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

  • Dhokla

    Steamed fermented gram-flour sponge tempered with mustard seeds; Gujarati. Ready in 20 min prep and 25 min cooking. 1 tray,…

  • Feni

    Goan spirit triple-distilled from cashew apples or coconut toddy, drunk with lime soda. A wine & spirit recipe from India.

  • Filter Kaapi

    Dark chicory-blended coffee decoction mixed with hot milk, pulled between tumblers. Ready in 5 minutes prep and 20 minutes cooking.…

  • Gajar ka Halwa

    Grated carrots slow-cooked in milk, ghee and nuts; winter treat. Ready in 30 min prep and 1 hr 30 min…

  • Goan Fish Curry

    Coconut, kokum and red-chili fish curry eaten with rice. Ready in 30 minutes prep and 30 minutes cooking. Serves 4.…

  • Gongura Pachadi

    Sour roselle leaves cooked down with chillies and garlic into a pungent relish. Ready in 25 minutes prep and 35…

  • Gulab Jamun

    Fried milk-solid dumplings soaked in rose-cardamom syrup. Ready in 30 min prep and 30 min cooking. About 20. A dessert…

  • Hawaijar

    Sticky, pungent fermented soybeans mashed into Manipuri chutneys and curries. A fermented & pickled recipe from India.

  • Idli

    Steamed fermented rice cakes with sambar and coconut chutney. Ready in 30 min prep and 12 min cooking. About 24.…

  • Hyderabadi Haleem

    Wheat, lentils and mutton pounded to a paste and eaten during Ramadan. Ready in 30 min prep and 4 hr…