Welcome to the Celtnet Indian sub-Continent Recipes Home Page

Welcome to the Celtnet Recipes section for Indian Sub-Continent recipes. Here you will find all the recipes for each and every Indian Sub-Continent country (India, Pakistan, Bangladesh, Bhutan, Nepal, Sri Lanka and the Maldives) gathered into one place. All the countries of the Indian Sub-Continent are represented here with a (growing) number of recipes representing each. These recipes also cover all historical periods from ancient stone-age recipes through the latest fusion Anglo-Indian foods.

This recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, detailed below. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation. Thank you!

Alphabetical list of recipes from the Indian sub-Continent follow (limited to 100 recipes per page). There are 186 recipes in total:


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Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Chicken Biryani
     Origin: India
Hinga Mirsang
(Green Chillies in Asafoetida)
     Origin: India
Aam ki Hari Chatni
(Green Mango and Apple Chutney)
     Origin: India
Chicken Chaat
(Chicken Snacks)
     Origin: Pakistan
Honey and Ginger Chicken Skewers
     Origin: Anglo-Indian
Aloo Anardana
     Origin: India
Chicken Chana Dhal
(Chicken with Lentils)
     Origin: India
Honey, Ginger and Chilli Marinade
     Origin: Anglo-Indian
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Chicken Curry
     Origin: India
Hot Lime Pickle
     Origin: India
Aloobukhara Chutney
(Prune Chutney)
     Origin: Pakistan
Chicken Shashlick
     Origin: Pakistan
Imli Chatni
(Tamarind Chutney)
     Origin: North India
Amb Halad Ka Achar
(Zedoary Pickle)
     Origin: India
Chicken Tikka
     Origin: India
Imli Chutney
(Tamarind Chutney)
     Origin: Pakistan
Amb Halad Ka Shorba
(Zedoary Soup)
     Origin: India
Chicken Tikka Masala
     Origin: India
Indian Cooked Chicken
     Origin: India
Anardana Jheenga
(Pomegranate-flavoured Prawns)
     Origin: India
Cholay Chaat
(Chickpea Salad)
     Origin: Pakistan
Kedgeree
     Origin: Anglo-Indian
Arrowroot Halwa
     Origin: Indian
Classic Vindaloo Curry
     Origin: India
Keema Mattar
     Origin: India
Balti Chicken Pasanda
     Origin: India
Coconut Cream
     Origin: India
Kerala Plantain Errisery
     Origin: India
Balti Garam Masala
     Origin: India
Coriander Paste
     Origin: India
Kheer
     Origin: India
Banana Lassi
     Origin: India
Cream of Carrot Soup
     Origin: Sri Lanka
Khichuri
     Origin: India
Banana Skin and Cowpeas
     Origin: India
Cumin Paste
     Origin: India
Khubani ka Meetha
(Apricot Mousse)
     Origin: India
Beef Madras
     Origin: India
Dal Makhani
     Origin: Pakistan
Kokam Aloo
(Kokam Potatoes)
     Origin: India
Beef Pasanda
     Origin: India
Deccan Chicken Curry
     Origin: India
Kokam Fish
     Origin: India
Beef Samosas
     Origin: North India
Elaichi Gosht
(Lamb With Cardamom)
     Origin: India
Kokam Soup
     Origin: India
Bengali Chicken Curry
     Origin: India
Faluda
     Origin: Pakistan
Kulfi
     Origin: India
Bengali Crab Curry
     Origin: India
Firni
(Ground Rice Blancmange)
     Origin: India
Lamb Biryani
     Origin: India
Bengali Fish Curry
     Origin: India
Fruity Naan Bread
     Origin: India
Lamb Dhansak
     Origin: India
Bengali Pilau Rice
     Origin: India
Gadjar Murghi Meetha
(Chicken and Carrot Stew)
     Origin: India
Lamb Dupiaza
     Origin: India
Bengali Pineapple Chutney
     Origin: India
Gajar Ka Halwa
(Carrot Halwa)
     Origin: India
Lamb Jalfrezi
     Origin: India
Bengali Prawns and Rice
     Origin: India
Garam Masala
     Origin: India
Lamb Madras
     Origin: India
Bengali Tilapia Curry
     Origin: India
Ginger Garlic Paste
     Origin: India
Lamb Pasanda
     Origin: India
Bhuna Ghost
     Origin: India
Gjar ka Halva
(Carrot Halva)
     Origin: Pakistan
Lamb Rogan Josh
     Origin: India
Bhuna Khichuri
     Origin: India
Goan Crab Claw Curry
     Origin: India
Lamb Tikka
     Origin: India
Bombay Vegetables
     Origin: India
Goan Lamb Xacutti
     Origin: Goa
Lassi
     Origin: India
Bombaylinis
     Origin: India
Gond Panjiri
(Nuts, Seeds and Tree Sap Fudge)
     Origin: India
Lemon and Black Mustard Seed Chutney
     Origin: Anglo-Indian
Bori
     Origin: India
Grain Mustard Based Fish Curry
     Origin: India
Lentil Or Potato Tempering
     Origin: India
Bund Gobi aur Narial
(Coconut Cabbage)
     Origin: India
Gram Flour Bread
     Origin: Anglo-Indian
Luchi
(Deep-fried Bengali Flatbread)
     Origin: India
Cauliflower Roti
     Origin: India
Green Mango and Tamarillo Chutney
     Origin: India
Maharashtrian Masala Bhat
(Spicy Maharashtrian Rice)
     Origin: India
Chaat Masala
     Origin: India
Gulab Jamun
     Origin: Pakistan
Makhan Chicken
     Origin: India
Chicken and Broccoli in a Curried Yoghurt Sauce
     Origin: India
Harakmasu Imbul
(Dublin Coddle)
     Origin: Sri Lanka
Malu Abulthiyal
(Fish Curry with Fragrant Masala)
     Origin: Sri Lanka
Chicken Balti
     Origin: India
Hareesa
     Origin: India
Chicken Bhuna Masala
     Origin: India
Hari Chatni with Anardana
(Green Chutney with Pomegranate Seeds)
     Origin: North India

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Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information:

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.


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