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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":440,"ingredients":450,"instructions":512,"pronunciation":539,"substitutions":540,"slug":557,"title":558,"shortTitle":559,"nativeName":560,"romanized":561,"countrySlug":562,"region":563,"baseServings":458,"prepMinutes":564,"cookMinutes":565,"difficulty":566,"course":567,"diet":569,"mainIngredients":573,"images":574,"keywords":584,"publishedAt":592,"updatedAt":592,"authorSlug":593,"summary":594,"localeSlug":557,"alternates":595},[394,397,400,403,406],{"answer":395,"question":396},"Not very, despite the colour. Kashmiri chilies are chosen for their deep red pigment and mild heat, so the two tablespoons in this recipe produce a rich brick-red sauce with only gentle warmth. If you substitute ordinary chili powder or cayenne at the same quantity it will be brutally hot. The heat you can control freely; the colour is the part that defines the dish.","Is rogan josh spicy?",{"answer":398,"question":399},"It went in too cold, too fast, or into a pan that was too hot. Whisk the yogurt until it is completely smooth and pourable first, pull the pan off the heat, then add it a spoonful at a time while stirring constantly, letting each addition disappear before the next. Full-fat yogurt is far more stable than low-fat. If it does split, a vigorous whisk and a few minutes of gentle cooking usually pulls it back together.","Why did my yogurt curdle in the curry?",{"answer":401,"question":402},"Ratan jot is the dried bark of the alkanet root, steeped in hot fat to release a strong crimson dye. It is what gives rogan josh in Kashmir its signature colour and it contributes essentially no flavour. It is genuinely optional — Kashmiri chili powder already gives a deep red — and it is hard to find outside South Asian shops, so leave it out without guilt.","What is ratan jot and do I need it?",{"answer":404,"question":405},"Because this is the Kashmiri Pandit version, and that community traditionally avoids onion and garlic in home and ritual cooking, using asafoetida for savoury depth instead. The Kashmiri Muslim Wazwan version does use praan, a local shallot, and garlic. Both are authentic rogan josh from the same valley, cooked by different communities, and the difference is a genuine cultural fault line rather than a matter of preference.","Why is there no onion or garlic in this recipe?",{"answer":407,"question":408},"Yes, and it is common in Indian kitchens. Do everything up to and including the yogurt stage in the open cooker, then seal and cook for about 15 minutes at pressure for lamb, 20–25 for goat. Release the pressure, check the meat pulls apart, and simmer uncovered for a few minutes to bring the sauce back to the right consistency, since pressure cooking leaves it looser than a slow braise.","Can I make rogan josh in a pressure cooker?",[410,411,412,413,414,415],"Buy Kashmiri chili powder, not generic hot chili powder or cayenne. It is a colour spice, and swapping it for something hotter makes the dish inedible at these quantities.","Whisk the yogurt completely smooth before it goes anywhere near the pan, and take the pan off direct heat as you pour it in. Cold lumpy yogurt hitting hot fat curdles instantly.","Use fennel and dry ginger in powder form. Fresh ginger is a different flavour entirely and will make it taste like an ordinary north Indian curry.","Brown the lamb in batches with room around each piece. Crowded meat steams grey and the sauce ends up tasting boiled.","The finished sauce should be thin and glossy, not thick. If it looks like a restaurant gravy you have reduced it too far — loosen it with hot water.","Bone-in shoulder or neck beats boneless leg. The collagen from the bones is what gives the sauce its body in a dish that has no onion to thicken it.","🍖","Rogan josh is a lamb braise from the Kashmir Valley whose defining trick is that it gets its colour from chile rather than its heat. Kashmiri red chilies are bright