Madra or a curd-based curry is an integral part of the Himachali dham served during festivals and special occasions. Arbi ka Madra is one such curry. Tender colocasia in an aromatic curd-based gravy. Try out the recipe for the wholesome dish from the Indian state of Himachal Pradesh.
Cruchy lotus stems and soft potatoes in a simple yet flavorful gravy. With earthy flavors and hearty texture, Bhae Patata (Lotus Stem and Potato Curry) is a beloved traditional dish from the Sindhi cuisine.
Tender raw jackfruit pieces cooked in an aromatic tomato and curd gravy. Try out this recipe for the No Onion, No Garlic, Nut-Free Raw Jackfruit Masala that will have you licking your fingers.
Kadi is a yoghurt-based dish enjoyed across India. The popular Punjabi kadi with onion pakodas, Sindhi kadi with vegetables, or a sweeter Gujarati kadi are just a few versions. Try out the traditional Bihari-style Kadi Badi with simple ingredients but high on flavor.
Carrots and millet come together in a light yet wholesome dish that is easy to prepare. Try out this nut-free and fibre-rich version of a family favorite using little millet or samai. Works great for tiffin boxes too.
Looking for gluten-free and nutrient-rich Indian recipes using millets? Try out Bagara Quinoa (tempered quinoa), my take on the popular Hyderabadi rice dish from the Indian state of Telangana. An easy-to-cook simple dish that is high on flavors.
A simple and traditional dish that is high in flavors. Alle (Pumpkin) Roganjosh is a no onion, no garlic vegetarian Rogan Josh from the Kashmiri Pandit cuisine. Try out this easy recipe.
Paneer cubes in a rich, creamy, butter-based bottle gourd (lauki) tomato gravy that will have you licking your fingers. Try this no onion, no garlic, nut-free recipe that is just as delicious.
A simple and traditional Garhwali dish from the Indian state of Uttarakhand. Urad Dal Chainsoo (Chainsu), or Pahadi Dal is high in protein and an energy powerhouse. Try out this easy recipe.
Lentils cooked with black sesame. Dai Nei Iong is a rustic staple dish of the Khasi tribe of the Indian state of Meghalaya. Using just a few ingredients, try out my version with horse gram.