All Recipes

A spicy, flavorful curry from Vijayawada kitchens. Tender chicken is simmered in a base of caramelized onions, tangy tomatoes, and Andhra spices for a rich gravy.

A tangy and spicy mutton curry made with gongura leaves, a signature Andhra dish.

A thin, protein-rich crepe from Andhra Pradesh made from whole green gram (moong); usually served with ginger chutney or stuffed with upma.

A tangy, spiced rice dish flavored with tamarind pulp, curry leaves, and tempered spices; a staple prasadam in Andhra temples.

A festive sweet flatbread stuffed with chana dal and jaggery, flavored with cardamom; a Ugadi and special occasion delicacy in Andhra Pradesh.

A tangy, refreshing rice dish flavored with lemon juice, curry leaves, and green chilies; popular as prasadam and travel food.

A seasonal tangy rice dish made with grated raw mango, tempered spices, and curry leaves; a summer delicacy in Andhra cuisine.

A symbolic chutney made with raw mango, neem flowers, jaggery, tamarind, and chili; represents all six tastes of life.

A traditional Andhra sweet made with rice flour and jaggery, deep-fried into round discs, prepared for festivals like Ugadi.

A warm, comforting noodle soup with vegetables, chicken (optional), and aromatic spices, popular in northeastern India.

Soft, steamed dumplings filled with vegetables or meat, served with spicy chutney.

A hearty hand-pulled noodle soup with vegetables or meat, typical in Himalayan cuisine.

A fiery, smoky pork curry cooked with traditional Naga spices and bamboo shoot, popular in Nagaland.

A traditional fermented rice beverage made by tribal communities in Arunachal Pradesh, mildly alcoholic and served during festivals.

A traditional fermented soybean dish from the Apatani tribe, tangy and umami-rich, served as a side or condiment.

A nutritious and flavorful dish of saut'ed leafy greens with garlic and mild spices, popular in Arunachal Pradesh.

A tangy, flavorful curry made with fresh bamboo shoots, spices, and sometimes meat, popular in Arunachal Pradesh.

A smoky, spicy pork dish prepared with traditional Apatani smoking and seasoning techniques, a festival specialty.

A tangy and spicy fish noodle soup from Assam, inspired by Southeast Asian laksa but prepared with local Assamese ingredients.

A unique alkaline curry made with raw papaya, pulses, and the filtered water of sun-dried banana peel ash, a traditional Assamese delicacy.

A light, tangy Assamese fish curry made with tomatoes, elephant apple, or lemon, often enjoyed with steamed rice.

A traditional Assamese rice cake, sweet or savory, prepared during Bihu festivals with rice flour, coconut, and jaggery.

A tangy Assamese lentil curry made with tomatoes, elephant apple, or lemon, flavored with mustard oil and green chilies.

A rich Assamese curry made with duck meat, spiced with black pepper, ginger, and mustard oil, often paired with ash gourd.

A comforting Assamese mashed potato dish flavored with mustard oil, green chilies, and onions, usually eaten with rice.

A traditional Assamese tribal dish of slow-cooked pork with fermented bamboo shoot, chilies, and minimal spices for an earthy, smoky flavor.

A traditional Bihari dish consisting of roasted wheat balls stuffed with spiced gram flour, served with mashed vegetables (chokha) made from eggplant, tomato, and potato.

A popular Bihari snack made from black chickpeas (kala chana) cooked with onions, tomatoes, and aromatic spices, often served with litti or as a standalone snack.

A traditional Bihari flatbread stuffed with spiced roasted gram flour (sattu), onions, and spices, pan-fried until golden brown.

A traditional Bihari steamed dumpling made from rice flour dough stuffed with spiced lentil filling, served as a snack or breakfast.

A traditional Bihari deep-fried sweet biscuit made from wheat flour, jaggery, and flavored with cardamom, typically prepared during Chhath Puja.

A traditional Bihari layered sweet pastry made from refined flour, sugar syrup, and ghee, popular during festivals and celebrations.

A popular street food snack in Chhattisgarh, consisting of crispy deep-fried pastry stuffed with a spiced chickpea filling.

