IndianThe Canonical Dishes
Techniques
- GN.104.0024 Aloo Gobi: Dry Spiced Potato and Cauliflower
- GN.104.0066 Bangladeshi Dal: The Regional Traditions Bangladesh's cuisine is de
- GN.104.0067 Bangladeshi Mustard Fish: Shorshe Ilish The hilsa fish and the Ben
- GN.104.0069 Barfi — The Setting Point and the Silver Leaf Barfi (बर्फी — from Persia
- GN.104.0076 Bengali Mustard Fish (Machher Jhol / Shorshe Maach)
- GN.104.0169 Chicken Chettinad: South Indian Spice Intensity
- GN.104.0174 Chicken Tikka and the Two-Stage Marinade
- GN.104.0188 Chole: North Indian Chickpea Preparation
- GN.104.0244 Dal Makhani: The Overnight Black Lentil
- GN.104.0245 Dal Makhani: The Overnight Dal
- GN.104.0246 दाल (Dal): The Lentil Cooking System Dal — the cooked lentil pr
- GN.104.0263 Dhal: Lentil and Legume Architecture Dhal is the daily sustenan
- GN.104.0310 Fenugreek: Bitter as Flavour Foundation
- GN.104.0324 Fish Curry: Kerala Style
- GN.104.0383 Goan Vinegar-Based Preparations
- GN.104.0435 Indian Mithai and the Reducing-Milk Tradition — Khoya, Burfi, and the Slow Pan Indian mithai (मिठाई — swe
- GN.104.0469 Kadai Chicken: The Wok-Principle Indian Curry
- GN.104.0470 Kadhi: Yogurt Curry with Chickpea Fritters
- GN.104.0488 Kerala Fish Curry with Kodampuli
- GN.104.0489 Kerala Fish Preparations: The Coastal Tradition
- GN.104.0513 Korma: Cream and Nut Sauce
- GN.104.0514 Korma: The Yogurt-Braised Cream Curry
- GN.104.0523 Kulfi — The Scraped Ice and Why It Has No Overrun Kulfi (کلفی — from the Per
- GN.104.0592 मानसोल्लास (Mānasollāsa): 12th Century Indian Culinary Science The Mānasollāsa (c. 1131 C
- GN.104.0612 Meen Kulambu: Tamil Fish Curry
- GN.104.0627 Mint in South Asian Cooking
- GN.104.0649 मुगलई खाना (Mughlai Khana): The Court Cooking Legacy Mughal court cooking (1526
- GN.104.0655 Mutton Keema: Spiced Minced Meat
- GN.104.0666 Nepali Dal Bhat: The National Preparation Dal bhat has been the diet
- GN.104.0723 Paneer Tikka: Marinating and Charring
- GN.104.0801 Rasgulla and the Chemistry of Chena Rasgulla (রসগোল্লা — from
- GN.104.0823 Rogan Josh: Kashmiri Red Lamb Rogan josh is specifically
- GN.104.0827 Saag Paneer: Blanch-Shock Method
- GN.104.0842 तमिल சங்க இலக்கியம் (Sangam Literature): Ancient Tamil Food Culture Tamil Sangam literature (a
- GN.104.1048 The Subcontinent as Six Culinary Civilisations India is not a single cuis
- GN.104.1106 Vindaloo: The Goan Acid Marinade
- GN.104.1107 Vindaloo: The Goan Portuguese Acid Marinade
- GN.123.0074 ग्रेवी की तैयारी (Gravy Preparation): The Onion-Tomato Foundation The masala gravy base — th
- GN.123.0142 Raita: Yogurt as Condiment and Counterpoint Yogurt has been fundamenta
- GN.123.0241 South Indian Coconut Chutney: Preparation and Variations
- GN.123.0252 Tamarind Chutney for Chaat
- GN.168.0010 Biryani: The Dum Pukht Steam Seal Dum pukht — "breathing in
- GN.168.0061 Dhansak: Parsi Lentil Lamb
- GN.168.0064 दम पुख्त (Dum Pukht): Sealed Vessel Cooking Dum pukht — "breathing in
- GN.168.0083 Haleem: Long-Cooked Grain and Meat Haleem is common across th
- GN.168.0084 Haleem: Slow-Cooked Wheat and Meat Porridge
- GN.168.0134 Pakistani Dum Pukht: Sealed-Pot Slow Cooking
- GN.168.0157 Sambar: South Indian Lentil Broth
- GN.66.0010 Biryani: Layered Rice and Meat Biryani is a Mughal court
- GN.66.0013 Biryani: The Layered Rice Preparation Biryani derives from the P
- GN.66.0068 Gulab Jamun — The Fried Dough Ball and the Science of Soak Gulab jamun (गुलाब जामुन —
- GN.66.0139 Nepali Momos: Himalayan Dumplings
- GN.66.0164 Pilau Rice: Northern Style
- GN.66.0209 Tamarind Rice (Puliyogare): Karnataka Temple Preparation
- GN.71.0167 Pakora: Chickpea Flour Fritters
- GN.71.0242 तन्दूर (Tandoor): Clay Oven Technology The tandoor — a cylindrica
- GN.71.0244 Tandoor Cooking Principles Clay ovens of tandoor shap
- GN.97.0137 मिठाई (Mithai): Indian Confectionery Science Indian mithai (confectione
- GN.97.0149 Pakistani Halwa: Sweet Semolina Preparation
- GN.97.0166 Payasam: South Indian Milk Dessert
- GN.97.0188 Shrikhand: Strained Yogurt Dessert
- Mishti Doi: Bengali Sweetened Yogurt
- Sambhar: South Indian Lentil Broth (Full Entry)