What earns the Keto tag
We're strict about it. A dish is tagged Keto only when it's low-carb as written — roughly 10 g of net carbs or less per serving — built on protein, good fat and non-starchy vegetables, with no core grain, sugar, starchy root or legume. Dishes that only turn keto with a swap (cauliflower rice, a lettuce wrap, skipping the naan) aren't tagged here. If it's on this page, it's keto on its own terms.
Want the why behind the way of eating? Read The Keto Table.
14 dishes
Andhra Pradesh / South India · Indian
Andhra Pradesh's fiery dry-fried chicken — bone-in pieces cooked down with roasted spices, curry leaves, green chillies, and a final flourish of black pepper until dark, glossy, and clinging to every bite. Hot, dry, and unapologetically bold.
Punjab (North India) · Indian
Whole eggplant charred over an open flame until it collapses, then mashed into a smoky, spiced mash with onion, tomato, ginger and green chile. This is the rustic Punjabi original — every bite carries that charcoal aroma.
Chettinad, Tamil Nadu / South India · Indian
Tamil Nadu's boldest curry: chicken in a dark, aromatic masala of freshly roasted and ground spices — peppercorns, fennel, star anise, and the smoky stone flower (kalpasi) — fired up with Chettinad's signature heat. Deep, complex, unforgettable.
West Bengal / East India · Indian
The Bengali feast-day prawn curry — plump golda prawns simmered in a silky coconut-milk gravy scented with whole garam masala, ginger and a whisper of sugar. Rich, gently sweet and unmistakably celebratory.
Goa / West India · Indian
Goa's everyday coconut fish curry — fish simmered in a vivid red gravy of ground coconut, Kashmiri chilli, and spices, soured with tamarind or kokum. Tangy, gently fiery, and built for spooning over plain rice.
United States · American
The centrepiece of the American Thanksgiving table: a dry-brined, herb-butter-rubbed turkey roasted to burnished, juicy perfection, with a simple pan gravy. The method that finally makes the breast and legs cook in harmony.
Kashmir / North India · Indian
The Kashmiri Wazwan classic: lamb slow-cooked in a brick-red gravy coloured by Kashmiri chilies and ratan jot, perfumed with fennel, ginger powder, and warm spices — and, in the Pandit style, no onion or garlic. Aromatic, not fiery.
Kolhapur, Maharashtra / West India · Indian
From Maharashtra's fieriest kitchen: chicken in a blazing-red gravy built on freshly ground Kolhapuri masala and roasted dry coconut (kanda-khobra). Bold, fragrant, and seriously hot — the pride of Kolhapur.
Rajasthan / West India · Indian
A fiery Rajasthani classic from the royal hunting kitchens: mutton braised in a brick-red gravy of Mathania chilies and yogurt, with an optional ember-and-ghee smoking that gives it a hunter's smokiness. Bold, lean, and unforgettable.
Morocco · Moroccan
The classic of the Moroccan table: chicken slow-cooked with preserved lemon, green olives, ginger, and saffron until the meat slips off the bone in a golden, deeply savoury sauce. Aromatic, gently spiced, and far easier than it looks.
Nagaland / Northeast India · Indian
A defining dish of Nagaland: smoky pork belly slow-simmered with fermented bamboo shoot and fiery raja mircha (king chili) into a clean, intensely flavoured stew. Minimal oil, maximum depth — Northeast Indian cooking at its boldest.
Punjab / North India · Indian
North India's beloved greens-and-cheese curry: soft paneer cubes in a bright, gently spiced spinach gravy. Vegetarian, quick, and a benchmark of a good home kitchen.
Punjab / Delhi / North India · Indian
The smoky, scarlet-edged chicken that launched a thousand restaurant menus: yogurt-and-spice marinated, charred hard, and finished with butter and lemon. A home oven or grill stands in for the tandoor.
Central Thailand (Chao Phraya River basin) · Thai
Thailand's most famous soup — a fiercely aromatic broth of lemongrass, galangal and makrut lime, sharpened with lime juice and loaded with plump shrimp. Ready in about 35 minutes and brighter than anything a takeout container can hold.
2 dishes
Lucknow, Awadh (Uttar Pradesh) / North India · Indian
The legendary Awadhi kebab said to be invented for a toothless Nawab: spiced minced meat tenderised with raw papaya and enriched with ghee, fried into soft patties that dissolve on the tongue. Lucknow's edible silk.
Punjab / North India · Indian
India's favourite vegetarian starter: cubes of paneer and peppers marinated in spiced yogurt and charred until smoky-edged. The veg counterpart to chicken tikka, off the grill or under the broiler.
4 dishes
Greece (pan-Hellenic) · Greek
The real Greek salad: ripe tomatoes, cucumber, green pepper, red onion and Kalamata olives under a thick slab of feta, dressed with nothing but good olive oil, oregano and salt. No lettuce, no vinaigrette — just summer on a plate.
Japan (nationwide home cooking; a daily fixture from Hokkaido to Okinawa) · Japanese
The quiet backbone of the Japanese table: a clear dashi broth loosened with miso and dotted with soft tofu, wakame, and scallion. Five minutes, a handful of ingredients, and a bowl that tastes like home.
Kerala / South India · Indian
The cooling sweet-sour relish of the sadya: cucumber in coconut-ground yogurt with a hint of green chili and a mustard tempering. Kerala's answer to raita, and the dish that refreshes the palate between courses.
Kerala / South India · Indian
The everyday Kerala side that's essential to the sadya: finely chopped vegetables tossed with fresh grated coconut, green chili, and a curry-leaf-and-mustard tempering. Dry, fresh, and quick — the green note on the banana leaf.
Prefer to slice it your own way? Filter the full recipe collection by Keto, or explore the regional cuisines of India and World Classics.