Looking for Indian recipes? Want to make your own roti? Try our fragrant Indian recipes, including spicy curries, Indian street food snacks and takeaway staples (try that butter chicken!).
As well as popular classics, we have plenty of Indian household favourites from different regions of Indian, such as dum aloo and Goan pork balchao. Many of our Indian recipes come from Mumbai-born Indian chef and food writer Maunika Gowaardhan. Try her fish fofos and more below.
We also have recipes from some of our favourite Indian restaurants including Dishoom and Darjeeling Express.
Tuck into your Indian food and escape to India virtually with our road trip in Kerala.
Not spotted your favourite Indian dish? Do you know an awesome Indian chef or food writer that you’d like to see featured here? Email us or contact us on social media at @olivemagazine to let us know!
Want to escape abroad through your kitchen? Try our top 10 travel-inspired dishes.
- We use cumin, chilli, chickpeas and more
Maunika Gowardhan's trip to Udaipur in Rajasthan was made really special by meeting locals from the region and discovering this stellar recipe for a traditional laal maas – a slow-cooked lamb curry with bone marrow, chillies and spices.
Make the most out of seasonal Jersey Royals with this dish, spiced with turmeric, cumin, mustard seeds and garam masala. Great served with an egg for brunch or as a side with curry and rice.
olive’s Indian cooking expert, Maunika Gowardhan, shares her recipe for a classic sweet and sour vegan dahl from Maharashtra.
Each mouthful of these ginger and chilli potato patties is a flavour bomb. They can easily be made ahead and heated up for a spicy sharing treat.
Also know as 'chertha kozhi kari', this chicken curry has classic flavours from Kerala, with ginger, green chilli, whole fragrant spices and a light, creamy gravy enriched with cashew nuts.
Balchao is a classic curry in most Goan homes, often made with prawns. This pork version from Maunika Gowardhan is divine. Cooked with chilli, vinegar and black pepper, the resultant balchao has a rich consistency, with the spiced gravy clinging to the pork.
A version of this dish is cooked in almost every traditional Indian household – this particular recipe with new potatoes comes from Asma Khan, chef-patron of Darjeeling Express. Serve with fried bread such as puris.
Maunika Gowardhan's super-simple version of chettinad chicken flavours thigh fillets with ginger, turmeric, fennel seeds, cinnamon and dried red chillies. It's adapted from the classic curry and can be prepared in much less time.
Dishoom's gunpowder potatoes, using deggi mirch chilli powder, are the ideal side to any Indian feast. This recipe was created by Dishoom's executive chef, Naved Nasir.
Packed with plenty of spice, this vegan chickpea curry has less than 200 calories. Eat it with roti for a more filling meal that the whole family will love.
Homemade mint and coriander chutney is the perfect condiment to eat with these crispy spring onion bhajis. Serve as a starter, snack or side at an Indian-themed dinner.
This south Indian-inspired hake curry feeds four in under an hour and has less than 500 calories per serving – perfect for a healthy midweek meal. We have more fish curry recipes where this came from, too.
Here, Indian cheese stars in a rich and creamy cashew and tomato curry. This vibrant Indian-style dish is an easy veggie curry recipe that's also gluten-free. We have lot's more great paneer recipes over here.
Mutter paneer is a traditional north Indian curry. The texture of fresh peas stands up well against the paneer, but frozen is fine too. This version can be ready in just 30 minutes. It's easy to make your own paneer – here's how to do it.
Lashings of butter and cream give this dahl the X-factor. The beans need time to soak, but once it’s in the oven it looks after itself.
Traditionally cooked in Indian households as a snack, these potato cakes are packed with warming spice and served with a fresh, crunchy kachumber salad. Using sweet potato keeps them lighter.
This is our take on a fiery curry from Southern India. The marinating takes time but the recipe is quick to prepare and cook. Fans of spicy chicken curries will love this. Serve with rice or naan alongside.
This fragrant southern Indian curry is unusual in that it gets all its heat from black pepper rather than chilli. For maximum flavour from the spices, marinate the chicken for as long as you can, then it’s a speedy curry to make.
Make your own flatbread from scratch. The ideal accompaniment to any curry dish, this naan is kicked up a notch with the crunch of sesame seeds.
We use lamb shanks for our rogan josh – they're seriously tender and full of flavour. No need for a takeaway when you can devour these straight from the oven.
Upgrade your sarnie with our Indian-spiced fish sandwich with creamy raita and punchy chutney. These easy flatbreads are quite magical, starting off puffy and scone-like then gradually becoming moreishly chewier as they cool down.
Almost any vegetable can be used to make pakora, or even paneer, but we love this version with cauliflower. Find gram (chickpea) flour in Indian grocers and larger health food shops.
Cook aubergine pieces with fragrant spices and red lentils for a hearty yet healthy vegan curry.