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 182 recipes in total:


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

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The Recipes of Nigeria

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Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.


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