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    FENNEL + APPLE CHAAT WITH CARAMELIZED ALMONDS

    FENNEL + APPLE CHAAT WITH CARAMELIZED ALMONDS

    This crisp and clean bunch of ingredients, mixed with some warming sweet spices, works together as tightly as the rhythm section of James Brown’s funk band. Serves 4 as a side 1 teaspoon fennel seeds 5 tablespoons canola oil 1 cup flaked almonds 1 teaspoon ground...
    HOT GREEN BEAN, CASHEW, + COCONUT SALAD

    HOT GREEN BEAN, CASHEW, + COCONUT SALAD

    A salad greater than the sum of its parts that will dominate the dinner table delightfully. Works well with rice and sambhar, and with beet shami kebabs too. NOTE: As tamarind paste varies from brand to brand, add it gradually until it tastes good to you. Serves 4 as...
    TERESA’S MANGO SALAD

    TERESA’S MANGO SALAD

    When my friend Teresa made this for a party, I immediately frogmarched her straight down to the local grocer so she could re-create it. (Sorry, Teresa.) Both this salad and Teresa are from the Seychelles, but the salad is actually Indian in origin. It’s very hot and...
    PANEER, MANGO, + TAMARIND SALAD

    PANEER, MANGO, + TAMARIND SALAD

    You need hard, semi-ripe mangoes for this, as they tend to have a good balance between sweetness and acidity. They don’t have to be Indian—the green Brazilian mangoes available all year round work really well. You can eat this salad by itself or with some bread, like...
    FRESH MATAR PANEER

    FRESH MATAR PANEER

    This is an update of an aging rock star of Indian dishes—matar paneer, or paneer and pea curry. I’ve kept the vegetables crisp and tender so they don’t surrender to mushiness: the result is a younger, edgier new kid on the block with a bit more attitude. Serves 4 as a...