Indian Food Recipes: Cooking Authentic Meals at Home

Some of my strongest memories start in a warm kitchen. A simple scent roasted spices or simmering lentils can unlock comfort and curiosity at the same time.

I wrote this guide for home cooks in the United States who want to bring beloved restaurant flavors into weeknight dinners and special weekend projects. It breaks down how region, climate, and local staples shape each dish so you know why Punjabi comfort feels different from Goan heat or Bengali mustard tang.

Start with a smart pantry: a few key spices, rice lentil staples, atta or flour, ghee or oil, and a basic set of lentils let you make many dishes without a pro kitchen. Simple techniques tempering spices, simmering a curry base, kneading roti unlock repeatable results.

Think of this as a friendly listicle that walks breads, curries, street bites, rice classics, and sweets. With basic tools and intent, favorite plates from indian restaurants can become approachable, satisfying meals at home.

Key Takeaways

• Regional variety shapes flavor and technique, so try one new dish type at a time.
• Build a small pantry of spices, lentils, rice, flour, and ghee to cook many meals.
• Learn three core techniques tempering, simmering, kneading to gain confidence.
• Pair staples like rice and dal or roti and chutney for balanced plates.
• Sweets often use milk, sugar, and cardamom and pair well with spiced tea.

What Makes Indian Food Special Today: A Friendly Roadmap for Home Cooks

Local spices, oils, and techniques shape every classic dish youll try at home. Regional produce and cooking fatspeanut, mustard, coconut, and the ever-present gheegive each state a distinct voice.

Many names are simple and helpful: tikka masala, chana masala, dal makhni. Learn the name and you can decode a recipe or restaurant menu fast.

Start small: master one curry base, one flatbread, and one lentil dish to build a weekly meal plan. Potatoes and lentils are pantry-friendly staples that stretch a grocery run.

• Balance plates: a dal, a vegetable side, and rice or roti plus a quick salad or pickle.
• Use bhuna or tandoor techniques for depth; temper whole spices to release aroma.
• Batch smart: brew tea while dals simmer; knead dough as a curry reduces.

Taste as you go. Adjust salt and sugar, add fresh herbs, and use controlled water and heat to pull flavor from spices without too much chili. Cooking is forgivingsmall changes save a meal.

Build Your Indian Pantry: Spices, Staples, and Oils Youll Use Often

A compact spice shelf unlocks many classic dishes without overwhelming your grocery list. Start with whole spices and a few versatile staples to keep weeknight cooking flexible and flavorful.

Core spices to stock: cumin, turmeric, cardamom, cloves, coriander, chili, mustard seed, and asafoetida. Each adds aroma, color, or heatcumin lends earthiness, turmeric gives color, and cardamom brings floral sweetness.

Oils and ghee: when to choose each

Choose neutral oils for high-heat frying and assertive oils for regional character. Mustard oil works well for pungent pickles and eastern dishes. Coconut oil suits coastal cooking. Peanut oil is great for deep frying.

Ghee adds nutty richness and a high smoke point. Use it to finish dals, fry spices, or make flaky parathas.

“Toast whole spices briefly for a fresher, deeper masalathen grind small batches at home.”

• Store spices in airtight jars, away from heat and light; refresh ground blends every 36 months.
• Keep ginger and garlic on hand as everyday aromatics.
• Stock atta (whole-wheat) and besan (chickpea) flours for breads, pakoras, and sweets.

Understanding Indias Regional Cuisines: North, South, East, and West

From snowy valleys to tropical coasts, each region brings its own staples and techniques to the table. Geography, climate, and crops shape what people cook in every state. Learn the patterns and youll know how to swap ingredients and still keep true flavor.

North Indian comforts

North Indian plates lean on wheat, rich gravies, and tandoor breads. Think buttery sarson, robust Punjabi masala, and Mughlai slow-cooked sauces like rogan josh that may use whole spices and yogurt. At home, serve bread + dal + sabzi for a classic thali feel.

South Indian flavors

South Indian cooking centers on rice, fermented batters (dosa, idli), and coconut or sesame oil. Tempering with curry leaves and mustard seeds defines the aroma. Swap basmati for short-grain rice and use canned coconut when fresh is hard to find.

