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

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 thick pancake made from buckwheat flour.

A simple rice flour pancake popular in tribal households.

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

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

A rich curry made with green chilies and nutty gravy.

A traditional Telangana breakfast made from rice flour.

A raw tamarind-based soup with onion and chilies.

A staple millet flatbread of Telangana.

A basic staple rice preparation of Tripuri tribes.

A light vegetable stew cooked without oil.

A spicy Tripuri tomato chutney.

A light, spiced potato curry served with breads.

A protein-rich Garhwali lentil preparation.

A popular potato side dish from Kumaon.

A hearty curry made from local black soybeans.

A nutritious millet flatbread.

A comforting lentil curry with minimal spices.