Regional Cuisine, Indian Recipes

Baked Flatbread with Garlic (Lahsooni Naan) recipe

Babute is a South African curried beef bake with chopped dried apricots, bay leaves, and a rich egg custard poured over the top. Simple comfort food with exotic spice and fruity sweetness in every bite.

Usal is a spiced Indian mung bean curry with cumin, turmeric, coriander, ginger, and garlic simmered in tomato. Vegetarian, high-protein, and ready in 40 minutes. Serve with rice or flatbread.

Indian curry gravy base with garlic, ginger, onion, and tomato purees cooked in ghee with turmeric, cumin, and curry powder. Make 10 portions and freeze for quick curries.

Pork, potatoes and mushrooms flavored with crushed coriander seed.

Use a butter substitute and make your toast look vibrant!

An rustic and authentic version of a very popular Palak Paneer from North India. Out of several version I've tried this Palak Paneer is the best one yet.

A simple and scrumptious dish made with rice, green and red lentils and grated coconut.

Goan prawn vindaloo with a tart vinegar-chili paste ground fresh from whole cumin, mustard, and peppercorns. Fiery Indian seafood dish with very little sauce and a deep, punchy spice crust.

Traditional Indian side dish, tasty and easy to make.

Chaat masala, the tangy, sour Indian spice blend built on amchoor (dried mango powder) with cumin, coriander, ginger, and a kick of cayenne. Sprinkle it on fruit, potatoes, and snacks for instant zing.

Crispy deep-fried curry puffs made with homemade crepes wrapped around a spiced beef, carrot, and parsnip filling. A Singapore street food favorite made from scratch at home.

Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.

South African Cape Malay fruit and vegetable curry with apricots, apples, raisins, and warm spices over rice. A fragrant, naturally vegan one-pot dinner full of sweet-spicy depth.

Fiery Goan-style vindaloo with pork and beef simmered in freshly toasted ground spices, ginger, garlic and a sharp hit of vinegar. Slow-braised until the meat falls apart and the oil rises.

These pancakes are low in fat and loaded with protein from the lentils AKA dhals. Not to mention quite tasty.