As the daughter of Indian immigrants, many of the recipes she develops are based on the dishes she ate growing up, reinvented for a plant-based audience. Her blog is one of our go-to sites whenever we’re in search of new fresh, flavor-packed recipes to try. Here are a few of our favorites.

Braised Indian Chickpea Stew

Hearty, warm, and filled with vegetables, this dish has something for everyone. It takes time to prepare and the ingredient list is a bit long, but trust us—it’s worth it. 

Red Lentil Curry

We’ve made this dish more times than we can count. Packed with protein-rich red lentils and a blend of warm spices, it’s perfect served over rice or alongside her homemade naan recipe. 

Vegan Palak Paneer

Who’d have guessed spinach could be so delicious? Vora substitutes paneer, an Indian cottage cheese, with tofu while retaining all of the intricate flavors of this traditional recipe. 

The post This Lawyer-Turned-Food Blogger is Giving Classic Indian Dishes a Whole New Life appeared first on falafelandcaviar.com.

Marinate the Protein

Whether you’re using tofu, fish, or chicken, marinating it beforehand will make a huge difference. You can use whole spices (combined with plain yogurt or some other liquid) if you have them on hand and leave your protein in the fridge for at least a few hours. This way it will soak up a ton of flavor on its own and you won’t need to worry too much about getting it flavored during cooking.

View this post on Instagram

A post shared by Paradise trips (@paradise_india)

Toast Your Spices

One step which may seem trivial is toasting your spices before you add any liquid or water-emitting vegetables. You’ll usually do it after sautéing your onions and garlic-ginger paste. Simply sprinkle on your desired spices and mix up with the onions, allowing to toast for around 30 seconds before adding the next ingredient. This will help really bring out the flavors in the spices and make your kitchen smell great.

Add in the Marinade

In many cases, adding in a bit of the marinade to your curry or broth will add a ton of flavor as well. Just be sure to get it up to boiling to kill off any trace of the raw meat you marinated, if you used meat. If this is something you’d like to try, you may want to use powdered spices for your marinade rather than whole so that you don’t end up with whole spices in your finished dish.

View this post on Instagram

A post shared by David Michael (@dhob90)

The post How to Get the Most Out of Your Spices in Indian Food appeared first on falafelandcaviar.com.

Ingredients:

• 1 teaspoon mustard seeds
• 2-3 green chilies
• 1/2 teaspoon turmeric powder
• 3 pods cardamom
• 5 hard-boiled eggs, peeled
• 1 cup thin coconut milk
• 8-10 curry leaves
• 5 peppercorns lightly smashed
• 1 teaspoon coriander powder
• 1/2 cup thick coconut milk
• 2 medium-sized onions, finely chopped
• 7 garlic cloves, smashed and roughly chopped
• 1 small stick cinnamon
• 3 large tomatoes, finely chopped
• 1 teaspoon finely chopped ginger
• 1 tablespoon coconut oil
• salt
• 1/4 cup tamarind water
• 1/2 teaspoon chili powder red

Instructions:

1. Turn on the stove and fill a large pan with cinnamon, peppercorns, mustard seeds, green chilies, and cardamom.
2. When the spices begin to splutter, include the onion, garlic, and ginger.
3. Continue cooking all the ingredients together until the onion becomes soft. Then, add the coriander powder, salt, tomatoes, chili powder, and turmeric powder.
4. Once the tomatoes are cooked pour in the thin coconut milk and tamarind water.
5. Wait for the mixture to start boiling and let it simmer until it becomes thick.
6. Add a little water, then include the curry leaves and thick coconut milk.
7. Mix it well, and add the eggs. Your egg curry is ready to be served.

The post Indian Egg Curry is a Must-Try appeared first on falafelandcaviar.com.

Kachori

Kachori is one of the most popular spicy snacks in India. It’s a deep-fried bread stuffed with a spiced filling and is usually served with curried potato. Each region in India has a different way of preparing kachori, but they say the best place to have it is Bikaner.

