india1948

Bring Pondicheri into your home with our recipes, masalas & other foods, kitchen goods & textiles!

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40 Min

GF

V

Roasted Pumpkin Sabzi

Go ahead, surprise your family and serve this with your Thanksgiving meal – it might become a tradition! You may serve this warm or at room temperature or even tossed into a salad.

Veda Baby Oil

$14

Our vegetable forward recipes & curated products are here to support a nourishing lifestyle.

Holiday Dabba

$30

75 Min

DF

GF

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Purple Cabbage Pilaf

The pilaf is a showstopper when made and can be served alongside grilled meats or vegetables or a simple stew. If you are lucky enough to have leftovers, there are a multitude of ways to enjoy it, if not just straight out of the refrigerator. It can go into a salad, a stir fry or just dumped into a warm stew or curry.

45 Min

GF

Dum Roasted Vegetables

This is an alternate to the usual curried ‘dum’ (which means cooking under pressure) vegetables – we are using potatoes, radishes and beets instead of all potatoes. The dish is overall lighter in taste and yogurt being served alongside makes for a delicious texture to go with the decadent Lamb Roghan Josh.

Holiday Dabba

$30

75 Min

DF

GF

V

Purple Cabbage Pilaf

45 Min

GF

Dum Roasted Vegetables

Creative, delicious food is fundamental to well-being and central to a healthy, happy lifestyle.

30 min

GF

Chicken Chaat Salad

Back in 2001, we opened Indika with this salad, and it was an instant success. To satisfy my chaat cravings, I ate it for lunch for three weeks straight. The sweet, spicy, tangy flavors paired with greens made it a satisfying, substantial salad. We served it at Pondicheri in New York City; our landlord would come in for it regularly and declared it the best chicken salad in the city.

We dream of a world of joy and harmony, with a commitment to the greater good for our planet and beyond.

Khichri Kit

Rhubarb Pie Kaftan

$250

We dream of a world of joy and harmony, with a commitment to the greater good for our planet and beyond.

Khichri Kit

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The food of India is deeply nourishing and nuanced with aromatic spices…

Recipes for Fall

Grains

Drinks

Savory

Snacks

Sweet

Recipes for Fall

55 Min

GF

V

Beautyberry Quinoa Pilaf

The Callicarpa americana, commonly called the American beautyberry, with a stunning jewel-like quality that I remain in awe of is a native plant of Southern United States. Enjoy this simple quinoa salad topped with beautyberries.

25 Min

Payasam

Almost every old culture has embraced a tradition of a sweet milky pudding and India not only has several, but every state has their own. Payasam is said to have originated from the southern state of Kerala, thousands of years ago.

45 Min

GF

V

Millet Kale Pilaf

Here is a pilaf where the warm millet is combined with chopped kale and cabbage just enough to wilt them yet keep the bright color intact. The vegetables can swap out for any hardy greens like collard, mustard, or watercress. The pilaf is good warm or at room temperature.

45 Min

DF

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NF

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Swiss Chard Pilaf

High in antioxidants and dietary fiber, one cup of braised chard provides more than the recommended daily dose of vitamin A. Enjoy this pilaf with soup or dal, curried lentils.

20 Min

GF

Pomegranate Pilaf

Pomegranate juice adds a slightly sweet and sour flavor to the rice however to get it to this stunning color, slice the beets thinly.

60 Min

DF

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NF

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Pomegranate Syrup

This syrup also known as sherbat in India, will keep in your refrigerator for months.

25 Min

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NF

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Healing Ayurvedic Teas

Spice teas or brews with no caffeine are a wonderful way to heal from small illnesses like a throat ache or belly ache.

75 Min

Orange Mulled Wine

My personal favorite is pairing red wine with sliced local Satsuma oranges, ginger, cardamom and rosemary. Sometimes I will throw in black pepper or cinnamon.

5 Min

DF

GF

V

Papaya Smoothie

Inspired by the Mexican papaya con leche, and swapping out sugar for maple syrup, it’s barely sweet with a very smooth finish and allows the flavors of the papaya to come through.

10 Min

GF

NF

Cardamom Chai

This is an afternoon tea staple in India. Nothing can make a kitchen smell warm and delicious like fresh pot of chai can.

170 Min

GF

Persian Lentil Stew

Every winter usually during the colder weeks, I make this stew at least once or twice and enjoy it for a couple of days. It almost amplifies in flavor the next day.

