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

Puran poli is a sweet stuffed flatbread. It is made with a jaggery and lentil filling, wrapped inside a soft wheat dough and cooked on a hot tawa with ghee.

No appliance in an Indian kitchen works harder than the mixie. It grinds the coconut for a chutney, the soaked dal for a batter, the dry masala for a sabzi

This Kerala banana chips recipe makes thin, crisp rounds of raw Nendran banana. They are fried in coconut oil until pale gold, and they crackle when you bite into them.

This instant anarsa recipe skips the soaking and grinding that traditional anarsa needs. You still get real rice flour and that same crispy, cracked top, just in under an hour

An Indian vegetarian kitchen runs on prep. Before a single pan goes on the flame there are onions to be diced, tomatoes to be broken down, ginger and garlic to

Sharkara varatti is a Kerala sweet made from raw banana pieces that are fried crisp and then coated in thick jaggery syrup. The coating dries hard and sweet, the inside