I have a secret love affair with peas. Yes, I love them in their fresh-from-the-pod form, but during the winter months, I use their frozen cousins. I spice them in my favorite manner, similar to a dish I had in Cochin, Kerala, in Southern India, and eat them up with a large spoon, stopping only for a quick bite of naan or dollop of raita. More

When I moved to New York City almost fifteen years ago, a friend took me on a downtown tour of inexpensive places to fill my belly. One stop was the Lahore Deli, a Pakistani joint on the edge of Soho where for four dollars I could have a little box of rice, dal and veggies plus a hot cup of sweet milky chai. The chai's share of that bill was one dollar; these days it's a buck fifty.

It was there, inside Lahore Deli, where my love for chai blossomed and as I made my way farther afield in the city, I scouted out other places for great chai, but I never found one that matches Lahore's and so when the craving comes — and it comes almost daily — I either meander over to Crosby Street, or I make my own. More

Are you in the mood for some comfort food? Of course you are; it's January. In the interest of resolutions and energy, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? I have a proposal for you: Fresh baby spinach and chickpeas seared with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon.

But it doesn't stop there. No — this spicy, tangy dish of greens was designed to be served over a sweet potato. Want to see how it looks when all put together? Here you go... More

We just whipped up a batch of chai concentrate intended for holiday gifts. Only problem: the mix is so yummy that we want to devour it ourselves! Fortunately, it is fantastically easy to make. More

Garam masala is a classic spice mix in Indian cooking, but this mix of cardamom, cinnamon, cloves and other spices also includes the warm and cozy flavors we usually associate with the holidays. This year I've pushed aside my bottle of pumpkin pie spice and am experimenting with the comforting but slightly more exotic taste of garam masala. More

Okra is in abundance this time of year and we're often at a loss for what to do with all of it. There's only so much roasted, fried, and pickled okra a person can take. So what of the rest (short of giving it away)? Make Bharvaan Bhindi, an Indian dish of stuffed okra. More

One of my favorite ways to dress up vanilla ice cream is with a big spoonful of bright orange mango puree. Sold in big cans at Indian markets, the sweetened fruit sauce turns a simple scoop into a tropical sundae. More

We've all probably tried a mango lassi at our favorite Indian restaurant, but have you ever tasted a papaya lassi? Full of sweetness and tang, this dreamy drink will cool you off and transport you to the subcontinent. Acha! (Hindi for 'All right!'). More

Spicy green chili pickles. Mango pickles infused with fenugreek and cardamom. Bright yellow cauliflower pickles with turmeric. Indian achars are almost too good to be called condiments. More

Q: I'm throwing an India-themed party this summer. To keep the beverages simple, I plan to have nonalcoholic punch, wine, beer, and something alcoholic that can prepared in pitchers (so I don't get stuck mixing drinks all night).

Any ideas?

Sent by Rebecca More