Poori are small, deep-fried flatbreads from northern India. They roll out thin as a pancake and when they hit the hot …

Badami murgh is a whole chicken rubbed with ground spices and oven-roasted with yoghurt and saffron. Cloves, cardamom, …

Masoor dhal is a simple Indian lentil dish made from red lentils cooked to a thick porridge. Whole spices — cloves, …

Kozhi moilee is a mild chicken curry from Kerala in South India. Chicken pieces are briefly browned, the spices are …

Mawa, also known as khoya, is milk cooked down to a thick, dry mass. It is a cornerstone of the Indian dessert kitchen …

Kasundi - kvalifood.com Kasundi is a fermented Bengali mustard sauce. It is made from ground mustard seeds, chilies, …

Khajur chutney is a sweet-sour Indian chutney cooked from dates, chopped tomatoes, onion, ginger, and chilli. The dates …

Brinjal sambal is a Sri Lankan aubergine condiment. Aubergine is baked until soft, the flesh is mashed and mixed with …

Tisrya masala are mussels steamed in wine vinegar and tossed in a sauce of yoghurt, coconut, turmeric, and garam masala. …

Baingan bharta is a North Indian roasted aubergine mash from Punjab. The aubergine is baked whole until the skin …

Meen kofta is an Indian classic from the coastal regions, particularly Kerala and Bengal, where fresh white fish and …

Samosas are triangular, deep-fried small pies with a spiced filling. The vegetarian version is filled with potatoes and …