Gulab Jamun
This is one of our favorite Indian desserts. Think of them as sort of Indian donut holes – spongy and sweet and you can’t just have one.

Cauliflower with Oranges
We’d say most people would never think of pairing cauliflower with oranges yet the flavors (when boosted with the garam maslala, ginger and cumin) are a delight.

Lamb Chops with Yogurt
The tanginess of the yogurt with the lemon juice and the spices makes these lamb chops an exceptional addition to your bbq repertoire.

Lamb Chops with Chilli and Tamarind
Tamarind paste is readily available in most grocery stores these days. It comes from the fruit of the tamarind tree and has a sour tart flavor that is essential to the balancing of flavors in Indian and other Asian cuisines.

Mango Pickles
Tired of the same old dill pickle? Want a new crunch in your life? Try these mango pickles and you’ll never go back to the dill again.

Mango Lassi
India’s answer to the smoothie is sweet and rich and thick and perfect with any spicy dish.

Coconut Barfi
Ok, so over here in North America the word “barfi” might have you thinking something else but these little fudge-like squares are addictive. The coconut is perfectly offset by the sweet cardamom, rich condensed milk and nutty ghee.

Beef and Lamb Kebabs
Cashew paste brings both a complex nutty flavor to this dish but also a nice “mouth feel” to the kebabs. We show you how to make the paste below.

Fish in Red Chili Chutney
Check out how simple the marinade is but how well these flavors will work with the sweet firm halibut flesh. There are but three ingredients in the chutney but each brings a contrasting flavor profile that works so well together

Crock Pot Dal
Dal is an Indian term for “dried pulses” which in turn are things like peas, lentils and beans. Confused? Just remember that Dal means delicious and easy.

Poori
The funnest little deep fried bread snacks you’ll ever make. They puff up into these cool puff pillows or clouds that make them excellent snacks and an alternative to buns or bread at the dinner table

Channa Masala
This one comes from Northern India and is probably best described as tangy. It features the ever versatile chickpea that really should be eaten more often. It’s a popular snack food and is sold on the streets in Pakistan.

Hariyali Chicken Kebab
These maybe the best chicken kebab’s we’ve ever eaten. The green in the marinade not only flavors the chicken meat a long with the spices and ginger and garlic, but they also look so deliciously crispy and charred once the kebabs hit the grill.

Coconut Rice

Lemon Rice

Onion Tomato Raita
Our version of raita combines crunchy onion with the sweet tart taste of a plump tomato. You can adjust the desired heat level as you wish.

Chapati
This is a super easy to make flatbread that keeps nicely for a while so make extra when you’re tired of pita or other wraps. You might know it as Roti and it has a wonderful chew that holds up well to dipping into sauces, stews, soups and curries.

Cucumber Raita
Another super cool (we mean that in both senses) palate cleansing side dish that is SO easy to make. There’s something unique about how the tastes of cucumber and yogurt play off each other.

Butter Chicken
Butter Chicken is sweet and mild and creamy. It is as mellow a dish as you’ll ever find in an Indian culinary repertoire. But it’s complex and earthy and the sweetness isn’t cloying if you make it yourself and play with the spices till you achieve a mix your family can call their own.

Rogan Josh
Rogan Josh lamb is crispified in nutty ghee then bathed and slowly simmered in mixture of earthy and sweet and spicy spices. This would work with stewing beef but then again why would you want to?

Garlic Pinger Paste

Ghee
(Or as we like to call it “butter of the Gods). Make extra and slather it on a nice slice of rustic bread for a true taste awakening.

Garam Masala
The quantities and spices themselves vary from region to region when it comes to making a Garam Masala mix. Much like regional mustards or family secret recipes for pasta sauce, you should fiddle with our recipe and come up with one that is uniquely yours.

Mango Chutney
Make chutney yourself so you can watch the amount of spices and sugar you add.

Chicken Tikka Masala
This is probably the most popular take out dish from your local Indian restaurant. BUT once you make it yourself your days of dial & dine are done. The combination of spices and cream and tomato make this a one skillet dinner everyone will love.

Mint Marinated Grilled Shrimp
The flecks of mint against the charred pink flesh of the shrimp is a stunning presentation. Plus, it’s delicious.

Palak Paneer
A North Indian thick curry sauce based on pureed spinach, with garlic and garam masala. mmmmmmmm

Chicken Xacuti
The aroma! You’re going to love this dish. Remember the longer the chicken marinates the more complex and profound the flavor becomes.

Jeera Rice
A simple dish perfumed with earthy cumin and spicy garam masala (that you can make yourself or buy in the store). If you’re tired of plain old rice then this is the dish for you.

Pineapple Kesari
Want to try something different for dessert? Think of this as pineapple pudding… Indian style!

Peas Pulao
A classic Indian side dish that will quickly become part of your go-to repertoire no matter what you’re serving. Always make extra because it rocks for lunch the next day served cold.

Onion Pakora with Mint Chutney
These tasty deep fried treats are classic Indian street food. They’re light and crunchy and easy to make. Think of them as grown-up onion rings. Perfect with sweet cooling mint chutney or plain sour cream if you’d like.