A guide to India's regional kitchens: Recipes across 21 cuisines, with the history behind them.
They are written and checked against sources, not cooked in a test kitchen. Times, yields and keeping times are guides rather than tested figures, so trust what is in front of you over what is on the page. Tell us if one does not work.
Every recipe is checked against its ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Nothing else is checked, and brands and cross-contamination are beyond what we can see. If you are cooking for someone with an allergy, read the labels yourself.
Storage notes follow ordinary guidance. Where a dish is traditionally kept longer than that, the page says so and gives the shorter figure to rely on. None of the keeping times are laboratory tested. Be strict with cooked rice, egg and seafood.
Calculated from the raw ingredients using USDA FoodData Central. Anything added to taste is not counted, so the real figure is usually a little higher. Sodium is left out, because salting to taste makes it unknowable. If you count for a medical reason, we suggest that you weigh and reestimate your own.
From Wikimedia Commons under licences permitting reuse, each credited on the credits page.
Please send us your feedback. Any suggestions to make improvements are welcome.
Leader board for trivia and pairing games will be reset periodically to refresh competitions. Leaderboard names entered are shown publicly on the site.
Khaana recipes are helpful guides, not guaranteed outcomes. Ingredients, equipment, technique and taste vary, and recipes may contain errors or omissions. Please use your own judgement and follow appropriate food-safety practices. Always check ingredients and product labels for allergens or dietary suitability. Khaana is not responsible or liable for dissatisfaction, loss, injury or illness resulting from use of its recipes or website. Nothing here is medical or nutritional advice.