Backyard BBQ (5)
Cocktail Party (1)
Amid the street-food carnival that is Mumbai, this sweet, sour, and spicy drink provides cooling salvation for residents of the notoriously hot city.
In South India, this dish, called rasam—the probable precursor to mulligatawny soup—is often served at the end of a meal.
This chutney is so good you will find yourself licking up every last drop.
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
This spicy South Indian dish calls for the shallots to simmer until soft and sweet.
More a dip than a salad, this “guacamole” boasts a flavorful Indian flair.
This fast-cooking dish is like a salad with its fresh taste and crunchiness.
This was a popular dish at Trader Vic's in Beverly Hills.
Indian cooking authority and saveur consulting editor Madhur Jaffrey shared with us this recipe for poori's smaller cousin.
This street vendor snack is popular all over northern India.
This chutney is a popular dipping sauce for fried foods in northern India.
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.
Taro is a dense, starchy tuber common in northern India and can be found in Indian grocery stores under its Hindi name, arvi.
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.
We enjoyed this traditional dish while visiting Lucknow, India.
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.
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.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
The term masala is used throughout India to describe various spice mixtures; garam masala is common in North India (garam means hot).
Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.