Indian

Don’t sleep on South India’s pillow-soft, steamed breakfast cake.

Smoky red chile powder and rich ghee are the foundations for these tender shanks.

A simple but filling vegetarian dish.

Chef Romy Gill’s effortless, brothy greens.

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.

This colonial dish speaks to North America’s deep historical ties to the Indian Subcontinent.

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.