarSticky, pungent fermented soybeans mashed into Manipuri chutneys and curriesHyderabadi HaleemHyderabadi HaleemWheat, lentils and mutton pounded to a paste and eaten during RamadanIdliIdliSteamed fermented rice cakes with sambar and coconut chutneyJalebiJalebiCrisp fermented-batter spirals fried and dunked in saffron syrupKanjiKanjiBlack carrot and mustard seed lacto-fermented into a sour purple drinkKathi RollKathi RollParatha wrapped around skewered kebab, raw onion and chutney, eaten walkingKhoaKhoaMilk reduced over fire to a dense solid, the base of most Indian sweetsKulfiKulfiDense frozen milk reduced with cardamom, set in metal cones, never churnedLassiLassiThick churned-yoghurt drink; Amritsar serves it sweet in clay tumblersLitti ChokhaLitti ChokhaWheat balls stuffed with roasted gram flour, baked in embers, with mashed vegetablesMahuaMahuaClear spirit distilled from dried mahua flowers, central to Adivasi ritual lifeMasala ChaiMasala ChaiMilky black tea boiled with ginger and warming spicesMasala DosaMasala DosaCrisp fermented rice-lentil crepe with spiced potato, chutney and sambarMedu VadaMedu VadaRing-shaped fritters of ground urad dal, crisp outside and fluffy withinMisal PavMisal PavFiery sprouted-bean curry topped with crunchy farsan, served with bread rollsModakModakSteamed rice-flour dumpling pleated around a jaggery and coconut fillingMysore PakMysore PakFudgy gram-flour sweet drenched in ghee, cut into porous golden squaresNaanNaanSoft leavened tandoor bread, often brushed with butter or garlic

  • Vindaloo

    Goan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark red. Ready in 30 minutes prep and 1…

  • Aam Panna

    Tart green-mango cooler seasoned with roasted cumin, black salt and mint. Ready in 15 min prep and 25 min cooking.…

  • Aam ka Achar

    Unripe mango salted and matured in mustard oil with fenugreek and chilli. Ready in 45 min prep and 10 min…

  • Aloo Paratha

    Griddled flatbread stuffed with spiced potato, served with curd and pickle. Ready in 40 minutes prep and 25 minutes cooking.…

  • Appam

    Bowl-shaped rice and coconut pancake with lacy edges, eaten with stew. Ready in 20 min prep and 25 min cooking.…

  • Axone

    Naga fermented soybean cake, pungent and sticky, cooked with pork or chilli. A fermented & pickled recipe from India.

  • Avakaya

    Andhra mango pickle heavy with mustard powder, chilli and sesame oil. 1 hour to prepare. Fills a 2-litre jar. A…

  • Bhelpuri

    Puffed rice tossed with onion, tamarind and coriander chutney in a paper cone. 25 min to prepare. 4 servings. A…

  • Chole Bhature

    Spicy chickpea curry with puffy fried bread, Punjabi favourite. Ready in 40 min prep and 1 hr 30 min cooking.…

  • Dal Makhani

    Black lentils simmered overnight with butter and cream. Ready in 20 min prep and 5 hr cooking. 8 servings. A…