Arjun Iyer
Arjun Iyer is one of inspirecipe's regional editorial personas (Mumbai) — not a real person. inspirecipe recipes and photos are created with AI assistance: structured, with metric and US measurements, full step-by-step instructions, and no fabricated ratings.
Recipes by Arjun
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Poulet au beurre (murgh makhani)
Yogurt-marinated chicken cooked under a hot broiler for char, finished in a velvety tomato-cream gravy with cardamom, fenugreek, and a slick of butter at the end.
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Dal tadka — lentilles jaunes au tempering
The everyday Indian comfort bowl: yellow lentils simmered soft and creamy, then finished with a tadka — hot ghee bloomed with cumin, garlic, dried chili, and asafoetida, poured over sizzling at the end. Vegetarian, cheap, deeply satisfying.
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Biryani de poulet
The festive layered rice: marinated chicken and par-cooked saffron basmati steamed together (dum) so the rice drinks up the spiced juices. Fragrant with whole spices, fried onions, and herbs — a celebration in a pot.
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Palak Paneer — curry indien d'épinards et fromage
North India's beloved green curry: soft cubes of paneer in a velvety, vivid spinach gravy spiced with ginger, garlic, green chilli and garam masala, finished with a swirl of cream. Quick to make, vegetarian and iron-rich — the trick is keeping the spinach bright green, not khaki.
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Samosa — chaussons indiens épicés à la pomme de terre
The crisp, golden triangle loved across India and beyond: a flaky pastry shell wrapped around a spiced filling of potato, peas, cumin and ginger, deep-fried until shatteringly crunchy. Eaten by the millions as a teatime snack with tamarind and mint chutneys — the ultimate fried parcel.
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Chana masala — curry de pois chiches épicé
North India's everyday chickpea curry: tender chana simmered in a deeply spiced onion-tomato masala sharpened with amchur (dried mango) and the smoky-sour chana masala spice blend. Tangy, warming and entirely plant-based, it's a protein-rich staple eaten with bhature, rice or roti — big flavour from the storecupboard.
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Rogan josh — curry d'agneau du Cachemire
Kashmir's aromatic lamb curry: tender pieces of lamb braised in a yogurt-based gravy glowing red from Kashmiri chillies (for colour, not fierce heat), perfumed with fennel, ginger, cardamom and cloves. Unlike many curries, it leans on these warm aromatics and dried ginger rather than onion-heavy bases — fragrant, rich and a banquet centrepiece.
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Biryani de poulet — riz épicé en couches
The jewel of the Indian feast: fragrant basmati rice and marinated chicken layered together and cooked sealed on 'dum' (low steam) until the grains are long, separate and perfumed with saffron, whole spices and fried onions. Hyderabadi-style biryani is a celebration in a pot — each forkful a mix of spiced meat, golden rice and sweet caramelised onion, served with a cooling raita.
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Masala dosa — crêpe de riz croustillante du sud de l'Inde
South India's iconic breakfast: a thin, golden, crackling-crisp crepe made from a naturally fermented rice-and-lentil batter, wrapped around a soft, spiced potato filling and served with coconut chutney and sambar. Masala dosa is a marvel of fermentation and technique — the lacy crispness comes from a well-fermented batter spread thin on a hot griddle — and dipping torn shards into cooling chutney and tangy sambar is pure joy.
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Aloo gobi — curry indien de pommes de terre et chou-fleur
A beloved everyday Indian dry curry: potatoes and cauliflower cooked with onion, tomato, ginger, turmeric and cumin until tender and golden, the florets catching at the edges and the whole thing fragrant with toasted spices. Aloo gobi is humble, homey and vegan, with no gravy to speak of — just well-spiced vegetables you scoop up with roti. Simple to make and endlessly comforting, it's a staple of home kitchens across North India.
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Rajma masala — curry de haricots rouges du nord de l'Inde
The ultimate North Indian comfort food: red kidney beans simmered until creamy in a rich, spiced onion-tomato gravy with ginger, garlic and warm garam masala. Rajma masala — almost always eaten with steamed rice as 'rajma chawal' — is the beloved Sunday lunch of Punjabi households, hearty, homey and deeply satisfying. The secret is cooking the beans until truly soft and letting the gravy simmer down thick so it clings to every bean.
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Idli — galettes de riz vapeur du sud de l'Inde
The cloud-soft steamed cake that South India wakes up to: a fermented batter of rice and skinned black gram (urad dal), ground, left to bubble and rise overnight, then steamed in little rounds until pillowy and light. Idli is among the healthiest of breakfasts — steamed, not fried, and naturally probiotic from the fermentation — served hot with coconut chutney and sambar to dunk. Mild, fluffy and endlessly comforting, it's a staple from Tamil Nadu to Karnataka and a gentle introduction to the magic of South Indian fermentation.
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Garam Masala
Garam masala is the warm, fragrant backbone of North Indian cooking: a blend of whole spices dry-toasted until aromatic, then ground to a fine powder. Toasting the seeds before grinding wakes up their essential oils, giving this version a deeper, rounder aroma than any store-bought jar. It is sweet with cinnamon and cardamom, earthy from cumin and coriander, and gently peppery, with no single spice shouting over the rest.
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Soupe mulligatawny
Mulligatawny is the Anglo-Indian "pepper water" soup: a curried chicken and red lentil soup brightened with apple, finished with coconut milk, and served over basmati rice. The lentils collapse as they simmer, thickening the broth naturally so you get a velvety, spoon-coating texture without any flour or cream. Blooming the curry powder and whole aromatics in ghee before the liquid goes in is what gives the soup its deep, toasty backbone.
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