Archive · 5 Sep 2026
Five Indian Classics Get a Smoky Bacon Makeover
This article suggests five ways to add bacon to familiar Indian-style foods.
Bacon is salty, smoky and can make dishes taste richer.
One recipe mixes bacon with spicy mutton mince and serves it with soft bread called pav.
Another puts bacon and paneer inside a flaky paratha.
A kachori combines bacon with sweet and tangy onion jam.
The list also includes an old American curry recipe using pork and curry spices.
The final dish is fried rice with chicken, bacon and vegetables.
These recipes are presented as creative fusion foods for International Bacon Day.
Five recipes combine bacon with Indian and Indo-Chinese favourites, including keema pav, paratha, kachori, curry and fried rice.
Bacon keema pav pairs mutton mince with bacon, onions, tomatoes, spices and coriander, served with buttery pav.
Spicy bacon paratha is stuffed with paneer, bacon, green chillies, garam masala, dried fenugreek and coriander.
Bacon and onion jam kachori balances crisp bacon with a sweet, tangy filling made with brown sugar, maple syrup and apple cider vinegar.
The collection also features a pork curry inspired by an 1820s American recipe and chicken-and-bacon Indo-Chinese fried rice.
- Who
- The article presents cooks and food lovers with five bacon-based recipes.
- What
- It showcases bacon versions of Indian and Indo-Chinese dishes, plus a historic American curry recipe.
- When
- The recipes are presented for International Bacon Day; one curry recipe dates to the 1820s.
- Where
- The dishes draw on Indian cooking, including Mumbai’s kheema pav, while the historic curry was interpreted in America.
- Why
- To show how bacon’s smoky and salty flavour can be combined with familiar Indian-style dishes.
- Featured dishes
- Bacon keema pav, spicy bacon paratha, bacon and onion jam kachori, an 1820s American bacon curry, and Indo-Chinese chicken and bacon fried rice.
- Keema ingredients
- Mutton mince, bacon, onions, tomatoes, Indian spices and fresh coriander, served with buttery pav.
- Paratha filling
- Crumbled paneer, crisp bacon, green chillies and aromatic spices, including garam masala and dried fenugreek.
- Kachori filling
- Crisp bacon and onion jam made with brown sugar, maple syrup and apple cider vinegar.
- Historic curry
- A pork dish cooked with curry spices and shaped in a mould, reflecting an 1820s American interpretation of Indian-inspired curry.
- Fried rice ingredients
- Chicken, bacon, carrots, peppers, cabbage and Indo-Chinese savoury flavours.