and almost sweet, so two heaped tablespoons stain the sauce a deep brick red while leaving the dish only gently warm. The flavour comes from somewhere most Indian curries never go: ground fennel and dry ginger powder instead of fresh, whole cardamom and cinnamon bloomed in ghee, and yogurt whisked in slowly to build body. In the Kashmiri Pandit version made here there is no onion, no garlic and no tomato at all, which leaves a sauce that is thin, glossy and startlingly clean-tasting next to the heavy gravies people expect from an Indian menu.","The name is Persian: rogan means clarified fat or oil, josh means heat or intensity — together, roughly, meat cooked in its own hot fat. The dish travelled into Kashmir along the same routes that brought Persianate cooking to the Mughal court, and once in the valley it took on ingredients that grow there, above all the long, mild Kashmiri chile that is prized for colour rather than fire.\n\nThere are two genuine lineages, and they disagree about the foundations. The Kashmiri Pandit tradition — Hindu, and bound by a domestic custom of avoiding onion and garlic in ritual cooking — builds the curry on asafoetida, yogurt, fennel and dry ginger, giving a lean, aromatic sauce that tastes of the spices themselves. The Muslim Wazwan tradition, the multi-course banquet cooking of Kashmiri wazas, uses praan (a local shallot), garlic and often more fat, and rogan josh appears there as one dish among dozens served on the shared trami platter. Both are authentic; neither is a corruption of the other. The recipe here follows the Pandit style because it is the more distinctive of the two and because it shows what the spices can do without an onion base propping them up.\n\nThe colour raises the other Kashmiri question: ratan jot, the dried root of alkanet, is steeped in hot ghee to release a deep crimson dye and is what gives restaurant rogan josh in Srinagar its unmistakable shade. It contributes almost nothing to taste, is hard to buy outside South Asia, and is optional here. What is not optional is honesty about what most restaurants sell under the name — a generic onion-and-tomato lamb curry dyed red with paprika, sometimes with cream stirred in. That is a perfectly good curry. It is not this dish.","Rogan josh improves overnight — the fennel and cardamom settle and the sauce tightens around the meat. Keep it 3–4 days refrigerated in a sealed container and reheat gently on the stovetop with a splash of water; a hard boil can make the yogurt-based sauce grainy. It freezes well for 3 months, which is one reason to make a double batch. Thaw in the fridge overnight and reheat slowly, then check the seasoning, since salt reads flatter after freezing.",[421,422,423,424],"The Kashmiri Pandit method, with no onion, garlic or tomato, so the fennel and dry ginger actually taste of something.","A yogurt technique that will not split: whisked smooth, added off the boil, stirred constantly until it tightens.","Clear on where the red colour comes from, and how close you get without ratan jot.","Braise timings for both lamb shoulder and tougher goat, with the cue for when the meat is genuinely done.",[426,427,428],"Heavy casserole or Dutch oven with a lid","Whisk","Mortar and pestle or spice grinder",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},37,9,2,890,43,540,[437,438,439],"Plain steamed basmati — Kashmiris eat far more rice than bread, and the thin sauce is meant to soak into it.","A simple cucumber or radish salad with salt and lime to cut the richness.","Naan or roti if you prefer bread, though it will not mop a thin sauce as well as rice does.",[441,444,447],{"name":442,"description":443},"Wazwan-style rogan josh","The Kashmiri Muslim version: start by frying sliced praan or shallots and garlic in mustard oil until deep brown, then proceed as below. Richer, sweeter and closer to what is served at a Kashmiri wedding feast.",{"name":445,"description":446},"Yakhni-adjacent white version","Skip the