Anshu A

white rice with green vegetable on white ceramic plate

No country is better at eating vegetarian than India so I created this recipe to help people eat less meat. What characterises Indian curries is heating up whole spices in oil. This is an essential part of curries and you can use this technique for any other curry. The most important thing is tasting often and adding lots of spices. One of the recipes of the Fork Ranger book.

Frank Holleman

Esperanza Doronila

Syed F Hashemi

amirali mirhashemian

Taylor Kiser

Usman Yousaf

a table full of delicious vegan indian food

Naan