Hearty curries, gravies, and centerpiece dishes
23 RECIPES IN THIS COURSE
A classic North Indian dry curry of potatoes and cauliflower tossed with turmeric, cumin, and coriander until tender and lightly caramelized at the edges.
A Kerala breakfast staple made from a naturally fermented rice and coconut batter, cooked in a curved appachatti until the edges turn crisp and lacy while the center stays soft and airy.
A Kerala classic — a medley of seasonal vegetables simmered until tender, coated in a ground coconut-yogurt paste, and finished with raw coconut oil and curry leaves.
Whole eggplant charred over an open flame until smoky, then mashed and simmered with onions, tomatoes, ginger, garlic, and warming spices into a rustic North Indian curry.
Okra pan-fried until non-sticky, then tossed with a dry onion-tomato masala — a staple weeknight vegetable dish across Indian households.
A quick, protein-rich twist on classic egg bhurji — hard-boiled eggs are crumbled and folded into a fragrant onion-tomato masala instead of being scrambled raw, giving the dish a firmer, more textured bite.
A hearty North Indian lentil dish made from split chana dal, pressure-cooked until tender and finished with a fragrant onion-tomato masala and a garlic tadka.
A North Indian street-food staple — chickpeas cooked in a robust masala of onions, tomatoes, and chana masala spice blend, finished with a squeeze of lemon for brightness.
Chicken simmered in a bold, aromatic masala of freshly roasted and ground Chettinad spices, curry leaves, onions, and tomatoes — a signature dish from the Chettinad region of Tamil Nadu known for its intense heat and layered spicing.
Bite-sized pieces of marinated chicken, double-fried until deeply crisp, then tossed through a garlicky, curry-leaf-scented yogurt-chili tempering for that signature tangy heat.
A Tamil Nadu classic — chicken pieces cooked down in a bold, freshly ground Chettinad spice blend and roasted dry until the masala coats every piece.
A classic North Indian home-style chicken curry — marinated chicken slow-simmered in a rich onion-tomato gravy layered with whole and ground spices.
