Picture a weekday evening when the dal is simmering, the sabzi needs stirring and the rice has to be ready at the same time as everything else. An electric rice

This payesh recipe makes the thick, creamy Bengali rice pudding that is served at the end of a Durga Puja bhog thali. It uses just a handful of things: milk,

Think of a Sunday morning with besan cheela, a paneer bhurji and a plate of masala uttapam, all before anyone asks for tea. One pan can do all three if

This bhoger khichuri recipe is the soft, golden rice and moong dal dish that Bengali homes cook as a sacred offering during Durga Puja. It has no onion and no

Picture a festival weekend: atta for forty puris, two kilos of onions for the sabzi, carrots grated for halwa, and a bucket of coconut chutney, all before the first guest

This tomato garlic chutney is made with ripe tomatoes, a whole bulb of garlic, fresh ginger and plenty of coriander. The tomatoes are cooked until soft and mashed right in

Think of a Tuesday dinner: two onions, four tomatoes, a handful of coriander, ginger, green chillies and a bunch of beans, all before the tadka. A vegetarian Indian kitchen does

Every dish on this site starts on a burner. The dal simmers on one, the pressure cooker whistles on another, and the tawa waits on the third for the rotis.

This bajra jowar ragi roti is a simple everyday millet roti made with equal parts pearl millet, sorghum and finger millet flour. The dough is made with hot water, rolled

This mawa kachori recipe makes a crisp, flaky Rajasthani sweet filled with roasted mawa and nuts. It is finished with warm saffron syrup and makes 10 kachoris from 200 g

In most Indian homes the tawa is the one pan that never goes back in the cupboard. It makes the morning parathas, the lunchbox rotis and the dinner phulkas, and

Katachi amti recipe lovers know this curry is what makes a puran poli thali feel complete. It is a thin, tangy, spicy Maharashtrian curry made from the water left over