Indian Recipes & Food Ideas
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Recipe: Vegetable Biryani RiceRecipes
Fluffy fragrant rice, richly spiced vegetables, and a scattering of raisins, cashews, and herbs make up this colorful and warming biryani. Whether you eat it as a one-dish meal or as part of an Indian feast, it’s well worth the effort to prepare. Biryani – of which there are dozens of variations in India, Southeast Asia, and the Middle East – is comprised of layers of rice and vegetables or meat.
Jun 5, 2019
Recipe: Peach LassiRecipes
Grab that blender!
May 29, 2019
Recipe: Chicken 65Recipes
Spicy, crispy, and packed with flavor, Chicken 65 is considered an Indo-Chinese recipe; a cuisine that is hugely popular in both India and Pakistan.
May 17, 2019
Inside the Spice Cabinet: SaffronSkills
Saffron is responsible for that distinctive bright yellow color and flavor of Italian risotto milanese, French bouillabaisse, Spanish paella, and Indian biryanis. Like truffles, some people find saffron completely intoxicating and addictive. But what is it, why is it the most expensive spice out there, and is it really worth it? Taste: Sweet, bitter Most Popular Use: Rice, vegetables, baked goods Saffron is the dried orange-red stigmas of a particular kind of crocus flower.
May 2, 2019
Recipe: Vij’s Tilapia in Yogurt and Ginger CurryRecipes
Vikram Vij and his wife, Meeru Dhalwala, own maybe the most splendid Indian restaurant I’ve ever eaten at: Vij’s, in Vancouver, BC. It has many unique facets: A women-only kitchen, run by Meeru; a warm, welcoming environment dim and flickering with candles, presided over by Vikram; an incredibly fragrant, fresh interpretation of Indian dishes that each take your breath away.
May 2, 2019
Cooking with Fresh Cheese: Indian PaneerSkills
Paneer is the reason why many of us are addicted to dishes like palak paneer and shahi paneer korma. This fresh milk cheese is a true staple in Indian cooking, which is no surprise given how well it’s mild flavor and chewy texture goes with spiced up curries. Do you ever cook with it?Paneer is made by curdling warmed milk with an acid like lemon juice or vinegar. The curds are then drained and pressed into a solid block.
May 2, 2019
Make Indian Food at Home: 20 Great Recipes, from Chutney to ChapatiRecipes
When you’re craving Indian food, it can be tempting to rely on your neighborhood Indian restaurant. But you shouldn’t be intimidated by Indian recipes – it’s very possible to replicate your favorite dishes at home! Here are 20 Indian recipes we love, from a simple Dal Palak to Spiced Lamb Meatballs.
May 2, 2019
Recipe: Carrot HalwaRecipes
Carrot halwa, also known as gajar ka halwa, is an unusual Indian dessert. It’s made with grated carrots, whole milk, dried fruit, and nuts, and it has a delicious light fudgy texture. Traditionally served at Indian festivals and in temples, this classic dessert is a favorite in Indian households during Diwali, the festival of lights, which is this week! Diwali — the festival of lights — is one of the best-known Indian festivals.
May 1, 2019
Recipe: 10-Hour Slow Cooker Chana MasalaRecipes
And that's a good thing.
May 1, 2019
Recipe: Saag Paneer PizzaRecipes
I love how easy it is to find naan bread nowadays, from the fresh ones at Whole Foods to the frozen garlic naan at Trader Joe’s. Lately this soft Indian flatbread has been my go-to base for sandwiches and, to my pleasant surprise, pizzas. Here’s a tasty pizza inspired by one of my favorite Indian dishes, saag paneer. Saag paneer is a spiced, creamy spinach stew finished with soft pieces of mild paneer cheese.
May 1, 2019
Recipe: Upside-Down Chicken Curry BowlRecipes
I adore Indian food, and while my tastes range wide in that nation’s incredibly diverse cuisine, I have to admit that the rich, Westernized chicken tikka masala was my gateway love and still a guilty pleasure. But what does it look like when you flip the bowl and leave the curry until last? Can chicken curry be a lighter, fresher meal?