Eastern and Western highlights

The East favors freshwater fish, rice, and mustard oil with gentle heat and tang. Coastal western states bring seafood, kokum, and coconut into dishes; Goan plates show Portuguese vinegar and spice blends. Spot these cues on restaurant menus to choose regional specialties.

Try mixing techniquesserve a north-style curry over lemon rice for an easy, tasty weeknight swap.

Street Food Favorites to Start Your Feast

Nothing wakes up a table like crunchy, spiced bites served with bright chutneys. These street food classics are simple to make at home and scale well for snacks or a full spread.

Samosa and bhaji: crisp starters with tangy chutney

Samosas use a thin pastry filled with spiced potatoes or meat. Keep the filling dry, crimp edges tightly, and fry in steady oil at about 350F for even browning.

For bhaji (pakora), whisk chickpea flour with water to a thick batter and drop spoonfuls of onion, cauliflower, or paneer. Fry until craggy and golden for the best crunch.

Vada pav: Mumbais vegetarian slider you can make at home

Layer a crunchy potato patty inside a soft roll with sliced onions, green chilies, and bold chutneys. Try oven-baked or air-fryer patties for a lighter twist.

Make-ahead tips: premix dry batter, pre-boil potatoes, and freeze shaped samosas. Use chickpea flour as a natural gluten-free swap without losing crunch.

Serve with sweet tamarind and spicy cilantro-mint chutneys, and garnish with sliced onions and chaat masala. Compare textures to restaurants and tweak salt and spice to match your favorite dish.

Indian Breads Youll Love Baking

A warm stack of homemade bread can turn simple ingredients into a memorable meal. Start with small doughs and one good pan, and you can make bakery-style breads on a weeknight.

Naan and quick tandoori hacks

Naan is leavenedoften with yeast or yogurtand benefits from high heat. At home, use a blazing-hot cast-iron skillet, broiler, or pizza steel to get the blistered crust and charred spots that mimic a tandoor.

Roti and paratha basics

Roti is simple: whole-wheat atta and water. Proper hydration, a short rest, and quick cooking on a hot tava give soft, puffed breads. Paratha layers fat for flake; stuffed versions like aloo paratha need a dryer filling and sealed edges. Cook parathas with a thin coat of ghee or oil for brown, crisp layers.

Poori: quick tips for puffing

Poori dough should be medium-firm and rolled evenly. Fry in oil at the right temperature so the dough inflates fast and stays hollow. Avoid overworking the dough to prevent tough, greasy poori.

• Flour notes: use atta for tenderness; blend with all-purpose for chew in naan.
• Batch strategy: par-cook and freeze roti or paratha, finish on a hot pan for quick weeknight dishes.
• Troubleshoot: tough roti = add more water/rest; greasy poori = lower oil temp or firmer dough.

Explore more types of flatbreads and tips in this handy guide: types of flatbreads.

Comfort Curries: Chicken Tikka Masala and Beyond

Comfort curries show how simple technique and a good spice blend can turn weeknight protein into a memorable meal.

Chicken tikka masala vs. paneer tikka masala

Chicken tikka masala pairs grilled, marinated chicken with a tomato cream sauce. Marination uses yogurt, spices, salt, and lemon to tenderize and add flavor. Grill or broil to get a char before simmering gently in the sauce.

Paneer tikka masala swaps paneer for chicken. The texture is firmer and holds shape, while the sauce profile stays silky from tomatoes and cream.

Korma, rogan josh, and vindaloo explained

Korma is rich and mild, built on ground nuts, fried onions, and yogurt for a nutty, creamy base.

Rogan josh comes from Kashmir and uses whole spicescloves, cardamom, bay, and cinnamonoften with lamb and a deeper, aromatic finish.

Vindaloo is vinegar-forward and fiery, rooted in Goan-Portuguese cooking. Balance heat with a touch of sugar or coconut cream to keep the curry bright.

Quick workflow: saut onions, add ginger-garlic and spices, deglaze, simmer with tomatoes and dairy, then finish with herbs. For tender chicken, simmer gently and add grilled pieces at the end.

Smart swaps: heavy cream or coconut cream, paneer or tofu, and stock to thin without losing flavor. Batch a masala base and split it to make two distinct dishes. Serve with steamed rice, naan or roti, and a cooling raita for balance.

South Indian Staples: Dosa, Idli, and Sambar Made Simple

South Indian breakfasts center on a fermented batter that turns simple grains into crisp crepes and pillowy cakes.

