Provenance · Volume VI
The Indian Canon
Three hundred and sixteen entries
Contents
Iopening
IIopening
III16
IV106
V193
VIopening
VII1
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume VI · contents
Indian · V The Canonical Dishes
The Canonical Dishes
Ninety-one entries · page 1 of 2
The Subcontinent as Six Culinary Civilisationsतमिल சங்க இலக்கியம் (Sangam Literature): Ancient Tamil Food Cultureमानसोल्लास (Mānasollāsa): 12th Century Indian Culinary Scienceदाल (Dal): The Lentil Cooking SystemDalIndiaDhal: Lentil and Legume Architectureग्रेवी की तैयारी (Gravy Preparation): The Onion-Tomato FoundationTandoor Cooking Principlesतन्दूर (Tandoor): Clay Oven Technologyदम पुख्त (Dum Pukht): Sealed Vessel CookingPakistani Dum Pukht: Sealed-Pot Slow CookingPilau Rice: Northern StyleBiryani (Full Dum Method — Layered, Sealed, Steamed)HyderabadKadhi: Yogurt Curry with Chickpea FrittersPakora: Chickpea Flour FrittersSamosaRaitaIndiaTamarind Chutney for ChaatMint in South Asian CookingFenugreek: Bitter as Flavour FoundationKormaMughal EmpireChicken Tikka and the Two-Stage MarinadePaneer Tikka: Marinating and CharringKadai Chicken: The Wok-Principle Indian CurrySaag Paneer: Blanch-Shock MethodKeemaMughal IndiaMutton Keema: Spiced Minced MeatNaan BreadIndian Mithai and the Reducing-Milk Tradition — Khoya, Burfi, and the Slow Panमिठाई (Mithai): Indian Confectionery ScienceRasgulla and the Chemistry of ChenaPayasam: South Indian Milk DessertShrikhand: Strained Yogurt DessertPakistani Halwa: Sweet Semolina PreparationMasala ChaiIndiaLucknowi Dum Pukht (Slow Sealed Pot — Awadhi Technique)LucknowLucknowi Galouti Kebab (Melt-in-Mouth Minced Lamb)LucknowAvadhi Kakori KebabLucknowHyderabadi Haleem (Slow-Pounded Wheat and Lamb)HyderabadHyderabadi Double Ka MeethaHyderabadKashmiri Rogan Josh (Slow Lamb — Kashmiri Chilli, No Onion Base)Kashmir ValleyKashmiri Dum Aloo (Whole Potatoes — Fennel-Yogurt Sauce)Kashmir ValleyKashmiri Wazwan — Roghan Josh Variant (Festive Banquet Context)Kashmir ValleySindhi Sai BhajiSindhChole Bhature (Punjabi — Spiced Chickpeas and Fried Bread)PunjabMakki di Roti and Sarson da Saag (Punjabi Winter Staple)PunjabDal Makhani (Delhi — Long-Simmered Black Lentils with Butter)DelhiLahori Chargha: The Whole Fried Chicken of PunjabAndhra PesarattuAndhra Pradesh, IndiaAndhra Gongura MuttonAndhra Pradesh, IndiaRajasthani Dal Baati Churma (Baked Lentils, Bread, Crumble)RajasthanRajasthani Laal Maas (Fiery Red Mutton Curry)Jodhpur, RajasthanRajasthani Ker Sangri (Wild Berry and Bean Desert Curry)Thar Desert, RajasthanGujarati Dal Dhokli (Lentil Soup with Fresh Pasta)GujaratGujarati Dhokla (Fermented Chickpea Flour Steam Cake)GujaratGujarati Undhiyu (Winter Vegetable Mixed Pot)Surat, GujaratBengali Machher Jhol (Mustard-Oil Fish Curry — Technique)BengalBengali Mustard Fish (Machher Jhol / Shorshe Maach)Bengali Shorshe Ilish (Hilsa in Mustard Paste — Steam Method)BengalBangladeshi Mustard Fish: Shorshe Ilish
V · The Canonical Dishes · 13 of 13Next chapter → The Table & Service
Awadhi & Lucknow
Six entries
Dum Pukht — Sealed Dough Lid Biryani (दम पुख्त) · Lucknowi vs Hyderabadi Biryani Distinction (لکھنوی بریانی فرق) · Mughlai Shahi Korma — Nut-Paste Rich Curry (শাহী কোরমা)
East Indian, Bengali & Odia
Fourteen entries
Assamese Khar — Alkaline Banana Ash Cooking (কাৰ) · Pakhala — Fermented Water Rice (ପଖାଳ) · Rasgulla — Sponge Chhena Balls in Sugar Syrup (রসগোল্লা)
Goa & West Coast
Six entries
Goan Xacuti — Roasted Coconut-Spice Masala (शाकुटी) · Goan Cafreal — Green Herb Grilled Chicken (कॅफ्रियल) · Parsi Dhansak — Persian-Influenced Lentil and Meat One-Pot (ढांसाक)
Gujarat & West India
Twelve entries
Dhokla — Fermented Chickpea Flour Steamed Cake (ढोकला) · Khandvi — Rolled Chickpea Sheets (खांडवी) · Thepla — Spiced Fenugreek Flatbread (થેપલા)
Hyderabadi
Nine entries
