Indian Recipes: Real Food, Real Flavors

When you think of Indian recipes, a vibrant collection of spiced dishes rooted in regional traditions and daily life. Also known as Indian cuisine, it includes everything from simple dal—a daily lentil stew—to rich biryani layered with saffron and slow-cooked meat. But Indian food isn’t just about spice. It’s about timing, technique, and tradition. Paneer, for example, spoils fast if not stored right, and Indian breakfast varies wildly from idli in the south to paratha in the north. Even the sweeteners in your favorite Indian sweets aren’t just sugar—they’re jaggery, khoya, or palm syrup, each adding unique depth.

What makes these recipes work isn’t fancy gear or imported ingredients. It’s knowing when to add hing, how to soak basmati rice, or why coconut milk curdles if you heat it too fast. You’ll find clear answers here: which dal is actually the healthiest, how to tell if paneer is still good, and why some Indian breakfasts beat oatmeal for steady energy. No fluff. No guesswork. Just what works, backed by real cooking experience.

Below, you’ll find dozens of tested recipes and honest tips—whether you’re making your first dal or trying to nail the perfect biryani. This is Indian cooking, stripped down to what matters.