Featured in Indian
Thatte Idli with Podi
Don’t sleep on South India’s pillow-soft, steamed breakfast cake.
Rogan Josh (Kashmiri Chile–Braised Lamb)
Smoky red chile powder and rich ghee are the foundations for these tender shanks.
Ruangan Chaman (Kashmiri-Style Paneer in Tomato Gravy)
A simple but filling vegetarian dish.
Haakh (Kashmiri-Style Spinach)
Chef Romy Gill’s effortless, brothy greens.
Halwa (Semolina Pudding with Nuts)
A dense, and warming confectionary, made to celebrate.
Maryam Ghaznavi’s creamy, cardamom- and saffron-scented vermicelli pudding.
A fine balance of sour, sweet, savory, and spice make this traditional Indian dish shine.
Country Captain (Southern-Style Stewed Turkey with Curry, Dried Fruit, and Almonds)
This colonial dish speaks to North America’s deep historical ties to the Indian Subcontinent.
On Curry Powder and Colonialism
Chef Vish Bhatt considers the spice blend’s surprising origins—and North America’s deep culinary ties to India.
This syrup-soaked confection from the Subcontinent sweetens any celebration.