Rice-lentil ratio and fermentation: Use 3 parts raw rice to 1 part urad dal (split black gram) for a versatile batter. Soak rice and dal separately for 46 hours, then grind with minimal water to a smooth paste. Mix, cover, and ferment overnight at room temperature.

For steady warmth in American kitchens, place the covered bowl on top of an oven with only the oven light on. Keep water low during grindingtoo much makes the batter sticky and slows rise.

Dosa vs. idli: same batter, different technique

Thin the batter slightly for dosa; spread quickly on a hot pan for a paper-thin, crisp crepe. For idli, steam thicker batter in molds for soft, fluffy cakes.

Sambar and coconut chutney pairing

Sambar is a tangy lentil stew with tamarind, vegetables, and a tempering of cumin and curry leaves that gives the dish its aroma. Finish with a hot oil tadka for depth.

Quick coconut chutney: grind fresh coconut (or desiccated), green chilies, and a little salt with water. Top with a hot tempering of gingelly (sesame) oil, mustard seeds, and curry leaves.

• Oils: use gingelly for authentic aroma; choose coconut oil for coastal-style dishes.
• Make-ahead: grind batter on weekends; refrigerate up to 3 days. Warm briefly before use.
• Variations: fill masala dosa with spiced potato, or sprinkle podi for extra heat on idli.
• Troubleshoot: overly sour batter = shorten fermentation; no rise = warmer spot or fresher dal; sticky batter = less water during grind.

Regional tip: Udupi-style sambar is milder and vegetable-forward; Andhra chutneys push the heat for those who like spice.

Dal and Lentil Dishes for Every Mood

Whether you want a quick weeknight bowl or a slow-simmered centerpiece, lentil dishes are a reliable place to start.

Basics first: whole lentils (brown, black) hold shape and need longer cook time. Split lentils (red, yellow, chana dal) break down faster and give creamier texture. Adjust water and simmering to hit the texture you like.

Dal makhni: slow-cooked richness

Dal makhni blends multiple beans and slow cooking for depth. Finish with cream or a spoon of ghee for a buttery, luxurious bowlgreat for weekends or special meals.

Tadka dal and chana dal: quick weeknight wins

Tadka dal cooks soft lentils, then gets a hot tempering of spices bloomed in ghee or oil. Chana dal is lighter and cooks fast; both deliver big flavor with minimal prep.

Dhaba-style and finishing touches

Dhaba-style dal leans richeradd butter or cream, and a final tadka for punch. Use cumin, mustard seeds, ginger, and chili in layers. Add garam masala near the end for warmth.

“A small, hot tadka can revive muted spices faster than adding more dry powder.”

• Pair with roti or steamed rice and a crunchy kachumber salad.
• Batch-cook plain lentils; vary tadkas through the week for different dishes.
• Troubleshoot: over-thick dal? Stir in hot water. Muted spices? Reheat spices in ghee and pour over the dal.

Biryani and Fragrant Rice Classics

A fragrant pot of layered rice and spiced protein can turn a weeknight into a celebration. Biryani layers parboiled rice with marinated meat, vegetables, or paneer, adds ghee and saffron milk, then seals tight for slow “dum” steaming.

Layer and steam method: parboil aged basmati to keep grains long and separate. Marinate chicken or goat in yogurt, spices, and salt; caramelize onions and reserve saffron milk. Layer rice, protein, fried onions, and herbs, then seal and steam on low.

Styles, proteins, and simple pulao

Hyderabadi dum tends to be spicier and uses a tighter steam. Veg-forward biryanis are gentlerreduce chilies and boost fragrant whole aromatics like bay leaves, cardamom, cinnamon, and cloves.

Proteins: chicken, lamb, goat, shrimp, or paneer work well. Time marinated meat so it cooks through but stays juicypar-cook dense proteins slightly before layering.

Pulao (pilaf) is a weeknight hero: cook rice with whole spices and aromatics in measured water for cohesive, fragrant grains without long steaming.

“Marinate in yogurt and rest before cookingthis keeps meat tender and helps layers release steam.”

• Try coconut accents for coastal region variations.
• Serve with cooling raita, crisp salad, and a strong tea or light drink to balance richness.
• Make-ahead: cook components separately, refrigerate, then assemble and steam before serving.

