A simple curry that is yet an everyday classic, Mixed vegetable curry, is a staple in both homes and the restaurant scene in India and also across the various sub-cuisines in the country. Mixed veg curry relies on any leftover vegetables in your fridge, thrown together and cooked in a variety of different gravies such…

Gobi Musallam (Roasted whole cauliflower) is a dish that takes the CenterStage on the eating table when served due to its incredibly bright appearance, nutty, creamy and pleasant taste and better than average aroma. Gobi Musallam comes from the rich Mughlai cooking tradition in the northern India, known for its rich and creamy gravies that…

Hot samosas with tea are an absolutely perfect snack for the rainy and clouded days we are seeing for the past couple of weeks. While samosas are loved and cherished with all fervour by children and adults all over India and are gaining popularity internationally as well, different regions love their samosas in their own…

Whole Moong sprouts are amazingly healthy and indeed using sprouts in or as cold salad is not the only way to consume sprouts. Not surprisingly, Indian cuisine offers a healthy and mouth-licking sprouts curry that is minimal in its spice usage! Sprouts curry is not very common on the Indian restaurant landscape (though one sees…

If you cook Indian, you know you have arrived when you can cook a decent pot of biryani – a complex process of cooking long white Basmati rice, layered with fragrant spices, masala and chunks of meat, eggs or vegetables. A sealed air-cooking method called “Dum Pukht”, which originated in Persia and travelled to India,…

The Chettinad (translates into “the land of Chettiars”) cuisine, a sub-regional cuisine from the southern state of Tamil Nadu, is the cuisine of the wealthy business & banking community of Chettiars, known for their adventurous and bold spirits that helped them extend their business empires across the oceans in faraway places. The dry terrain of…

The grill or barbeque culture in the Indian culinary scene comes primarily from the Punjabi cuisine, known for its Tandoor (a type of clay oven) culture. Tandoor is used for a great variety of dishes such as tandoori naan, tandoori chicken, tandoori vegetables and so on but also tandoori dishes suit themselves well for the…

Pav Bhaji is one of the most popular foods from the streets of Mumbai and means bread and vegetables in Marathi. Originally created as a fast-food option for textile industry workers in Mumbai for a quick lunch, this spicy and quite intense street food plays right into two of the cherished loves of the Germans…

Pakoras (also called as chop or bhajji in various parts) are a favourite crispy, savoury snack in homes in India and probably are also first in the line in the wide and varied street food scene in the country. They are also served as appetisers on occasions. Liked by almost everyone, it is a common…

The royal kingdoms and their bearings, the warlike history and the arid climate of the state of Rajasthan in the north-western India, all reflect well in its cuisine (Rajasthani), which generally tends to be dry, rich and aromatic with its abundant and creative use of lentils, pulses, dry fruits and nuts, ghee and aromatic whole…

One of the celebrated, timeless classics from eastern state of Odisha – Potol Rasa – is pointed gourd cooked with fresh herbs and spices in a thin, juicy gravy (hence, called “rasa” which means juicy). Despite its fabulously bright red colour, the dish is only mildly spicy as the spices are held back by the…

Bharta – a mashed style of preparing various vegetables or paneer is common in Indian household. On top, obviously stays the vegetable king – Aubergine. Given its meaty, soft and succulent nature, aubergine lends itself particularly amenable for a bharta preparation. While baingan bharta is made in a few different styles especially in some parts…

Palak Paneer is a classic, rich, and creamy dish originating from the north of India. Palak is the Hindi word for Spinach. Palak Paneer is a typical “Dhaba” (the omnipresent highway side eating stalls) dish, which has been adopted and adored alike in upscale restaurants and homes. This versatile dish has many variations but essentially…

Making a perfect sambar is high art and this classic, graceful dish is deeply nourishing and satisfying to one’s heart. Sambar is a ubiquitous, simple and most popular dish in southern regions in India, much like the dal is in the north. It accompanies most meals in the southern homes, be it breakfast, lunch or…