May 1, 2019
How To Make Chicken Tikka Masala in the Electric Pressure CookerRecipes
There’s no need to order chicken tikka masala takeout when you can make it lightning-fast in the pressure cooker. Boneless, skinless chicken thighs bring lots of flavor and tenderness to this recipe. Before cutting the thighs into pieces, remove any excess fat. You want the chicken pieces to be bite-sized, so aim for a cut about 1 1/2 inches. Traditional chicken tikka masala recipes start with marinating the chicken in a yogurt sauce.
May 1, 2019
Recipe: Freezer-to-Pressure-Cooker Chicken CurryRecipes
The pressure cooker makes long-cooked dishes like curries possible on a weeknight. If you also want to keep the slicing and dicing to a minimum, partner with your freezer so chicken curry can be on your table in just about 30 minutes whenever that craving hits. This recipe essentially starts with making your own meal kit and freezing it.
May 1, 2019
Recipe: Black Salt-and-Pepper Roasted CashewsRecipes
Salt and pepper became an iconic duo for many reasons, but the one we’re interested in when it comes to these cashews is the flavor. The pepper in this recipe (both cayenne and black pepper) you already know well, but we’re not using just any salt here — Asha Gomez’s recipe calls for kala namak, or Himalayan black salt, which, in actuality, turns out to be pink. This salt has rich umami flavor and a sulfurous undertone.
May 1, 2019
Recipe: Kerala-Style Fennel and Anise Slow Cooker Chicken CurryRecipes
I am sitting here, cooking this recipe for fragrant chicken curry scented with an intoxicating mixture of toasted fennel and coriander seeds and a warming combination of cinnamon, nutmeg, and cayenne pepper. The temperature outside is –34°C. Sometimes I jokingly wonder why I live in a place where the air hurts my face. Then I grit my teeth and dream about tropical beaches and the warm swaying coconut palms of my childhood, and hope that summer gets here as fast as it can.
May 1, 2019
From Ajiaco to Za’atar: Around the World in 30 SoupsSkills
We've teamed up with chefs, cookbook authors, and our own Kitchn crew to share a globe-trotting adventure highlighting soups from across the globe.
Feb 28, 2019
Recipe: Trader Joe’s Slow Cooker Chicken Tikka MasalaRecipes
Of all the many frozen meals at Trader Joe’s, their Chicken Tikka Masala is definitely a fan favorite. Devotees feel pretty strongly that it’s the next best thing to the version served at their local Indian restaurant. This slow cooker version is equally as lazy, and we’d argue it’s even more tasty. If chicken tikka masala is your go-to Indian restaurant order but you’ve never tried making it at home, here’s your invitation.
Feb 26, 2019
Recipe: Baked One-Pan Vegetable CurryRecipes
Takeout curry is one of my favorite mid-week pleasures. Warmly spiced vegetables over a bed of rice, in all its creamy glory, is nothing short of soul-soothing. However, this year my family has been laser-focused on reigning in our food budget, leaving little room for impulse takeout purchases.
Feb 12, 2019
Easy Vegetarian Tikka MasalaRecipes
This version goes full steam ahead with lots of hearty vegetables, like cauliflower, thick-cut carrots, and peas.
Jan 18, 2019
Recipe: Padma Lakshmi’s Rice PuddingRecipes
There’s no denying that rice pudding is at the top of the list when it comes to comforting desserts. This classic Indian version, called kheer, is spiced with cardamom and flecked with golden raisins and pistachios, and is sure to become a new favorite. This recipe comes courtesy of Top Chef host Padma Lakshmi; it’s one of her favorite things to make for Diwali, the Hindu festival of lights.
Nov 5, 2018
10 Recipes to Make for DiwaliRecipes
If you don’t already have plans to celebrate Diwali, the Hindu festival of lights, these recipes might make you reconsider. Like so many holidays around the world, food is an important part of Diwali. Snacks and sweets are especially present, along with many of the classic Indian dishes you know and love. It’s the perfect excuse to get into the kitchen and cook! Read more: What Is Diwali?
