🌶️ The Spice Route Kitchen

Ancient Spices,
Timeless Flavors

The spice routes of the Indian subcontinent gave the world its most intoxicating flavors — cardamom, turmeric, saffron, and clove. These recipes honor that legacy with techniques passed through generations, alive in every aromatic simmer.

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From the Spice Routes

Aromatic Recipes from
the Indian Subcontinent

Six iconic recipes bursting with cardamom, turmeric, saffron, and ghee — techniques passed through generations, flavors that linger long after the table is cleared.

Butter Chicken Murgh Makhani
1 hr + marinating
Mains · Chicken

Butter Chicken (Murgh Makhani)

Tender chicken thighs marinated in yogurt and spices, charred in a skillet, and simmered in a velvety tomato-cashew sauce enriched with ghee and finished with cream. India's most beloved export.

⏱ 1 hr + marinating 👥 Serves 4

Ingredients

  • 1.5 lb boneless chicken thighs
Marinade:
  • 1/2 cup yogurt
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 2 garlic cloves (grated)
  • 1 tbsp fresh ginger (grated)
Sauce:
  • 3 tbsp ghee
  • 1 large onion (diced)
  • 4 garlic cloves (minced)
  • 2 tbsp fresh ginger
  • 1 can crushed tomatoes
  • 1/4 cup raw cashews (soaked)
  • 1 tsp garam masala
  • 1 tsp kashmiri chili
  • 1/2 cup heavy cream
  • Salt to taste

Instructions

  1. Marinate chicken at least 2 hours. Sear in a hot skillet with ghee until charred on both sides. Cut into chunks.
  2. In same pan, cook onion in ghee 12 min until deep golden. Add garlic, ginger, spices; cook 2 min. Add tomatoes and blended cashews; simmer 20 min.
  3. Blend sauce smooth; return to heat. Add chicken and cream; simmer 10 min. Finish with a knob of ghee. Serve with basmati rice and naan.
Lamb Rogan Josh
2 hrs
Mains · Lamb

Lamb Rogan Josh

Bone-in lamb slowly braised in a deep red Kashmiri sauce of whole spices, yogurt, and Kashmiri chilies until the meat is impossibly tender and the sauce is richly layered. Kashmir in a pot.

⏱ 2 hrs 👥 Serves 4

Ingredients

  • 2 lb bone-in lamb shoulder (cut into 2-inch pieces)
  • 4 tbsp ghee
  • 2 large onions (sliced)
  • 1 cup plain yogurt
  • 4 garlic cloves (minced)
  • 2 tbsp fresh ginger (minced)
  • 3 dried Kashmiri chilies
  • 2 tsp Kashmiri chili powder
  • 1 tsp turmeric
  • 2 tsp coriander
  • 1 tsp cumin
  • 1 tsp garam masala
  • 4 green cardamom pods
  • 2 black cardamom
  • 1 cinnamon stick
  • 4 cloves
  • Salt, water or broth
  • Fresh cilantro to serve

Instructions

  1. Heat ghee; fry whole spices 1 min. Add onions; cook 20 min until caramelized. Add garlic, ginger, dried chilies; 3 min.
  2. Add lamb; brown well 8 min. Add all ground spices; stir 2 min. Add yogurt 1 tbsp at a time, stirring each addition.
  3. Add enough water to barely cover; cover and simmer 1.5 hours until lamb is tender and sauce is thick. Season; garnish with cilantro. Serve with rice.
Saag Paneer
40 min
Mains · Vegetarian

Saag Paneer (Creamy Spinach with Cottage Cheese)

Fresh spinach pureed into a vibrant, spiced sauce with cumin-fried paneer — aromatic with ginger, garam masala, and ghee. A vegetarian masterpiece of extraordinary depth.

