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Indian cuisine is a vast and varied one. It is reflective of the myriad cultures and traditions that make up this vibrant country of ours. Every region has its own way of cooking and serving food, as well as customs and practices concerning food. The food of each region is greatly influenced by not just the local availability of vegetables, fruits, herbs and spices, but also by the historic and cultural background of that community. Indians are so fond of their traditional food that they take along the knowledge and practices even when they go abroad.

With the advent of cookbooks and online portals, recipes do get passed on from region to region, but still you can find distinct differences in the way the food tastes, because of the availability of ingredients and common cooking practices in each region. Pav Bhaji made in South India, for example, is quite different from how it tastes in then North; and likewise Idli and Sada Dosa made by North Indians might be quite different from how the South Indians make it!

India’s cuisine is categorized mainly based on the region – Punjabi, Gujarati, Rajasthani, Maharashtrian, South Indian, Bengali, Hyderabadi, and so on. Some cuisines rely on extensive use of spices like cardamom, cumin, mustard and bay leaf to impart flavour to their food, while others get the flavour by tempering with ingredients like mustard and jeera. Depending on the region, the main course might focus on Roti or rice, with accompaniments like Subzis, Dal, Sambhar, etc. Bajra Roti and Green Pea Pulao together with Pyazwali Bhindi and Dum Aloo could make an interesting meal, just as Cabbage Poriyal, Sambhar, Rasam and Rice would too. Indian cuisine is also famous for its mithai, which includes an unending list of delightful recipes like ladoos, halwas, rabdis, jamuns, malai sweets, etc. The deeper one ventures into Indian cuisine, the more they can appreciate the diversity and limitless variety it offers.

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Recipe# 3635
19 Apr 15

  This recipe has an associated video
Thandai by Tarla Dalal
This fresh, homemade Thandai tastes absolutely heavenly, far superior to the readymade mixes available in the market. Milk, energised with almonds and spices, Thandai is the perfect drink to serve on special days and festive occasions like Holi and Diwali. The aroma of fennel, cardamom, pepper and s ....
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Recipe# 3637
19 Apr 15

 
Ker Sangri by Tarla Dalal
A delightful bean and berry combo unique to Rajasthan, Ker Sangri is a traditional, spicy subzi made with the ker berry and the sangri bean. Cooked simply and easily with common ingredients like red chillies, carom seeds and a couple of spice powders. Ker Sangri is nevertheless extremely tasty, leav ....
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Recipe# 33534
13 Jan 16

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Dum Aloo, Popular Restaurant Style Punjabi Dum Aloo Recipe by Tarla Dalal
Dum aloo is one vegetable which is loved by one and all, it is rich, creamy and spicy all in one. . . Serve it hot with Chapati or Cooked Rice to make a homely and satisfying meal.
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Recipe# 1690
15 Oct 15

 
Jaggery Dosa by Tarla Dalal
Easy and quick sweet dosa made with a combination of flours and jaggery, perked up with grated coconut and spiced up with cardamom! This dosa is only mildly sweet, so can be served as a teatime snack, but if you wish, you could make a nice sweet and savoury dosa platter by serving this with re ....
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Recipe# 3857
17 Mar 17

 
Kalmi Vada, Rajashtani Kalmi Vada 
by Tarla Dalal
A perfect accompaniment for tea on a cold winter’s day, this Rajasthani delicacy is also surprisingly very easy to prepare. Made with a coarsely blended batter of chana dal, perked up with green chillies, onions, dhania seeds, etc., Kalmi Vada has a wonderf ....
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Recipe# 4322
16 May 13

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Mutter Paneer Butter Masala 
by Tarla Dalal
Peas and cottage cheese are a made-for-each other duo, whatever be the style of preparation. A seemingly elaborate but actually easy recipe, Mutter Paneer Butter Masala is an ideal accompaniment for rotis and rice too. A masala paste sautéed in butter is further perked up with spice powders, tangy t ....
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Recipe# 40389
15 Oct 15

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Rasam Idli, Idli Rasam 
by Tarla Dalal
While most people think of serving idlis with sambhar and chutney, the fact is that there are many more exciting serving options for this versatile South Indian snack. And, one such idea is to combine it with the homely South Indian rasam. Although sam ....
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Recipe# 41578
Yesterday

 
Mix Dal and Rice Dosa by Tarla Dalal
Really satiating and super tasty, this Mixed Dal and Rice Dosa is an amazing dish to have for breakfast as it will keep you full for a long time and also give you a good dose of nutrients, especially protein. The batter for this dosa is made by combining rice and whole wheat with four different ....
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Recipe# 37441
23 Jun 15

 
Samosa Or How To Make Samosa Recipe by Tarla Dalal
Samosa! Does this snack need any introduction? Originally one of Mumbai’s favourite roadside snacks, it is now so famous across the country that it is available in almost every bakery, restaurant and tea stall. While some enjoy it plain, others like to smash it and top it with sauces or make a chaat ....
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Recipe# 22201
18 Mar 17

 
Aloo Mutter Korma, Punjabi Aloo Matar Korma by Tarla Dalal
Potato and green peas is an evergreen combination, which works effectively in varied dishes, ranging from salads and sandwiches to kormas and subzis . ....
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Recipe# 1687
16 Mar 17

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Rice Rava Dosa by Tarla Dalal
The Rice Rava Dosa is a really tempting variant of the regular dosa, which does not require any grinding or fermentation. Made of a batter of rice flour and semolina, tempered with onion, coconut and cashew, this quick and easy dosa can be made on any day for breakfast or as a snack. The tem ....
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Recipe# 2824
26 Nov 13

 
Chole, Punjabi Chole Masala, Chole Recipe by Tarla Dalal
Who can resist the masaledar taste and tempting aroma of Chole? A popular chaat famous all across the country, and now all over the globe, Chole features boiled white chickpeas flavoured with a wide range of spice powders, notably a special Chole Masala, along with onions, ginger and garlic. A ....
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Recipe# 41564
18 Mar 17

 
Methi Pakoda by Tarla Dalal
Sometimes, bitterness is beautiful, and methi is a perfect example of this. Its mildly bitter taste and irresistible aroma unfailingly delight the palate, whether it is added to a subzi, roti ,
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Recipe# 41442
21 Mar 17

 
Red Pumpkin Chutney, Kaddu Chutney, Bengali Bhopla Chutney by Tarla Dalal
This mild and simple Bengali chutney is a surprise for those who don’t know about it. The procedure is so simple but the taste is so awesome! Cooked and mashed red pumpkin is blended with an assortment of ingredients like red chillies, raisins and tamarind, w ....
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Indian
5
 on 06 Jun 16 11:51 AM



Edited after original posting.
Indian
5
 on 07 Apr 15 02:56 PM


Hi, I am sapna from Secret Indian recipe.I love this website for its accuracy in terms of ingredients and description. For more of such awesome recipes. please visit www.secretindianrecipe.com