Indian Lunch
A thali — rice, dal, sabzi, raita, pickle, papad — built so each bite is the rest of the table in ratio. Saira Begum will tell you the biryani question is real. Ramesh Iyer will tell you the word "curry" is a flattened mountain.
Featured indian lunch recipes
- Kolkata biryani, with potato — Saira Begum · Kolkata, India · Saira: the potato is not optional. It is what makes Kolkata Kolkata.
- Sambar, the South Indian template — Ramesh Iyer · Chennai, India · Ramesh: lentils, tamarind, vegetables, sambar powder. The day’s lunch broth.
- Rasam, peppery and thin — Ramesh Iyer · Chennai, India · Ramesh: tamarind, tomato, black pepper, cumin, garlic. Drink it. Pour it on rice.
- Butter chicken, real — Harpreet Kaur · Amritsar, India · Harpreet: tandoori chicken in a tomato-cream sauce, fenugreek-finished. Punjab’s gift.
- Dal makhani, slow — Harpreet Kaur · Amritsar, India · Harpreet: black urad dal, kidney beans, butter, cream, eight hours over coals (or a pot).
- Chicken tikka, tandoor or oven — Vikram Joshi · Jaipur, India · Vikram: the tandoor runs at 900°F. The home oven approximates honestly.
- Chana masala, weekday — Iris · Delhi, India · Chickpeas, tomato, ginger, anardana, the masala you can finish before dinner.
- Fish curry, Bengali mustard — Saira Begum · Kolkata, India · Saira: river fish, mustard oil, mustard paste, the Bengal kitchen.
- Lemon rice, South Indian — Ramesh Iyer · Chennai, India · Ramesh: the leftover-rice technique. Mustard seeds, peanuts, turmeric, lemon.
Cook Indian — other meals
Indian across the edition
- Indian cuisine hub — all six lanes
- Cook Indian
- Bake Indian
- Drink Indian
- Preserve Indian
- Decorate Indian
- Grow Indian