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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Roasted butternut squash blended with coconut milk, curry powder, garlic and ginger into a creamy butter-style sauce, with margarine-fried tofu, peppers and green vegetables folded through. The vegan curry batches well for another day.
Chicken thigh pieces seasoned with garam masala, turmeric, cumin and chili powder, simmered in a coconut milk and tomato paste sauce and served with garlic naan.
This vegan cauliflower curry cooks in 30-minutes. Made with roasted cauliflower, zucchini, carrot and chickpeas. It's a flavour-rich plant-based curry using Indian spices like turmeric, cumin and cinnamon and ginger.
A five-ingredient storecupboard curry of cannellini beans, curry paste, chopped tomatoes, frozen spinach and coconut milk, simmered for ten minutes and served with rice or chapatis and yoghurt.
A single-serving chicken tikka masala: tikka-paste and yoghurt marinated chicken chunks char in the air fryer, then simmer briefly in a butter, garlic, ginger and cream masala sauce over rice.
Chicken thighs simmered in a spiced almond and tomato sauce with spinach, served with roasted masala chickpeas, green beans and a fresh coconut sambol.
Indian flatbreads rolled around a spiced mashed potato filling with garam masala, carom seeds, ginger, and coriander, pan-fried until golden on both sides.
A layered aubergine biryani with yoghurt-marinated aubergine, fried onions, spinach, tomatoes, and saffron rice, served with a cucumber and mint raita.
Oven-baked chicken pieces marinated in spiced yoghurt, roasted on a rack until charred at the edges, and served with a minted yoghurt sauce and basmati rice.
A dense, milky Indian fudge made from condensed milk, milk powder, and peanut butter with stem ginger, topped with dark chocolate chips and flaked almonds.
A rich, slowly reduced milk dessert scented with saffron and cardamom and studded with sliced cashews, pistachios, and almonds, served warm in small bowls.
Cubes of beef rump simmered for about an hour in a blended onion, yoghurt and tomato curry base with curry leaves and ground spices, finished with coconut milk and green chillies, and served with a spiced baked pilau.
Small eggplants slit and stuffed with a coarse roasted peanut, sesame, coconut and goda masala paste with onion, then simmered in a tomato curry with mustard seeds, jaggery and coriander.
Tender lamb curry with potatoes, spooned into hollowed white loaves so the bread soaks up the spiced tomato sauce. Rich, warming and made for eating with the torn-out bread alongside.
A fragrant vegan curry of stewed butter beans and chargrilled vegetables in coconut cream with curry leaves and spices, served with a sharp homemade lime pickle. Deep, smoky heat balanced by citrus and fresh herbs.
Chicken thighs marinated in yogurt, garam masala, ginger and Kashmiri chilli, broiled until charred, then simmered in a butter, tomato and cream sauce.
An Indian butter chicken of yogurt-marinated chicken thighs and breast charred in a skillet, then simmered in a blended tomato and cashew gravy finished with heavy cream, garam masala and butter.
Paneer cubes and peas simmered in a blended tomato curry sauce with garam masala, fenugreek and crème fraîche, finished with butter and pomegranate seeds.
A coconut milk curry of roasted butternut squash and chickpeas simmered with fire-roasted tomatoes, mustard seeds, garam masala and tomato paste. Crispy cumin and coriander chickpeas and sliced green onion finish each bowl.
A vegetarian biryani where yogurt-marinated spiced cauliflower is layered with par-cooked basmati, browned onions, cashews and herbs, then steamed with saffron milk.
Yogurt-dressed baby potatoes get the chaat treatment with crushed pita chips, two chutneys and a shower of cilantro and tomato. The chips go in late so every bite keeps its crunch.
Spiced chickpeas with onion, tomato and lemon baked inside small hollowed pumpkins until the shells are tender. Rice, cilantro and toasted pumpkin seeds accompany the pots.