From remote tribal villages to frenzied capital cities, in India, food is life's organizing principle. For our August/September 2014 special India issue, we traversed the massive subcontinent, dipping into restaurants, markets, and homes to discover dishes both classic and new. From chutneys to flatbreads to regional specialties like Goa's pork vindaloo and Hyderabad's unique biryani, here are all the recipes from issue #167.

Sweet Yogurt with Saffron and Pistachios (Shrikhand)
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Gulab Jamun (Cardamom Syrup-Soaked Donuts)


Caramel Lassi


Odisha Shrimp Curry

Lentil Stew with Coconut (Dalma)

Garam Masala
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Bengali-Style Fish Stew (Maacher Jhol)

Spicy Lemon Pickle



Sevaya Kheer (Vermicelli Milk Pudding)

Spicy Cabbage-and-Potato Curry (Bund Gobhi Aur Aloo Ki Subzi)




Spicy Pineapple Yogurt (Kaitha Chaka Pachadi)
Coconut-Cilantro Chutney (Hara Dhaniya Ki Chutney)


Curry Leaf Chutney (Karipatta Chutney)

Cucumber-Tomato Yogurt

Steamed Banana-Wrapped Fish (Patra ni Muchchi)

Goanese Pork Vindaloo
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Goanese Shrimp Curry (Sembharachi Kodi)



Spiced Mango Drink

Hyderabadi-Style Lentil Stew (Khatti Dal)

Dosas (South Indian Fermented Lentil and Rice Crêpes)

Red Lentils with Green Mango (Malika Masoor Dal)
Chettinad Pepper Chicken (Koli Milagu Masala)
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Tamil-Style Sweet Rice Pudding
Telangana-Style Curried Chicken Stew
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Hyderabadi-Style Sweet Lassi

Malabar Fish Fry

Mango Lassi


Mint and Green Mango Chutney

Naan (Indian Leavened Flatbread)

North Indian Spiced Limeade (Nimbu ka Sharbat)

Indian Layered Flatbread (Paratha)

Deep-Fried Indian Bread (Puri)

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Kashmiri Chile-Braised Lamb (Rogan Josh)


South Indian Vegetable Stew (Sambar)
Bengali Milk Sweets (Sandesh)


Strawberry Lassi
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Eggplant in Tomato Sauce
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Thalassery-Style Fish Curry (Thalassert Meen Curry)
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Fried Chickpea-Battered Potatoes (Bhajiya)
Aloo Masala (South Indian Potatoes)


Punjabi-Style Carrot Pudding (Gajar ka Halwa)
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Hyderabadi-Style Lamb with Potatoes (Aloo Aur Gosht Ka Kaliya)


Chickpea Fritters in Curry (Besan Curry)

Cabbage Vepadu (Cabbage Fritters)

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Smita Chandra's Daikon Curry

Masala Martini

Indian Curd Rice

Creamy Fenugreek and Spinach with Cheese (Methi Malai Paneer)
Indian Lime Rice
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Kashmiri Lamb in Chile Sauce (Mirchi Qorma)

Mumbatini

Indian Tomato Rice

Hyderabadi-Style Steamed Chicken and Rice (Kachi Yakhni Biryani)

Lotus Root in Yogurt Sauce (Nadru Yakhni)

Shahi Tukra (Royal Toast)

Muslim Indian Beef Stew (Nihari)
Spiced Ground Beef Patties (Shami Kebabs)

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Fried Hard-Boiled Eggs with Oven-Dried Tomatoes (Zoomru Tool and Ruwangan Hach)

Smita Chandra's Malabar Mussels
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Steamed Milk with Pistachios and Almonds (Masala Paal)

Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)




Hot Mix (Indian Spiced Snack Mix)


Yogurt with Banana and Grated Coconut (Kela ka Raita)
Cilantro Yogurt Chutney
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Rajasthani White Chicken Curry (Safed Maans)


