India has one of the world’s most extensive vegetarian cuisines, given the massive number of people who adhere to strict dietary constraints that are dictated by their cultural, religious and ethical beliefs.
These recipes feature vegetables, fruit and other plant-based foods, such as grains, seeds and nuts. These recipes do not require any dairy products, such as yoghurt.
Our disclaimer page talks about such dietary restrictions.
Crispy outer leaves, and softer, but still crunchy centres, spiced with turmeric, cumin and mustard seeds, this is a great way to prepare Brussel sprouts. Known as choti bund gobhi sabzi, these are not sprouts as you know them.
Pink gin is sharp and heavy, with its alluring colour hinting at its rich, dry taste. The traditional pre-dinner drink for the Raj.
This recipe for aloo gobi is typically Bengali. It is a dry and delicate vegan dish, it features slightly crisp potatoes and just-cooked caulioflower.
This sukha aloo matar is a dry vegetable curry, featuring potatoes and fresh peas This is a simple and popular family dish.
Alu matar tamatar is probably the most popular vegetable curry in India. This dish of potatoes, peas and tomato goes with just about everything. It is ideal to serve with any non-vegetarian dishes.
Rasam masala is a spice mix used to flavour the thin soups served as the second course in a traditional south Indian meal.
This is the taste of Goa. Super hot red recheado masala is used to marinate, coat or stuff into the food you are cooking.
Sambar masala is a spice mix used to flavour thick lentil-based soups that are the traditional south Indian first course.
Manga thokku is a grated green mango pickle. It is hot, and very tangy from the sourness of the raw mango. Be patient - it needs to stand for two weeks before it is ready.
How to cook simple, plain basmati rice. This recipe will give you light, dry, and fluffy rice that can accompany almost any Indian dish.
Khatta meetha nimbu ka achaar is a hot, sweet and sour lemon pickle, and is typical of pickles from Rajasthan.
Warm up a winter evening with a bowl of freshly made tamatar ka shorba, a spicy and flavoursome tomato soup from the Mughal cuisine.