October 2025 Indian Cuisine Archive: Tandoori Chicken, Dairy-Free Dishes, and More

When you think about Indian cuisine, a vibrant, regionally diverse food system built on spices, fermentation, and tradition. Also known as South Asian cooking, it’s not just about heat—it’s about balance, texture, and deep-rooted habits passed down for generations. This October 2025 archive dives into the real questions home cooks face: Can you swap yogurt for sour cream in tandoori chicken? What’s actually in a classic garam masala? And why does your dosa batter turn grainy? These aren’t random tips—they’re answers shaped by decades of kitchen trials across India.

Tandoori chicken, a smoky, spice-rubbed dish that’s a cornerstone of North Indian grilling. Also known as tandoori masala chicken, it’s more than just orange meat—it’s a science of acid, protein, and pigment. The same goes for dairy-free Indian dishes, meals made without milk, ghee, or paneer that still deliver rich flavor through coconut, lentils, and mustard oil. Also known as vegan Indian cooking, they’re not a trend—they’re a necessity for millions following strict vegetarian or religious diets. Meanwhile, Indian spices, the heartbeat of every curry, chutney, and biryani. Also known as masalas, they’re not just flavor boosters—they’re cultural markers. Star anise in biryani? Turmeric left out of garam masala? These aren’t mistakes—they’re traditions with rules. Even your breakfast matters: roti isn’t just bread, it’s the most eaten food in India, while dosa and idli are morning rituals in the south. And if you’ve ever wondered why some dals sit heavy in your stomach, you’re not alone—those are the same lentils that take hours to soak and simmer just right.

What you’ll find here isn’t a list of recipes. It’s a toolkit. Whether you’re troubleshooting a grainy batter, hunting for low-calorie snacks, or trying to figure out what not to eat on a street food tour, every post answers a real question someone actually asked. No fluff. No theory. Just what works in a real kitchen, under real conditions. You’ll learn how to make butter chicken creamy without cream, pick the mildest curry for kids, and spot the one spice that shouldn’t touch your garam masala. These are the things you won’t find in a textbook—you’ll find them here, written by someone who’s cooked through the mistakes so you don’t have to.