Indian food | Away in the Kitchen

Pahadi Aloo Gutke: Stir Fried Potatoes made in Uttarakhand Style

Many years later I married into a pahadi family and realized that the tempering in the quintessential aloo gutke is done with jakhya.

Roz ka Khana: Quotidian Indian Meals and Musings from My Kitchen

With this section on my blog, I want to take you on a sojourn of ordinary meals that are cooked in the privacy of Indian homes.

Kathal ki Biryani: Jackfruit Biryani

This recipe is a keeper. It brings together the Awadhi and Hyderbadi styles of making biryani, and is neither too spicy nor too bland.

Indori Poha

What sets the Indori poha apart from any other poha is the addition of sev or bhujiya and the typical poha masala.

Nabhe Wali Machli: Fish cooked with Lotus Roots in a Tangy Gravy

How beautifully the Kashmiri bibis added lotus roots to a summer fish curry of Nabha, something that's hardly known today.

Ram Rochak Tarkari: An Odiya Style Gravy of Mung Bean Dumplings, Eggplants and Potatoes

Ram Rochak Tarkari — potatoes and eggplants cooked in earthy and fragrant spices to form a thin gravy, topped with mung bean dumplings.

Shahi Paneer: Paneer cooked in Cashew Nuts and Tomato Gravy

Shahi Paneer bearing the insignia of Mughal cuisine, associates royalty with the use of nuts, saffron, yogurt, milk and cream in it.

Dahi Macha Besara: Fish in Yogurt and Mustard Sauce

This fish curry is a perfect blend of east Indian fish gravy styles. Cooked with mustard and yogurt, it's an explosion of flavours!

Dhaba Style Dal Fry

If you have ever taken a road trip in India and haven't eaten dal fry at a dhaba on a highway, your journey is incomplete.

Chole: Chickpeas cooked in Punjabi style

Chole from west Punjab or the present-day Pakistan, which found its home in Delhi after India's partition in 1947, makes a hearty meal.