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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:
| 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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Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
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.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
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.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.