Indian Cooking

Indian Cooking 101: Complete Guide for Beginners

Written by: Anamika Singh

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Published on

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Time to read 6 min

What is Indian Cooking?

Indian cooking is more about the heritage, culture, memory, and identity that come from all corners of India. The Indian cuisine thrives on layered flavors, aromatic spices, and diverse techniques. Unlike other cuisines that rely on just a handful of seasonings, Indian meals are built on the art of spice balancing.

A pinch of turmeric for color, cumin for earthiness, ginger for heat, and asafoetida for digestion. Each and every ingredient is intentionally added to the dish.

While all of this may intimidate a beginner who’s just getting into cooking, it’s quite the opposite in reality. What makes the basics of Indian cooking approachable for beginners is its structure:

  • A base of onions, tomatoes, ginger, and garlic.
  • A spice profile (whole or powdered).
  • A main ingredient (vegetables, lentils, or meat).
  • A finishing touch with herbs, ghee, or tempering (tadka).

You've got a lot to experiment with. So, if you’re ready to learn to cook Indian food, the journey begins with understanding its regions.

Regional Styles of Indian Cooking

India’s rich diversity is reflected in its food as well, where each region’s food reflects its climate, agriculture, and history. Here’s how cooking Indian food differs across regions:

  1. Northern Indian Cooking

    Think of butter naan, rich gravies, and the smoky aroma of tandoors. Northern kitchens rely heavily on dairy, including paneer, ghee, and yogurt, to balance their spiced curries. Popular breads like roti, naan, and paratha dominate meals, while tangy touches like amchur (dried mango powder) brighten flavors.

  2. Western Indian Cooking

    This region is a patchwork: Rajasthan leans on lentils, while Gujarat offers sweet-savory vegetarian dishes. Coastal Goa blends coconut milk with Portuguese-influenced curries like vindaloo. Maharashtra brings rustic breads like bhakri and fiery thecha chutneys.

  3. Eastern Indian Cooking

    Here, rice and fish form the backbone of meals. Bengali cuisine uses mustard oil, pungent and sharp, giving dishes like shorshe maach (mustard fish curry) their signature kick. Clay cookware is given a preference to ensure gentle and balanced heating.

  4. Southern Indian Cooking

    If North India is dairy reliant, South India is heavy on coconut usage. Expect idlis, dosa, sambar, rasam, all rice-based. Tamarind adds tang, while coconut (milk, oil, or grated) balances heat. Cooking vessels like the cast-iron tawa or clay chatti remain central to the region’s authenticity.

Indian Cooking Equipment (Essential Tools)

Before diving into recipes, equip your kitchen with the right tools. A well-prepped kitchen makes learning Indian cooking so much easier. Here’s a list of everything you need:

Tawa

A flat, concave griddle used for rotis, parathas, dosas, and reheating.

Kadhai (Karahi)

Deep wok-like pan ideal for frying, sautéing, and cooking curries.

Handi

Traditional clay/metal pot for biryanis and slow-cooked dishes.

Chakla-Belan

Rolling board and pin for preparing flatbreads.

Mortar & Pestle (Sil Batta)

Rolling board and pin for preparing flatbreads.

Spice Box (Masala Dabba)

Keeps daily spices handy in one container.

Pressure Cooker

Speeds up the cooking of dals, rice, and curries.

Strainer (Chhanni)

For smooth dals and gravies.

Other Tools

Tadka pan, idli stand, chutney grinder, heavy-bottomed pots.

Shopping List for Basic Indian Ingredients (Beginner-Friendly)

To learn to cook Indian food, you need to get the right ingredients. We are here to simplify your process by giving you a list of ingredients from which you can start cooking basic Indian everyday meals:

Spices

  • Turmeric Powder | Haldi Powder (हल्दी)
  • Red Chili Powder | Lal Mirch Powder (लाल मिर्च)
  • Coriander Powder | Dhaniya Powder (धनिया पाउडर)
  • Cumin Seeds/Powder | Jeera Powder (जीरा)
  • Garam Masala | Garam Masala (गरम मसाला)
  • Salt | Namak (नमक)

Dry Goods

  • Basmati Rice | Basmati Chawal (बासमती चावल)
  • Whole Wheat Flour | Gehun ka Atta (गेहूं का आटा)
  • Split Pigeon Peas | Arhar/Toor Dal (अरहर दाल)
  • Yellow Lentils | Moong Dal (मूंग दाल)
  • Red Lentils | Masoor Dal (मसूर दाल)

Oils & Fats

  • Vegetable Oil | Tel (तेल)
  • Ghee | Ghee (घी)

Herbs

  • Coriander Leaves | Hara Dhaniya (हरा धनिया)
  • Curry Leaves | Kari Patta (करी पत्ता)

Aromatics

  • Onion | Pyaz (प्याज)
  • Tomato | Tamatar (टमाटर)
  • Garlic | Lahsun (लहसुन)
  • Ginger | Adrak (अदरक)
  • Green Chilies | Hari Mirch (हरी मिर्च)