Vegetarian All-Stars: Aloo Gobi, Saag Paneer, and Chana Masala

Leafy greens, chickpeas, and humble potatoes form a trio of weekday winners that scale from simple to celebratory.

Aloo gobi is a weeknight staple. It pairs tender potatoes and roasted cauliflower in a dry, aromatic masala. Roast or sear vegetables briefly, then finish covered so textures stay even.

Saag / palak with paneer

Blanch or saut the leaves, then chop or blend to your preferred texture. Simmer gently with warm spices and add cubes of paneer near the end. For a silkier sauce, stir in a splash of coconut or cream.

Chana (chole) masala basics

Start with onion, ginger, and garlic, add tomatoes and garam masala, then fold in chickpeas. Use canned chickpeas as a fast shortcutfinish with a fresh tadka for punch.

• Oil choices: neutral oil for everyday, mustard oil for a bolder north indian edge.
• Serve: ladle over rice or scoop with roti; garnish with lemon wedges and cilantro.
• Make-ahead: batch a masala base, split itone pot becomes chana, the other a quick paneer or tofu curry.

saag-aloo offers a great riff on greens plus potato if you want another approachable dish made from pantry staples.

Tandoori and Grilled Greats

High-heat grilling and clay-oven styles bring a bright char and smoky depth that turn a simple roast into a celebratory plate.

At home, the goal is to recreate that char and keep meat juicy. Marinate pieces in yogurt, lemon, and a balanced mix of spices. Paprika or Kashmiri chili gives color and mild heat. Add cumin, coriander, and garam masala for depth.

Tandoor-style marinades and finishing

Marinade tips: include a tablespoon of oil to help coat and retain moisture. Marinate overnight when possible; shorter rests still help. For a starter recipe and exact ratios, try this tandoori chicken recipe.

Finish with a brush of melted ghee for gloss and aroma. For veggie or paneer options, use the same marinade and high heat to blister edges quickly.

Bhuna: building roasted depth

Bhuna technique means slow-searing aromatics and spices until they caramelize. Start with oil, sweat onions low and long, then fry dry spices briefly so they toast without burning.

This creates a concentrated base for richer gravies and amplifies roasted notes that pair well with grilled proteins.

*“Slow, patient browning unlocks a roasted flavor you can’t get by rushing.” *

• Preheat a cast-iron pan or grill and use wire racks for airflow to mimic tandoor circulation.
• Cook chicken thighs for juiciness; aim for 160165F internal temp and rest before serving.
• Avoid overcrowding panswork in batches for even sear.
• Fix uneven browning with a final broil and brush with ghee to moisten surfaces.

Chutneys, Pickles, and Condiments That Elevate Every Dish

A spoonful of sharp relish lifts even the plainest rice or bread. Good condiments add contrast, texture, and an instant flavor boost.

Fresh herb chutney blend cilantro, mint leaves, lemon, ginger, green chilies, and a pinch of salt. Thin with water or a splash of oil for dipping. It pairs especially well with fried snacks and grilled dishes.

Sweet-tart preserves mango chutney or tomato relish balances sugar, vinegar, and warm spices. Cook until glossy for a spoonable finish that brightens rich curries and rice bowls.

Regional pickles and preservation

Pickles range from Andhra gongura (sorrel) to lime and amla. These use mustard oil and spices to preserve and deepen flavor. Sterile jars and small batches help you control heat and shelf life.

• Tempering tip: crack cumin and mustard seeds in hot oil and pour over chutneys for aroma.
• Coconut variations: toast spices, add grated coconut, and finish with a sizzle of curry leaves for coastal plates.
• Storage: refrigerate fresh chutneys; label dates; use sterilized jars for pickles.

“Keep two chutneys on hand one herb, one sweet-tart to transform leftovers into new meals.”

Blender tips: pulse for chunky texture or blend smooth; thin with oil or water to reach dipping consistency. If a batch is too hot, remove seeds or add a pinch of sugar to balance the heat.

Indian Drinks to Sip and Savor

Warm, spiced drinks tie a meal together and offer a quick way to lift simple gatherings. Below are easy methods to brew chai and make cooling yogurt drinks that pair well with savory dishes.

