by Admin | Mar 19, 2022 | Lunch
These hot and sweet tangled leeks work really well with peas and mint to make an elegant and light samosa. Best served in the summer with a glass of crisp white wine. Follow the instructions here on how to fill, fold, and bake your samosas. Makes 18 to 22 1½ pounds...
by Admin | Mar 18, 2022 | Entrées
I have given recipes for these well-loved triangles of joy in Made in India, but here are a couple of new variations. These can be made in advance, frozen and then baked at the last minute, making them perfect for parties. Follow the instructions here on how to fill,...
by Admin | Mar 16, 2022 | Lunch, Vegetables and Fruits
These are a step forward from the deep-fried favorites: they are healthier, more pleasant to cook, and just as tasty. I like to serve these with a fresh cilantro or mango chutney, or beet raita (see here). Makes 24 ½-inch piece of ginger, peeled and roughly chopped1...
by Admin | Mar 15, 2022 | Breakfast
This is just the sort of thing I love to eat when I’m at a low ebb mid-afternoon, as its lip-smacking flavors jolt the senses, seduce the taste buds, and make you want to punch your fist in the air for being alive. The key here is getting the right levels of chile,...
by Admin | Mar 14, 2022 | Lunch
Deep in the midst of Lucknow Chowk, beyond the donkey carts and men with their piles of saffron naans, is Tunday Kebabs. It serves one of India’s most prized kebabs, the stuff of legend. The story goes that it was created by a one-armed man, Haj Murad Ali, for a...
