Besan Burfi Recipe (Gram Flour Barfi)
Make melt-in-mouth besan burfi by roasting gram flour in ghee until golden and nutty, then setting it with sugar syrup. Roasting cues and fixes included.
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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Kaju Katli Recipe (Cashew Fudge)
Make smooth, glossy kaju katli with cashew powder and sugar syrup cooked to the right stage, kneaded and rolled thin. Tips to avoid crumbly or sticky katli.
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Ghee Rice Recipe (Kerala Style Neychoru)
Make fragrant Kerala ghee rice with short-grain or basmati rice, ghee, whole spices, fried onions, cashews and raisins. Exact ratio for fluffy grains.
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Jeera Rice Recipe (Perfect Cumin Rice)
Make fluffy restaurant-style jeera rice with soaked basmati, ghee and toasted cumin. Exact water ratio and steps for long, separate grains every time.
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Kheer Recipe (Creamy Rice Pudding)
Make creamy rice kheer by slow-simmering rice in full-fat milk with cardamom, saffron and nuts until thick. Ratio, stirring tips and fixes for thin kheer.
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Masala Pasta Recipe (Desi Style Pasta)
Make desi masala pasta with penne in a spicy onion, tomato and vegetable masala, finished with cheese or cream. A 30-minute Indo-Italian family favourite.
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Masoor Dal Recipe (Red Lentils in 30 Minutes)
Make creamy red masoor dal in 30 minutes, no soaking, with tomato, ginger and a crackling garlic and cumin tarka. The easiest everyday dal, with fixes.
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Chana Dal Recipe (Split Chickpea Dal)
Make creamy chana dal with soaked split chickpeas cooked until soft, then finished with a ghee, garlic and cumin tarka. Soak time, ratio and easy fixes.
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Gobi Manchurian Recipe (Crispy Indo-Chinese Cauliflower)
Make crispy gobi manchurian with cauliflower double-fried in a cornflour batter and tossed in a garlic, soy and chilli sauce. Stays crisp, with fixes.
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Veg Cutlet Recipe (Crispy Vegetable Cutlets)
Make crispy veg cutlets with potatoes, mixed vegetables and spices, coated in breadcrumbs and shallow-fried. Binding tips so they hold and stay crisp.
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