A popular Chhattisgarhi snack made from mashed chickpeas, spices, and herbs, shaped into patties and shallow-fried until golden brown.

A traditional Chhattisgarhi snack made from rice flour and gram flour mixed with vegetables and spices, shaped into dumplings and steamed or shallow-fried.

A traditional Chhattisgarhi snack made from rice flour dough stuffed with spiced lentils, shaped into dumplings, and steamed.

A traditional Chhattisgarhi breakfast made from rice flour and gram flour batter, spiced with green chilies and herbs, cooked as thin savory pancakes.

A healthy Chhattisgarhi snack made from spiced gram flour (besan) shaped into dumplings and steamed instead of frying.

A traditional Chhattisgarhi sweet dumpling made from rice flour and jaggery, often steamed or lightly fried, popular during festivals.

A tangy and spicy coconut-based fish curry from Goa, flavored with tamarind and traditional spices.

A tangy and mildly spicy Goan prawn curry cooked in coconut gravy.

A rich and aromatic chicken curry from Kerala’s Malabar region.

A mild and aromatic vegetable sambar from the Konkani kitchens.

A fiery, tangy Goan prawn dish cooked in vinegar and red chilies.

A fiery and tangy pork curry from Goa made with vinegar and spices.

A traditional Goan layered dessert made with coconut milk, eggs, and ghee.

Soft, fluffy Goan steamed rice cakes lightly fermented.

A rich and aromatic Goan chicken curry made with roasted coconut and spices.

A fiery Goan-style beef roast cooked with vinegar and spices.

A fiery Goan fish dish stuffed with red recheado masala.

A famous Goan pork curry made with meat and offal in a vinegar-chili gravy.

Soft Goan pancakes stuffed with sweet coconut filling.

A thick and spicy Goan crab curry made with roasted coconut.

A crispy and spicy Goan-style fried kingfish.

A fiery Goan pomfret stuffed with red recheado masala.

A light and mildly spiced Goan squid curry cooked in coconut milk.

A dry-style Goan crab preparation with roasted coconut.

A homestyle Goan curry made with fresh mackerel.

A rustic Goan fried sardine dish with bold spices.

A soft, fluffy, and lightly tangy steamed snack from Gujarat.

A delicate Gujarati snack made from gram flour and yogurt.

A soft spiced flatbread made with wheat flour and fenugreek leaves.

A traditional Gujarati winter dish made with mixed vegetables.

A crunchy fried snack commonly eaten for breakfast.

A hearty baked Gujarati dish made from fermented batter.

A quick tangy tomato-based Gujarati curry.

A soft steamed Gujarati snack made from rice flour.

A mild yogurt-based curry with a hint of sweetness.

A dense festive sweet made from roasted gram flour.

A classic Rajasthani platter of baked wheat baati, spiced lentils, and sweet churma.

A signature Rajasthani curry made with gram flour dumplings.

A unique dry dish made from desert beans and berries.

A bold and spicy Rajasthani mutton curry.

A simple and rustic meat curry with minimal spices.

A hearty flatbread made from pearl millet.

A crispy stuffed snack famous in Rajasthan.

Large green chilies stuffed and fried.

A festive deep-fried disc soaked in sugar syrup.

A wholesome rustic khichdi made with pearl millet and lentils.

A thick and mildly tangy kadhi popular in Haryana.

A rustic sabzi made from dried wild melon.

A nutritious winter raita made with bathua greens.

A protein-rich dry sabzi made from desert beans.

A protein-rich dal made from mixed lentils.

A rustic sweet made from roasted wheat flour.

A protein-rich flatbread made from gram flour.

A rich milk-based dessert popular in Haryana.

A rich and mildly spiced yogurt curry served as part of Himachali Dham.

A creamy and mildly spiced chickpea curry from Himachal.

A traditional Himachali steamed bread stuffed with spiced filling.

A Himachali version of kachori stuffed with black gram paste.

A thick pancake made from buckwheat flour.

A savory pancake made from gram flour.

A flavorful rice dish cooked with lentils and vegetables.

A spicy lotus stem preparation.

