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.

NgariNgariManipuri sun-dried fish fermented in sealed earthen pots for monthsPalak PaneerPalak PaneerFresh cheese cubes in pureed spinach gravyPaneerPaneerFresh unaged cheese set by curdling milk with acid, cubed into curries or grilledPani PuriPani PuriCrisp hollow puris filled with spiced tangy water and potatoPav BhajiPav BhajiButtery mashed vegetable curry with toasted buns, Mumbai beach foodRajmaRajmaKidney-bean curry ladled over steamed rice, north Indian comfortRasamRasamThin peppery tamarind broth with tomato and curry leaf, poured over riceRasgullaRasgullaSpongy Bengali cheese balls poached in light syrupRogan JoshRogan JoshKashmiri lamb curry stained red with mild Kashmiri chiliesSambarSambarTangy tamarind-lentil stew with vegetables, South Indian stapleSamosaSamosaFried pastry cone of spiced potatoes and peas, with chutneySandeshSandeshPressed fresh-cheese sweet moulded into shells and flowers, scented with cardamomSoibumSoibumBamboo shoots fermented for months in sealed pots until sour and softTandoori ChickenTandoori ChickenYoghurt-spice marinated chicken charred in the tandoorThandaiThandaiCold milk ground with almonds, fennel, poppy seed, pepper and roseToddyToddyPalm sap tapped at dawn, cloudy and sour by afternoon, drunk from toddy shopsUttapamUttapamThick pancake of fermented rice-lentil batter topped with onion, chilli and tomatoVada PavVada PavMumbai bun with fried potato fritter and garlic chutneyVindalooVindalooGoan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark red

  • 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…