chili entirely and build the same braise on yogurt, fennel and cardamom alone for a pale, fragrant lamb curry. That is closer to yakhni, the other great Kashmiri lamb dish, and it shows how much the chile is doing purely for colour.",{"name":448,"description":449},"Restaurant-style with tomato","Add a base of browned onion and puréed tomato before the meat for the thicker, sweeter curry most menus mean by rogan josh. Not Kashmiri, but it is what many people are actually looking for.",[451,457,462,465,468,472,475,477,482,486,488,491,494,498,500,504,506,509],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},900,"lamb","bone-in lamb shoulder or neck, in 5 cm pieces","g","For the braise",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},4,"ghee","ghee, or mustard oil for a sharper Kashmiri edge","tbsp",{"qty":432,"name":463,"unit":464,"group":456},"black cardamom pods, bruised","piece",{"qty":466,"name":467,"unit":464,"group":456},5,"green cardamom pods, bruised",{"qty":469,"ref":470,"name":471,"unit":464,"group":456},1,"cinnamon","cinnamon stick",{"qty":432,"ref":473,"name":474,"unit":464,"group":456},"bay-leaf","bay leaves",{"qty":458,"name":476,"unit":464,"group":456},"cloves",{"qty":478,"name":479,"note":480,"unit":481,"group":456},0.25,"asafoetida (hing)","buy gluten-free hing if that matters — most compounded brands contain wheat flour","tsp",{"qty":432,"name":483,"note":484,"unit":461,"group":485},"Kashmiri red chili powder","a colour spice, mild — do not substitute cayenne one for one","For the spicing",{"qty":432,"name":487,"unit":481,"group":485},"ground fennel seed (saunf powder)",{"qty":489,"name":490,"unit":481,"group":485},1.5,"dry ginger powder (sonth)",{"qty":492,"name":493,"unit":481,"group":485},0.5,"ground turmeric",{"qty":495,"ref":496,"name":497,"unit":455,"group":485},250,"yogurt","full-fat plain yogurt, whisked completely smooth",{"qty":469,"name":499,"unit":464,"group":485,"optional":8},"ratan jot (alkanet root), a small piece",{"qty":501,"name":502,"unit":503,"group":485},500,"hot water","ml",{"qty":489,"name":505,"unit":481,"group":485},"fine salt",{"qty":492,"name":507,"unit":481,"group":508},"garam masala","To finish",{"qty":469,"name":510,"unit":511,"group":508,"optional":8},"saffron threads soaked in 1 tbsp warm water","pinch",[513,517,521,525,530,535],{"tip":514,"text":515,"title":516},"Dry meat browns; wet meat steams. Pat it dry again between batches if liquid collects.","Pat {qty:lamb} of lamb thoroughly dry and season lightly with salt. Melt 2 tablespoons of the ghee in a heavy casserole over medium-high heat and brown the meat in two or three batches, leaving space around each piece, until the surfaces are properly coloured rather than grey. Set the meat aside on a plate with any juices.","Brown the lamb",{"tip":518,"text":519,"title":520},"Asafoetida burns fast and turns acrid. Five seconds is genuinely all it needs.","Add the remaining ghee to the same pan over medium heat, then the black and green cardamom, cinnamon, bay leaves and cloves. Fry for about 40 seconds, until the cardamom pods puff slightly and the kitchen smells sweet and resinous, then add the asafoetida and let it sizzle for five seconds only.","Bloom the whole spices",{"text":522,"title":523,"timerSeconds":524},"Pull the pan off the heat and stir in the Kashmiri chili powder, fennel powder, dry ginger and turmeric with 3 tablespoons of water so they form a loose paste rather than scorching in bare fat. Return to low heat and fry for 2 minutes, stirring, until the paste darkens and the ghee at the edges runs bright red.","Make the red base",120,{"tip":526,"text":527,"title":528,"timerSeconds":529},"This is bhunao. Do not shortcut it — the separation of fat is the signal that the spices are cooked out and no longer raw.","With the pan off direct heat, add the whisked yogurt one large spoonful at a time, stirring constantly and letting each spoonful fully disappear into the paste before adding the next. Once it is all in, return