A popular deep-fried bread made from rice and lentils.

A simple rice flour pancake popular in tribal households.

A traditional steamed rice dumpling from Jharkhand.

A rare tribal curry made from rugra mushrooms.

A festive deep-fried sweet made with wheat flour and jaggery.

A traditional tribal fermented rice beverage.

A sweet fried bread made with rice flour and jaggery.

A simple stir-fry made with local leafy greens.

A famous Karnataka comfort dish made with rice, lentils, vegetables, and spice powder.

A crisp dosa layered with spicy red chutney and potato filling.

Soft millet balls eaten with spicy curries.

A thin, soft dosa made from rice batter.

A rich coconut-based chicken curry from coastal Karnataka.

A spiced rice dish made with brinjal and special masala.

A famous crispy snack from Maddur town.

A festive sweet flatbread stuffed with lentils and jaggery.

A bright saffron-flavored semolina sweet.

A classic Kerala-style sambar served as part of traditional Sadya.

A thick mixed vegetable dish cooked with coconut and yogurt.

A dry vegetable stir-fry with coconut.

A light coconut milk-based curry.

A sweet-savory pumpkin curry with coconut.

A classic Kerala breakfast steamed in cylinders.

A spicy curry made with black chickpeas.

Soft-centered rice pancakes with crisp edges.

A sweet pudding served during festivals.

A light and flavorful flattened rice dish topped with sev and onions.

A hearty MP specialty of baked wheat dumplings served with dal and ghee.

A creamy corn dish cooked with milk and spices.

A fasting-friendly khichdi made with sabudana and peanuts.

A festive sweet soaked in sugar syrup.

A rich dessert made with khoya balls soaked in syrup.

A mild Mughlai-style mutton curry.

A unique curry made from steamed wheat dough pieces.

Juicy kebabs with Mughlai spices.

Mumbai’s iconic street food made with spiced potato fritter and pav.

A fiery sprouted lentil curry topped with farsan.

A festive sweet flatbread stuffed with lentils and jaggery.

A rustic flatbread made from jowar or bajra.

A spicy peanut-coconut stuffed brinjal curry.

A dry besan dish cooked with onions and chilies.

A savory snack made from coriander and gram flour.

A nutritious multigrain flatbread.

A cooling drink made with kokum and coconut milk.

A pungent and flavorful mashed dish made with vegetables and fermented fish.

A crunchy and spicy salad made with vegetables and fermented fish.

A mild and healthy vegetable stew also known as Kangshoi.

A plain boiled vegetable dish seasoned lightly.

A thick curry made from green peas.

A steamed savory cake made with gram flour and herbs.

A light fish curry with minimal spices.

A hearty rice dish cooked with meat and local spices.

A rich pork curry flavored with roasted black sesame seeds.

A pungent fermented soybean dish from Khasi cuisine.

A hot and smoky soup made with fermented or dried fish.

A fluffy steamed rice cake served during festivals.

A refreshing Khasi pork salad with onions and chilies.

A traditional Garo sweet made with sticky rice and jaggery.

A light and nutritious vegetable stew with fermented flavors.

A comforting rice porridge cooked with meat.

A crispy fried snack made from rice flour and bananas.

A simple steamed vegetable dish with minimal seasoning.

A smoky pork dish cooked with minimal spices.

A strong fermented condiment used in Mizo cooking.

A mild rice porridge often served with side dishes.

A rustic Nagaland dish made with smoked pork and fermented bamboo shoot.

A strong-flavored fermented soybean dish central to Naga cuisine.

A comforting one-pot rice stew with meat and vegetables.

A bold chicken curry flavored with fermented soybeans.

A mildly alcoholic fermented rice beverage.

A high-protein traditional food made from silkworm pupae.

Fish wrapped in banana leaf and cooked gently.

A wholesome lentil dish cooked with vegetables and mild spices.

A cooling fermented rice dish eaten daily in Odisha.

A simple vegetable dish with minimal spices.

A crunchy snack made with flattened rice and spices.

A tangy mustard-based fish curry.

A mildly sweet rice dish prepared with ghee and spices.