150 Min

DF

GF

V

Autumn Khichri

The first whiff of cool weather carries with it a craving for khichri, the peasant rice and bean stew from India, another vehicle for all kinds of vegetables. There is no wrong way to make khichri — varieties of rice and beans and proportions can vary. The key is to cook the khichri long and slow to a soft creamy stew and then add vegetables of your choice. Toppings wise, anything goes — but given that pomegranates appear in the autumn, they make a delicious tart garnish. Fried eggs, minced vegetables, herbs, cheese, olive oil or butter are just a few other suggestions.

35 Min

DF

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NF

Chillka Roti

Chillka roti is an unfermented crepe style bread usually eaten with meals or as a snack with chutney or pickles.

60 Min

NF

Fenugreek Biscuits

Having one of these biscuits is a glorious way to start the morning, especially warm with a generous dab of turmeric cream cheese and a cup of chai.

60 Min

DF

GF

NF

Seafood Stew

After many attempts, I landed on a seafood stew that had all the elements of a gumbo but used deeply flavorful chickpea flour for the roux instead of white flour. This stew quickly became a family favorite, and it can be enjoyed with rice, bread or even noodles.

120 Min

GF

NF

Turmeric Butter

Here, we make a simple golden butter infused with fresh turmeric juice and some complimentary spices! Do give it a try…

60 Min

GF

Squash Blossom Pakoras

Fried in a light delicate pakora batter, squash blossoms were ethereally delicious, especially when the fried blossom pakora was stuffed inside a fresh blossom.

60 Min

GF

V

Masala Pecans

Here is a simple way to coat a masala, spice blend, on the pecans for added flavor.

30 Min

GF

Stuffed Heirloom Peppers

According to Ayurveda, peppers — like garlic and onions — are heating vegetables, which warm and stimulate the body. This helps prepare us for fighting off infections, which is all the more reason to eat them.

30 min

GF

Chicken Chaat Salad

60 Min

Apple Cranberry Crumble

Making a pie can be laborious and time consuming – I prefer crumbles and my favorite time to eat them is for breakfast with a cup of chai. This is a simple one using all-purpose flour but feel free to experiment using alternate flours. It is best baked in an 8-9 inch skillet.

20 Min

GF

Caramel Bananas with Saffron Cream

This simple dessert, a crowd pleaser and sure to make kids happy highlights the glory of saffron.

60 Min

Indian Wedding Cookies

Food historians believe that a lot of cookies have their origin in Arab regions of the world. They have a long tradition of rich pastries using butter, sugar, nuts and spices. The spices and flavors of this cookie give it the glorious Indian touch.

60 Min

GF

Persimmon Rice Pudding

Persimmon, when ripe is fruit from the heavens! It reminds us of the custard apples of India. When the fruit is ripe and soft, the pulp is the best part to use.

60 Min

GF

Carrot Halwa

This halwa has a slightly sweet, caramel flavor from the carrots. Halwas involves some patience and attention, but it’s worth it.

20 Min

DF

GF

V

Cactus Curry

I have never quite loved the taste of nopales until I put them in this curry. Somehow the tomato masala around them makes the sliminess diminish considerably. Mayo Clinic extolls their virtues and comes short of calling them a super food. Nopales aka cactus are anti-viral and anti-inflammatory, very high in fiber and used to treat diabetes. The slimy texture of the cactus may also be reduced by washing away the surface residue after boiling them. This curry tastes surprisingly good and is wonderful with simple boiled white rice or rice tossed with seasonal greens.

Recipes by Region

The northernmost state of India - a land of unsurpassed beauty and history.

The largest of Indian states, known for its architectural beauty, old palaces, and forts.

This region has the highest literacy and eco-consciousness in all of India in a large highly urban setting.

This region is the biggest producer of red chiles and rice in India & has a wide variety of dishes.

This region is home to seafood lovers and vegetarians alike.

The cuisine of this region is rich and luxurious using dairy, nuts and different meats and vegetables.

Known for biryanis, kormas and stewed meats & legendary for its Muslim-influenced cuisine.

Known for its rich cuisine of biryani and kebabs, with a mix of Arabic, Mughal with local flavors.

Known for its rich seafood cuisine using mustard oil, jaggery and warm spices.

The cuisine is simple with mostly rice, beans and vegetables that grow in the area.

The staple foods of rice, fish, meat, and vegetables.

Known for their rich cuisine using fermented fish, poultry, and pork.

Cinnamon is native to Sri Lanka and its cuisine is filled with seafood, varieties of rice and local fruits.

The cuisine of Bangladesh has been shaped by its tropical climate and long shoreline.

Known for its aromatic meat stews and biryanis using cardamom, cloves, nutmeg, and mace.

Known for simple hearty foods like dal and rice. Meats like buffalo and goat are also popular.

Home to Pondicheri in Houston, Texas is where the creative work behind india1948 happens.

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