Awesome Cuisine brings you quick and easy Indian Recipes that are healthy & delicious. Explore Indian Cuisine with food recipes from all parts of India.

This Mangalorean Catholic curry relies on a toasted spice paste that carries sesame seeds, peanuts, and chickpeas along with coconut and chillies.

This is a proper baked white sauce dish with florets tucked into a creamy cheese custard, then grilled until the top turns golden and crisp.

This korma takes longer than most weeknight curries, but the method gives you something special.

This sambar skips the long list of vegetables and focuses on just carrots, which cook faster and hold their shape without turning mushy.

This South Indian recipe skips the usual cream or tomato base entirely and builds flavor through tempered whole spices and a slow evaporation method that uses only salted water.

This rasam is built on a roasted spice masala that includes copra and fenugreek, which gives the broth a toasted, warming depth you will not find in a regular tomato or pepper rasam.

This Indo-Chinese style chicken gets a double treatment that keeps the coating crisp even after you toss it in the spicy tomato sambal.

This stir-fry delivers a proper meal in under fifteen minutes because the vegetables blanch separately before hitting the pan.

This is one of those rare stuffed vegetable recipes where the filling actually stays put and the outer shell holds its shape through frying.

This coconut milk curry makes use of banana flower, an ingredient that takes patience to clean but repays you with a texture somewhere between mushroom and artichoke heart.

This is a showstopper recipe that does not ask much from you technically but delivers the kind of richness you expect from a restaurant curry.

This version builds fragrance through whole spices before you add the rice, which means every grain picks up that warm, layered aroma.

These cutlets bring together minced mutton and mashed potatoes with a layered spice mix that includes cumin, coriander, and green chillies.

This stew uses a pressure cooker to par-cook the chicken and potatoes before they finish in the aromatic coconut milk sauce.

This one pot meal uses a freshly ground mint and coconut paste that gets fried into the tempering before you fold in the vegetables and rice.

This is a stuffed paneer recipe that gives you restaurant-style richness without needing a tandoor or fancy equipment.