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World cuisines

The cuisine of India

A cuisine that excites, surprises and warms. Where crispy pakora and pappadums go hand in hand with fragrant curry, paneer, tandoori and spicy masala. Where you will find pani puri, samosa, naan bread, spicy okra, iconic butter chicken and fresh chutneys, always full of colour and character. Writer and cookery teacher Paulami Joshi takes you into this universe of flavour. She shows you how authentic traditions and modern inspiration come together. Let India surprise you, in all its richness.

Curry Seasonings Breads, rice & flour Chutneys Snacks Chai Inspiration

paratha basmatirijst curry recept wereldse keuken india

Curries

Curries often start with a paste, the foundation of flavour. In Indian cuisine, such a paste is made from a mix of onion, garlic, ginger and a selection of dry and wet spices, finely ground into an aromatic whole. Think of turmeric, cumin, coriander seed, chilli powder and garam masala, combined with oil or yoghurt to bind the flavours. Every region has its own style: in the south, curry leaves and coconut are often added, while in the north you see more tomato or nuts. The paste is fried first so the flavours deepen before liquid is added. Only then does the rest follow.

Seasonings

Seasonings are the backbone of Indian cuisine. Think of spices such as turmeric and cumin, but also fresh ingredients such as ginger, garlic and chilli. Aromatic leaves such as methi and curry leaves are also used, giving dishes a distinctive aroma and depth. Spices are often briefly toasted or fried in oil to release their full flavour. The interplay of these ingredients determines the intensity, warmth and balance of every curry, dhal or biryani.

Paulami joshi garlic naan recept wereldse keuken india

Breads, rice and flour

Indian cuisine has a rich variety of breads, rice and flours that complete every dish. From fragrant basmati rice to light flatbreads, each element has its own function on the plate. Breads such as naan, paratha and laffa are often used to scoop up sauces or as a base for curries. Flour, for example from chickpeas, forms the basis for savoury snacks and batter. Pappadums (crispy lentil crackers) add texture and are often served as a side dish or starter. Together, these products bring balance to flavour, structure and presentation.

Chutneys

Chutneys are indispensable in Indian cuisine. They bring freshness, heat or sweetness and provide contrast with spicy dishes. Whether it is a mint chutney, mango chutney or a tamarind version, they make every plate livelier and more complete. A small spoonful is often enough to lift the whole dish.

Snacks

Indian cuisine has a rich snack culture with a wide range of savoury bites. Think of crispy samosas, spicy pakoras or fresh pani puri. Paneer and crispy fried okra are also popular bites. Perfect as street food, a side dish or a bar snack.

Tip: okra snack

Also called ladyfinger because of its elongated shape. The taste is mild, somewhere between courgette and green bean. The texture is unique: soft inside with small edible seeds. When cooked, okra can become slightly slimy, which makes it ideal for thickening sauces, as in stews, soups or curries. Okra is versatile: from curry and stew to stir-fries, deep-fried or even in salads.

Pani puris

Pani puri is an iconic street food classic from Indian cuisine. The crispy hollow balls are traditionally filled with spiced potato, chickpeas and spicy tamarind water for an explosion of flavour in one bite. Perfect as an amuse-bouche or street food element on an international bar snack menu.

Chai

Chai is as much part of Indian food culture as naan is of curry. This spicy tea blend with spices such as cardamom, cinnamon and ginger is drunk everywhere, from street stalls to at home after a meal. In powder form, chai is quick and easy to prepare, perfect for hospitality businesses that want to serve that authentic Indian taste.

Inspiration

Discover inspiration from Indian cuisine. From classic dishes to modern applications, get inspired by flavours, recipes and ideas you can use straight away.

Indian recipes

View more Indian recipes

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The Indian culinary secrets of Paulami Joshi

Paulami Joshi is a cookbook author and culinary storyteller, born in Kolkata (formerly Calcutta) and raised in Mumbai, who brought the diverse Indian cuisine to the Netherlands. With titles such as ‘De bijbel van de Indiase keuken’, ‘Vega India’ and ‘Specerijenbijbel’, she shows how rich and colourful Indian cooking can be. She recently gave an inspiring masterclass at HANOS, revealing some of her culinary secrets. From mango lassi to pani puri and from onion pakora to tandoori chicken skewers.

Masterclass Paulami Joshi

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World cuisines

World cuisines start with real flavours. At HANOS, we have everything to bring cuisines from all over the world to life: from fresh specialities and authentic ingredients to characterful seasonings and distinctive products. Not stand-alone products, but practical applications that let a cuisine tell its story. Complemented by masterclasses and videos from specialists who know what they are talking about. Discover how world cuisines come to life at HANOS.