Cooking Vegetarian: 2,600+ Recipes
This spicy Indian vegetable pickle — achar — turns cauliflower, radishes, and carrots into something dangerous to have in the fridge: vinegary, chili-red, mustard-seeded, and impossible to stop eating. It's ready in twenty-five minutes and improves for days...
Fresh and creamy South Indian coconut chutney takes ten minutes and one blender: fresh coconut, a green chile, ginger, and salt, whirled smooth with hot water and finished with a sizzling mustard-seed and curry-leaf tadka. It's the partner every dosa deserves....
This fermented green chile mustard pickle is hot, tangy, and alive: Indian green chiles crushed with yellow mustard seeds, turmeric, salt, and lemon juice, then left to bubble into something fierce and complex. It takes fifteen minutes of work and a few days of...
Zesty lemon and chile pickle with ajwain seeds is a pantry rocket: lemons, cayenne, turmeric, salt, and carom seeds, nothing else. It comes together in twenty minutes and then does the real work quietly in the jar. A tiny spoon of it makes plain rice feel intentional....
Aditya's ultimate eggplant chutney is deep, smoky, and spoonable: baby eggplants fried until the skins collapse, then folded through a tamarind-sharp mix of green chiles, curry leaves, and nigella seeds. It's a condiment that behaves like a side dish. Once...
Baked banana and cardamom buns are the softest thing you'll pull from your oven all week: milky, buttery dough kneaded with crushed ripe banana and fragrant cardamom, then baked to a gentle gold. They're somewhere between a dinner roll and a sweet bun, at...
This authentic South Indian dosa recipe is a weekend project that pays you back for weeks: rice and urad dal soaked, blended, and fermented into a batter that fries into lacy, crisp crepes. Plan on two days — most of it waiting while the batter does its quiet work....
Mysore-style dosa with coconut potatoes is breakfast-for-dinner at its best: crisp, golden crepes with a spiced potato filling bound with coconut cream and perfumed with mustard seeds and curry leaves. The Mysore part means it's never shy. A hot pan, a good...
The ultimate sharing naan — Aunty Harsha's famous recipe — is one enormous blistered flatbread the size of a baking tray, brushed with garlic butter and scattered with nigella seeds, torn by hand at the table. The dough is soft and rich with yogurt and milk. It...
Malabar paratha — the flaky South Indian bread of breakfast dreams — is all about layers: a soft, buttery dough rolled whisper-thin, coiled, rested, and cooked until it shatters into a hundred leaves. It takes an afternoon, and most of that is waiting. One gentle clap...
This modern makki di roti puts a corn flatbread on the table in thirty minutes: golden cornmeal dough kneaded with hand-hot water, green chiles, and ginger, then patted and cooked until softly blistered. Corn dough has no gluten, so the technique is all in the...
Gujarati thepla — the spiced Indian flatbread that's made for journeys — stays soft for days thanks to oil-kneaded dough, besan, sesame seeds, and the unmistakable perfume of ajwain. It's breakfast, road-trip food, and the answer to an empty lunchbox all at...