Indian Cooking in May 2025: Dal, Tandoori, Roti, and More

When you think about Indian cooking, a vibrant, spice-driven tradition rooted in regional diversity and everyday wisdom. Also known as Hindustani cuisine, it’s not just about recipes—it’s about timing, technique, and knowing what works in your kitchen, not just a restaurant. In May 2025, the focus was sharp: real problems home cooks face every day. No fluff. No theory. Just answers to questions like: How much water do you *really* need for one cup of dal? Why does your roti turn out hard? And is tandoori a spice or an oven?

You’ll find answers to these and more in the articles from this month. The dal recipe, a staple across India, made with lentils or chickpeas, cooked with simple spices and water. Also known as lentil curry, it’s the backbone of countless meals. We broke down the water ratios for different dals—moong, toor, chana—so you stop guessing and start getting perfect texture every time. And if you’re wondering whether chickpeas or lentils are better for you, we compared protein, fiber, and digestion impact so you can pick what fits your body.

The tandoori chicken, a smoky, marinated dish cooked in a clay oven, famous for its bright red color and bold flavor. Also known as tandoori-style meat, it’s often misunderstood as just another grilled dish. We cleared up the confusion: tandoori isn’t a spice blend—it’s a cooking method. And guess what? You don’t need a tandoor oven to make it taste authentic. We showed you how to use your grill, oven, or even stovetop to get that charred, juicy result. Plus, what to serve with it—naan, cucumber raita, or even a crisp salad—to make the whole meal balanced.

Then there’s the roti making, the art of kneading and rolling soft, fluffy Indian flatbread from whole wheat flour. Also known as chapati, it’s simple—but most people mess it up by skipping the rest time. We shared the one secret most blogs ignore: letting the dough rest for at least 30 minutes isn’t optional—it’s the difference between chewy and cloud-soft. And if you’re trying to eat lighter at night, we listed easy Indian snacks that won’t weigh you down—no heavy curries, no fried stuff.

And yes, we tackled the dairy-free question too. Many assume all Indian curries are loaded with cream or ghee, but that’s not true. We pointed out which ones are naturally dairy free—like coconut-based curries or tomato-onion gravies—and how to tweak recipes so you never have to guess what’s hiding in your food. Even the dosa batter got attention: why adding curd helps fermentation, especially in cold weather, and how it makes your dosa crispier without oil.

Every article here comes from real kitchen testing—not theory. These aren’t perfect restaurant dishes. These are the versions that work on a Tuesday night, when you’re tired, short on time, and just want food that tastes right. Whether you’re new to Indian cooking or you’ve been making dal for years, there’s something here that’ll change how you cook tomorrow. No magic powders. No expensive tools. Just clear, practical steps you can use right away.