Get ready to explore a world of Indian cuisine that is flavorful, fragrant, and packed with spices.Indian cuisine is ‘truly desi’ because of a few unique qualities.Even though you’ve experienced many different cuisines while traveling the world, there’s nothing quite like Indian food when you’re in the mood for comfort food. So get ready to explore a world of Indian cuisine that is flavorful, fragrant, and packed with spices.

Everybody will enjoy a dish from our collection, which includes both traditional Indian recipes and dishes that are just inspired by Indian flavors!

1. Vegan Butter Cauliflower
2. Gobi Manchurian
3. Mughali Chicken
4. Curried Eggs with Rice
5. Slow-Cooker Butter Chicken
6. Samosas
7. Vada Pav
8. Onion Pakoda with Chutney
9. Mango Lassi
10. Kulfi

1. Vegan Butter Cauliflower
This recipe for Indian-style butter cauliflower is a delicious vegan take on the beloved dish, butter chicken. Whatever is more convenient for you, you can cook the cauliflower florets in the oven or an air fryer both without the chicken and without the butter. It took a lot of experimenting to get this recipe just right, and I can’t wait to finally share it with you.
It also happens to be incredibly simple to make, in true fuss-free vegan fashion. To make the sauce, simply put some raw cashews, tomato paste, and spices into a blender. Following that, add two tablespoons of vegan butter, sauté some onion and garlic in a pan, add the sauce, then add the cauliflower florets and simmer for tender.
Serve it up with some rice, naan bread, and a little cilantro, and be prepared for comfort food heaven.

2. Gobi Manchurian
Gobi (cauliflower) manchurian is one of the best party appetizers available. The dry variety is more popular than the gravy one because it’s a versatile snack that can be eaten as an appetizer or as a side dish for supper. A common Indo-Chinese snack or appetizer, gobi manchurian is readily available from street vendors and Indian restaurants alike.

This is just one of the few delectable dishes that are enjoyed in Indian cities and has influences from the Indo-Chinese cuisine. Spring onions and a spicy garlic sauce coat the Gobi Manchurian. Enough of the thick and rich sauce remains to coat the crispy cauliflower.
Many recipes call for corn flour to thicken the gravy; however, using a strong chili garlic sauce can also be helpful. While the Manchurian is simmering, stir in 1 tsp of corn flour and a small amount of water if the sauce seems too thin.

3. Mughlai Chicken
North Indian cuisine is known for its tasty and well-liked Mughlai chicken curry. Rich, smooth, and thick, gravy is made with cashews, almonds, curd, and cream. The gravy is tasty and mildly spicy thanks to the spices and fried onions. A gravy composed of cream, onion-cashew paste, spices, and other ingredients is cooked with marinated chicken.

Not because it takes a long time to prepare or needs a lot of ingredients, but rather because it is rich and a little bit decadent, this Mughlai chicken is a dish best served on special occasions. The mild, thick creaminess of the recipe is largely due to the influence of Central Asian cuisine, which was brought to India under the Mughal dynasty.

4. Curried Eggs with Rice
In no time at all, this delectable dish that pairs hard-boiled eggs with a fragrant Indian sauce can be prepared for lunch. For a filling supper, serve over steamed rice with a dollop of natural yoghurt.
Unlike the curried eggs you use as a sandwich filler, which usually just entail mashing hard boiled eggs with mayo and curry powder, this recipe is for a meal: traditional curried eggs with rice. The easiest thing to quickly prepare that will appeal to the kids as well as yourself is curried eggs and rice. Take care not to use too much curry powder or coriander as a little goes a long way.
Spicy egg curry is typically served as a side dish with rice. Although eggs are a healthful food, eating them plain can get monotonous. So why not give this flavor-packed dish a try for your simple dinner? Using the curry paste adds extra spiciness and speed!

5. Slow-Cooker Butter Chicken
It’s time to spice up your weeknight supper routine with some Slow Cooker Butter Chicken! The chicken is juicy and plump, the veggies are subtly concealed, and the rich, creamy sauce is flavorful and slightly spicy without being overbearing.

It tastes just like real Indian food, but you can find all the ingredients at your typical grocery store, and preparing it will only take fifteen minutes or less.This Slow Cooker Butter Chicken recipe is something you should try if you’ve never had real Indian butter chicken—or Indian food in general!.You need look no further if you need butter chicken for a crowd because this simple crock pot recipe yields a good amount.

This butter chicken is incredibly simple to make in just one pot! Put everything in the slow cooker, turn it on high, and walk away. It really is that easy! The outcome is a rich, flavorful curry and juicy chicken that rivals any restaurant’s offerings.

6. Samosas
The ancient Uzbek city states of Samarkand, Bukhara, and Khiva are where the samsa (or sometimes somsa) originated. Before embarking on a strenuous journey, traders and Silk Road travelers would stock up on this popular street snack.

