This recipe carries a bit of an experimental approach. Instead of using fresh tomatoes, I first dehydrate tomatoes to concentrate their flavors to create a stronger vinaigrette with a more powerful kick.
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There is a very short list of dishes I associate with pure, uncomplicated comfort, and rajma recipe is at the top. A pot of red kidney beans simmering slowly in a deeply spiced tomato-based masala, perfuming the kitchen with the warm fragrance of cumin, garam masala, and kasoori methi. It is the kind of meal […]
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Last week it was Edd's hot cross buns, this week it's Nigella's Turkish Eggs, it looks like a lot of tasty food from the U.K. is making its way here. Nigella has a new book called At My Table that comes out here in April and like in all her books, she manages to make tasty food, easy once again with her little kitchen tricks.
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Butter chicken is one of the most famous dishes associated with Indian restaurants, and if you have a craving, this is the recipe for you. Butter chicken uses tandoori chicken cooked in a tandoor (a type of Indian oven) that gives the chicken and, subsequently, a wonderful smoky flavor. To replicate the smokiness, I roast the chicken in the oven and then broil it quickly. Serve this fragrant…
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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Za’atar Onion Rings with Buttermilk Caraway Dipping Sauce: Flavor, Science & Crunch There is a very specific kind of joy in biting into a perfectly fried onion ring. The shatter of the crust, the soft-sweet onion beneath, the contrast of temperatures when you dip it into something cold and herby. These za’atar onion rings deliver […]
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Every year as a child, I’d walk with my grandfather to his local bakery in Bombay’s suburb, Bandra to pick up hot cross buns. We’d run home and eat them still warm, split open with cold salted butter. That memory is baked into this recipe as much as the cardamom is. These are the softest […]
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There’s a category of dishes I think about often: the ones that shouldn’t work on paper but are completely irresistible on the plate. Goan Keema (Kheema) Pasta is exactly that. Indian-spiced ground meat sauce meets Italian pasta, and the result is a 40-minute weeknight dinner that is bolder, more complex, and more satisfying than either […]
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If you’ve ever needed a vegetable side dish that’s fast, fuss-free, and actually delicious, this sautéed spinach with garlic is it. We’re talking one pound of fresh baby spinach, four cloves of garlic, and about 10 minutes from start to finish. It’s the kind of recipe that earns a permanent spot in your weekly rotation. […]
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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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