Nourishing recipes from India and around the world, made healthier

What sets us apart

There are plenty of recipe sites. Here’s why ours is worth bookmarking.

  • Every recipe is tested in our own kitchen. Since 2016, we’ve never published a recipe that hasn’t been a success in our own kitchens. With discerning palates (and, in Malathy’s case, a very picky spouse), that’s a high bar.
  • Nutrition, not just calories. Every recipe card lists calories and full nutrition facts for readers on a calorie-specific plan. But we count nutrition, not calories, so we also point out the fiber, protein, vitamins and minerals many of us don’t get enough of.
  • Classic dishes, made simpler. Who has hours at the stove with a full-time job, kids and no family support nearby? We share shortcuts, one-pot and Instant Pot versions, ways to wash fewer dishes, and easy swaps for hard-to-find ingredients.
  • More whole grains, less white rice. We bring millets, quinoa, amaranth, buckwheat and oats into everyday meals, and rework high-carb classics so they’re lighter without losing their flavor.
  • Recipes from India and around the world. Our roots are in Indian cooking, but we love other cuisines too, so you’ll also find healthy global favorites: soups, salads, smoothies and dishes from around the world.
  • Something for every diet. Filter recipes by cuisine, course or diet: vegetarian, vegan, gluten-free, nut-free or no added sugar. Most of our recipes are vegetarian and plant-forward, and we share some egg, chicken and seafood dishes too.
  • From recipe to cart in one click. The Get Recipe Ingredients button on each recipe sends the ingredient list straight to Instacart.
  • More than recipes. Simple yoga, Ayurveda basics and mindful habits for a healthier everyday life, and now and then a peek at what’s growing in our garden.
Our Philosophy

A few simple ideas guide everything we cook and share.

  • Whole foods first. Build meals around whole grains, lentils, vegetables and fruit, and save packaged snacks for the occasional treat.
  • Nutritious and delicious. Healthy food should still taste like home. If we wouldn’t happily make a dish again, it doesn’t go on the site.
  • Plant-forward, not preachy. Most of our recipes are vegetarian or vegan. If you eat meat, we suggest smaller portions from responsibly raised sources.
  • Local and seasonal, organic when you can. It’s how we ate growing up in India, it follows the Ayurvedic idea of eating with the seasons, and it’s kinder to farmers and the planet.
  • Waste less. Plan your grocery trips, use the whole vegetable (peels make a great chutney), and compost the rest. Think of the coconut tree: nothing goes to waste.
  • Bring the fun back to cooking. Cooking doesn’t have to be a chore. Cook with your kids; they’re more likely to try what they helped make.
  • Food is one part of wellness. Sleep, movement and a calm mind matter too, which is why we also share simple yoga and mindfulness habits.

We share what worked for us, not medical advice. If you’re managing a health condition, check with your doctor before changing your diet.

I’m Malathy: recipe developer, yoga instructor, certified Master Gardener, wellness volunteer, world traveler and firm believer that the grass is greener on the side you water it. My career was in IT, and I live in Dallas, Texas with my husband.

My food journey began in a small, dusty coal-mining town in Andhra Pradesh. We ate what was local and in season: vegetable carts came to our door, and our milk arrived by bicycle. Food was cooked fresh and eaten the same day, and sweets were saved for festivals and birthdays. My parents taught me to respect food. We could serve ourselves as much as we liked, as long as we finished everything on our plates.

College, then work and family life in the US, brought convenience food into my kitchen: bagels, pizza, frozen juice. The turning point came when my husband was diagnosed with a rare autoimmune disease, and we were told to expect a lifetime of strong medication. Slowly, we changed how we lived. I went back into the kitchen, cleared out processed foods, added fresh salads and vegetables, cut out harsh chemicals at home and in the yard, and took up yoga, meditation and organic gardening. Everything I had left behind in India, I brought back into my American kitchen.

Two years later, my husband was off his medications, and he remains in remission today. That experience is why I started Healthy Indian: to share what helped us, one small step at a time.

I grew up in Hyderabad and spent my career in sales, living in Singapore and Malaysia before moving to the US. I’ve traveled widely for work and for fun. I play tennis, swim and work out at the gym. I practice basic yoga and meditation at home. My wife and I live in Salt Lake City, Utah.

I’ve loved cooking since my first job in Bangalore, India. For me, cooking is quiet time to think, and I’m happiest trying a new recipe. My cooking is inspired by my mom’s food and by cuisines I’ve enjoyed in India and abroad. For years now, my question has been the same: how can I make this dish healthier without giving up any of the taste?

With a family history of high blood pressure and diabetes, I was diagnosed with both, even though I was very active. So I changed what was on my plate. I swapped white rice for brown rice, quinoa and other whole grains, added more fruit and vegetables, made my own masala powders and ginger-garlic paste instead of buying them, and chose organic produce where I could. My blood sugar, blood pressure and cholesterol came back into a healthy range, and that encouraged me to share these recipes and tips with you. That’s how Healthy Indian was born, in April 2016.