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08/15/2011
Salmon in Bengali Mustard Sauce
This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice.
Issue #140
12/12/2005
Saffron Chicken
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
Issue #78
12/12/2005
'Melt-in-the-Mouth' Kid Goat Kebabs
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
Issue #78
01/23/2007
Spicy Pan-Fried Fish Steaks
This is a typical dish prepared from the rich abundance of ingredients found in Madras, India.
Issue #4
10/07/2010
Fried Malabar Sole
The Cook's Cottage mixes turmeric and chile powder into her semolina dredge for a colorful, quick dish that's on the table in about 15 minutes. Continue...
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Source: thecookscottage.typepad.com
05/07/2008
Indian Sourdough Crepe (Masala Dosa)
This simple recipe for a potato-stuffed dosa calls for fresh and ground spices, adding depth and heat to the vegetables. Temper the heat with coriander chutney.
Does Not Apply
Source: Aayi's Recipes
04/16/2008
Indian Lamb and Carrot Salad
Serve crispy lamb patties with a raw carrot salad dressed with lemon, cumin and ginger.
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Source: Serious Eats