Nope. This is not Chana Masala. This is another equally popular and tasty chickpeas preparation that’s called Kadala Curry and comes from the Southern state of Kerala – the spice garden of India. Kerala cuisine is known for its rather layered use of spices that is milder in nature compared to several other regions in…

India (or at least a major part of it) is a rice country and people make rice in numerous ways and combinations. Beetroot and peas pulao is a popular one-pot dish that is loved by children and grown-ups alike. Pulao is quick and easy to prepare and at the same time is healthy due to…

Many of us take a purist approach when comes to Saag (green leaves of various kinds) – mostly cooking and consuming it as a single vegetable. However, mixing Saag (Greens) with some vegetables such as Potato, Aubergine or Cauliflower, along with some whole spices and Urad dal and cooking it in a dry form, is…

Kadai, which refers to Indian all-purpose Wok in Hindi, is given to names of the dishes that are prepared in a Kadai. Typically, Kadai dishes can be made dry, semi-dry or with a lot of gravy by using different combination of spices. However, one thing stays the same – they are all made in a…

An important element in the food culture in the eastern part of India is its love for freshwater fish and prawns among its people. Among the many fish preparations, Chuna Chinguri ghanta (tiny prawns jumble) is a traditional and much-loved preparation in the homes in Odisha. This dish literally is a jumble, an amalgamate of…

Dal (Lentil) is one of the most versatile and healthy foods available and used in numerous ways in Indian cooking. While the usually known form of Dal as a soup is most common, Dal also makes for an amazingly good Sabzi (vegetable preparation) as a side dish especially the Moong Dal, which cooks easily and…

As a child, I would have loved to hate Patta Gobi (cabbage) like most of us for the sake of kinship but I couldn’t for the Patte Gobi ki Sabzi – a spicy yet dry preparation of cabbage – which was an everyday favourite. Patte Gobi ki sabzi is an easy preparation in the north…

Theplas (in Gujarati) are soft and spicy Indian flatbreads loved in the western state of Gujarat and enjoyed as a snack, breakfast or part of a meal. Typically, the Theplas are made with Methi (fenugreek) leaves and with certain herbs and spices that are characteristic to Thepla such as coriander powder and carom seeds. In…

Poriyal is a very popular, dry and simple preparation of usually a single vegetable in the southern part of India especially Tamil Nadu. Among various poriyal preparations, which are eaten on a daily basis, beetroot is the most loved and delicious one.

In the Eastern states of Odisha, Bengal, Bihar, Assam and others, “Pitha” is one of the most popular and loved food. Pithas are a term to describe a wide variety of traditional food that are similar to pancakes, cakes, dumplings or fritters that come in both savoury and sweet versions and are typically made to celebrate…

As a child, probably many of us hated Kaddu (Pumpkin) but as one grew and expanded one’s culinary exposure, one came to appreciate this wonderful, succulent and mildly sweet vegetable. And it’s an added bonus when the Kaddu is cooked in flavourful, warm, aromatic and tangy Indian spices, adding a multi-layered flavour and taste to…

Prawns Sukka (Sukka means dry) is a dry to semi-dry preparation that comes from the South Western coastal cuisine of India especially from the Mangalore region. This region is known for its delicious seafood dishes in several styles that bring taste buds flowing in the mouth. Typically, sukka style suits well for prawns, fish chunks,…

A simple Indian vegetarian thali, with its earthiness, is truly a gateway to heaven! Its simplicity has such an endearing quality that one feels a natural connection and invitation to partake, without hesitation. It is not distant or intimidating and it doesn’t create any “awe”. It simply exists to nourish and make one feel contented.

