🥘 तहरी

Note on substitutes: every recipe below uses hing (asafoetida) to replace the onion base, and garlic-infused oil (oil steeped with garlic, garlic itself removed — not raw garlic, not garlic paste, not garlic powder) to replace the garlic base. These are the only two garlic/onion-flavour substitutes used anywhere in this file. Garam masala, where used, means an onion-and-garlic-free blend only.

Tahri (also spelled Tehri/Tahari) is a one-pot spiced rice-and-vegetable dish from Awadhi cuisine, Uttar Pradesh — traditionally rice cooked with potato, peas, carrot and cauliflower in whole spices, started with an onion-garlic base and finished with ghee or mustard oil, served with curd. The recipes below keep the traditional spice logic (jeera, tej patta, laung, dalchini, haldi, dhania powder) but rebuild the base around hing and garlic-infused oil, cut the fat back from festive levels, and cook every vegetable fully soft for a diarrhoea-predominant gut.