Does Samosa require an introduction? Not in my opinion! The triangle-shaped, delicate pastry with a filling of spicy potatoes, chicken, or lamb is a favorite snack not just in India but also in a number of other nations. Since samosas and chai are so widely available in India—you can find them at almost every street corner—I’ve always thought of them as a traditional Indian treat.
Every event—parties, business gatherings, get-togethers over chai—will feature samosas! I still make sure to indulge in those samosas from my favorite shop whenever I go home.
A good samosa, in my opinion, should be crispy and, above all, completely devoid of oil.

The filling for samosas is typically a combination of diced and cooked or mashed boiled potato, onions, green peas, lentils, ginger, spices, and green chili. The all-purpose flour used to make samosas is called maida in the area. Depending on the filling, a samosa can be vegetarian or non-vegetarian.
For added richness, some people also incorporate nuts into the filling, such as raisins and cashews. Once more, an individual decision! The procedure for making samosa is quite straight forward if you want to make these at home.

7. Vada Pav
Vada Pav, also known as fluffy buns or savory and spicy soft dinner rolls, is filled with a crispy-fried potato dumpling fritter known as Batata Vada and flavored with both hot and sweet chutneys. It is a well-liked vegan street food snack in Mumbai and the Indian state of Maharashtra. This dish has a variety of textures, tastes great, is filling, and has many flavors!

Even though it’s one of Mumbai’s most basic street foods, it tastes great. In essence, a vada pav consists of two slices of fluffy dinner rolls topped with sweet, green, and dry garlic chutneys, and batata vada.Dinner rolls are also known as pav, which is Indian for a little loaf or bun of bread. They are available for purchase in Indian bakeries, superstores, and confectionery stores, and are made with whole wheat or all-purpose flour.

8. Onion Pakoda with Chutney
A common deep-fried Indian snack, onion pakoda (also known as onion pakora, kanda bhaji, Indian onion fritters, or pyaz pakora) is made with gram flour along with a mixture of other ingredients and spices. Although there are many variations to this recipe, this one, which uses mint leaves and fennel flavor, was inspired by my own experience. Making tasty onion pakora at home is simple.

A common tea-time snack in North India, especially during the monsoon season, is crispy onion pakoda.It ought to be These onion pakora, which have a crispy exterior and a soft interior, are a household favorite in Indian households. For a tea-time snack, we can enjoy these flavorful and crispy deep-fried onion pakodas paired with our preferred chutney.

9. Mango Lassi
These are a popular beverage at Indian eateries and are simple to prepare at home. There are many different flavors of lassi; some are sweet, some are salty, some contain fruit, and some have mint. Mango lassi is essentially a mango milkshake or smoothie made with yogurt. Either cubed fresh or frozen mango or canned mango pulp can be used. Use a ripe, sweet mango if you’re using fresh.

The Punjab region of Northern India and Eastern Pakistan is the origin of the traditional beverage known as lassie. A lassi is a concoction of yogurt, water, spices, and occasionally fruit. It was believed to have originated circa 1000 BC and possess Ayurvedic healing qualities, promoting mental clarity and soothing the stomach. Lassi were typically consumed post-meal to facilitate digestion.The beverage comes in both sweet and salty varieties, and it was originally served in kulhars, which are clay cups. Before serving, you could spoon an additional dollop of clotted cream on top.

These days, there are a plethora of options, including lassi with chocolate and caramel. In particular, the fruit varieties—like mango lassi—are excellent for keeping cool on hot summer days.
You may need to adjust the amount of honey or sugar in the lassi based on how ripe and sweet your mango is, or if you’re using canned mango pulp that has already been sweetened.
If you have cardamom pods, crush them to extract the seeds, then use a mortar and pestle to grind the seeds.

10. Kulfi
Indian kulfi is a traditional frozen dessert available in a wide variety of unusual flavors. This easy Kulfi recipe only requires a few minutes to prepare and is made with khoya, also known as mawa, which is evaporated milk solids. Enjoy this delightfully simple and tasty treat right now! One of the favorite desserts in our family is kulfi, also known as kulfi ice cream. In India, kulfi is a highly coveted dessert during the sweltering summers. I still recall the kulfi wallah, or kulfi vendor, going door to door while toting a big earthen pot on his head.

We used to beg him to stop and give us kulfi during the sweltering months of April and May. He would slice the kulfi on a large serving leaf after removing them from the molds how environmentally friendly! I also remember lovingly consuming kulfi at Mumbai’s Chowpatty Beach.It is not at all difficult or time-consuming to make this kulfi recipe. Although I have included almonds and pistachios, you are free to alter the flavoring to your preference.