Almost Bourdain (1)
My Feasts (1)
This Indian-inspired recipe brings out carrots' sweetness.
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 delicious stewed dish strikes an elegant balance between sweet and tart flavors.
This dish encompasses a range of flavors including sweet, salty, and spicy ones.
Creamy yogurt with okra is a delicious pairing.
This appealing, spicy-sweet snack is made with chickpea flour.
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.
In this recipe, as with many Indian dishes, moderately high heat is utilized to hasten caramelization and deepen flavors.
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 dish is a spicy trip through India by way of China.
This dish can be made with whatever greens are in season.
This rich, creamy dish takes its name from makhan, the Hindi word for butter.
This smooth-textured, luscious side dish is excellent served with rice on naan.
In this classic Punjabi dish, peas and chunks of the fresh Indian cheese known as paneer are bathed in a spiced tomato-based gravy.
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.
This fast-cooking dish is like a salad with its fresh taste and crunchiness.