Bhelpuri

Bhelpuri is a savory snack made from puffed rice, veggies and tamarind sauce. This snack is very popular in India, especially in Mumbai where it’s sold in street carts and cafés.

Kati Roll

Kati Roll is a kebab wrapped in a paratha bread usually served with sauces like ketchup or chili. If you buy this popular snack on the streets of India, it’ll be piping hot and wrapped in paper.

Vada Pav

This is actually an Indian version of the American hamburger, and as you can imagine, it’s very popular among tourists, because it’s tasty and pretty cheap.

The post These Tasty Indian Street Foods Will Make Your Mouth Water appeared first on falafelandcaviar.com.

Ingredients:

For the chicken:

• 1 large onion
• 4 tablespoons yogurt
• 2 green chillies
• 1/2 cup milk
• 500 g chicken
• 1 tablespoon chicken tikka masala powder
• coriander
• 1 teaspoon red chilli powder
• 2 tablespoons ghee or oil
• 1 teaspoon cumin powder
• saffron strands
• 1/2 tablespoon lemon juice
• 1 tablespoon coriander powder
• salt

For the rice:

• 2 black cardamoms
• 3-4 cloves
• 1 bay leave
• 500 g Basmati rice
• 3-4 green cardamoms
• 1 tablespoon salt
• 1 teaspoon caraway seed
• 1 teaspoon ghee or oil
• 1/2 inch cinnamon stick

Instructions:

1. Start by frying the onion, cut into slices. Remove it from the oil when done.
2. Get a bowl and fill it with the coriander powder, yogurt, red chilli powder, salt, cumin powder, garam masala powder, lemon juice, and half of the brown onions. Add the mint leaves, a handful of coriander, and green chilies.
3. Prepare the chicken by cutting it slightly with a knife on several spots. Add it to the bowl with the marinade for at least half an hour.
4. Also, let the rice soak for half an hour.
5. When the chicken and rice are done, you can start cooking the rice.
6. Combine two cups of water with bay leaf, black and green cardamoms, caraway seed, ghee, cinnamon stick, and cloves. When the water starts boiling add the rice.
7. When the rice makes 80% of the mixture you can discard the water.
8. Cook the chicken and marinade with 1 tablespoon ghee.
9. Add the saffron strands to the milk in the meantime.
10. When the chicken is done, add half of the rice to it. Add some of the onions, coriander and mint leaves. Top it off with the rest of the rice.
11. Add another layer of coriander, onions, and mint. Finish off with the milk, saffron, and lemon juice.
12. Add a lid to the pan and place it on top of a heavy bottom skillet.
13. Turn the heat to low and cook the chicken tikka biryani for 30 minutes.

The post Taste the Best Indian Chicken Tikka Biryani appeared first on falafelandcaviar.com.

Although the most well-known and recognizable form of samosas come from India, samosas were actually invented in the Middle East and Central Asia. During the process of trade and cultural exchange between these regions, merchants from the Middle East brought samosas to India, where they became an important part of their cuisine.

Samosas consist of an outer shell made of a flour that is known as maida. This flour is used to make a dough that serves as the outside of a samosa.

After formulating the dough, the magic happens. The samosa dough is then stuffed and fried with a variety of ingredients, which vary depending on the area in India from which the samosas come, as well as personal taste.

Samosas generally contain a filling that includes vegetables (such as
onions, carrots, and peas) and/or meat (such as chicken or lamb). They most often contain boiled potatoes, which serve as the starchy base of the filling.

Yum!

The post Samosas are a Delicious Indian Treat appeared first on falafelandcaviar.com.

