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).
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.
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.
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.
This street vendor snack is popular all over northern India.
Taro is a dense, starchy tuber common in northern India and can be found in Indian grocery stores under its Hindi name, arvi.
We enjoyed this traditional dish while visiting Lucknow, India.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
The term masala is used throughout India to describe various spice mixtures; garam masala is common in North India (garam means hot).