Masala chai basics

How to brew: simmer 1 cup water with 12 crushed cardamom pods and a small slice of ginger for 2 minutes. Add 1 teaspoon black tea leaves, 1/2 cup milk, and 12 teaspoons sugar; bring just to a simmer and strain.

For a caf-style cup, use a 1:0.5 water-to-milk ratio (by volume) and simmer gently to avoid boil-overs.

Spice blends and make-ahead tips

• Classic: cardamom-forward with a hint of cinnamon.
• Bolder: add cloves and extra ginger for punch.
• Make-ahead: simmer spices into a concentrate, refrigerate, then mix with hot water and milk to serve.

Lassi and chas (chaas)

Lassi: blend 1 cup yogurt with 1/4 cup milk, sugar to taste, and fruit or rose water if desired for sweet versions. Mango lassi adds fruit for body and natural sweetness.

Chas: thin plain yogurt with water, season with roasted cumin, chopped mint, and salt. Its refreshing and aids digestion after rich meals.

Sweeteners: sugar and jaggery suit warm drinks; honey works well in chilled drinks. Experiment with cardamom levels to find your house chai.

Sweet Endings: Gulab Jamun, Halwa, and Barfi

Desserts built on milk and spice reward simple technique more than rare ingredients. These classic sweets finish a meal with warm syrup, creamy fudge, or a dense nut bar. Below are clear cues and quick tips to get textures right every time.

Gulab jamun basics and technique

Make a smooth milk-based dough from milk powder and a little flour, adding milk until it just holds. Roll gentle, even balls to avoid dense centers.

Fry at medium-low heat for uniform browning, then soak immediately in warm sugar syrup spiked with cardamom and a splash of rose or saffron.

Halwa trio: carrot, besan, and mung

Halwa is a pudding-style sweet. Cook grated carrot, besan (chickpea flour), or mung until the raw smell is gone. Add sugar and ghee gradually so the mixture glistens, not oily.

Control the pan temperature: medium-low keeps texture tender while reducing excess water and preventing graininess.

Barfi and milk-based fudges

Barfi forms by reducing milk or using condensed milk with ghee and sugar. Fold in nut pasteskaju, almond, or pistaor coconut before setting in a tray. Chill and slice when firm.

“Small changes in syrup temperature or pan heat decide whether a sweet is tender or tough.”

• Syrup cue: one-thread sugar syrup for gulab jamun gives a soft soak; too thick makes them cloying.
• Shortcuts: use milk powder or condensed milk to save time without losing richness.
• Garnish: chopped pistachios, dried rose petals, or edible silver leaf make a festive finish.
• Make-ahead: store sealed sweets in the fridge for gifting; bring to room temp before serving, pair with masala chai or warm milk.
• Troubleshoot: dense gulab jamun = overworked dough; oily halwa = too-high heat or undercooked mixture.

Indian Food at Restaurants: How to Navigate the Menu with Confidence

Ordering at a new restaurant gets easier once you know a few common menu words and dish cues. That small vocabulary helps you pick starters, mains, breads, and desserts without guessing.

Key terms decoded

Curry means a gravy-style dish. Masala is a spice mix. Saag signals leafy greens. Tandoor is a clay oven, and thali is a multi-dish platter.

What to order and pair

Start with samosa or bhaji to sharethese street food bites translate well on a menu. For breads, pick roti with dals and lighter curries; choose naan for richer sauces, or aloo paratha for a hearty vegetarian option.

For mains, try one popular pick like chicken tikka masala as a safe bet. For smoke and char, order chicken tikka or tandoori chicken. Explore korma, rogan josh, or vindaloo by spice level.

South section itemsdosa, idli, and sambararrive with chutney and make great lighter choices. Finish with gulab jamun or masala chai and consider lassi or extra yogurt/raita to cool heat.

“Ask whether a dish is dry or saucy so you can choose the right bread and sides.”

• Customize heat and richness; ask for less chili or extra yogurt.
• Balance the table with vegetables and lentils for variety.
• If unsure, read a quick guide on ordering at an indian restaurant: ordering at an indian restaurant.

Conclusion

End with a practical nudge: pick one popular dish like chicken tikka masala to make at home, then branch into region-driven recipes to hear how state ingredients and techniques change the result.

Understanding north indian wheat-based comfort versus south indian rice and fermented batters makes menu choices simple, not daunting. Build a pantry with core spices, ghee, and coconut items so you can repeat favorite dishes fast.