Ingredients

The ingredient list includes:
1 pound boneless lamb
2 cloves minced garlic
1 3/4 teaspoons salt
1/2 cup plain yogurt
1/4 teaspoon turmeric
1/8 teaspoon cayenne
3 tablespoons butter
1/2 teaspoon ground cumin
1 onion
5 cloves
1/4 teaspoon ground cardamom
2 3/4 cups water
1 cinnamon stick
1/3 cup raisins
1/4 teaspoon freshly ground black pepper
1/3 cup chopped cashews
1 1/2 cups basmati rice

Instructions:

Before you start, cut the lamb and onion into small pieces.

Start cooking the lamb biryani by mixing the cayenne, black pepper, garlic, yogurt, cumin, 1/2 teaspoon salt in a bowl. You can add the lamb and mix again.

Cook the onions with butter for 3 minutes. When they become soft and light brown include the turmeric, rice, cardamom, cinnamon, cloves and 1 1/4 teaspoons salt. Cook them for 1 minute while also mixing.

Then, pour the bowl with lamb in the pan together with the raisins and water. Wait for the lamb biryani to start simmering.

Once it does, cover it and cook for 20 minutes. Place it on the side, wait for 5 minutes and add the cashews.

The post Bring The Taste Of India Home With Lamb Biryani appeared first on falafelandcaviar.com.

Sukrit & Kashish Jain, the curators of @thegreatindianfoodie, live in India’s massive capital of Delhi. On their fascinating Instagram account, they share some of the most mouth-watering snaps of food that they find throughout their city on a daily basis.

You can check out all kinds of lesser-known traditional dishes from India on the Jains’ account. As these food bloggers are intimately aware of where to get the best food from their region and country in Delhi, you can count on snapshots of mouth-watering foods such as this pav bhaji.

Don’t get confused, however. Delhi’s gastronomic scene goes way beyond Indian food. The Jains give outsiders a window into just how diverse the offerings in this metropolis of 20 million people are, proving that there is a food style for everyone there.

So, if you’re curious about Delhi’s culinary scene, I highly recommend this account. You’ll be blown away by just how much variety and quality can be found there.

The post This Instagram Shares Delhi’s Best Food appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
2 medium baking potatoes
1/2 head cauliflower
2 minced serrano chile peppers
1 teaspoon ginger paste
1/4 teaspoon paprika
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
2 teaspoons ground coriander
1/2 teaspoon cumin seed
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 tablespoons olive oil
2 teaspoons lemon juice
1 small onion cut into slices

The potatoes should be cut into 1-inch pieces and the cauliflower into florets.

Instructions

Get a large pot and heat 2 tablespoons oil. Add the cumin seeds for a few seconds, then include the onion. Cook it until it’s light brown and mix it with the turmeric, coriander, garam masala, paprika, and cayenne. Continue cooking for half a minute more.

When you’re done, you can include the potatoes in the mix. Cook them covered for 5 to 7 minutes.

Then, add in the cauliflower for another 20 minutes. The pot should be covered during this time.

Finish off by adding the lemon juice and the 1 tablespoon oil on the edges of the cooking pot. After 3 to 5 minutes your aloo gobi is done.

The post Try The Indian Aloo Gobi Recipe appeared first on falafelandcaviar.com.

Shivesh is a Delhi-based food blogger and photographer. He shares fantastic recipe ideas for baking, and photos of food from around his country at his account, @shivesh17. Most of his recipes are some twist on traditional Indian food and ingredient made into a pastry or dessert form.

The most impressive thing is that Shivesh is only 22 years old! Despite this, he’s already published a cookbook of his favorite baking recipes called Bake With Shivesh.

While most of the ideas and recipes that Shivesh shares use traditional Indian ingredients and are inspired by his home country, he isn’t afraid to step out of the box. For instance, these pancakes are more of an American classic, but they sure look good!

So, if you’re looking to add Indian-inspired pastries and desserts to your reputation, Shivesh is the guy you’ll want to follow. You’ll be wowing everyone in no time with his delicious recipes!

The post This Indian Baker’s Instagram is Fantastic appeared first on falafelandcaviar.com.

