Welcome to the Celtnet Recipes Southern Asian Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the countries of Southern Asia. Here you will find all the recipes for each and every country in Southern Asia (Afghanistan, Bangladesh, Bhutan, India, Iran, Maldives, Nepal, Pakistan and Sri Lanka) gathered into one place. You should also note that the Countries from the Indian sub-Continent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) have their own recipes page. All the countries of Southern Asia 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 recipes. 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!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other geographical regions of the Asian Continent:

Eastern Asia Central Asia Southern Asia South-East Asia
Western Asia Russia The Indian sub-Continent Arabia and the Levant

Alphabetical list of recipes from the Southern Asia follows (limited to 100 recipes per page). There are 224 recipes in total:


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Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Bori
     Origin: India
Gajar Ka Halwa
(Carrot Halwa)
     Origin: India
Aam ki Hari Chatni
(Green Mango and Apple Chutney)
     Origin: India
Bund Gobi aur Narial
(Coconut Cabbage)
     Origin: India
Garam Masala
     Origin: India
Achhar
     Origin: Nepal
Cauli-matar Ko Tarakari
     Origin: Nepal
Ginger Garlic Paste
     Origin: India
Aloo Anardana
     Origin: India
Cauliflower Roti
     Origin: India
Gjar ka Halva
(Carrot Halva)
     Origin: Pakistan
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Chaat Masala
     Origin: India
Goan Crab Claw Curry
     Origin: India
Aloobukhara Chutney
(Prune Chutney)
     Origin: Pakistan
Chicken and Broccoli in a Curried Yoghurt Sauce
     Origin: India
Goan Lamb Xacutti
     Origin: Goa
Amb Halad Ka Achar
(Zedoary Pickle)
     Origin: India
Chicken Balti
     Origin: India
Gond Panjiri
(Nuts, Seeds and Tree Sap Fudge)
     Origin: India
Amb Halad Ka Shorba
(Zedoary Soup)
     Origin: India
Chicken Bhuna Masala
     Origin: India
Grain Mustard Based Fish Curry
     Origin: India
Anardana Jheenga
(Pomegranate-flavoured Prawns)
     Origin: India
Chicken Biryani
     Origin: India
Gram Flour Bread
     Origin: Anglo-Indian
Arrowroot Halwa
     Origin: Indian
Chicken Chaat
(Chicken Snacks)
     Origin: Pakistan
Green Mango and Tamarillo Chutney
     Origin: India
Balti Chicken Pasanda
     Origin: India
Chicken Chana Dhal
(Chicken with Lentils)
     Origin: India
Gujarati Carrot Salad
     Origin: India
Balti Garam Masala
     Origin: India
Chicken Curry
     Origin: India
Gulab Jamun
     Origin: Pakistan
Banana Lassi
     Origin: India
Chicken Makhani
     Origin: Bangladesh
Halva
     Origin: Iran
Banana Skin and Cowpeas
     Origin: India
Chicken Shashlick
     Origin: Pakistan
Hapai Hantue
(Filled Buckwheat Dumplings)
     Origin: Bhutan
Bangladeshi Fish Korma
     Origin: Bangladesh
Chicken Tikka
     Origin: India
Harakmasu Imbul
(Dublin Coddle)
     Origin: Sri Lanka
Bangladeshi Vindaloo
     Origin: Bangladesh
Chicken Tikka Masala
     Origin: India
Hareesa
     Origin: India
Beef and Mushroom Tshoem
     Origin: Bhutan
Cholay Chaat
(Chickpea Salad)
     Origin: Pakistan
Hari Chatni with Anardana
(Green Chutney with Pomegranate Seeds)
     Origin: North India
Beef Madras
     Origin: India
Classic Vindaloo Curry
     Origin: India
Hinga Mirsang
(Green Chillies in Asafoetida)
     Origin: India
Beef Pasanda
     Origin: India
Coconut Cream
     Origin: India
Honey and Ginger Chicken Skewers
     Origin: Anglo-Indian
Beef Samosas
     Origin: North India
Coriander Paste
     Origin: India
Honey, Ginger and Chilli Marinade
     Origin: Anglo-Indian
Bengali Chicken Curry
     Origin: India
Cream of Carrot Soup
     Origin: Sri Lanka
Hot Lime Pickle
     Origin: India
Bengali Crab Curry
     Origin: India
Cucumbers with Onion and Cheese
     Origin: Bhutan
Imli Chatni
(Tamarind Chutney)
     Origin: North India
Bengali Fish Curry
     Origin: India
Cumin Paste
     Origin: India
Imli Chutney
(Tamarind Chutney)
     Origin: Pakistan
Bengali Pilau Rice
     Origin: India
Dal Makhani
     Origin: Pakistan
Indian Cooked Chicken
     Origin: India
Bengali Pineapple Chutney
     Origin: India
Deccan Chicken Curry
     Origin: India
Jasha Maroo
(Minced Chicken Tshoem)
     Origin: Bhutan
Bengali Prawns and Rice
     Origin: India
Elaichi Gosht
(Lamb With Cardamom)
     Origin: India
Kalia
(Garlic Mustard Greens Bhutuwa)
     Origin: Bangladesh
Bengali Spinach
     Origin: Bangladesh
Ema Datshi
(Chillies with Cheese)
     Origin: Bhutan
Kangchu Maroo
(Pig's Trotter Tshoem)
     Origin: Bhutan
Bengali Tilapia Curry
     Origin: India
Faluda
     Origin: Pakistan
Kedgeree
     Origin: Anglo-Indian
Bhapa Ilish Patey
(Steamed Hilsa Fish)
     Origin: Bangladesh
Firni
(Ground Rice Blancmange)
     Origin: India
Keema Mattar
     Origin: India
Bhuna Ghost
     Origin: India
Fish Dopeaja
     Origin: Bangladesh
Kerala Plantain Errisery
     Origin: India
Bhuna Khichuri
     Origin: India
Fish in Mustard Oil
     Origin: Bangladesh
Kewa Datshi
(Potatoes with Cheese)
     Origin: Bhutan
Bhutanese Red Rice
     Origin: Bhutan
Fruity Naan Bread
     Origin: India
Kewa Phagsha
(Spicy Pork with Potatoes)
     Origin: Bhutan
Bombay Vegetables
     Origin: India
Fulkopir Baati Jhaal
(Potato and Cauliflower Stew)
     Origin: Bangladesh
Bombaylinis
     Origin: India
Gadjar Murghi Meetha
(Chicken and Carrot Stew)
     Origin: India

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The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

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.

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 Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

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.


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