to low heat and cook for 5 minutes until the mixture tightens and you can see fat separating in little red pools at the edge.","Add the yogurt slowly",300,{"tip":531,"text":532,"title":533,"timerSeconds":534},"If you are using ratan jot, warm it separately in 2 tablespoons of ghee until the fat turns crimson, discard the root, and stir the coloured ghee in during the last 10 minutes.","Return the meat and its juices to the pan and turn everything so each piece is coated in the red masala. Pour in the hot water and the salt, bring to a bare simmer, then cover and cook on the lowest heat for 75–90 minutes, stirring every 20 minutes or so.","Braise the lamb",5400,{"text":536,"title":537,"timerSeconds":538},"The lamb is ready when a piece gives completely to a spoon and slides off the bone with no resistance. Stir in the garam masala and the saffron water, taste for salt, and adjust the sauce with hot water until it is thin, glossy and just coats a spoon rather than clinging to it. Rest off the heat for 10 minutes before serving with rice.","Check and finish",600,"ROH-gun JOSH",[541,545,549,553],{"note":542,"swap":543,"original":544},"Gets you most of the colour and roughly the right heat. Deggi mirch, sold in most Indian shops, is closer still.","2 tbsp sweet paprika + 1 tsp cayenne","Kashmiri chili powder",{"note":546,"swap":547,"original":548},"It is a colouring agent with negligible flavour. Without it the curry is a slightly less intense red and tastes exactly the same.","Leave it out","Ratan jot (alkanet root)",{"note":550,"swap":551,"original":552},"Goat is arguably more authentic and needs 30 minutes longer. Beef chuck works as a braise but is not a Kashmiri dish at that point.","Bone-in goat, or beef chuck","Lamb shoulder",{"note":554,"swap":555,"original":556},"Hing supplies the savoury allium note that stands in for the missing onion and garlic. If you use garlic powder instead, you have quietly moved toward the Wazwan version.","Nothing, or a small pinch of garlic powder","Asafoetida (hing)","rogan-josh","Rogan Josh (Kashmiri Red Lamb Curry)","Rogan Josh","روگن جوش","Rogan josh","india","Kashmir Valley",20,95,"medium",[568],"main",[570,571,572],"gluten-free","halal-friendly","nut-free",[453,496,459],[575,578,580,582],{"alt":576,"src":577},"Deep red Kashmiri rogan josh with bone-in lamb pieces in a glossy thin sauce, served beside basmati rice","\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero-4x3.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero-1x1.jpg",[585,586,587,588,589,590,591],"rogan josh","kashmiri curry","lamb curry","kashmiri chili","fennel","yogurt curry","braise","2026-08-19","dishroute-kitchen","Kashmir's slow-braised lamb curry: deep red from mild Kashmiri chili, perfumed with ground fennel and dry ginger, and built without a single onion or clove of garlic.",{"en":596},"\u002Frecipe\u002Frogan-josh",{"items":598,"total":711,"page":469,"limit":895,"hasMore":896},[599,633,669,704,735,767,798,827,856,866],{"slug":600,"title":601,"shortTitle":602,"nativeName":603,"romanized":604,"countrySlug":562,"region":605,"baseServings":458,"prepMinutes":606,"cookMinutes":607,"restMinutes":607,"difficulty":566,"course":608,"diet":611,"mainIngredients":613,"images":616,"keywords":626,"publishedAt":592,"updatedAt":592,"authorSlug":593},"aloo-paratha","Aloo Paratha (Punjabi Potato-Stuffed Flatbread)","Aloo Paratha","ਆਲੂ ਪਰੌਂਠਾ","Aloo paranthaa","Punjab",35,30,[609,610],"bread","breakfast",[612,572],"vegetarian",[614,615,459,496],"potato","flour",[617,620,622,624],{"alt":618,"src":619},"Blistered whole-wheat aloo paratha torn open to show spiced potato filling, with yogurt and mango pickle","\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero-1x1.jpg",[627,628,629,630,614,631,632],"aloo paratha","stuffed paratha","punjabi breakfast","indian flatbread","tava","atta",{"slug":634,"title":635,"shortTitle":636,"nativeName":637,"romanized":638,"countrySlug":562,"region":639,"baseServings":458,"prepMinutes":640,"cookMinutes":641,"restMinutes":642,"difficulty":566,"course":643,"diet":644,"mainIngredients":645,"images":650,"keywords":660,"publishedAt":668,"updatedAt":668,"authorSlug":593},"butter-chicken","Butter Chicken (Murgh Makhani)","Butter Chicken","मुर्ग़ मक्खनी","Murgh makhani","Delhi \u002F Punjab",25,45,240,[568],[570,572],[646,647,648,649],"chicken","tomato","butter","heavy-cream",[651,654,656,658],{"alt":652,"src":653},"Butter chicken pieces in a glossy orange tomato-cream sauce with a swirl of cream and cilantro","\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero-1x1.