As the daughter of Indian immigrants, many of the recipes she develops are based on the dishes she ate growing up, reinvented for a plant-based audience. Her blog is one of our go-to sites whenever we’re in search of new fresh, flavor-packed recipes to try. Here are a few of our favorites.

Braised Indian Chickpea Stew

Hearty, warm, and filled with vegetables, this dish has something for everyone. It takes time to prepare and the ingredient list is a bit long, but trust us—it’s worth it. 

Red Lentil Curry

We’ve made this dish more times than we can count. Packed with protein-rich red lentils and a blend of warm spices, it’s perfect served over rice or alongside her homemade naan recipe. 

Vegan Palak Paneer

Who’d have guessed spinach could be so delicious? Vora substitutes paneer, an Indian cottage cheese, with tofu while retaining all of the intricate flavors of this traditional recipe. 

The post This Lawyer-Turned-Food Blogger is Giving Classic Indian Dishes a Whole New Life appeared first on falafelandcaviar.com.

Marinate the Protein

Whether you’re using tofu, fish, or chicken, marinating it beforehand will make a huge difference. You can use whole spices (combined with plain yogurt or some other liquid) if you have them on hand and leave your protein in the fridge for at least a few hours. This way it will soak up a ton of flavor on its own and you won’t need to worry too much about getting it flavored during cooking.

View this post on Instagram

A post shared by Paradise trips (@paradise_india)

Toast Your Spices

One step which may seem trivial is toasting your spices before you add any liquid or water-emitting vegetables. You’ll usually do it after sautéing your onions and garlic-ginger paste. Simply sprinkle on your desired spices and mix up with the onions, allowing to toast for around 30 seconds before adding the next ingredient. This will help really bring out the flavors in the spices and make your kitchen smell great.

Add in the Marinade

In many cases, adding in a bit of the marinade to your curry or broth will add a ton of flavor as well. Just be sure to get it up to boiling to kill off any trace of the raw meat you marinated, if you used meat. If this is something you’d like to try, you may want to use powdered spices for your marinade rather than whole so that you don’t end up with whole spices in your finished dish.

View this post on Instagram

A post shared by David Michael (@dhob90)

The post How to Get the Most Out of Your Spices in Indian Food appeared first on falafelandcaviar.com.

Ingredients:

• 1 teaspoon mustard seeds
• 2-3 green chilies
• 1/2 teaspoon turmeric powder
• 3 pods cardamom
• 5 hard-boiled eggs, peeled
• 1 cup thin coconut milk
• 8-10 curry leaves
• 5 peppercorns lightly smashed
• 1 teaspoon coriander powder
• 1/2 cup thick coconut milk
• 2 medium-sized onions, finely chopped
• 7 garlic cloves, smashed and roughly chopped
• 1 small stick cinnamon
• 3 large tomatoes, finely chopped
• 1 teaspoon finely chopped ginger
• 1 tablespoon coconut oil
• salt
• 1/4 cup tamarind water
• 1/2 teaspoon chili powder red

Instructions:

1. Turn on the stove and fill a large pan with cinnamon, peppercorns, mustard seeds, green chilies, and cardamom.
2. When the spices begin to splutter, include the onion, garlic, and ginger.
3. Continue cooking all the ingredients together until the onion becomes soft. Then, add the coriander powder, salt, tomatoes, chili powder, and turmeric powder.
4. Once the tomatoes are cooked pour in the thin coconut milk and tamarind water.
5. Wait for the mixture to start boiling and let it simmer until it becomes thick.
6. Add a little water, then include the curry leaves and thick coconut milk.
7. Mix it well, and add the eggs. Your egg curry is ready to be served.

The post Indian Egg Curry is a Must-Try appeared first on falafelandcaviar.com.

Kachori

Kachori is one of the most popular spicy snacks in India. It’s a deep-fried bread stuffed with a spiced filling and is usually served with curried potato. Each region in India has a different way of preparing kachori, but they say the best place to have it is Bikaner.