Nov 3, 2018
The Best Canned Goods to Get at an Indian SupermarketGroceries
Chitra Agrawal, the cookbook author behind Vibrant India and the creator of a line of authentic Indian condiments called Brooklyn Delhi, also has a blog: It’s called the ABCDs of Cooking (and it’s not because the URL for the ABCs of Cooking was already taken). According to Chitra, ABCD stands for “American Born Confused Desi, a term sometimes used to describe a South Asian born and brought up in the U.S.
Sep 25, 2018
5 Mistakes to Avoid with Canned Coconut MilkSkills
It could greatly affect the outcome of the dish.
Sep 6, 2018
The Best Freezer Finds in an Indian Grocery Store, According to Chitra AgrawalGroceries
We talked to Chitra Agrawal, cookbook author and owner of Brooklyn Delhi condiments, to get her picks when shopping in the freezer aisle.
Aug 2, 2018
Recipe: Instant Pot Kacchi Lamb Dum BiryaniRecipes
Serving tender, aromatic lamb biryani for dinner (especially during Ramadan) just got easier, thanks to everyone’s favorite kitchen gadget: the Instant Pot. Because the popular electric pressure cooker releases steam at the end of the cook time, it mimics the traditional Indian “dum” style of cooking, in which a protein (in this case, lamb) is cooked slowly in steam.
May 30, 2018
How To Make Ghee Four WaysRecipes
Ghee is butter which has been clarified to remove water and milk solids, which imparts a toasty aroma and flavor in the finished butter. Even better? Turning butter into ghee makes it last even longer and makes it suitable for high-heat cooking and roasting, and it even renders it lactose-free for those avoiding it. Ghee is simply butter made even better by a long, slow cook.
Jan 12, 2018
How To Make the Best Lentil Dal at HomeRecipes
Ready the rice!
Jan 7, 2018
Recipe: Tomato RasamRecipes
Tomato rasam, also known as the “sniffle-kicking” soup, is a tomato-based soup from the south of India. There’s enough garlic in a bowl of it to kill a cold (and several vampires); the pepper, asafetida, cumin, turmeric, and tomato will help clear up any inflammation in the sinuses. Leftover soup will keep in the freezer for up to a month, so don’t hesitate to make extras for those days you feel a cold coming on.
Oct 5, 2017
These 6 Cookbooks Are Your Ticket to the Cheapest Vacation EverPeople
With the last days of summer still ahead of us and the heat sticking to our backs, you might think grilling, grilling, and grilling are your only options for dinner. But picking at grilled chicken while scrolling through everyone else’s vacation photos is a straight path to lunacy.
Sep 1, 2017
This One-Pan Indian Butter Chicken Is the Perfect 30-Minute MealRecipes
There’s something magical about picking up some spicy Indian takeout and pouring yourself a cold glass of Riesling on a night when you really don’t feel like cooking. But if you are in the mood to spend some time in the kitchen, you can make your own version of your favorite dishes at home. This Indian butter chicken is a great place to start.
Aug 7, 2017
How To Make Indian Cucumber-Yogurt Sauce: RaitaRecipes
Oh, do I ever have a sauce for you today! Raita is just the sort of cooling, contrasting sauce that all of your summer grilling food needs. Warm with cumin, and studded with crisp cucumber and fresh cilantro, this yogurt sauce is welcome on everything from naan-wiches to grilled watermelon. This warm-weather-friendly sauce is one we think you should know by heart, for making all year long. Raita is mixture of yogurt, fruits or vegetables, and fresh herbs and spices used a sauce or condiment.
Jul 28, 2017
5 Indian Takeout Items That Make Dinner Tomorrow FasterSkills
On the busiest of weeknights, calling up your neighborhood Indian spot to place an order for all of your spicy favorites is a quick and tasty answer. It’s OK that you’re not cooking tonight because tomorrow you will. That’s a guarantee because if you throw a few extra items in your takeout order tonight, you can utilize them tomorrow to make your dinner almost as carefree as ordering takeout again — and it may even be more delicious.