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero-4x3.jpg",[661,662,663,664,665,666,667],"butter chicken","murgh makhani","indian curry","delhi","moti mahal","tandoori","makhani sauce","2026-08-18",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"romanized":674,"countrySlug":562,"region":675,"baseServings":458,"prepMinutes":676,"cookMinutes":677,"difficulty":678,"course":679,"diet":680,"mainIngredients":683,"images":686,"keywords":696,"publishedAt":668,"updatedAt":668,"authorSlug":593},"chana-masala","Chana Masala (North Indian Chickpea Curry)","Chana Masala","चना मसाला","Chanā masālā","Punjab \u002F North India",15,40,"easy",[568],[681,612,570,682,572],"vegan","dairy-free",[684,647,685],"chickpeas","onion",[687,690,692,694],{"alt":688,"src":689},"Chickpea curry in a thick reddish-brown masala gravy topped with cilantro and ginger slivers","\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero-1x1.jpg",[697,698,699,700,701,702,703],"chana masala","chickpea curry","chole","vegan indian","punjab","amchur","onion tomato masala",{"slug":705,"title":706,"shortTitle":707,"nativeName":708,"romanized":709,"countrySlug":562,"region":710,"baseServings":458,"prepMinutes":711,"cookMinutes":677,"difficulty":678,"course":712,"diet":714,"mainIngredients":715,"images":718,"keywords":728,"publishedAt":668,"updatedAt":668,"authorSlug":593},"dal-tadka","Dal Tadka (Yellow Lentils with Sizzling Tempering)","Dal Tadka","दाल तड़का","Dāl taṛkā","North India",10,[568,713],"soup",[612,570,572],[716,717,647],"lentils","garlic",[719,722,724,726],{"alt":720,"src":721},"Bowl of creamy yellow dal topped with a sizzled ghee tempering of cumin, garlic and red chiles","\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero-1x1.jpg",[729,730,716,731,732,733,734],"dal tadka","yellow dal","tadka","tempering","dhaba","indian vegetarian",{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"romanized":740,"countrySlug":562,"region":741,"baseServings":742,"prepMinutes":640,"cookMinutes":743,"difficulty":678,"course":744,"diet":746,"mainIngredients":747,"images":751,"keywords":761,"publishedAt":592,"updatedAt":592,"authorSlug":593},"gajar-ka-halwa","Gajar Ka Halwa (North Indian Carrot Milk Pudding)","Gajar Ka Halwa","गाजर का हलवा","Gājar kā halwā","Punjab, Delhi and the North",6,65,[745],"dessert",[612,570],[748,749,459,750],"carrot","milk","cardamom",[752,755,757,759],{"alt":753,"src":754},"Bowl of deep orange carrot halwa topped with fried cashews, pistachios and raisins, glossy with ghee","\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero-1x1.jpg",[762,763,764,765,766,750,459],"gajar ka halwa","carrot halwa","indian dessert","winter sweet","punjabi",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"romanized":772,"countrySlug":562,"region":773,"baseServings":742,"prepMinutes":641,"cookMinutes":774,"restMinutes":642,"difficulty":775,"course":776,"diet":777,"mainIngredients":778,"images":780,"keywords":790,"publishedAt":592,"updatedAt":592,"authorSlug":593},"hyderabadi-biryani","Hyderabadi Kacchi Biryani (Dum-Cooked Mutton and Saffron Rice)","Hyderabadi Kacchi Biryani","حیدرآبادی بریانی","Hyderabadi kacchi gosht ki biryani","Hyderabad, Telangana",70,"hard",[568],[571,572],[453,779,496,685,459],"rice",[781,784,786,788],{"alt":782,"src":783},"Open pot of Hyderabadi biryani showing saffron-streaked basmati over bone-in mutton with fried onions and