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Marinate (9) Chill (7) No Cook (7) Grill/Barbecue (5) Roast (4) Stir-Fry (4) Steam (3) Poach (2) Braise (1) Freeze (1) Topic Recipe (159) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Indian"; var omni_prop8 = "Cuisine:Indian"; var omni_pageName="saveur:"+omni_prop12; 09/27/2011 Carrot Kari (Indian-Style Carrots With Mustard Seeds) This Indian-inspired recipe brings out carrots' sweetness. Issue #141 09/19/2011 Indian Lime Pickles Tangy, tender lime pickles are a flavorful staple of India, a condiment that adds sour, spicy punch to meals. Issue #141 08/15/2011 Salmon in Bengali Mustard Sauce This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice. Issue #140 04/14/2011 Reshmi Kebab These fragrant chicken kebabs hail from North India. Issue #138 02/25/2013 Vada Pav (Potato Fritter Sandwich) A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll. Issue #137 11/23/2010 Murgh Makhanwala (Butter Chicken) Redolent of ginger and garam masala, this lively main course can be prepared a day in advance, which makes it a terrific dish for a party. Issue #134 11/10/2010 Shrikhand (Sweet Yogurt with Saffron and Pistachios) The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010). Issue #134 10/07/2010 Haak (Kashmiri Collard Greens) We based this recipe for garam masala–spiced greens on one in Kashmiri Cooking by Krishna Prasad Dar (Penguin, 1995). Issue #133 02/16/2011 Potato Dumplings with Tamarind Chutney (Samosas) These savory snacks are terrific paired with sweet and tart tamarind chutney. Issue #130 05/25/2010 Lamb and Lentil Stew (Haleem) This is a popular dish in Mumbai's Null Bazaar market district. Issue #130 03/10/2010 Cardamom Chicken Curry Author Monica Bhide uses both green and black cardamom to flavor this curry. Continue... Issue #128 03/08/2010 Spiced Tea (Masala Chai) Cardamom gives this Indian tea a bright, piney sweetness. Issue #128 01/27/2010 Chicken and Onion Curry (Chicken Dopiaza) Sweet Walla Walla onions, which we profiled in the SAVEUR 100 list in our January/February 2010 issue, are ideal for this Indian dish. Continue... Issue #126 12/17/2009 Pistachio Ice Cream Three-ounce Dixie cups work fine as the molds for this Indian dessert. Issue #126 02/17/2010 Sweet Porridge with Raisins and Almonds This sweet, comforting dish, enriched with clarified butter, is served as a dessert throughout Gujarat, but also makes for a filling breakfast or snack. Continue... Issue #125 02/05/2010 Curried Cauliflower with Tomatoes Frying whole spices to release their flavor—a technique known in many parts of India as baghar—is crucial to making this dish, as well as most of the Gujarati specialties. Continue... Issue #125 01/15/2010 Spiced Black-Eyed Peas with Curry Leaves In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone. Continue... Issue #125 11/11/2009 Gujarati Sweet and Sour Lentils This delicious stewed dish strikes an elegant balance between sweet and tart flavors. Issue #125 11/11/2009 Spiced Chickpea-Flour Snacks These bite-size snacks consist of rolled-up chickpea-flour pancakes strewn with mustard seeds, cilantro, and fresh coconut. Issue #125 11/11/2009 Gujarati Cabbage This dish encompasses a range of flavors including sweet, salty, and spicy ones. Issue #125 « Previous 1 2 3 4 5 . . .8 Next »