The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice.
This delicious stewed dish strikes an elegant balance between sweet and tart flavors.
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
In South India, this dish, called rasam—the probable precursor to mulligatawny soup—is often served at the end of a meal.
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
The term masala is used throughout India to describe various spice mixtures; garam masala is common in North India (garam means hot).
This spicy dish from cookbook writer Madhur Jaffrey uses seasonings typical of Punjab in northwest India.
This fresh pasta dish celebrates the wide availability of winter squash varietals, including the Blue Hubbard squash. The sauce is delicious alone, and even better when served with a homemade tomato chutney.
Does Not Apply