Apr 11, 2017
5 South Indian Bloggers Share Their New Year’s TraditionsSkills
For many of us, the New Year is well under way. By this point, we’ve already made and broken many of our healthful resolutions! But in South India, the New Year falls in spring, not winter — often, although not always, on the vernal equinox — and is accompanied by meticulous traditions in preparation for the celebratory feast. Of course, different states (Kerala, Tamil Nadu, Karnataka, Andhra Pradesh and Telengana) have different traditions.
Mar 29, 2017
Recipe: Kidney Bean and Coconut CurryRecipes
Hearty and vegan? Is it possible? Yes, of course! We pulled recipes from a few vegan cookbooks hitting the market this year and asked one of our food photographers and stylists, Maria Siriano, who happens to be vegan, for her thoughts on the recipes. Vegan: The Cookbook by Jean-Christian Jury is a tour de force of vegan cuisine inspired by the culinary traditions from every corner of the globe.
Jan 24, 2017
Recipe: Vegan Slow Cooker Chickpea Tikka MasalaRecipes
Swap the chicken for chickpeas in this deeply delicious vegan take on tikka masala.
Jan 20, 2017
Recipe: Aloo Tikki (Golden Potato Croquettes)Recipes
Asha Gomez’s aloo tiki, also known as potato croquettes, are the low-effort, high-impact item on our South Indian New Year’s Eve menu. Chances are high they’ll be the favorite on everyone’s list. You can make the mashed potatoes ahead and even pre-shape the patties, sticking them in the oven before guests arrive in order to serve them hot (although that’s not to say they aren’t delightful at room temperature).
Dec 30, 2016
A South Indian New Year’s Eve: 5 Festive Recipes to Welcome the New YearRecipes
Our goal for ringing in the new year? Do it with a flash of color, vibrant flavor, heat, soulfulness, and, of course, sparkle. And no food said that for me this year like the creations coming out of Asha Gomez’s kitchen. Last year year, the chef and restaurateur became a cookbook author and published one of the year’s most celebrated cookbooks: My Two Souths.
Dec 28, 2016
Recipe: Sweet Potato and Spinach Pakoras with Sweet and Sour SauceRecipes
I can’t tell you the number of times I’ve been to a really great holiday party and have heard everyone tell me how wonderful the fritters are or “you have to try the croquettes,” only to find they’ve disappeared by the time I’ve made it to the table. It’s always such high hopes met with lots of longing.
Dec 28, 2016
How To Make Naan at HomeRecipes
Naan is an Indian yeast-leavened bread, traditionally baked in a clay oven called a tandoori. You’ve probably eaten it alongside curry at your favorite restaurant, grabbed it from the bakery, or maybe you’ve already made it at home. While we often associate naan with Indian food, it can be a staple of the everyday dinner routine, as this is one of the fastest, most versatile breads you can make at home. Like most yeast breads, naan is made of flour, yeast, water, and salt.
Dec 27, 2016
4 Indian Breads That Are Better than SourdoughPeople
When it comes to bread, we’re with Oprah (we love bread!) and our admiration isn’t restricted to tangy sourdough loaves or crusty baguettes. Nearly every culture has strong opinions about bread products (see: Why the English Muffin Is Vastly Superior to the Bagel), and India is no exception. Flatbreads, in particular, are an important staple in South Asian cuisine, especially in the wheat-growing states of Northern India.
Dec 27, 2016
Recipe: Puff Pastry Samosa PocketsRecipes
Unlike traditional samosas, these are made with puff pastry for a buttery, flaky crunch. The filling, however, is very much full of South Indian ingredients and flavors.
Dec 27, 2016
Recipe: Sparkling Midnight Thyme RoséRecipes
This holiday, ring in the new year with something a little different than your standard glass of Champagne. This rosé cocktail perfumed with rose and thyme comes to us from cookbook author Asha Gomez. She starts with your favorite rosé and then swirls in a fragrant thyme simple syrup and a dash of rosewater for a warm and aromatic take on this year’s most beloved wine. Although rose is considered a cooling flavor, the sentiment behind it is all about warmth.
