Recipes from Rick Stein's India

Rick Stein's India Cookbook

What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colorful, chaotic nation in search of the truths behind the world’s love affair with its food. Chefs, home cooks, and street vendors hold the key to unlocking the secrets of these complex and diverse flavors, and Rick’s travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish, and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish—the perfect curry. Includes metric measures.

A skillet filled with spicy scrambled eggs with a wooden spoon inside.

Spicy Scrambled Eggs ~ Ande Bhurji

If you’re the sort who likes things spicy, whether first thing in the morning or at the end of a crazy day, then we’ve got a quick and easy scrambled eggs recipe for you.

  • (2)
  • 25 M
  • 30 M
  • 6
A black pot filled with chunks of beef Raj curry, topped with cilantro, nearby is roti Indian bread

British Beef Raj Curry

All the complexity of classic beef curry that you slowly tended all day…but in just an hour. You’re welcome.

  • (5)
  • 20 M
  • 1 H, 15 M
  • 10