Tomato Pickle Recipe (Thakkali Thokku)
Make tangy South Indian tomato pickle by cooking tomatoes with tamarind, chilli and mustard into a thick, oily thokku. Cooking cues and storage tips.
Restaurant favourites and home staples from across India: butter chicken and dal makhani from the north, dosa and sambar from the south, and the biryanis of Hyderabad, Lucknow and Kolkata. Each recipe shows exact heat, timing and a fix for the mistake most people make.
Recipes developed and tested by Farwa Zeeshan
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Pick what you want to cook
North Indian Curries17 recipes- Biryani and Rice11 recipes
- Dal and Lentils8 recipes
- South Indian8 recipes
- Pickles and Chutneys10 recipes
- Snacks and Sweets8 recipes
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The recipes to cook first
Butter ChickenThe restaurant classic, done right- Hyderabadi Dum BiryaniLayered dum biryani
- 9Dal MakhaniSlow, creamy black dal
- Masala DosaCrisp fermented dosa
- 9Palak PaneerBright green, never bitter
- SamosaBlistered Punjabi samosa
Learn the technique
Guides behind these recipes
How to Make Garam Masala at HomeHow to Make Ginger Garlic PasteHow to Cook Perfect Basmati RiceHow to Make Ghee at Home5 Traditional Desi Cooking Techniques Every Cook Should Know
Quick answers
Indian Recipes FAQ
What are the most popular Indian dishes?
Butter chicken, chicken tikka masala, biryani, dal makhani, palak paneer, chana masala, masala dosa and samosa are among the most searched and cooked.
What is the difference between North and South Indian food?
North Indian cooking leans on wheat breads, dairy and rich gravies; South Indian cooking uses rice, lentil batters, coconut, tamarind and curry leaves.
Do I need special equipment for Indian cooking?
No. A heavy pan, a pressure cooker and a flat tawa cover almost every recipe here.
Which Indian recipe is easiest for beginners?
Masoor dal or chana masala: both are one-pot and forgiving.
Every recipe
All Indian recipes
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Rava Idli Recipe (Instant Semolina Idli)
Make soft instant rava idli with roasted semolina, yogurt and Eno or baking soda, no fermentation needed. Exact batter consistency and steam time.
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Carrot Pickle Recipe (Gajar ka Achar)
Make crunchy Punjabi carrot pickle with carrot sticks, crushed mustard, fennel and mustard oil. Ready to eat in a day, with drying tips so it keeps well.
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Idli Batter Recipe (Soft, Fluffy Idli)
Make soft, fluffy idli with a well-fermented rice and urad dal batter. Soak, grind and ferment ratios, a warm-place trick and fixes for flat or hard idli.
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Avakaya Recipe (Andhra Mango Pickle)
Make fiery Andhra avakaya with hard raw mango, mustard powder, red chilli powder and sesame oil. Dry methods and resting steps for a long-lasting pickle.
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Khichdi Recipe (Moong Dal and Rice Comfort Bowl)
Make soft, comforting moong dal khichdi with rice, turmeric and a ghee and cumin tarka. Pressure cooker or pot method, with consistency tips and fixes.
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Mango Pickle Recipe (Aam ka Achar)
Make Punjabi mango pickle with raw mango pieces, mustard oil, fennel, nigella and fenugreek. Drying, salting and resting steps for a pickle that lasts.
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Saffron Rice Recipe (Fragrant Golden Basmati)
Make fragrant golden saffron rice with bloomed saffron, ghee, whole spices and soaked basmati. Get the deepest colour and aroma, with exact ratio and steps.
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Besan Ladoo Recipe (Gram Flour Ladoo)
Make melt-in-mouth besan ladoo by slow-roasting gram flour in ghee, cooling slightly and binding with powdered sugar. Roasting cues and shaping tips.
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Tomato Rice Recipe (South Indian Tomato Bath)
Make tangy South Indian tomato rice with a mustard, curry leaf and urad dal tempering and a thick tomato masala. One-pot or leftover-rice methods.
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