A soft fermented pancake similar to dosa.

A classic Punjabi dish made with mustard greens.

A rustic flatbread made from maize flour.

A creamy tomato-based chicken curry.

A slow-cooked lentil dish rich in butter and cream.

A popular Punjabi street food combination.

A crisp stuffed kulcha baked or tawa-cooked.

A comforting everyday Punjabi meal.

A tangy yogurt curry with pakoras.

A winter sweet made with wheat flour and ghee.

A refreshing yogurt-based drink.

Soft steamed dumplings filled with meat or vegetables.

A warm noodle soup popular in the Himalayan region.

A traditional fermented green vegetable preparation.

A simple pork dish cooked without spices.

A deep-fried bread stuffed with minced meat.

A fermented cheese made from yak or cow milk.

A pungent fermented soybean preparation.

A classic South Indian lentil curry served with rice and tiffin items.

A light, aromatic South Indian soup made with tamarind and pepper.

A creamy, savory rice dish tempered with ghee and spices.

Soft and fluffy steamed cakes made from fermented rice and lentils.

A thin, crispy crepe made from fermented rice and lentil batter.

A bold and aromatic chicken curry from Chettinad region.

A famous Tamil street food made by shredding parotta with spices.

Strong, aromatic coffee brewed using a metal filter.

A world-famous biryani known for its aroma and dum-style cooking.

A rich curry made with green chilies and nutty gravy.

A rich, hearty dish made during Ramadan.

A traditional Telangana breakfast made from rice flour.

A raw tamarind-based soup with onion and chilies.

A crunchy festival snack made during Sankranti.

A fiery Telangana-style chicken curry.

A staple millet flatbread of Telangana.

A rich dessert made from fried bread slices.

A basic staple rice preparation of Tripuri tribes.

A strong-smelling fermented fish chutney.

A traditional Tripuri chicken preparation.

A traditional vegetarian Tripuri curry.

A light vegetable stew cooked without oil.

A spicy Tripuri tomato chutney.

A strong-flavored fermented fish curry.

A hearty pork curry enjoyed by Tripuri communities.

Rice mixed with fermented fish flavors.

A traditional steamed dish wrapped in leaves.

Famous melt-in-the-mouth kebabs from Lucknow.

Delicate kebabs made with minced meat and spices.

A rich Mughlai-style chicken curry.

Crispy puris made with lentil stuffing.

A light, spiced potato curry served with breads.

A popular street food combo.

A fragrant vegetarian rice dish.

A delicate winter dessert made from milk foam.

A translucent sweet made from ash gourd.

A traditional Garhwali curry made with leafy greens.

A protein-rich Garhwali lentil preparation.

A bold-flavored lentil dish from Garhwal.

A popular potato side dish from Kumaon.

A hearty curry made from local black soybeans.

A sweet pudding made with barnyard millet.

A famous sweet coated with sugar balls.

A traditional sweet wrapped in leaf cones.

A nutritious millet flatbread.

A comforting lentil curry with minimal spices.

A comforting daily fish curry with potatoes.

Iconic Bengali dish made with hilsa and mustard.

A thick, rich mutton curry for special occasions.

A traditional mixed vegetable curry with bitter notes.

A simple vegetarian dish made with poppy seeds.

Soft fried flatbreads served on special days.

A rich festive dal cooked with coconut.

A signature Bengali dessert made from sweetened yogurt.

One of India’s most famous sweets.

A delicate sweet made from chhena.

Crispy, golden fried chicken marinated in seasoned buttermilk and coated in a crunchy flour crust.

A classic Roman pasta dish made with eggs, Pecorino Romano cheese, pancetta, and black pepper.

Soft corn tortillas filled with seasoned grilled chicken, fresh salsa, and lime.

A bold and spicy stir-fried chicken dish with peanuts, vegetables, and dried chilies.

A popular Thai street food made with rice noodles, shrimp, tofu, eggs, and tamarind sauce.

Tender chicken glazed with a sweet and savory teriyaki sauce.

A colorful Korean rice bowl topped with vegetables, beef, egg, and spicy gochujang sauce.