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Matar Paneer is a North Indian home-cooking classic — soft cubes of Indian cottage cheese and sweet green peas in a spiced tomato gravy. Made witho...

Shahi Paneer — literally 'royal paneer' — comes from the Mughlai court kitchens: tender cubes of Indian cottage cheese simmered in a rich, velvety,...

Biryani traces back to the royal Mughal kitchens — this vegetarian version layers aromatic basmati rice with potato, carrot, beans, peas and protei...

Kadhi Pakora is a beloved Punjabi comfort dish — a tangy, gently spiced yogurt curry with soft chickpea-flour (besan) fritters. Made without onion ...

Lemon Rice (chitranna) is a bright, zesty South Indian classic — rice tossed with fresh lemon juice, green peas, turmeric and a crackling tempering...

Jeera Rice is the everyday North Indian side — fragrant long-grain basmati rice tossed with toasted cumin seeds. Pair it with dal or curry, or enjo...

Coconut Rice (thengai sadam) is a South Indian favorite — fluffy rice with fresh coconut, tempered with mustard seeds, curry leaves, lentils and ca...

Tomato Rice is a tangy South Indian lunchbox staple — rice cooked with ripe tomatoes, onion and aromatic spices, tempered with mustard seeds, curry...

Aloo Jhol is a light, brothy potato curry from North Indian home kitchens, made sattvic-style without onion or garlic. Soft potatoes in a tangy tom...

Pav Bhaji is Mumbai's iconic street food — a buttery, spiced mash of potatoes, cauliflower, peas and mixed vegetables. Serve it with toasted dinner...

Dal Makhani is the rich, slow-cooked black lentil curry made famous in Punjabi kitchens — whole black lentils and split chickpeas simmered with but...

Masala Chole is Punjab's beloved chickpea curry — tender chickpeas simmered in a tangy, aromatic onion-tomato gravy. Indidoz makes it with minimal ...

Rajma is North India's ultimate comfort curry — tender red kidney beans in a thick, spiced onion-tomato gravy. A nourishing, plant-protein meal tha...