Indian Food

Indian food is a whole continent of cooking in one word. The creamy, tomato-rich curries of the north, the coconut and tamarind of the south, lentils simmered in every household, breads puffing on a hot pan. It's also one of the friendliest cuisines for vegetarians and vegans, because so much of it was built on vegetables, pulses and dairy to begin with. You don't need a special shop to start. A few spices, a bag of lentils and good rice will take you a long way.

Your first five dishes

Butter chicken. Mild, creamy and tomato-rich. The gentlest introduction to Indian cooking, and a family favourite.
Dal. Lentils simmered soft and finished with spices sizzled in oil or ghee. Cheap, filling, and the everyday heart of Indian home cooking.
Chicken tikka masala. Marinated, charred chicken in a spiced, creamy sauce. A step up in flavour from butter chicken.
Biryani. Spiced rice layered over curry and steamed under a lid. The showstopper for a crowd.
Naan. Soft, blistered flatbread for scooping everything up. Our kneading guide makes the dough easy.

The starter spice shelf

You can cook most Indian dishes with these. Buy small packets, store them in a cool dark cupboard, and replace them once they stop smelling strong.

Cumin. Earthy and warm. Sizzle whole seeds in hot oil at the start of a dish.
Turmeric. Golden colour and a gentle, earthy flavour. A little goes a long way, and it stains everything.
Cardamom. Sweet and floral. Crack the pods for biryani, chai and sweets.
Coriander seed and coriander leaves. The seed is warm and citrusy; the fresh leaves go on at the end.
Chilli. Dried, powdered or fresh. Add to taste, and start low if you're cooking for kids.
Garam masala. A warm finishing blend. Stir it in near the end.

Grind whole spices with a mortar and pestle and the flavour jumps. Browse more in our spices guide.

The fresh basics

Garlic and ginger. Crushed together, they start almost every curry.
Onions. Cooked slowly until golden, they give sauces their body and sweetness. Don't rush this bit.
Yoghurt. For marinades, for raita, and for cooling things down.
Coconut milk. Common in southern and coastal cooking.
Tamarind. A sour fruit paste that gives southern dishes their tang.

In the pantry

Basmati rice. Long, fragrant grains. Rinse it until the water runs clear, then use a rice cooker or the absorption method.
Lentils. Red lentils cook fast and melt into dal; brown and green hold their shape.
Chickpeas. Dried or tinned, they make chana masala and countless snacks.

Easy vegan swaps

Swap ghee for oil, cream for coconut milk, dairy yoghurt for a plant yoghurt, and chicken for chickpeas, tofu or eggplant. Dal and many vegetable curries are vegan as they stand.

Festivals and sweets

Indian food comes alive at festivals. At Diwali, families share mithai, sweets made with milk, nuts, sugar and cardamom. Read about it, and other festival foods around the world, in our food holidays collection.

A few tips

Cool leftover rice quickly and eat it within a day or two; our food safety guide explains why rice needs extra care. Keep a stock of the basics using our pantry staples guide. And when you're ready for more spice, explore our comfort food collection.