We based this recipe for garam masala–spiced greens on one in Kashmiri Cooking by Krishna Prasad Dar (Penguin, 1995).
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.
This Northern Indian dish uses aromatics—such as coriander, cumin and dried chiles to flavor the dish.
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.
This was a popular dish at Trader Vic's in Beverly Hills.
This recipe is typical of the kind of dish Christians will offer to Muslim and nonvegetarian Hindu friends and neighbors.
Kerala's Muslims make this hearty curry for Ramadan and other special occasions.
This Indian dish enhances the chicken with warm, exotic spices and fresh herbs.
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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