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Curries & Gravies
Goan Prawn Balchรฃo
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4.6 ยท 730 ratings
A sharp, vinegar-forward Goan pickle-curry hybrid built for prawns โ bold, tangy, and unapologetically loud.
Search by dish, or filter by what's in your kitchen tonight โ every recipe here has been cooked, corrected, and cooked again.
A sharp, vinegar-forward Goan pickle-curry hybrid built for prawns โ bold, tangy, and unapologetically loud.
A thin, peppery, tamarind-tomato broth that fixes most bad days and every cold.
Indian-Chinese comfort in a bowl โ finely chopped vegetables in a peppery, garlicky broth, topped with crisp noodles.
A gentler, keora-and-rosewater biryani from Lucknow โ less smoke, more perfume, cooked almost entirely on dum.
Short-grain kaima rice, coconut oil, and prawns cooked just until pink โ a coastal Kerala take on the layered classic.
A laminated, flaky flatbread built from dozens of thin layers โ the technique matters more than the ingredient list.
Baked wheat dumplings, a five-lentil dal, and a jaggery-wheat sweet โ Rajasthan's complete meal on one plate.
A peppery, coconut-forward biryani from Tamil Nadu, built on freshly ground Chettinad spice.
A fermented rice-lentil crepe, crisped on a hot griddle, folded around a turmeric potato filling.
Baby brinjals in a peanut-sesame-tamarind gravy โ deeply savoury, and better the next day.
A dark, slow-fried mutton curry built almost entirely on caramelised onion and patience.
Roasted besan fudge set with saffron and nuts โ the festival sweet that disappears off the tray first.
Besan, sugar, and an alarming amount of ghee, whisked into a sweet that is somehow both dense and airy.
A quick chaat-style plate built from leftover chole and torn kulcha, finished with yogurt and chutneys.
A Bihari stuffed flatbread built around a spiced roasted-gram filling โ dense, savoury, and deeply filling.
Kashmiri chilli, fennel, and a long slow braise โ the curry that makes the whole house smell like a festival.
Layered basmati, deep-fried onions, and a dum seal โ the biryani worth clearing your Sunday for.
Dark, tangy chickpea curry simmered with tea leaves for colour, served alongside a stuffed, blistered kulcha.
A gentle Kerala coconut-milk stew, built on curry leaves and green chilli rather than heat.
A spiced potato fritter, garlic chutney, and a soft pav โ the entire city runs on this sandwich.
A flaky paratha, a cracked egg seared right onto it, and a fistful of onions and green chutney rolled tight.
Crisp semolina shells, spiced tamarind water, and a chana-potato filling โ best eaten standing up.
A yeasted, blistered flatbread finished with a brush of garlic butter straight off the tandoor โ or your grill pan.