⏱ 40 min 👥 Serves 4

Ingredients

  • 1 lb fresh spinach (blanched and pureed)
  • 400g paneer (cubed)
  • 3 tbsp ghee (divided)
  • 1 large onion (finely diced)
  • 4 garlic cloves (minced)
  • 2 tbsp fresh ginger (minced)
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp chili powder
  • 1/4 cup heavy cream
  • Salt to taste

Instructions

  1. Fry paneer in 1 tbsp ghee until golden on both sides; remove.
  2. In remaining ghee, splutter cumin seeds. Add onion; cook 12 min until golden. Add garlic, ginger; 2 min. Add spices; stir 1 min.
  3. Add spinach puree; cook 8 min, stirring. Add cream; stir well. Fold in paneer; heat 3 min. Season generously. Serve with warm roti or naan.
Dal Tadka
45 min
Soups & Stews · Vegan

Dal Tadka (Tempered Yellow Lentils)

Silky yellow toor dal simmered until meltingly soft, brought alive with a sizzling ghee tadka of cumin, garlic, dried red chilies, and mustard seeds poured dramatically on top.

⏱ 45 min 👥 Serves 4

Ingredients

  • 1.5 cups toor dal (yellow pigeon peas, rinsed)
  • 4 cups water
  • 1 large tomato (diced)
  • 1 tsp turmeric
  • Salt to taste
Tadka:
  • 3 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 4 garlic cloves (sliced thin)
  • 2 dried red chilies
  • 1 tsp Kashmiri chili powder
  • Pinch asafoetida (hing)
  • Fresh cilantro to garnish

Instructions

  1. Cook dal with water, tomato, turmeric, and salt in a pressure cooker (5 whistles) or pot (40 min) until soft and soupy. Whisk smooth. Adjust consistency with water.
  2. For tadka: heat ghee in a small pan over high until shimmering. Add cumin, mustard — let splutter. Add garlic — cook until golden. Add dried chilies and hing; immediately add chili powder and pour entire tadka over dal.
  3. Stir once at the table for drama. Garnish with cilantro. Serve with basmati rice or chapati.
Ghee Naan Bread
1 hr 30 min
Bread · Vegetarian

Ghee-Brushed Naan Bread

Pillowy, charred naan bread leavened with yogurt and baking powder, blistered in a screaming hot cast-iron skillet and finished with a generous brush of garlic ghee. Addictive.

⏱ 1 hr 30 min (with rise) 👥 8 naans

Ingredients

  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cane sugar
  • 3/4 cup plain full-fat yogurt
  • 1/4 cup warm water
Topping:
  • 4 tbsp ghee (melted)
  • 3 garlic cloves (minced)
  • Fresh cilantro (chopped)

Instructions

  1. Mix flour, baking powder, soda, salt, sugar. Add yogurt and water; knead 8 min until smooth. Rest covered 1 hour.
  2. Divide into 8 balls. Roll each thin (about 1/4 inch) into an oval.
  3. Heat cast-iron skillet to screaming hot. Place naan; cook 90 seconds until large bubbles form and bottom chars. Flip; cook 1 more minute. Remove; immediately brush generously with garlic ghee and cilantro. Serve at once.
Mango Cardamom Kheer
50 min
Desserts · Vegetarian

Mango and Cardamom Kheer (Rice Pudding)

Slow-cooked basmati rice simmered in whole milk with saffron, green cardamom, and rose water until thick and creamy — topped with fresh mango and toasted pistachios. India's most beloved dessert, jewel-bright and ethereal.

⏱ 50 min 👥 Serves 6

Ingredients

  • 1/4 cup basmati rice
  • 1 liter full-fat whole milk
  • 1/2 cup cane sugar
  • 1/2 tsp cardamom powder
  • Pinch of saffron threads (soaked in 2 tbsp warm milk)
  • 1 tsp rose water
  • 2 tbsp ghee
  • 1 ripe mango (diced)
  • 2 tbsp pistachios (toasted, chopped)

Instructions

  1. Rinse rice; add to milk in a heavy pot over medium heat. Stir frequently.
  2. Once boiling, reduce heat to low; simmer 35–40 min, stirring regularly, until rice is dissolved and mixture is thick and creamy.
  3. Add sugar, saffron milk, cardamom, rose water; stir 5 more min. Remove; stir in ghee. Serve warm or chilled, topped with fresh mango and pistachios.
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