Goan Pea Curry (Chanya Ros): The Science, Flavor & History of a Coastal Indian Classic I’ll be honest about something: I don’t love the English name for this dish. “Dry pea curry” sounds miserable. The Goan pea curry — known locally as chanya ros — is far more evocative, and far more accurate to what […]

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Chana Masala Pumpkin Pots: A Science-Backed Vegetarian Centerpiece from Veg-Table These chana masala pumpkin pots earn their place at the table on flavor and looks simultaneously, which is exactly why they made it into my cookbook Veg-Table. Roasted sugar pie pumpkins, hollowed out and filled with a deeply spiced chana masala, served over warm forbidden rice. […]

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Matar Paneer: The Science, History & Flavor of a Classic Indian Dish If you ask someone what dish defined home-cooked Indian food for them growing up, matar paneer is near the top of the list. It was for me. Paneer and peas in a fragrant tomato gravy, built on whole spices and finished with kasoori […]

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This year’s Eid is not naïve. It does not pretend the world is at peace. It does not ignore the children buried under rubble, the families displaced, the cities reduced to ash

Aloo gobi remains one of the most popular vegetable recipes in Indian kitchens. The tender texture of potatoes and cauliflower is achieved via braising with tomatoes and a mild dose of spices. If you’re making this for kids, leave the green chilli out. Serve warm with plain rice or flatbread like roti or parathas.

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