| Indian cuisine is the general term for the wide variety of cooking styles from India. In reality, India hosts an even greater number of distinct regional cuisines than the European continent. In general Indian food is prepared with delicate mixtures of many different fresh and dried spices, and the exact recipes often vary greatly from one household to the next. Thus the recipes listed here are just single examples of each dish, and should only be taken as general guides. Feel free to substitute liberally if some of the spices are not available to you.
On this site you can:
- Search through our database of Indian recipes.
- Learn more about the cooking techniques you'll need to know.
- Look for recipe books, buy hard to find spices, and browse through our Indian music, DVDs and videos in the online store
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News and Reviews
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The term curry derives from kari, a Tamil word meaning sauce and
referring to various kinds of dishes common in South India made with
vegetables or meat and usually eaten with rice. The term is used more
broadly, especially in the Western Hemisphere, to refer to aljost any
spiced, sauce-based dishes cooked in various south and southeast Asian
styles, or to anything that one might eat in an Indian restaurant or
curry house. This imprecise umbrella-term is largely an artifact of the
British raj. Well-known Indian dishes include Korma, Madras, Vindaloo,
Butter Chicken and Rogan Josh. Curry used in this sense is often
accompanied by breads like naan, roti or popadums. |
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Chicken & Poultry Dishes
Another Chicken recipe (I do like my chicken curries), this time from F Aziz, with a creamy coconut and cashew sauce. This is another recipe that seems to share Indian and Thai flavours.
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Meat dishes
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This is a basic curry recipes that you could also use to make a chicken curry. The sauce is made using the onion puree recipe. I have also added red bell peppers to the onion puree, for a bit of extra flavor, but you can leave this step out. If you don't want to make your own curry paste, then bottled paste such as Pataks can be used. It's often an ideal choice when you're in a hurry. |
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Fish and Shellfish
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This Goan recipe can be made with either a firm fleshed fish, or with prawns if you prefer.
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Vegetable Dishes
Baingan bartha is a eggplant (aubergine) dish much loved all over India. This Southern version of the dish is much different from Northern varieties, and well suited to the cuisine of the region.
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Rice Dishes
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This is a less complicated version of coconut rice than described elsewhere. It is a basic preparation of rice using coconut milk instead of just water. |
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Breads and Pancakes
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Appam, a fermented rice pancake, is a speciality of the South Indian coastal state of Kerala. It is especially popular among the Christian communities of that state. Appam are often served along with a coconut-flavoured vegetable stew. |
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Chutney, Pickles and Relishes
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Mint and Coriander Chutney is often served in Indian Restaurants as a "starter" along with some poppadums and other chutneys. It has an intense flavour, and can sometimes be very hot, the heat depends on the number of green chillis you add. |
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Snacks
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You will onion bhajis these served in aljost all Indian restaurants, and in aljost every Indian cookbook. Each chef has their own version, but all are essentially the same, and very easy to make. |
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Indian Desserts
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Mango lassi is a very refreshing yoghurt based drink, ideal for taking away the heat of indian spices following a spicy hot meal, or for a cool refreshment on a hot summer's day. |
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