The cuisine of the state of Odisha in the eastern India teems with a range of “pithas” – a traditional form of cake, to say loosely, that are usually made of rice or/and green lentil batter that are then steamed, fried, or baked in multiple flavours or with a variety of fillings. For example, a…

Everyone loves their potatoes and so do Indians. Potatoes also play right into the alley of a man’s kitchen – tasty, easy and quick to make. Potatoes are used in far too many ways in Indian homes – one popular style is to make them in a thin tomato rich gravy called “Alu Rasa” or…

Bharta, a mashed preparation of succulent vegetables, is a popular item for many in a thali or as a standalone dish – among the top being Baingan (Aubergine) Bharta. However, other vegetables and dairy products such as potatoes, pumpkin and paneer are also commonly made in the “Bharta” style. Kaddu (Pumpkin) ka Bharta – a…

Kulcha, a traditional leavened flatbread with its origin in Punjab in northern India, is typically consumed with vegetables, chole, dal or dal makhani. Apart from the plain version, people prepare and love several other variants of Kulche such as Garlic Kulcha, potato or peas filled kulcha etc. It is traditionally made in earthen oven called…

Baingan (Aubergine) Bagara from the Hyderabad region of India, is a popular dish that really does justice to the aubergine which is given the status of “Baingan Raja” (King of vegetables) in India. Baingan Bagara is a tangy dish due to the use of tamarind paste and also has a fabulous aroma of roasted coriander…

Poha (Flattened Rice, also known as Aval or Chuda in other Indian languages) is a great breakfast option for those who would like to start their day with a warm, light yet fluffy meal with their favourite vegetables. Poha is the most common breakfast option in the homes in the Western Indian states of Maharashtra,…

Poha (Flattened Rice, also known as Aval or Chuda in other Indian languages) is a great breakfast option for those who would like to start their day with a warm, light yet fluffy meal with their favourite vegetables. Poha is the most common breakfast option in the homes in the Western Indian states of Maharashtra,…

Dal Makhani (Whole Urad lentils cooked in onion-tomato gravy with generous amount of butter) is a special variation of the much loved and ubiquitous “Dal” in the Indian cuisine. This dish originates from the North of India especially from the Punjabi cuisine and is increasingly loved by people all over the country and increasingly the…

Biryani, a mixed rice dish, is said to have originated from the royal kitchens of the Mughal period in India. Biryani typically uses certain long forms of Basmati rice with Indian spices and meat (usually Mutton or Chicken but also Prawns, Fish or Eggs increasingly) or vegetables in big chunks such as Potatoes and Cauliflower.…

Indian cuisine is not always this simultaneous burst of a dozen flavours and aromas. It is vast and caters to all kinds of tastes and temperaments. If one prefers a unique yet distinct single flavour , the posto (poppy seeds) and mustard dishes from the East are perfect haven to find something new. Fish Posto…

Dal (Lentil) Vada (a term used for small fried ball-shaped crunchy snacks in India) is a very popular tea time snack and street food in India. They are much like Fritters but only tastier due to the use of select spices and herbs that add a mild flavour while keeping the taste of lentils intact.…

Suji (Semolina) Halwa is a popular, everyday dessert in Indian homes and is especially loved by children. In the southern part of India, it is also known as Rava Kesari (due to the use of Saffron). In halwa style of preparation we fry nuts per choice and semolina in a generous amount of ghee -…

Paneer Butter Masala (or just Butter Paneer) is a staple on the menu of most Indian restaurants around the world. This finger licking, rich, flavourful and creamy dish is a favourite for many and comes from the Northern part of India especially the Punjabi cuisine, which is known for its rich, aromatic and creamy dishes.…

Since we are still in the beetroot season, here is another popular beetroot and other local and seasonal vegetables preparation – Vegetable Chop. Vegetable chop is a very popular snack and street food in India especially in the eastern states. These drum shaped snack have a crunchy coating of flour and semolina on the outside…

Cabbage, around the world, is seen by many as a rather unexciting and dull vegetable. However, it doesn’t have to be so! In southern India, cabbage is eaten almost daily with much fervour in the form of “cabbage poriyal” – poriyal (in Tamil) is used to refer to a dry form of cooking vegetables. In…

Rice Kheer is one of the most popular desserts in the whole of India. In the South, it is known as “Payasam”. Kheer or payasam is a highly versatile dish that is typically made with rice (usually white basmati rice or other white rice varieties) but is also amenable to other grains such as broken…

