Bread
Pretzels

Pretzels

Here is a clone of that famous pretzel I can hardly ever resist when we’re doing our “day at the mall” shopping. It took a lot of practice to get comfortable with the twisting of the dough to create the traditional knotted pretzel. But even if they look a little...

read more
BANANA AND CARDAMOM BUNS

BANANA AND CARDAMOM BUNS

These buns are a healthier take on the addictive deep-fried Mangalorean banana puris that locals line up for at breakfast time. They’re not as sweet as you’d imagine, but perfectly sweet enough. Makes 8 2 cups all-purpose flour¾ teaspoon dried yeastsalt2½ tablespoons...

read more
WEEKEND DOSA

WEEKEND DOSA

These crispy fermented rice and lentil pancakes are more than just pancakes, they are one of India’s most celebrated national treasures. They’ve got a lot going for them: crunchy, nicely tangy, and very versatile. The only downside is that they take about 48 hours to...

read more
DAILY DOSA WITH COCONUT POTATOES

DAILY DOSA WITH COCONUT POTATOES

In Mysore there is a little shoebox of a restaurant called Mylari Dosa that serves just two things: dosa and chutney. It doesn’t sound like much, but this one is the master. After having gone back there a dozen times, I’ve tried as best as possible to replicate what I...

read more
ELEPHANT EAR GARLIC NAAN

ELEPHANT EAR GARLIC NAAN

Despite being old enough to know better, I still shriek with delight in Indian restaurants when the waiter lowers the family-sized naan bread onto the table like a spacecraft landing. I particularly enjoy suddenly jostling into place as everyone tries to get the most...

read more
MALABAR PARATHA

MALABAR PARATHA

The Malabar paratha is South India’s poster bread. Beautifully coiled, and flecked with charred golden spots, it manages to be flaky, crispy, soft, and fluffy all at once: perfect for peeling away layer by layer and dunking into a rich, creamy sauce. Make sure to...

read more
CORN ROTI

CORN ROTI

This is a gift from Punjab to you and me and everyone we know. Use it wisely, preferably as the Punjabis do, with a steaming bowl of mustard leaf saag and a spoonful of freshly churned butter. I’ve broken with tradition by cutting these rotis with a large cookie...

read more
JOURNEY BREAD

JOURNEY BREAD

Gujaratis are naturally suspicious of food cooked outside of the home, and will usually carry a stash of these when they travel, alongside a small but lethal tub of garlic and chile chutney. Unlike the daily chapati, which was designed to be a backdrop to more...

read more
CAULIFLOWER CHEESE + CHILE STUFFED ROTI

CAULIFLOWER CHEESE + CHILE STUFFED ROTI

I love a stuffed paratha as much as the next Indian, but when life feels too short to make them, I prefer to make these, much quicker stuffed rotis. I tend to stuff them with whatever can be foraged from the fridge, which is how I found this strange and wonderful...

read more
SQUASHED TOMATO UTTAPAM

SQUASHED TOMATO UTTAPAM

This dish is dedicated to making your snack times brilliant: uttapam is a cross between a pancake and a crumpet, to which you can add any vegetables. I am partial to squashed tomatoes, sweet caramelized onions, and the odd chile, and I am also not averse to Cheddar...

read more

Don’t Wait to Lose Weight