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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; 03/01/2007 Cumin-Laced Tamarind and Mint Cooler (Jal Jeera) Amid the street-food carnival that is Mumbai, this sweet, sour, and spicy drink provides cooling salvation for residents of the notoriously hot city. Issue #100 08/29/2007 Spicy Tomato and Tamarind Soup (Rasam) In South India, this dish, called rasam—the probable precursor to mulligatawny soup—is often served at the end of a meal. Issue #98 08/29/2007 Tamarind Chutney with Bananas and Golden Raisins (Imli Ki Meethi Chutney) This chutney is so good you will find yourself licking up every last drop. Issue #98 01/17/2008 Dal, Rice, and Vegetable Porridge This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree. Issue #95 01/25/2008 Shallot Sambhar This spicy South Indian dish calls for the shallots to simmer until soft and sweet. Issue #93 03/06/2007 Goan Avocado Salad More a dip than a salad, this “guacamole” boasts a flavorful Indian flair. Issue #90 11/16/2005 Cabbage and Carrots with Mustard Seeds and Curry Leaves This fast-cooking dish is like a salad with its fresh taste and crunchiness. Issue #84 12/11/2007 Calcutta Chicken Curry This was a popular dish at Trader Vic's in Beverly Hills. Issue #80 12/15/2005 Crisp-Fried Wafers Indian cooking authority and saveur consulting editor Madhur Jaffrey shared with us this recipe for poori's smaller cousin. Issue #79 12/15/2005 Crisp-Fried Wafers with Potatoes, Yogurt, and Tamarind Chutney This street vendor snack is popular all over northern India. Issue #79 12/15/2005 Sweet and Spicy Tamarind Chutney This chutney is a popular dipping sauce for fried foods in northern India. Issue #79 01/11/2006 Indian Clarified Butter Ready-made usli (pure) ghee is available in Indian grocery stores, but making your own is easy, doesn't take long-and guarantees freshness and a sweet, lightly nutty flavor. Issue #78 12/12/2005 Taro in Onion Sauce Taro is a dense, starchy tuber common in northern India and can be found in Indian grocery stores under its Hindi name, arvi. Issue #78 12/12/2005 Saffron Chicken This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal. Issue #78 12/12/2005 Smoked Eggplant with Yogurt and Onion We enjoyed this traditional dish while visiting Lucknow, India. Issue #78 12/12/2005 Kid Goat Pilaf Cooked in Spiced Meat Stock In Lucknow, it's said that there are more than 30 different cuts of goat, each with a different taste and texture. This dish uses parcha, the delicate, well-marbled flesh of the ribs. Issue #78 12/12/2005 'Melt-in-the-Mouth' Kid Goat Kebabs Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious. Issue #78 12/06/2005 Vermicelli Pilaf This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970). Issue #77 11/11/2005 Black-Eyed Peas Masala The term masala is used throughout India to describe various spice mixtures; garam masala is common in North India (garam means hot). Issue #71 09/09/2008 Rice Pudding with Cardamom and Pistachios Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common. 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