Traditional Pantry Staples in Indian Cuisine

Once you’ve mastered the basics and moved beyond beginner level, your confidence will grow, and so should your pantry stock! This is the time to explore authentic spices and staples that bring depth and versatility. Here are some traditional staples you will need in your kitchen to cook delicious Indian food:

Spices

  • Mustard Seeds | Rai/Sarson (राई/सरसों)
  • Fennel Seeds | Saunf (सौंफ)
  • Fenugreek Seeds | Methi Dana (मेथी दाना)
  • Cardamom (Green/Black) | Chhoti Elaichi/Badi Elaichi (छोटी/बड़ी इलायची)
  • Cloves | Laung (लौंग)
  • Cinnamon | Dalchini (दालचीनी)
  • Bay Leaves | Tej Patta (तेज पत्ता)
  • Mace & Nutmeg | Javitri/Jaiphal (जावित्री/जायफल)
  • Dry Red Chilies | Sukhi Lal Mirch (सूखी लाल मिर्च)
  • Asafoetida | Hing (हींग)
  • Nigella Seeds | Kalonji (कलौंजी)
  • Star Anise | Chakri Phool (चक्र फूल)
  • Saffron | Kesar (केसर)

Pulses & Grains

  • Split Chickpea Lentils | Chana Dal (चना दाल)
  • Black Lentils | Urad Dal (उड़द दाल)
  • Chickpeas | Kabuli Chana (काबुली चना)
  • Kidney Beans | Rajma (राजमा)
  • Flattened Rice | Poha (पोहा)
  • Semolina | Sooji/Rava (सूजी/रवा)

Flours

  • Gram Flour | Besan (बेसन)
  • Rice Flour | Chawal ka Atta (चावल का आटा)

Oils & Condiments

  • Mustard Oil | Sarson ka Tel (सरसों का तेल)
  • Coconut Oil | Nariyal ka Tel (नारियल का तेल)
  • Tamarind Paste | Imli ka Paste (इमली का पेस्ट)
  • Jaggery | Gur (गुड़)

Other Staples

  • Yogurt/Curd | Dahi (दही)
  • Cottage Cheese | Paneer (पनीर)
  • Pickles | Achar (अचार)
  • Poppadom/Papadam | Papad (पापड़)

Techniques for Indian Cooking

The basics of Indian cooking lie in mastering spice selection and cooking techniques. Here are some techniques to be familiar with:

Tempering (Tadka)

Crackling spices in hot oil for flavor.

Bhunao (Sautéing)

Slow-cooking onions/spices till golden.

Dum (Slow Cooking)

Sealed pot cooking for biryani/curries.

Dhungar (Smoking)

Adding smoky flavor with coal.

Tandoori/Grilling

High heat for smoky bread, meats, and some high-protein gravies.

Steaming

Idlis, dhoklas, modaks.

Pickling (Balchao)

Preserving with spices and oil.

Roasting

Dry-toasting spices for depth.

Pressure Cooking

Speeds up dals/rice.

Fermentation

For dosa/idli batter.

Best Indian Dishes to Try

No Indian cooking guide is complete without a list of the best dishes to try! Here’s our list:

Butter Chicken

Why It’s Special

A flat, concave griddle used for rotis, parathas, dosas, and reheating.

Best Paired With

Naan or roti

Dal Makhani

Why It’s Special

Slow-cooked black dal & kidney beans.

Best Paired With

Jeera rice or roti

Chole Bhature

Why It’s Special

Spicy chickpeas + fluffy fried bread.

Best Paired With

Bhature or roti

Biryani

Why It’s Special

Fragrant rice with spices/meat.

Best Paired With

Raita & papad

Rogan Josh

Why It’s Special

Kashmiri lamb curry, red chili warmth.

Best Paired With

Naan or rice

Masala Dosa

Why It’s Special

Crispy rice crepe with potato masala.

Best Paired With

Coconut chutney & sambar

Pani Puri

Why It’s Special

Tangy street snack explosion.

Best Paired With

Just itself!

Palak Paneer

Why It’s Special

Paneer in spinach gravy.

Best Paired With

Phulkas or naan

Hyderabadi Haleem

Why It’s Special

Slow-cooked meat & lentil stew.

Best Paired With

Naan or paratha

Gulab Jamun

Why It’s Special

Syrup-soaked dessert.

Best Paired With

Rabri, kulfi, or vanilla ice cream

Not sure what to pair with your roti?
Explore our curated list of What to Eat With Roti.

Don’t Miss Indian Breads

Flatbreads are at the heart of Indian cooking. From everyday chapatis and rotis to parathas, naans, kulchas, and bhature, these breads form the foundation of Indian meals. And you don’t have to worry about spending more time in the kitchen to perfect the art of making Indian flatbreads when you have Rotimatic by your side!

Upgrade Your Kitchen With Smart Roti-Making Skip the rolling and roasting and let Rotimatic serve you fresh rotis/parathas/puris in minutes. Classic or next-gen, your perfect upgrade awaits. Explore Rotimatic NEXT

Indian cooking isn’t about mastering everything in one day. It’s about small steps, like stocking your pantry, learning a technique, trying a dish, and then slowly creating food that feels home-like. And with modern tools like Rotimatic, the journey becomes simpler, faster, and a lot more fun!

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