10 Authentic Indian Recipes Your Dadi Never Wrote Down

There’s a particular comfort that comes from recipes handed down by voice: a pinch measured by the hand, a look that says “when it feels right,” a tweak your dadi swore by and never wrote. These are the dishes that lived in tiffin boxes, on festival plates, and at chai-time conversations—recipes shaped by seasons, scarcity, and a lifetime of repetition. This list collects ten such dishes from across India that many grandmothers taught by demonstration rather than in cookbooks. Each entry explains what makes the dish special, shares the practical technique your dadi would have relied on, and offers friendly swaps for readers cooking in North America. Think of these write-ups as a starting script: try, taste, then adjust the way your dadi would, with patience and memory guiding you. The selections include street snacks, simple dals, festive breads, and rustic meals—varied regions, familiar heart. Where possible, I note ingredient swaps, storage tips, and a modern shortcut that keeps the spirit intact without losing the soul of the dish. If you grew up with a dadi, read this with a note pad beside you. If you’re discovering these flavors now, use these notes to recreate the textures and memories that made them family staples.

1. Jhalmuri — Bengal’s tangy puffed-rice snack

Jhalmuri is a street-and-home snack that your dadi might have mixed up for a quick afternoon nibble. It starts with puffed rice, roughly chopped raw vegetables like cucumber and onion, green chilies, chaat masala, and a drizzle of mustard oil if she had it. The key is texture: crunchy kernels, crisp vegetables, and a burst of tang from lime or tamarind. Many grandmothers adjusted heat levels for younger eaters and sometimes added roasted peanuts or grated coconut depending on region and season. Assembly is immediate—mixing just before serving keeps everything crisp. For cooks in North America, look for muri or beaten rice at Indian groceries; plain puffed rice from mainstream stores also works if you add more seasoning. If mustard oil is unavailable or you prefer a milder flavor, use a neutral oil with a touch of crushed mustard seeds for tempering. Jhalmuri is forgiving: it’s more about balance than exact amounts. Your dadi would tell you to taste as you go and add more lime or spice until it sings. Serve it in small paper cones for a nostalgic finish, or pack a light version for picnics and easy snacking.