When the Devil gives you a shout, you don’t say “no”. You just go along! Kashmiri Dum Aloo (Potato), together with Luchi (a type of oil fried flatbread) is a bit like the devil’s call. It is not the healthiest of dishes but this very spicy, hot and aromatic dish makes up for it with…

Idlis are truly a wonder when done right, for their sheer simplicity and elegance. These soft, fluffy, light and healthy cakes are made of rice and Urad dal, fermented overnight and made into a thick batter that is then steamed. Idlis are wildly popular in the southern half of India but also very much loved…

Paneer Korma – korma is a general term for a gravy that uses nuts, cashews, coconut, yogurt or coconut milk – is another popular preparation of Paneer (fresh cheese). Paneer korma is prepared slightly differently in different regions in India. In the north a richer gravy made of more cashew and yogurt or cream is…

Chhenapoda (from Oriya) literally translates into “Burnt Fresh Cheese”. This very simple desert originates from the Eastern state of Orissa and is Lord Jagannatha’s (the Lord of the Universe) favourite sweet. Here we take Paneer or freshly made cheese from milk and mix thoroughly with sugar or jaggery, cardamom powder, some ghee and top it…

The word “Chutney” comes from “Chatna” in Hindi, which literally means licking off with your tongue with pleasure. Obviously, a range of nuts, fresh vegetables, herbs and raw fruits are prepared in this style but the king of chutneys remains the Coconut Chutney, especially in Southern India. Here we ground the fresh coconut pieces with…

Often the best things in our world are also the simplest. They demand very little from us and yet give us the most joy. Pongal (in Tamil) is one such thing. This simple, easy and quick to make dish comes in two versions: Sweet and Savoury. Pongal uses small sized white rice and moong dal…

Since we are in the cauliflower and beetroot season in Germany, here is another preparation of cauliflower along with other local harvest. Saag Gobi (Saag in Hindi is a general term used to describe leafy vegetables), uses a variety of Saag (Mangold, Beetroot leaves or Spinach) with cauliflower chunks or combination of other veggies, in…

Alu Gobi (Potato and Cauliflower) – a favourite vegetable combination for many across India – is cooked in different styles viz. Alu Gobi Posto (cooked in poppy seeds paste), Alu Gobi Shorshey (cooked in mustard paste), Alu Gobi dry (pan fried with minimal spices or the Alu Gobi Jhol (a thin watery curry) that is…

As the mercury keeps rising this summer, we bring you the perfect, cooling vegetarian summer lunch from southern part of India – curd (yogurt) rice, beetroot poriyal (in Tamil it means pan fried or sautéed vegetables) fried with split peas and grated coconut, potatoes and peas and beans fry. This simple, healthy yet distinctly flavourful…

Bhatura – one of the many leavened flatbread variety in India – requires a bit of work and care to make especially the dough, which has to be soft and stretchy. But the effort is totally worth it. This oil fried flatbread is crunchy on the outside while soft and fluffy in the inside and…

Germans have their Reibekuchen and Indians their Chole Bhature. Chole Bhature – as a combination – is a kind of food that elicits that disapproving rolling of eyes from your mother or wife when you go for one too many. But to resist eating a little more is like fighting those cruellest of battles. Chole…

Upma is a popular snack and breakfast item across India and more prominently so in the Southern part of the country. This versatile dish is super easy to make and can be adapted to suit to any mood or situation – from minimal to rich and spicy – as it allows for almost any combination…

Jeera Rice is a white rice variation of the normal Basmati rice. With some green peas and fresh coriander leaves, Jeera rice, which is cooked with Jeera (Cumin), graces the eating table on special occasion in place of its normal version. With a smattering of ghee (or clarified butter), this aromatic preparation goes well with…

Prawns Gassi (or curry) is a very rich, creamy, and aromatic curry preparation of prawns, originating from Mangalore and is common in South western coastal belt of India. The dish looks wonderfully pleasing to the eye with its bright reddish-yellow colour and tastes harmoniously sweet and spicy because of the use of cashews and coconut…

