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

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

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 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 unique dry dish made from desert beans and berries.

A hearty flatbread made from pearl millet.

A rustic sabzi made from dried wild melon.

A protein-rich dry sabzi made from desert beans.

A protein-rich flatbread made from gram flour.

A Himachali version of kachori stuffed with black gram paste.

A savory pancake made from gram flour.

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 simple stir-fry made with local leafy greens.

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 spiced rice dish made with brinjal and special masala.

A famous crispy snack from Maddur town.

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

A fasting-friendly khichdi made with sabudana and peanuts.

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

A fiery sprouted lentil curry topped with farsan.

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 mild and healthy vegetable stew also known as Kangshoi.

A plain boiled vegetable dish seasoned lightly.

A steamed savory cake made with gram flour and herbs.

A pungent fermented soybean dish from Khasi cuisine.

A fluffy steamed rice cake served during festivals.

A traditional Garo sweet made with sticky rice and jaggery.

A crispy fried snack made from rice flour and bananas.

A simple steamed vegetable dish with minimal seasoning.

A mild rice porridge often served with side dishes.

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

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 soft fermented pancake similar to dosa.

A comforting everyday Punjabi meal.

A traditional fermented green vegetable preparation.

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.

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

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

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 crunchy festival snack made during Sankranti.

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 fragrant vegetarian rice dish.

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.