Step-by-step Indian recipes with photos, pro tips and a printable recipe card on every post — plus free kitchen tools to make cooking easier.
Smoky charred chicken folded into a silky tomato-butter gravy - this authentic murgh makhani tastes better than your favourite restaurant. Step-by-step recipe with pro tips.
Layered raw-marinated chicken and fragrant basmati, sealed and slow-steamed on dum. This authentic Hyderabadi biryani recipe delivers restaurant-level aroma at home.
Pillowy-soft gulab jamuns soaked in fragrant rose-cardamom syrup. This fail-proof recipe covers both khoya and milk-powder versions with every troubleshooting tip you need.
Handy little tools that live right here — no app download, no sign-up.
Convert between cups, spoons, ml and grams for 20 common ingredients.
Scaling a recipe up for guests or down for two? Get exact quantities.
Simmering dal or proofing dough? Set it and forget it — we'll beep.
Golden, shatteringly crisp dosas with a spiced potato filling, coconut chutney and sambar. Learn the fermentation secrets for perfect dosa batter at home.
Pillowy-soft gulab jamuns soaked in fragrant rose-cardamom syrup. This fail-proof recipe covers both khoya and milk-powder versions with every troubleshooting tip you need.
Luxuriously creamy dal makhani simmered low and slow with black urad dal, rajma, butter and cream. The iconic Punjabi dal, made truly restaurant-worthy at home.
Dark, smoky Amritsari chole with pillowy bhature that puff like balloons. The complete recipe with the tea-bag colour secret and a no-fail bhatura dough.
Layered raw-marinated chicken and fragrant basmati, sealed and slow-steamed on dum. This authentic Hyderabadi biryani recipe delivers restaurant-level aroma at home.
Smoky charred chicken folded into a silky tomato-butter gravy - this authentic murgh makhani tastes better than your favourite restaurant. Step-by-step recipe with pro tips.
Yes — every recipe on TasteHub is cooked in a real home kitchen before it is published. If something didn't work, it doesn't go up. Many recipes are tested two or three times to nail the timings.
Both. Every recipe card lists metric quantities (grams/ml) alongside cups and spoons, so you can cook the way you're comfortable. And the measurement converter above converts anything else.
Every post has a recipe card box at the top with a Print Recipe button. It prints just the card — ingredients and steps — without the story and photos, to save paper.
Use the Serving Size Adjuster tool above: enter the ingredient quantity, the recipe's serving size, and how many you're cooking for. Spices scale a little differently though — when doubling a curry, start with 1.5x the spices and adjust to taste.
Absolutely — head to the Contact page and tell us what you're craving. Reader requests jump straight to the top of our testing list.
Every photo on TasteHub is shot for that specific recipe — the finished dish, plus in-process shots so you can see what each stage should look like.