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.

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  • Vada Pav

    Mumbai bun with fried potato fritter and garlic chutney. Ready in 30 min prep and 25 min cooking. 6 vada…

  • Uttapam

    Thick pancake of fermented rice-lentil batter topped with onion, chilli and tomato. Ready in 20 min prep and 30 min…

  • Biryani

    Fragrant layered rice with marinated meat; Hyderabadi and Lucknowi styles famed. Ready in 45 min prep and 1 hr 30…

  • Butter Chicken

    Tandoori chicken in silky tomato-butter-cream gravy, Delhi classic. Ready in 30 min prep and 6 hr marinating + 45 min…

  • Masala Dosa

    Crisp fermented rice-lentil crepe with spiced potato, chutney and sambar. Ready in 40 min prep and 6 hr soaking +…