Side Dish (28)
Soups & Stews (6)
Main Course (5)
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.
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
A stew made from chana dal (yellow split peas), sambar is a spicy medium for vegetables from miniature eggplants to okra to pearl onions.
Caramelized onions, infused with cardamom, fennel, and cumin, form the basis for this classic Indian curry, made here with lamb and small, flat cipolline onions, and topped with crispy fried onions.
This Indian-inspired recipe brings out carrots' sweetness.
Tangy, tender lime pickles are a flavorful staple of India, a condiment that adds sour, spicy punch to meals.
We based this recipe for garam masala–spiced greens on one in Kashmiri Cooking by Krishna Prasad Dar (Penguin, 1995).
This is a popular dish in Mumbai's Null Bazaar market district.
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 is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
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 smooth-textured, luscious side dish is excellent served with rice on naan.
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.