For Sindhi people living in India, cooking provides a vital connection to their roots. These recipes—from crispy twice-fried potatoes to ricotta pancakes doused in cardamom syrup—first appeared in our May 2013 issue with Kaumudi Marathé's article A Hunger for Home.
This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.
A monumental homage to one of the great dynasties of India, the new flagship of the ITC luxury chain is a marbled palace sure to satisfy the most discerning business traveler—with a little something for pleasure-seeking tourists, too.
Indian thandai, literally translated as 'something that cools', is a sweet, creamy milk drink flavored with nuts and mixed with spices such as cardamom, fennel, rose petals, and poppy seeds. Our recipe adds a few ounces of gin, which complement the floral flavors perfectly.