Flavors of India: The Complete Vegetarian Culinary Course

Explore traditional Indian utensils and spices, from copper and silverware to banana leaves and bamboo, and discover how these vessels shape flavor, health, and eco-friendly cooking.

Create a versatile orange gravy base by blending onions, tomatoes, ginger, garlic, and cashews with milk and spices, for use in many North Indian curries.

Create a rich, creamy white gravy by blending cashews soaked in milk and cream with onions, ginger, and garlic, then simmer with sugar, garam masala, and spices.

Create a restaurant-style green gravy by blending spinach and coriander with soaked cashews, garlic, ginger, and green chilies. Keep color vibrant with minimal garam masala and a quick, one-pot method.

Make jeera aloo by browning oil-coated potato cubes, layering cumin seeds, chili powder, turmeric, coriander and cumin powder, and amchur, then finish with garam masala and fresh coriander.

learn to cook bhindi sabji by frying okra in extra oil to counter slime, with optional garlic, then add red chili powder, turmeric, coriander, and cuban powder for flavor.

Master stuffed tomatoes by scooping the centers and preparing a stuffing with garlic, onion, coriander, green chilies, and peas, then pan-cook until tender.

Discover besan kadhi, a north indian curry with cod and gram flour, simmered into a creamy base with ginger-garlic paste and curry leaves, stirred to prevent splitting.

Learn to make a flavorful vegetarian biryani with parboiled rice, mixed vegetables, saffron, and ghee, layering and sealing for a perfect, fragrant meal.

Master jeera rice by washing long-grain basmati, boiling three cups of water with salt, cooking until grains stay separate with a bite, then finish with ghee, hing, and coriander.