Welcome to the summary page for FabulousFusionFood's Indian recipes, part of the Indian subcontinent. This page provides links to all the Indian recipes presented on this site, with 683 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

These recipes, for the major part, originate in India. Otherwise they are fusion recipes resulting from European colonialism.

India (also Bhārat) represents the greater part of the Indian subcontinent. India represents the second region to be continuously inhabited by modern humans after Africa (prior to 55 000 years before present) and has the world's second most diverse population. It also has the claim to the world's oldest contiguous cuisine in what has become known as 'curry'.

India, officially the Republic of India (ISO: Bhārat Gaṇarājya), is a country in South Asia. Globally, it is the seventh-largest country by area; the most populous country as of June 2023; and from the time of its independence in 1947, the world's most populous democracy. Bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is in the vicinity of Sri Lanka and the Maldives; its Andaman and Nicobar Islands share a maritime border with Thailand, Myanmar, and Indonesia.

Settled life emerged on the subcontinent in the western margins of the Indus river basin 9,000 years ago, evolving gradually into the Indus Valley Civilisation of the third millennium BCE. By 1200 BCE, an archaic form of Sanskrit, an Indo-European language, had diffused into India from the northwest.

The native Dravidian languages of India were supplanted in the northern and western regions. By 400 BCE, stratification and exclusion by caste had emerged within Hinduism, and Buddhism and Jainism had arisen, proclaiming social orders unlinked to heredity. Early political consolidations gave rise to the loose-knit Maurya and Gupta Empires based in the Ganges Basin. Their collective era was suffused with wide-ranging creativity, but also marked by the declining status of women, and the incorporation of untouchability into an organised system of belief. In South India, the Middle kingdoms exported Dravidian-languages scripts and religious cultures to the kingdoms of Southeast Asia.

In the early medieval era, Christianity, Islam, Judaism, and Zoroastrianism became established on India's southern and western coasts. Muslim armies from Central Asia intermittently overran India's northern plains, eventually founding the Delhi Sultanate, and drawing northern India into the cosmopolitan networks of medieval Islam. In the 15th century, the Vijayanagara Empire created a long-lasting composite Hindu culture in south India. In the Punjab, Sikhism emerged, rejecting institutionalised religion. The Mughal Empire, in 1526, ushered in two centuries of relative peace, leaving a legacy of luminous architecture. Gradually expanding rule of the British East India Company followed, turning India into a colonial economy, but also consolidating its sovereignty. British Crown rule began in 1858. The rights promised to Indians were granted slowly, but technological changes were introduced, and modern ideas of education and the public life took root. A pioneering and influential nationalist movement emerged, which was noted for nonviolent resistance and became the major factor in ending British rule. In 1947 the British Indian Empire was partitioned into two independent dominions, a Hindu-majority Dominion of India and a Muslim-majority Dominion of Pakistan, amid large-scale loss of life and an unprecedented migration.

India has been a federal republic since 1950, governed through a democratic parliamentary system. It is a pluralistic, multilingual and multi-ethnic society. India's population grew from 361 million in 1951 to almost 1.4 billion in 2022. During the same time, its nominal per capita income increased from US$64 annually to US$2,601, and its literacy rate from 16.6% to 74%. From being a comparatively destitute country in 1951,[63] India has become a fast-growing major economy and a hub for information technology services, with an expanding middle class.

The name 'India' ultimately derives from the Sanskrit Sindhu, or 'river', specifically the Indus River and, by implication, its well-settled southern basin via Old Persian Hindush (an eastern province of the Achaemenid Empire). This entered Hellenistic Greek as India ( Ἰνδία), ancient Greek Indos ( Ἰνδός) coming into Classical Latin as India, a reference to South Asia and an uncertain region to its east and from thence into modern European languages.

The term Bharat (Bhārat), mentioned in both Indian epic poetry and the Constitution of India, is used in its variations by many Indian languages. A modern rendering of the historical name Bharatavarsha, which applied originally to North India, Bharat gained increased currency from the mid-19th century as a native name for India.

Food and Cuisine:

India has a strong claim to possessing the world's oldest contiguous culinary tradition with archaeological evidence from the Harrapan culture supporting what might be called the cookery of 'proto-curry' 4000 years ago. By 3000 years ago traders had exported this style of cooking to Vietnam.

Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruit. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions.

In the West, what is generally thought of as 'Indian Cuisine' is most often Punjabi-derived dishes, with Tandoori Chicken being one of the most well known dishes. In Britain it tends to be Bengali dishes that are most familiar, partly due to the East India Corporation being based in the Bay of Bengal (so the names of Bengali dishes became familiar from the 1860s ) and the preponderance of Bengali/Bangladeshi immigrants establishing Indian restaurants.

If there is a commonality across India, then it could be said that the foundation of a typical Indian meal is a cereal cooked in a plain fashion and complemented with flavourful savoury dishes. The cooked cereal could be steamed rice; chapati, a thin unleavened bread made from wheat flour, or occasionally cornmeal, and griddle-cooked dry; idli, a steamed breakfast cake, or dosa, a griddled pancake, both leavened and made from a batter of rice- and gram meal. The savoury dishes might include lentils, pulses and vegetables commonly spiced with ginger and garlic (the use of ginger going back to the foundations of Indian cookery), but also with a combination of spices that may include coriander, cumin, turmeric, cinnamon, cardamon and others as informed by culinary conventions.

The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico in the 16^th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lasoon).

One popular spice mix is garam masala, a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (dalchini), clove (laung), cumin (jeera), black peppercorns, coriander seeds and anise star. Each culinary region has a distinctive garam masala blend—individual chefs may also have their own.

There are other spice blends which are popular in various regions. Panch phoron is a spice blend which is popular in eastern India. Goda masala is a sweet spice mix which is popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (tejpat), coriander leaves, fenugreek (methi) leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati and South Indian cuisine. Sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose petal essences.

Cuisine differs across India's diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains), and economics. It also varies seasonally, depending on which fruit and vegetables are ripe.

In South India, meals are typically served as Thali a word that means 'plate' or 'tray' but which also refers to a meal made up of a selection of various dishes which are served on a platter. The thali usually has a central place reserved for the cooked cereal, and peripheral ones for the flavourful accompaniments, which are often served in small bowls. The cereal and its accompaniments are eaten simultaneously rather than a piecemeal manner. This is accomplished by mixing—for example of rice and lentils—or folding, wrapping, scooping or dipping—such as chapati and cooked vegetables or lentils.

India has distinctive vegetarian cuisines, each a feature of the geographical and cultural histories of its adherents.[480] The appearance of ahimsa, or the avoidance of violence toward all forms of life in many religious orders early in Indian history, especially Upanishadic Hinduism, Buddhism and Jainism, is thought to have contributed to the predominance of vegetarianism among a large segment of India's Hindu population, especially in southern India, Gujarat, the Hindi-speaking belt of north-central India, as well as among Jains. Although meat is eaten widely in India, the proportional consumption of meat in the overall diet is low.

The most significant import of cooking techniques into India during the last millennium occurred during the Mughal Empire. Dishes such as pilaf, developed in the Abbasid caliphate, and cooking techniques such as the marinating of meat in yogurt, spread into northern India from regions to its northwest.[485] To the simple yogurt marinade of Persia, onions, garlic, almonds, and spices began to be added in India.[485] Rice was partially cooked and layered alternately with sautéed meat, the pot sealed tightly, and slow cooked according to another Persian cooking technique, to produce what has today become the Indian biryani, a feature of festive dining in many parts of India.