Indian
A cuisine of spices and aromas: curries, garam masala, naan and rich tomato-cream sauces.
Indian cuisine is above all about spices — turmeric, cumin, coriander, garam masala, and dozens more that combine into complex, layered flavors. The cuisine varies enormously by region: the north is known for creamy curries and naan bread, the south for rice, coconut, and spicier dishes. Chicken tikka masala, naan, dal — these show how simple ingredients like chicken, yogurt, or lentils turn into something rich thanks to the right spice blend and slow simmering. Here are recognizable Indian recipes — from creamy tikka masala to fluffy naan — with easy spice substitutions.
Frequently asked questions
Do I need every single spice for Indian dishes?
No, most recipes work with a basic set: turmeric, cumin, coriander, garam masala, and chili powder. Exotic blends can be added gradually as you get more familiar with the cuisine.
How is naan different from flatbread like pita?
Naan is made from a yeasted dough with yogurt, giving it a fluffier, softer texture, and it's traditionally baked in a very hot tandoor oven. At home, it's cooked in a hot skillet instead.
What is tikka masala and where does it come from?
It's chicken marinated in spiced yogurt, then simmered in a creamy tomato sauce. The dish is associated with India, though its modern form largely developed within British Indian cuisine.