Vegetarian home cooking, from Gujarat to Kerala

Everyday Indian cooking, made wonderful.

Trusted recipes, practical cooking tips and honest kitchen buying advice for real Indian home kitchens.

A steel thali of rotis, dal, rice and colourful vegetable dishes on a red tablecloth

Six kitchens, one table

Regional recipes from across India, organised so you can cook your way around the country. All cuisines

Squares of yellow khaman dhokla topped with coriander and a green chilli

Gujarati

Farsan, shaak and sweet-sour dal

A bowl of green saag with stacked makki rotis, onions and spices

Punjabi

Saag, chole and parathas

A crisp golden dosa on a banana leaf with sambar and chutneys

South Indian

Dosa, idli and sambar

Buttered pav buns beside a bowl of spiced bhaji with onions and lemon

Maharashtrian

Pav bhaji, poha and misal

Soft white rasgullas in a terracotta pot

Bengali

Mishti, shukto and more

Rajasthani

Dal baati, gatte and the slow-cooked flavours of the desert.

Fresh from the kitchen

The newest recipes on the site. All recipes

The first recipes arrive here soon. Until then, browse by cuisine above.

A festive platter of assorted Indian sweets decorated with rose petals
Orange laddoos on a dark table with a lit brass diya behind them

Festival kitchen

Cook for the celebration

Sweets, farsan and festive thalis for Diwali, Navratri, Holi and every gathering in between.

The kitchen edit

Buying guides for the appliances Indian kitchens actually use. Every guide says what we checked, when, and whether it was hands-on or research.

Hands using tongs to cook rotis on a tawa over a gas stove

Choosing a mixer grinder for Indian cooking

Wattage, jars and what really matters for idli batter, chutneys and masalas.

In research

Pressure cookers: steel, aluminium or hard-anodised

How material, size and safety features change everyday cooking.

In research

Cookware materials, explained

Cast iron, steel, non-stick and clay, and which suits which dish.

In research

Air fryers for Indian households

Capacity, controls and what they can and can’t replace.

In research

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Kitchen 101

The techniques behind good Indian cooking, explained simply. These guides are being written now.

Tadka, done right

When to add each spice, and how to stop it burning.

Indian measures

Katori, cup, spoon and gram conversions in one place.

Smart swaps

What to use when you’ve run out of an ingredient.

Kitchen fixes

Rescue a salty dal, sticky rice or a flat dhokla.

A vegetarian meal of rice, papad, curries and sides served on a banana leaf

Meal plans

Plan the week, shop once

Weekly vegetarian menus with recipe links and a single shopping list, so dinner is sorted before Monday.

More ways to cook

Golden fried samosas on a wooden board with green chillies and pomegranate

Street food at home

Samosa, chaat and pav, without the queue.

Soft idlis with coconut chutney and red chillies on a banana leaf

Breakfasts worth waking for

Idli, poha, thepla and more.

Puffed puris with a bowl of chickpea chole, raita and green chutney

Slow weekend lunches

Chole puri and other dishes for unhurried days.

Cooking you can trust

Written to be cooked

Every recipe gives Indian measures, clear steps and honest timings.

How we test recipes

Research before recommendations

Guides say what we checked, when, and whether it was hands-on or desk research.

How we review products

Clear about commissions

Some retailer links earn us a commission. It never decides what we recommend.

Affiliate disclosure

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