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Recipes
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The exact methods our chefs cook from, scaled for a home kitchen. Pick a protein or a cuisine, or start from what's in your fridge.
Showing 24 of 283
Eggs folded into a thick, fragrant bhuna.
Farm eggs in a rich, creamy makhani embrace.
Okra and onions in a punchy bhuna masala.
Tender mutton in a robust, dry-bhuna masala.
Sour-leaf mutton, deep and tangy.
Native-greens veg curry, earthy and wholesome.
Crisp garden vegetables simmered in buttery makhani.
Tangy sorrel chicken, bold Andhra country style.
Sour-leaf mutton, the Andhra fire-and-tang legend.
Soft paneer in a tangy sorrel masala.
Prawns in tangy sorrel, a coastal Andhra gem.
Juicy prawns in a fiery kadai toss.
Mushrooms and capsicum in smoky kadai masala.
Chicken and peppers in bold, fresh-ground kadai.
Paneer and peppers tossed in fiery kadai masala.
Garden veg and capsicum in smoky kadai spice.
Plump mushrooms soaking up buttery tomato makhani.
Paneer and peas in a comforting homestyle gravy.
Slow-bhuna chicken, deep onion-tomato spice.
The legend: smoky tandoori chicken bathed in velvet makhani.
Silky tomato-butter gravy, cashew-rich, cradling soft paneer.
Paneer in a spicy, dry tawa bhuna.
Baby potatoes slow-dum in a spiced golden gravy.
Amaranth-leaf mutton, rustic and hearty.