Dec 26, 2016
What Is Diwali? How One Indian-American Family Celebrates.People
While many people are still eating their way through their Halloween candy and starting to think about Thanksgiving, my family and I are focused on another holiday: Diwali. Typically celebrated between mid-October and mid-November, depending on the phases of the moon, this year it falls on November 7. The annual celebration, which translates as “festival of lights,” is one of the most important in Indian culture. It is a holiday about food, family, and new beginnings.
Oct 30, 2016
Recipe: Masala Chai-Spiced OatmealRecipes
Infusing masala chai into oatmeal not only makes for a breakfast that's equally as comforting as a steaming mug, but it also gives your bowl a little kick of caffeine.
Oct 24, 2016
Slow-Cooker DalRecipes
A fragrant dal for those who love lentils and spice.
Oct 22, 2016
P Is for PudlaRecipes
Imagine a gluten-free version of a crêpe that’s as easy to make and as delicate as the French classic, but even more flavorful (on top of also being vegan and rich in protein). That is pudla. This Indian crêpe made with chickpea flour may be lesser-known, but it’s a simple, savory, and wholesome addition to your breakfast routine. Hailing from Northern Indian, pudla are thin pancakes commonly eaten for breakfast.
Oct 18, 2016
M Is for Chana MasalaPeople
With a spiced curry sauce that we sop up with abandon, chana masala, one of the most popular vegetarian curry dishes you’ll find at Indian restaurants, is full of tender chickpeas. It’s become a comfort-food classic for many home cooks and still manages to feel wholesome. Best of all, it’s a dish easily made at home — as long as you keep a few key ingredients in your pantry.
Oct 15, 2016
K Is for KormaPeople
Perhaps you’ve enjoyed chicken or lamb korma at your favorite Indian restaurant, or you’ve made it yourself, but korma can be much more than these meat-heavy versions. In fact, swapping in chickpeas makes a korma everyone can get behind. A classic korma is a mix of meat and vegetables braised with water; stock; heavy cream, yogurt, or even coconut milk; and plenty of spices like cumin, coriander, and cinnamon.
Oct 13, 2016
J Is for JalfreziSkills
Jalfrezi may be lesser-known than dishes like tikka masala or rogan josh, but it still has quite the fan base. And that’s for good reason — this Indian stir-fry is as fragrant and comforting as the others, with even more of a powerful, spicy kick. The story of jalfrezi starts in eastern India, where, during the British Raj, chefs came up with the recipe as a way of using up leftovers, which over time became a way of cooking marinated meat instead.
Oct 12, 2016
The World’s First Robot Roti Maker Is a Win for Feminists EverywherePeople
In the 2002 romcom Bend It Like Beckham, Mrs. Barma admonishes her daughter, Jess: “What family would want a daughter-in-law who can run around kicking football all day, but can’t make round chapatis?” South Asian popular culture is replete with such hijinks — of women and their mastery, or lack thereof, of making chapatis, the whole-wheat griddle breads that are ubiquitous in cuisines of the Subcontinent.
Oct 10, 2016
Inside the Spice Cabinet: Curry LeavesSkills
If you’ve ever cooked Indian or other Southeast Asian recipes, you’ve probably seen curry leaves listed in the ingredients. These unique leaves have a distinctive fragrance and add that special something to a dish that one can’t get from any other ingredient, so don’t omit it just because you feel it’s unfamiliar or impossible to find. Taste: Bitter, sour Most Popular Use: Rice, soup, stew Curry leaves come from the curry tree, Murraya koenigii.
Oct 1, 2016
Inside the Spice Cabinet: Garam MasalaSkills
Comprised of many of the spices we associate with fall baking, garam masala is a popular spice blend used in Indian cooking. And while you’ll find it in the ingredient list for curries, meat, and soups, this warm blend also has a place in many of the dishes you regularly cook. Taste: Warm Most Popular Use: Meat, poultry, vegetables, soup Garam masala, which literally means warm spice, is a staple blend used in Indian cooking.
