Soft, charred, creamy, crunchy, sweet, and sour. Good for lunch with hot bread, or as a side to dal or chicken. Chaat masala is a spice blend made with dried sour mango powder, pomegranate seeds, and ground ginger, and gives food real zing and perkiness. You can make...
Many a time when I was growing up, my mum would tell my dad to stop the car alongside a mustard field in Lincolnshire while she ran in, gleefully bounced around, and stole some leaves for dinner. In her defense, back then no one but Indians really ate these leaves, so...
In Gujarat, cabbages and potatoes are near deities. In Lincolnshire, where they are the main crops, the same is true. I feel as though my bones, and the bones of my ancestors, are partly made up of these two vegetables. When you want something simple, not much beats a...
A thoran is a sort of quick Keralan stir-fry. Here it involves cooking shredded sprouts hard and fast, then tossing them with some sweet onions and the lively flavors of curry leaves, chile, lemon, and coconut. This is Kerala, via wintry England, on a plate. This dish...
The recipe was inspired by some okra I ate at my favorite restaurant in Goa, called Gunpowder. It is okra and potatoes like you’ve never seen them, as if they’ve been given a glamorous Hollywood makeover: tossed in cumin seeds, curry leaves, and garlic, then flavored...
This dish is a tasty jumbled heap of shredded bread, crispy vegetables, and egg, seasoned with a fiery mix of spices. It’s a perfect way to use up old rotis and any veg that might have overstayed its welcome in the bottom of the fridge. Part roadside spectacle, part...
If you don’t have the time to make Miso-Pickled Eggplant, you can still enjoy this sushi. Roasted or grilled eggplant with neutral seasonings makes a good substitute. Rice Prep Time: Up to 1½ hoursSushi Prep Time: 15 minutesMakes 8 inari-sushi pouches 1 teaspoon...
Did you know that the seaweed salad offered in sushi bars often contains dried fish? If you love seaweed salad but don’t eat fish, this salad will help satisfy your cravings. Prep Time: 15 minutesMakes 4 servings 3 oz (85 g) dried mixed seaweed½ cup (125 ml) Amazu...
A classic potluck favorite gets a snazzy update! Mango takes the place of canned mandarin oranges, and wasabi-flavored peas offer a fun surprise. Prep Time: 10 minutesCook Time: 5 minutesMakes 6 servings Two 3 oz (85 g) packages ramen noodles1 cup (80 g) slivered...
If you need a make-ahead side dish, look no further. Daikon holds up well when refrigerated; this slaw tastes fresh even after 4 or 5 days. Prep Time: 5 minutesMarinating Time: 1 hourMakes 2 servings One 4-in (10-cm) length daikon radish, peeled2 large carrots2...
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