Backyard BBQ (5)
Cocktail Party (1)
This Indian-inspired recipe brings out carrots' sweetness.
Tangy, tender lime pickles are a flavorful staple of India, a condiment that adds sour, spicy punch to meals.
This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice.
These fragrant chicken kebabs hail from North India.
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.
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.
The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).
We based this recipe for garam masala–spiced greens on one in Kashmiri Cooking by Krishna Prasad Dar (Penguin, 1995).
These savory snacks are terrific paired with sweet and tart tamarind chutney.
This is a popular dish in Mumbai's Null Bazaar market district.
Cardamom gives this Indian tea a bright, piney sweetness.
Three-ounce Dixie cups work fine as the molds for this Indian dessert.
This delicious stewed dish strikes an elegant balance between sweet and tart flavors.
These bite-size snacks consist of rolled-up chickpea-flour pancakes strewn with mustard seeds, cilantro, and fresh coconut.
This dish encompasses a range of flavors including sweet, salty, and spicy ones.