Baked Recipes

The globally adored classic—smoky, tandoor-roasted chicken pieces simmered in a velvety, sweet, and tangy tomato-butter gravy.

An incredibly aromatic, slow-cooked mutton curry traditionally prepared in a sealed earthen clay pot (Handi) over a wood fire.

The world-renowned curry featuring roasted chunks of chicken enveloped in a deeply spiced, vibrant, and creamy tomato-coriander sauce.

Marinated, grilled cubes of paneer and capsicum immersed in a robust, spiced, and tangy onion-tomato gravy.

The world-famous Murgh Makhani. Tender chicken pieces marinated in yogurt and spices, charred, and then simmered in a rich, buttery, creamy tomato sauce.

Sweet, soft, fluffy, and mildly spiced deep-fried bread made from overripe bananas, yogurt, and flour. A coastal Karnataka specialty.

A savory, baked vegetable and lentil cake from Gujarat, bursting with the flavors of bottle gourd, sesame seeds, and spices, with a deeply crispy crust.

A classic North Indian and Punjabi breakfast combination of spicy chickpea curry (Chole) and puffy, fermented deep-fried bread (Bhature).

An instant, no-fermentation idli made from roasted semolina (rava), yogurt, and a tempering of mustard seeds and cashews.

A soft, spongy, and incredibly airy steamed savory cake made from gram flour (besan), soaked in a sweet, sour, and spicy tempering water.

Soft, pillowy cubes of aerated sugar, traditionally colored pink and white, heavily dusted in icing sugar. A nostalgic bakery favorite.

The classic, no-fuss Sri Lankan bakery staple. Incredibly soft, dense, and rich, featuring a dark golden crust and a distinct vanilla-butter aroma.