Bhelpuri

Bhelpuri is a savory snack made from puffed rice, veggies and tamarind sauce. This snack is very popular in India, especially in Mumbai where it’s sold in street carts and cafés.

Kati Roll

Kati Roll is a kebab wrapped in a paratha bread usually served with sauces like ketchup or chili. If you buy this popular snack on the streets of India, it’ll be piping hot and wrapped in paper.

Vada Pav

This is actually an Indian version of the American hamburger, and as you can imagine, it’s very popular among tourists, because it’s tasty and pretty cheap.

The post These Tasty Indian Street Foods Will Make Your Mouth Water appeared first on falafelandcaviar.com.

Ingredients:

For the chicken:

• 1 large onion
• 4 tablespoons yogurt
• 2 green chillies
• 1/2 cup milk
• 500 g chicken
• 1 tablespoon chicken tikka masala powder
• coriander
• 1 teaspoon red chilli powder
• 2 tablespoons ghee or oil
• 1 teaspoon cumin powder
• saffron strands
• 1/2 tablespoon lemon juice
• 1 tablespoon coriander powder
• salt

For the rice:

• 2 black cardamoms
• 3-4 cloves
• 1 bay leave
• 500 g Basmati rice
• 3-4 green cardamoms
• 1 tablespoon salt
• 1 teaspoon caraway seed
• 1 teaspoon ghee or oil
• 1/2 inch cinnamon stick

Instructions:

1. Start by frying the onion, cut into slices. Remove it from the oil when done.
2. Get a bowl and fill it with the coriander powder, yogurt, red chilli powder, salt, cumin powder, garam masala powder, lemon juice, and half of the brown onions. Add the mint leaves, a handful of coriander, and green chilies.
3. Prepare the chicken by cutting it slightly with a knife on several spots. Add it to the bowl with the marinade for at least half an hour.
4. Also, let the rice soak for half an hour.
5. When the chicken and rice are done, you can start cooking the rice.
6. Combine two cups of water with bay leaf, black and green cardamoms, caraway seed, ghee, cinnamon stick, and cloves. When the water starts boiling add the rice.
7. When the rice makes 80% of the mixture you can discard the water.
8. Cook the chicken and marinade with 1 tablespoon ghee.
9. Add the saffron strands to the milk in the meantime.
10. When the chicken is done, add half of the rice to it. Add some of the onions, coriander and mint leaves. Top it off with the rest of the rice.
11. Add another layer of coriander, onions, and mint. Finish off with the milk, saffron, and lemon juice.
12. Add a lid to the pan and place it on top of a heavy bottom skillet.
13. Turn the heat to low and cook the chicken tikka biryani for 30 minutes.

The post Taste the Best Indian Chicken Tikka Biryani appeared first on falafelandcaviar.com.

Although the most well-known and recognizable form of samosas come from India, samosas were actually invented in the Middle East and Central Asia. During the process of trade and cultural exchange between these regions, merchants from the Middle East brought samosas to India, where they became an important part of their cuisine.

Samosas consist of an outer shell made of a flour that is known as maida. This flour is used to make a dough that serves as the outside of a samosa.

After formulating the dough, the magic happens. The samosa dough is then stuffed and fried with a variety of ingredients, which vary depending on the area in India from which the samosas come, as well as personal taste.

Samosas generally contain a filling that includes vegetables (such as
onions, carrots, and peas) and/or meat (such as chicken or lamb). They most often contain boiled potatoes, which serve as the starchy base of the filling.

Yum!

The post Samosas are a Delicious Indian Treat appeared first on falafelandcaviar.com.