Oct 1, 2016
Inside the Spice Cabinet: FenugreekSkills
Used for both its leaves and its seeds (both whole and ground), fenugreek, also known as methi and shambalileh, is a unique and highly fragrant ingredient. Taste: Bitter, sweet Most Popular Use: Curry powder, spice blends, teas Native to Asia and the Mediterranean, both the seeds and the leaves (fresh or dried) of the fenugreek plant are edible. The seeds are small, hard, and have a shrunken rectangular shape similar to dried beans or corn kernels.
Oct 1, 2016
The One-Two Punch in South Indian CuisinePeople
“What kind of Indian are you?” my now-husband said to me in college when he learned of my low (read: non-existent) tolerance for spice in my food. His palate preferred piquancy and pungency. “A bad one?” I answered. Geography was partly responsible for the discrepancy. Our South Asian-American families hail from opposite ends of the subcontinent: mine from Sindh in present-day Pakistan, via Maharashtra; my husband’s from Kerala, on India’s southwestern coast.
Aug 18, 2016
Watermelon Shouldn’t Work in Curry. But It Does!Skills
Sweet, juicy watermelon really can do no wrong. Sliced into thick wedges and eaten with sticky fingers, it’s summer fruit at its finest. You can also toss it with feta for a sweet and salty fruit salad or whiz it into a ridiculously refreshing cocktail, but you already know this. What you might not know is that watermelon can be transformed into something hot, savory, and spicy. I am talking about watermelon curry. The first time I read about watermelon curry I was confused.
Aug 11, 2016
Recipe: Summer Green Beans in Aromatic Spiced TomatoesRecipes
Fresh string beans are a summertime staple, but it’s easy to get in a rut of simply steaming and slapping them on the plate. If the best thing we can say about a forgettable side dish is that it did no harm, it’s time for an upgrade. This recipe will be your beans’ crush all summer long. You’ll make this recipe over and over, and will share it with your friends and relations because it’s just that good. Let us count the ways, and the whys.
Jul 14, 2016
Recipe: Curried Egg Salad on NaanRecipes
I tend to forget that I usually have all the makings for egg salad in my refrigerator. It’s such an easy, protein-packed sandwich filling; one you can doctor up with new spices and ingredients. This version of egg salad is seasoned with warm curry spices, but instead of putting it between sandwich bread, I love serving it open-faced on Indian naan bread instead.
May 25, 2016
What Is Taro Root?Skills
I’ve walked past this funny-looking tuberous vegetable more times than I can count when I shop at my local Whole Foods. Maybe you have too? Or perhaps you’ve spotted it listed on a menu somewhere, or while strolling through an Asian grocery store. Or maybe you’ve been eating this purple-tinged root since day one. We’ll count you as one of the lucky ones. For the rest of us, it’s time we figure out what taro is and what we should do with it.
Apr 19, 2016
If You Love Chicken Tikka Masala, You’ll Love This SoupRecipes
Do you love chicken tikka masala? If so, you’re in luck — this comforting bowl of soup plays off the flavors of the Indian restaurant favorite. Intensely spiced, with coconut cream and crushed tomatoes to round it out, this soup is sure to become a weeknight dinner staple.
Mar 10, 2016
5 Recipes That Prove Indian Food and Slow Cookers Are Meant to BeRecipes
Soups, veggie dishes, and one fragrant curry.
Mar 6, 2016
5 Things I Learned About Indian Food from Eating at Babu JiPeople
We don’t often write about buzzy new restaurants, but we couldn’t help catching a little bit of the fever around Babu Ji. The Alphabet City spot, which opened last summer, has been widely credited for shaking up the Indian food establishment with its cheeky decor and delicate, flavorful fare.
Mar 4, 2016
An Insider’s Guide to Eating Out in IndiaSkills
When planning my most recent trip to India, I focused on where to eat, what to eat, and how to eat as much of it as possible. Just as importantly, though, I wanted to be cognizant of local customs, tips, and tricks. Enter Carishma Mehta — Delhi resident, organic farm owner, and intrepid eater.