Alu Gobi Posto is a dish, with wonderfully rich flavour and a subtle spicy punch that comes from eastern region of India and best enjoyed with rice and dal. Here, we cook the fresh cauliflower and potato chunks in a thick paste of white poppy seeds and grated coconut spiced with fresh green chillies and…

At Indishe Hausmannskost, we have a focus on vegetarian food. However, we could not resist the temptation of a delicious prawns dish that is most prepared in the east of India especially in states of West Bengal and Odisha. Translated from Bengali “Shorshey Chingri” means “Mustard Prawns”. This spicy, pungent mustard based curry brings all…

Mishti Doi (from Bengali it translates to Sweet Yogurt), is a perfect summer dessert – simple yet creamy and thick. This flavourful sweet comes from eastern Indian state of West Bengal and is increasingly popular in the whole country.

Indian curry assortment offers a lot more than just tikka masala or chana masala gravy. Dahi Baingan, another popular dish in a yogurt gravy, is made with slight variations in the east, west and north of the country. In this dish, aubergine in large chunks are cooked in spices and tempered with yogurt, giving it…

Bhindi (Okra) is not always a favourite with everyone. But the people who love it – swear by it (me included). Bhindi Fry is an extremely simple preparation in which we fry the Bhindi on a slow heat with minimal spices. If you have tried cooking Bhindi you know that it contains a slightly slimy…

Dal is the “new sushi”. Or maybe not. But dal is probably the most famous Indian dish in the world. It is a lentil dish, typically medium thick in texture, and is an essential part of Indian meal. However, it is so versatile and nutritious that dal can also be enjoyed simply with bread or…

Matter Paneer, the lesser known cousin of Palak Paneer, is another well-loved dish in India, particularly in the north. In this preparation, we bring out the sweetness of caramelized onions and tomatoes cooked slowly with paneer and other vegetables such as peas, carrots and potatoes. A perfectly harmonious, not too sharp dish for the whole…

Egg lovers around the world love their eggs – be it boiled, poached, scrambled or any varieties of Omelettes. But of course, Indians had to have their curry! A quintessentially tasty take on the plain boiled eggs in true Indian style, Egg curry can be made to suit your mood and style – thin to…

Alu Paratha is a favourite comfort food for many people, especially in the Northern part of India, and is served in breakfast, lunch, or dinner. This ghee (clarified butter)-rich and soft flatbread is so delicious and filling that it doesn’t need any other side dishes and can be relished alone or with just some plain…

This tangy, crunchy yet healthy and refreshing version of a salad is not only a popular snack but also a wonderful accompaniment with a meal or with plain bread and soup. Super easy to prepare, it doesn’t involve much cooking but only a certain mix of spices, coriander leaves and fresh lemon with boiled chickpeas,…

One of the most loved deserts in the Indian homes, Gajar Halwa is a soft, rich and eye-pleasing dish that graces the food table both on regular and special occasions. Grated carrots are cooked slowly in ghee (butter), sugar and milk, giving it a thick texture – a perfectly nourishing dish that gives a great sense…

A simple vegetarian Indian thali on a regular day at home typically may comprise of Rice, Dal (lentils), two vegetables dishes, a bowl of salad, and some pickle or curd. We show you how to cook a simple thali using locally available seasonal greens such as spring onions, spinach and mangold (chard).

A southern Indian twist to the ordinary white rice that is tangy, delicious, and light with a smattering of nuts and good dose of fresh lemon juice. This easy and quick to cook food is eaten almost any time of the day for breakfast, lunch, or dinner along with some sides or without.

Dalma is a healthy and nutritious variant of the well-known Dal that originates from the Eastern Indian state of Orissa. Dalma uses a combination of succulent vegetables (such as aubergine, pumpkin, carrots, radish, beans, cauliflower, drumsticks, local Yams etc) and lentils (usually, Chana or Moong Dal) and is typically made in a thick consistency. A…