For a balanced meal try: a dal or lentils dish, a vegetable, a curry, rice or roti, and a bright chutney, finished with tea or a cool drink. Keep a short list of go-to recipes and staples to ease weekly planning.

Cooking is a journeytaste, adjust heat and seasoning, compare restaurant versions, and celebrate staples like lentils and potatoes as reliable, budget-friendly anchors for many meals.

FAQ

What are the essential pantry items to start cooking authentic meals at home?

Stock cumin, turmeric, cardamom, cloves, and coriander. Keep ghee, mustard oil, and coconut oil on hand and use yogurt and cream for marinades and finishing. Also have basmati rice, lentils (dal), wheat flour for roti, and fresh ginger and garlic.

How does North cuisine differ from South cuisine in ingredients and techniques?

Northern recipes often use dairy like ghee, cream, and paneer, plus tandoori techniques and slow-simmered gravies. Southern cooking leans on coconut, curry leaves, tamarind, and rice-lentil batters with lots of steaming, frying, and tempering (tadka).

Is chicken tikka masala the same as tandoori chicken?

No. Tandoori chicken is marinated with spices and yogurt, then cooked at high heat in a tandoor for char. Chicken tikka masala uses grilled chicken pieces in a creamy tomato-based masala saucerich, saucy, and often finished with cream or butter.

Whats the easiest street-style snack to make at home?

A samosa or pakora (bhaji) is approachable: spiced potato or vegetable filling for samosas; chickpea-flour batter for pakoras. Serve with cilantro-mint chutney or tamarind chutney for an authentic street-side feel.

How can I make dosa and idli without special equipment?

Soak rice and urad dal, grind to a smooth batter, and ferment overnight in a warm spot. For idli, steam in any deep pot with a tray; for dosa, spread batter thin on a nonstick pan and cook like a crepe. Coconut chutney and sambar complete the meal.

Whats the difference between dal makhni and tadka dal?

Dal makhni uses whole urad and rajma with butter and long cooking for creaminess. Tadka dal is quicker: split lentils cooked and finished with a hot oil tempering of cumin, mustard seeds, garlic, and chilies for bright flavor.

How do I build a basic spice blend (masala) at home?

Toast whole spices like cumin, coriander, cardamom, and cloves, then grind with dried chilies and turmeric. Adjust proportions to the dishgaram masala for finishing vs. curry powder for base sauces.

Are there vegetarian dishes that feel as hearty as meat curries?

Yes. Saag paneer (leafy greens with cheese), chana masala (spiced chickpeas), and aloo gobi (potatoes and cauliflower) deliver deep flavors and satisfying textures that work as main dishes with rice or roti.

What rice dishes should home cooks try first?

Start with pulao for ease, then try layered biryanis like Hyderabadi dum when you’re readyuse fragrant basmati, whole spices, and slow steaming for aroma and depth.

How do I make restaurant-style naan or roti at home?

For naan, use a soft, yogurt-based dough and cook on a hot cast-iron skillet or under a broiler until puffed and charred. For roti and paratha, roll thin and cook on a tava with a quick puff over direct heat if possible.

What condiments should I serve with a homemade spread?

Offer mango chutney, cilantro-mint chutney, tomato relish, and pickles like lime or mango. A cooling raita or plain yogurt also balances spicy mains.

How can I make masala chai that tastes like a caf version?

Simmer black tea with crushed cardamom, cinnamon, cloves, and fresh ginger in a mix of water and milk. Sweeten to taste and strain. Use whole spices for a fresher, brighter cup.

What desserts are simple to prepare for guests?

Gulab jamun from ready mix or homemade khoya is a crowd-pleaser. Halwalike gajar (carrot) halwacooks quickly with ghee, milk, and sugar. Serve warm with a sprinkle of pistachios.

How should I navigate menus at restaurants if Im new to this cuisine?

Look for key terms: masala (spice mix), curry (sauce-based dish), tandoor (clay-oven items), saag (leafy greens), and thali (plated sampler). Ask servers about spice levels and regional styles to match your taste.

Can I recreate coastal dishes like Goan curries at home?

Yesuse coconut milk, tamarind, and kokum where applicable, plus fresh seafood or vegetables. Temper spices and finish with a squeeze of lime for authentic coastal tang.