mint","\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero-1x1.jpg",[791,792,793,794,795,796,797],"hyderabadi biryani","kacchi biryani","dum biryani","mutton biryani","basmati","saffron","deccan",{"slug":799,"title":800,"shortTitle":801,"nativeName":802,"romanized":803,"countrySlug":562,"region":804,"baseServings":458,"prepMinutes":607,"cookMinutes":677,"restMinutes":805,"difficulty":775,"course":806,"diet":807,"mainIngredients":808,"images":809,"keywords":819,"publishedAt":592,"updatedAt":592,"authorSlug":593},"masala-dosa","Masala Dosa (Fermented Rice Crepe with Potato Masala)","Masala Dosa","ಮಸಾಲೆ ದೋಸೆ","Masale dose \u002F masala dosai","Karnataka and Tamil Nadu",960,[610],[612,570,572],[779,614,685,459],[810,813,815,817],{"alt":811,"src":812},"Golden crisp masala dosa folded over yellow potato filling, with coconut chutney and sambar alongside","\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero.jpg",{"alt":811,"src":814},"\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero-16x9.jpg",{"alt":811,"src":816},"\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero-4x3.jpg",{"alt":811,"src":818},"\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero-1x1.jpg",[820,821,822,823,824,825,826],"masala dosa","dosa","south indian breakfast","fermented batter","urad dal","potato masala","udupi",{"slug":828,"title":829,"shortTitle":830,"nativeName":831,"romanized":832,"countrySlug":562,"region":833,"baseServings":458,"prepMinutes":564,"cookMinutes":677,"difficulty":678,"course":834,"diet":836,"mainIngredients":837,"images":840,"keywords":850,"publishedAt":592,"updatedAt":592,"authorSlug":593},"pav-bhaji","Pav Bhaji (Mumbai Mashed Vegetables with Buttered Rolls)","Pav Bhaji","पाव भाजी","Pāv bhājī","Mumbai, Maharashtra",[835,568],"street-food",[612],[614,838,839,647,648],"cauliflower","peas",[841,844,846,848],{"alt":842,"src":843},"Bowl of red pav bhaji topped with melting butter, raw onion and coriander, with buttered toasted rolls alongside","\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero.jpg",{"alt":842,"src":845},"\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero-16x9.jpg",{"alt":842,"src":847},"\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero-4x3.jpg",{"alt":842,"src":849},"\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero-1x1.jpg",[851,852,734,853,854,855,648],"pav bhaji","mumbai street food","bhaji","maharashtra","tawa",{"slug":557,"title":558,"shortTitle":559,"nativeName":560,"romanized":561,"countrySlug":562,"region":563,"baseServings":458,"prepMinutes":564,"cookMinutes":565,"difficulty":566,"course":857,"diet":858,"mainIngredients":859,"images":860,"keywords":865,"publishedAt":592,"updatedAt":592,"authorSlug":593},[568],[570,571,572],[453,496,459],[861,862,863,864],{"alt":576,"src":577},{"alt":576,"src":579},{"alt":576,"src":581},{"alt":576,"src":583},[585,586,587,588,589,590,591],{"slug":867,"title":868,"shortTitle":869,"nativeName":870,"romanized":871,"countrySlug":562,"region":872,"baseServings":458,"prepMinutes":564,"cookMinutes":677,"difficulty":678,"course":873,"diet":874,"mainIngredients":875,"images":880,"keywords":890,"publishedAt":592,"updatedAt":592,"authorSlug":593},"sambar","Sambar (South Indian Tamarind Lentil and Vegetable Stew)","Sambar","சாம்பார்","Sāmbār","Tamil Nadu, Karnataka and Kerala",[713,568],[612,681,682],[716,876,877,878,879],"tamarind","curry-leaves","mustard-seed","eggplant",[881,884,886,888],{"alt":882,"src":883},"Bowl of South Indian sambar with shallots, aubergine and drumstick in tamarind lentil broth, curry leaves on top","\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero.jpg",{"alt":882,"src":885},"\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero-16x9.jpg",{"alt":882,"src":887},"\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero-4x3.jpg",{"alt":882,"src":889},"\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero-1x1.jpg",[867,891,876,892,893,894,700],"toor dal","south indian","lentil stew","curry leaves",24,false,1788563784382]