1,513 india recipes

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.

A delicious rice dish made with green and red lentils, cashew nuts and seedless raisins.

You will love this tasty side dish that is full of vegetables like broccoli florets, cauliflower and green bell peppers.

Gujarati tomato kasundi with mustard seeds, garlic, turmeric, and cayenne, simmered sharp and hot. Indian relish for rice, dosas, or slathered on a cheese sandwich.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

A zesty curry-lime dip with Dijon mustard, garlic, and a kick of cayenne. Whips up in 10 minutes and pairs with veggies, chips, or grilled chicken.

Cream of curried corn soup blended silky smooth with chicken stock and half-and-half, garnished with popcorn. Sweet corn meets warm curry in every spoonful.

Curried cold asparagus soup with chicken broth, egg yolks, and cream, lightly spiced with curry powder and brightened with a squeeze of lemon. Elegant chilled spring soup for first courses.

Rolled castle steak is a tenderized round steak stuffed with a curry-seasoned ground beef filling, tied, browned, and braised until tender. The pan juices make a rich gravy.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

Indian-style stir-fried potatoes with freshly ground black pepper and cilantro. A five-ingredient vegetarian side dish using pre-boiled potatoes, ready in 15 minutes.

Roasted eggplant with chilies, fresh ginger, tomato, and coriander. Indian-style baingan bharta cousin with smoky charred flesh and a serious chili kick.

Kathi rolls: soft Indian flatbreads stuffed with spiced mashed potatoes, green chiles, and cilantro. The classic Kolkata-style street food, originally from the Nizam restaurant.

Steamed mussels in a curried white wine broth with tomato, garlic, fresh dill, and a splash of cream. A 20-minute French-Indian seafood starter served bowl-style with crusty bread for dipping.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.