Gentler cooking with no oil bath involved, covering dhokla, khandvi, momos and other dishes that rely on steam or a dry pan.
South Indian Breakfast · South India
Hot, tempered, vegetable-flecked water swallows up dry-roasted semolina until every grain goes soft, fluffy and separate — finished off with a squeeze of lemon, some coriander, and a scatter of fried cashews.
View Recipe →Steamed Dumpling · Northeast India
Finely chopped cabbage and carrot get wrapped in thin dough, pleated by hand and steamed until the wrapper turns translucent, then served with a chutney that brings real heat to the table.
View Recipe →Gujarati Snack · West India
Thin sheets of cooked gram flour and yogurt batter, rolled into tight spirals while still warm and finished with a mustard seed, curry leaf and coconut tempering — that's all khandvi really is, on paper.
View Recipe →Gujarati Snack · West India
A batter mixed to exactly the right thickness, a fruit salt folded in gently, and steaming heat that never wavers — those three things, together, turn gram flour and yogurt into a light, spongy cake finished under a sizzling mustard-curry leaf tempering.
View Recipe →Breakfast Snack · West India
A tempering of mustard seed and curry leaf, folded through onion, potato and crunchy peanuts, with a last-minute lift of lemon and coriander — vegetable poha starts life with little more than a brief rinse under the tap.
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