3 dishes people actually cook in India: what they are, how long they take, and what you need to buy.
What can you cook from India? 3 traditional India dishes, from Pav bhaji (45 min, the quickest) to Rajma chawal (570 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
India on the map. Drag to spin the planet.
North Indian kidney beans simmered in a browned onion and tomato masala until the gravy thickens, served over plain basmati.
Mumbai street food born in the textile mills: vegetables mashed straight in the pan with butter and spice, eaten with griddled buns.
A thin crepe of fermented rice and lentil batter, crisped on a griddle and folded around potatoes tempered with mustard seeds and curry leaves.
Copper documents three dishes from India: Rajma chawal, Pav bhaji and Masala dosa. Onion and ginger each appear in more than one recipe. All three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 22 different ingredients.
The three recipes need 22 ingredients between them, of which 5 are shared by more than one dish. Green chilli and ripe tomatoes the hardest to find: of the 586 dishes in Copper's atlas, 6 use green chilli and 14 use ripe tomatoes. Every ingredient list on this page is complete, with quantities, and free to read.
Pav bhaji is the quickest at 45 minutes. Rajma chawal is the longest at 570 minutes, most of it unattended. The median is 45 minutes — a weeknight, not a project.
Rajma chawal and Pav bhaji are rated easy — start there. The full method is on each recipe page, step by step, free to read.
India is part of South Asian.
Countries close to India on the globe — and close on the plate.
COPPER