Mar 4, 2016
Slow Cooker Chicken & Rice BiryaniRecipes
Chicken biryani is a dish for celebration. If you need to feed a crowd or host a dinner party, choose this biryani which will excite your guests with the aromas of the dish made in a slow cooker. The biryani is made with par-cooked rice and marinated chicken before they go into the slow cooker. The traditional method for cooking biryanis includes covering a large brazier with dough to trap the heat. In this recipe, the slow cooker is sealed with foil to produce a similar steamed effect.
Mar 4, 2016
Goa Ahead, Fall in Love with This Pantry Staple from IndiaPeople
Earlier this year, I traded the frigid New York-Paris grind for a tiny beach hut in Goa. Situated on the Arabian Sea, midway down India’s southwest coast, the former Portuguese enclave is known for its miles of beaches and (for lack of a better word) enthusiastic full-moon parties.
Mar 3, 2016
5 Fun Ways to Turn Naan into DinnerSkills
No matter the entrée, an Indian dinner just isn’t complete without a side of naan. In fact, I’ll happily skip the rice and double down with an extra piece of naan every time. But this puffed flatbread has the power to move beyond dinner accoutrement. It’s worthy of a role far better — like actually being the main course.
Mar 2, 2016
Recipe: Slow Cooker Pork VindalooRecipes
As with any country, you can find traces of its history in its cuisine. Pork vindaloo, famed for its fiery heat, speaks directly to the Portuguese occupation of the southern Indian state of Goa. As Neela explains, “Carne de vinha d’alhos, a Portuguese dish made with pork, was the basis of the now-famous vindaloo served in Indian restaurants. Although many make it with lamb, chicken, or shrimp, I prefer the original recipe with pork, redolent of tamarind, vinegar, and black pepper.
Mar 2, 2016
What Is Ghee?Skills
I grew up hearing rumblings of the word “ghee” from my aunts at an early age. When I’d visit for dinner, I’d see them grab a big spoonful of it from a jar by the stove before cooking practically everything. But that’s really where my knowledge stopped — I never understood quite what it was, and perhaps was too afraid to ask.
Mar 1, 2016
This Is What You Should Know Before You Go to IndiaPeople
Whenever you’re traveling somewhere new, local customs can be daunting (and sometimes go completely over your head without your knowledge). India, with its awesome breadth of color, noise, and exuberance, can be especially overwhelming at times. This list offers a general rundown of some things to know before you go. By all means, I see this as a starting-off point — feel free to add more in the comments below. Happy trails!
Mar 1, 2016
Recipe: Slow-Cooker Lemon DalRecipes
There are endless ways to season a dal. In my family, a tadka of black pepper and burnt garlic is added at the very end of cooking to bring an astringent bite to the velvety slip of puréed lentils. In this recipe, Neela brings the lush acidity of lemon to tender pink lentils and cooks them until creamy in a slow cooker. This isn’t a set-it-and-forget-it kind of slow-cooker recipe. Cook it on high and it buys you two hours of hands-off cooking.
Mar 1, 2016
A Modern Take on Classic Indian RecipesPeople
Whether you know it or not, you’re probably already familiar with Anjali Pathak’s connection to the food world. Her parents started Patak’s Original, the line of bottled sauces, relishes, chutneys, and more that you can find in the international aisle of your local grocery store. But Anjali’s contribution to spreading Indian culture and cuisine takes a different form.
Mar 1, 2016
8 Things to Bring Back from DelhiSkills
Whenever I start planning a trip, my focus is on food, which makes sense: Besides eating to live, I write about and style food for a living. Most of the time the planning centers around what I’ll be eating while traveling, but preparing for any trip also means mindfully leaving space to carry treats to bring home.
Feb 29, 2016
Recipe: Slow-Cooker Yogurt Soup with DaikonRecipes
One of the first things I learned when I began using a slow cooker was to avoid dairy, or at the very least, wait to add it at the end of cooking since it would curdle or separate if cooked for a longer period of time. Which is why I was surprised to find a recipe in Neela Paniz’s cookbook, The Indian Slow Cooker, for yogurt soup. Not only did I find the concept of a hot yogurt soup intriguing, but I was also interested in the fact that it could be done in the slow cooker at all.
Feb 29, 2016