If you’ve ever been tempted by the bold aromas of curry, the vibrant colors of chutneys, and the comforting warmth of slow-simmered lentils this is your moment to bring the magic of Indian cuisine into your kitchen. These recipes prove that you don’t need to travel far to experience the exotic flavors of India. With a few pantry spices, some fresh herbs, and easy-to-follow steps, you can transform simple ingredients into dishes that are deeply satisfying and beautifully fragrant.

Indian food is all about balance. Heat, tang, sweetness, and spice in perfect harmony. Start your meal with a fresh Indian chutney or salsa that pairs beautifully with challah or grilled fish. Cozy up to a bowl of Dal (Indian curried lentils), a protein-packed vegetarian favorite full of earthy comfort. Explore classic Indian chicken recipes like Tandoori Chicken, Chicken Curry with Broccoli, or Chicken Tikka Masala, each one brimming with layers of spice and flavor.

Looking for something lighter? Try the herby Hariyali Salmon or colorful Sambharo Gujarati Cabbage Stir-Fry, both packed with fresh vegetables and bright Indian spices. And don’t miss out on creative kosher twists like Masala Roasted Potatoes or even a Sweet and Sour Mallard Breast with a subtle Indian-inspired flavor profile.

Whether you’re planning an exotic Shabbat dinner, a themed family night, or simply want to expand your cooking repertoire, these Indian dishes make it easy to spice things up.

1. Indian Chutney/Salsa/Relish by Shuli Madnik

2. Dal (Indian Curried Lentils) by Gil Marks

Dal, the Indian word for lentils, refers to a dish of cooked lentils, split peas, or beans. Serve very thin dal as a soup, medium-thin dal with vegetables as a dip, and thick dal as a side dish. In India, dal is a common accompaniment to curry dishes.

3. Indian Chicken Curry with Broccoli by Sara Goldstein

Be transported to India with the classic flavors of a chicken curry. I love scooping mine up with fluffy naan bread, which is an Indian style flatbread. If you can’t find kosher naan bread at your local store, rice works in a pinch.

4. Easy Indian Tandoori Chicken by Nechama Norman

Easy and flavorful with a short ingredient list! What more can you ask for?

5. Chicken Tikka Masala by Eitan Bernath

As a lifelong enthusiast of Indian cuisine, chicken tikka masala was one of the first dishes I fell in love with. The chicken is marinated in a spice-packed mixture similar to traditional Indian chicken tikka kebabs, and then it is wrapped up in a rich, velvety gravy. The succulent chicken is perfect for entertaining and best served with some garlic naan.

6. Hariyali Salmon by Nitishia Patel

Salmon is a great fish with lovely tasting meaty flesh. Salmon also has a certain regal appeal about it, which makes it great to serve for more special meals. Salmon is very versatile and can be used in many ways, for example, fried, roasted, or even in a curry. For this dish, I find leaving the skin on for sealing works best so that it is nice and crisp and the fish can then be finished off by being roasted in the oven. I think that salmon works well with robust flavors, which is why I have paired it here with a hariyali marinade. Hariyali basically means green, and this marinade celebrates all ingredients fresh, green and punchy, including mint, coriander/cilantro, lime and green chillies/chiles.

7. Sambharo (Gujarati Cabbage Stir Fry) by Nitishia Patel

Sambharo is a traditional Gujarati vegetarian side dish. It is shredded cabbage and carrot which is stir-fried in a seasoned oil that is flavored with pungent seeds, spices, chillies/chiles and fresh curry leaves. The recipe is super simple to make and is a great replacement for any slaw. I enjoy this dish on its own or alongside any other curry.

8. Masala Roasted Potatoes by Nitishia Patel

Ever since my school dinner days, I have loved a good roasted potato and, having worked in various food places from canteens to restaurants, I have always appreciated the simplicity that goes into creating a good ‘roastie’. But, if anything, I love the satisfaction from the end result more. This recipe is a true representation of British and Indian fusion food; the cooking process is completely British, but the flavors and ingredients scream India. These are best served with a fish curry or lamb curry and even work well as a replacement for chips/fries.

9. Sweet and Sour Mallard Breast by Nitishia Patel

This recipe is a take on one of my favorite Chinese dishes, sweet and sour duck. A rich, gamey meat, duck is great to serve at special occasions. This recipe by no means resembles that of a standard Chinese take-away. The dry rub is a spice blend which is used to add seasoning, spice and a floral aroma. The glaze is a beautifully sticky coating that adds the lovely sweet and sour flavor. Even though it is not a typical Indian dish, this modern take uses tamarind paste and palm sugar/jaggery, which are used in everyday Indian cookery.