Editors’ Collection

Tejal Rao’s 10 Essential Indian Recipes

Our California restaurant critic, whose taste was shaped in family kitchens far from the subcontinent, picks dishes that show the cuisine’s many facets and techniques.

Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Recipes

Toor Dal (Split Yellow Pigeon Peas)
Tejal Rao
1238 ratings with an average rating of 4 out of 5 stars
1,238
1¼ hours, plus soaking
or to save this recipe.
Keema (Spiced Ground Meat)
Tejal Rao
2417 ratings with an average rating of 4 out of 5 stars
2,417
1 hour
or to save this recipe.
Roti
Tejal Rao
721 ratings with an average rating of 4 out of 5 stars
721
30 minutes, plus resting
or to save this recipe.
Gajjara Kosambari (Carrot Salad)
Tejal Rao
633 ratings with an average rating of 4 out of 5 stars
633
5 minutes, plus soaking (optional)
or to save this recipe.
Lamb Biryani
Tejal Rao
1857 ratings with an average rating of 4 out of 5 stars
1,857
4½ hours, plus overnight marinating
or to save this recipe.
Dosa
Tejal Rao
548 ratings with an average rating of 4 out of 5 stars
548
2 hours, plus soaking and fermenting
or to save this recipe.
Aloo Masala (Spiced Potatoes)
Tejal Rao
1924 ratings with an average rating of 5 out of 5 stars
1,924
25 minutes
or to save this recipe.
Egg Curry
Tejal Rao
1187 ratings with an average rating of 4 out of 5 stars
1,187
1 hour
or to save this recipe.
Matar Kachori (Fried Pea-Filled Pastries)
Tejal Rao
111 ratings with an average rating of 4 out of 5 stars
111
1¼ hours
or to save this recipe.
Meen Gassi (Fish Curry)
Tejal Rao
401 ratings with an average rating of 4 out of 5 stars
401
45 minutes
or to save this recipe.
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