Ingredients

The ingredient list includes:
1 pound boneless lamb
2 cloves minced garlic
1 3/4 teaspoons salt
1/2 cup plain yogurt
1/4 teaspoon turmeric
1/8 teaspoon cayenne
3 tablespoons butter
1/2 teaspoon ground cumin
1 onion
5 cloves
1/4 teaspoon ground cardamom
2 3/4 cups water
1 cinnamon stick
1/3 cup raisins
1/4 teaspoon freshly ground black pepper
1/3 cup chopped cashews
1 1/2 cups basmati rice

Instructions:

Before you start, cut the lamb and onion into small pieces.

Start cooking the lamb biryani by mixing the cayenne, black pepper, garlic, yogurt, cumin, 1/2 teaspoon salt in a bowl. You can add the lamb and mix again.

Cook the onions with butter for 3 minutes. When they become soft and light brown include the turmeric, rice, cardamom, cinnamon, cloves and 1 1/4 teaspoons salt. Cook them for 1 minute while also mixing.

Then, pour the bowl with lamb in the pan together with the raisins and water. Wait for the lamb biryani to start simmering.

Once it does, cover it and cook for 20 minutes. Place it on the side, wait for 5 minutes and add the cashews.

The post Bring The Taste Of India Home With Lamb Biryani appeared first on falafelandcaviar.com.

Sukrit & Kashish Jain, the curators of @thegreatindianfoodie, live in India’s massive capital of Delhi. On their fascinating Instagram account, they share some of the most mouth-watering snaps of food that they find throughout their city on a daily basis.

You can check out all kinds of lesser-known traditional dishes from India on the Jains’ account. As these food bloggers are intimately aware of where to get the best food from their region and country in Delhi, you can count on snapshots of mouth-watering foods such as this pav bhaji.

Don’t get confused, however. Delhi’s gastronomic scene goes way beyond Indian food. The Jains give outsiders a window into just how diverse the offerings in this metropolis of 20 million people are, proving that there is a food style for everyone there.

So, if you’re curious about Delhi’s culinary scene, I highly recommend this account. You’ll be blown away by just how much variety and quality can be found there.

The post This Instagram Shares Delhi’s Best Food appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
2 medium baking potatoes
1/2 head cauliflower
2 minced serrano chile peppers
1 teaspoon ginger paste
1/4 teaspoon paprika
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
2 teaspoons ground coriander
1/2 teaspoon cumin seed
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 tablespoons olive oil
2 teaspoons lemon juice
1 small onion cut into slices

The potatoes should be cut into 1-inch pieces and the cauliflower into florets.

Instructions

Get a large pot and heat 2 tablespoons oil. Add the cumin seeds for a few seconds, then include the onion. Cook it until it’s light brown and mix it with the turmeric, coriander, garam masala, paprika, and cayenne. Continue cooking for half a minute more.

When you’re done, you can include the potatoes in the mix. Cook them covered for 5 to 7 minutes.

Then, add in the cauliflower for another 20 minutes. The pot should be covered during this time.

Finish off by adding the lemon juice and the 1 tablespoon oil on the edges of the cooking pot. After 3 to 5 minutes your aloo gobi is done.

The post Try The Indian Aloo Gobi Recipe appeared first on falafelandcaviar.com.

Shivesh is a Delhi-based food blogger and photographer. He shares fantastic recipe ideas for baking, and photos of food from around his country at his account, @shivesh17. Most of his recipes are some twist on traditional Indian food and ingredient made into a pastry or dessert form.

The most impressive thing is that Shivesh is only 22 years old! Despite this, he’s already published a cookbook of his favorite baking recipes called Bake With Shivesh.

While most of the ideas and recipes that Shivesh shares use traditional Indian ingredients and are inspired by his home country, he isn’t afraid to step out of the box. For instance, these pancakes are more of an American classic, but they sure look good!

So, if you’re looking to add Indian-inspired pastries and desserts to your reputation, Shivesh is the guy you’ll want to follow. You’ll be wowing everyone in no time with his delicious recipes!

The post This Indian Baker’s Instagram is Fantastic appeared first on falafelandcaviar.com.