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Indian cooking, made simple & seriously good.
On the cover: Besan Ladoo (How to Roast Besan Properly)
30 recipes · 3 guides · 5 cuisines
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50 minVegetarianBesan Ladoo (How to Roast Besan Properly)
50 min · Easy
3 hrVegetarianGulab Jamun with Milk Powder (Soft, No Cracks)
3 hr · Medium
1 hrVegetarianKaju Katli (3 Ingredients, No Special Equipment)
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42 minWhole-wheatAnda Paratha (Egg Paratha)
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Ready in 30 minutes
Technique
The Indian Pantry: 25 Essentials
A working Indian pantry fits on two shelves. Stock six spices, seven dals and flours, two rices, two fats, three fresh aromatics, three souring agents, plus paneer and yoghurt, and you can cook everything on this site. Buy small amounts of spices and flours, keep rice and dals airtight, and start with the twelve-item list at the end.
Read the guide →“Judge the roast by smell and texture, not colour alone. Besan is ready when it smells like toasted nuts and has turned from a stiff crumble into a loose, glossy paste; stopping early is the most common reason ladoo taste raw.”
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Stories
From the journal
Dry-Roasting vs Tadka: How to Cook Indian Spices
When to dry-roast spices and when to temper them in hot ghee or oil, the order they go into the pan, how to stop them burning, and how to store and grind them.
Indian Millets: Bajra, Jowar, Ragi and How to Cook Them
A practical guide to bajra, jowar, ragi and the small millets: their regional names, typical soak times and water ratios, how millet atta behaves in rotis, and storage.