Haleem — 72-Hour Wheat and Meat Slow Cook (हलीम) · Hyderabadi Biryani Dum — Layering Raw Meat Under Rice (कच्ची बिरयानी) · Kacchi Biryani — Raw Meat Under Rice Dum (کچی بریانی)
North India & Rajasthan
Six entries
Khichdi — Congee-Style Rice Lentil Technique (खिचड़ी) · Kachri — Rajasthani Desert Tenderiser (कचरी) · Ker Sangri — Rajasthani Desert Bean and Berry Pickle-Curry (केर सांगरी)
Punjab
Three entries
Sarson ka Saag — Mustard Green Slow-Cook (सरसों का साग) · Butter Chicken — Two-Marinade System and Tomato Reduction (मुर्ग मखनी) · Chole — Punjabi Chickpea Curry (छोले)
Punjab & Kashmir
Fifteen entries
Dal Tadka — Tempered Lentil Finish Technique (दाल तड़का) · Saag — Mustard Green Reduction Technique (साग) · Kadhi Pakora — Yoghurt-Gram Broth with Fritters (कढ़ी पकोड़ा)
South Indian, Karnataka & Andhra
Eight entries
Ragi Mudde — Finger Millet Balls (ರಾಗಿ ಮುದ್ದೆ) · Bisi Bele Bath — Karnataka One-Pot (ಬಿಸಿ ಬೇಳೆ ಬಾತ್) · Udupi Brahmin Cuisine — No Onion No Garlic Sattvic Cooking (ಉಡುಪಿ ಬ್ರಾಹ್ಮಣ ರಸೋಯಿ)
South Indian, Tamil & Kerala
Seventeen entries
Sambar — Tamarind Lentil Vegetable Broth Technique (सांबर) · Rasam — Pepper-Tamarind Thin Broth (ரசம்) · Poriyal — Tamil Dry Vegetable Stir-Fry Technique (பொரியல்)
Street Food Chaat
Four entries
Dahi Puri / Bhel Puri — Chaat Assembly Technique (दही पूरी / भेल पूरी) · Pav Bhaji — Mumbai Street Technique (पाव भाजी) · Panipuri / Golgappa — Shell and Water Technique (पानी पूरी / गोलगप्पे)
Vegan
Two entries
Chana Masala (Naturally Vegan) · Vegan Butter Chicken (Cashew-Based)
Also in this chapter
91 entries · page 1 of 2
The Subcontinent as Six Culinary Civilisationsतमिल சங்க இலக்கியம் (Sangam Literature): Ancient Tamil Food Cultureमानसोल्लास (Mānasollāsa): 12th Century Indian Culinary Scienceदाल (Dal): The Lentil Cooking SystemDalDhal: Lentil and Legume Architectureग्रेवी की तैयारी (Gravy Preparation): The Onion-Tomato FoundationTandoor Cooking Principlesतन्दूर (Tandoor): Clay Oven Technologyदम पुख्त (Dum Pukht): Sealed Vessel CookingPakistani Dum Pukht: Sealed-Pot Slow CookingPilau Rice: Northern StyleBiryani (Full Dum Method — Layered, Sealed, Steamed)Kadhi: Yogurt Curry with Chickpea FrittersPakora: Chickpea Flour FrittersSamosaRaitaTamarind Chutney for ChaatMint in South Asian CookingFenugreek: Bitter as Flavour FoundationKormaChicken Tikka and the Two-Stage MarinadePaneer Tikka: Marinating and CharringKadai Chicken: The Wok-Principle Indian CurrySaag Paneer: Blanch-Shock MethodKeemaMutton Keema: Spiced Minced MeatNaan BreadIndian Mithai and the Reducing-Milk Tradition — Khoya, Burfi, and the Slow Panमिठाई (Mithai): Indian Confectionery ScienceRasgulla and the Chemistry of ChenaPayasam: South Indian Milk DessertShrikhand: Strained Yogurt DessertPakistani Halwa: Sweet Semolina PreparationMasala ChaiLucknowi Dum Pukht (Slow Sealed Pot — Awadhi Technique)Lucknowi Galouti Kebab (Melt-in-Mouth Minced Lamb)Avadhi Kakori KebabHyderabadi Haleem (Slow-Pounded Wheat and Lamb)Hyderabadi Double Ka MeethaKashmiri Rogan Josh (Slow Lamb — Kashmiri Chilli, No Onion Base)Kashmiri Dum Aloo (Whole Potatoes — Fennel-Yogurt Sauce)Kashmiri Wazwan — Roghan Josh Variant (Festive Banquet Context)Sindhi Sai BhajiChole Bhature (Punjabi — Spiced Chickpeas and Fried Bread)Makki di Roti and Sarson da Saag (Punjabi Winter Staple)Dal Makhani (Delhi — Long-Simmered Black Lentils with Butter)Lahori Chargha: The Whole Fried Chicken of PunjabAndhra PesarattuAndhra Gongura MuttonRajasthani Dal Baati Churma (Baked Lentils, Bread, Crumble)Rajasthani Laal Maas (Fiery Red Mutton Curry)Rajasthani Ker Sangri (Wild Berry and Bean Desert Curry)Gujarati Dal Dhokli (Lentil Soup with Fresh Pasta)Gujarati Dhokla (Fermented Chickpea Flour Steam Cake)Gujarati Undhiyu (Winter Vegetable Mixed Pot)Bengali Machher Jhol (Mustard-Oil Fish Curry — Technique)Bengali Mustard Fish (Machher Jhol / Shorshe Maach)Bengali Shorshe Ilish (Hilsa in Mustard Paste — Steam Method)Bangladeshi Mustard Fish: Shorshe Ilish