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.
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Jalebi
Crisp fermented-batter spirals fried and dunked in saffron syrup. Ready in 20 min prep and 30 min cooking. About 30.…
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Kanji
Black carrot and mustard seed lacto-fermented into a sour purple drink. Ready in 20 min prep and 5 min cooking.…
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Kathi Roll
Paratha wrapped around skewered kebab, raw onion and chutney, eaten walking. Ready in 40 min prep and 30 min cooking.…
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Khoa
Milk reduced over fire to a dense solid, the base of most Indian sweets. Ready in 5 min prep and…
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Kulfi
Dense frozen milk reduced with cardamom, set in metal cones, never churned. Ready in 15 min prep and 1 hr…
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Lassi
Thick churned-yoghurt drink; Amritsar serves it sweet in clay tumblers. Ready in 10 min prep and none cooking. 2 tall…
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Litti Chokha
Wheat balls stuffed with roasted gram flour, baked in embers, with mashed vegetables. Ready in 45 min prep and 1…
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Mahua
Clear spirit distilled from dried mahua flowers, central to Adivasi ritual life. A wine & spirit recipe from India.
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Masala Chai
Milky black tea boiled with ginger and warming spices. Ready in 10 min prep and 15 min cooking. 4 cups.…
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Medu Vada
Ring-shaped fritters of ground urad dal, crisp outside and fluffy within. Ready in 30 min prep and 30 min cooking.…