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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
07/18/2008
Watermelon Curry
A specialty of the Indian state of Rajasthan, this delicious curry plays the sweet, juicy flesh of the watermelon against a complex background of chiles and spices.
Issue #113
02/12/2008
Ground Lamb and Peas in Yogurt
This Northern Indian dish uses aromatics—such as coriander, cumin and dried chiles to flavor the dish.
Issue #109
12/19/2007
Dry-Cooked Cabbage with Tofu and Peas
This recipe is based on a dish served by Satya, the head cook at Radha Govinda Mandir, an International Society for Krishna Consciousness temple in Brooklyn, New York.
Issue #108
12/11/2007
Calcutta Chicken Curry
This was a popular dish at Trader Vic's in Beverly Hills.
Issue #80
11/08/2007
Coriander Chicken
This recipe is typical of the kind of dish Christians will offer to Muslim and nonvegetarian Hindu friends and neighbors.
Issue #45
11/08/2007
Beef Curry
Kerala's Muslims make this hearty curry for Ramadan and other special occasions.
Issue #45
03/06/2007
Chicken with Cilantro
This Indian dish enhances the chicken with warm, exotic spices and fresh herbs.
Issue #26
08/09/2010
Chicken Curry Bowl
Curry helps transform this basic chicken-and-rice dish into a colorful and flavorful every-night meal by Good Things Catered.
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