Indian

Indian cooking is one of the world's most diverse culinary traditions, built on thousands of years of regional variation — from the coconut-forward dishes of Kerala to the mustard-tempered fish curries of Bengal, from the ghee-rich Mughlai biryanis of Lucknow to the tandoor-fired flatbreads of Punjab. It is not one cuisine. It is thirty, speaking in the same spice vocabulary.

Anadi's approach cuts through the complexity. Every Indian recipe here is built around a small number of core principles: blooming whole spices first, layering flavours in stages, understanding when a sauce is ready by smell and texture — not just a timer. You do not need a dozen specialty ingredients to cook Indian food well. You need to understand why each ingredient does what it does.

What you'll find here: weeknight curries that build in 30 minutes, slow-cooked dals worth the wait, air-fryer shortcuts that don't compromise on char, and the street food you'd otherwise only eat at someone's grandmother's house. Filter by category, difficulty, or time to find exactly what you're after.