Chokah is eaten all over Bihar. In the villages there, it could be the only dish of the day, eaten with simple whole-grain flatbreads, such as chapatis, or rice. (Similar dishes, known as “bharta,” exist all across North India.) It can also be served as part of a meal...
These fun little dumplings are the most popular street snack in Darjeeling, thanks to the thousands of Tibetans who have made the town their home since the 1960s. They’re enjoyable to make, but more so on a weekend when you’re over-indexing on enthusiasm and patience....
Crisp, peppery daikon is a perfect match for fiery chilies. Try adding a smear or two of Chili Daikon to sushi instead of wasabi paste. Prep Time: 5 minutesMakes about ½ cup (125 ml) One 4-in (10-cm) length daikon radish, peeled5–8 fresh red chilies Use a chopstick to...
Furikake is a seasoning for steamed rice. It also adds variety to seasoned sushi rice. Try any of the variations over sushi rice, on plain tofu or on salads. Furikake also makes a fantastic seasoning for french fries. Prep Time: 5 minutesMakes ½ cup (125 g) One 4 x...
If you enjoy the flavor of a sweetened soy sauce, this sweet and salty mayonnaise will quickly become a new favorite. Prep Time: 5 minutesMakes about 1 cup (250 ml) 1 cup (250 ml) mayonnaise2 teaspoons minced garlic3 teaspoons sorghum syrup2 teaspoons soy saucePinch...
This spicy condiment loses its punch after one day, so prepare just enough to use in one sitting. Prep Time: 5 minutesMakes 4 tablespoons 4 tablespoons dry mustard powder3 tablespoons water2 teaspoons soy sauce1 teaspoon dark sesame oil Stir all ingredients together....
The flavor of curry pairs well with sweet and tangy sushi rice. Madras curry powder is preferred for the preparation of this mayonnaise. mayonnaise.Prep Time: 5 minutesMakes about 1 cup (250 ml) 1 cup (250 ml) mayonnaise1 teaspoon minced garlic3 teaspoons Madras curry...
Try adding a few drops of this oil to soups before serving for extra flavor. This condiment can also be used as the oil in salad dressings. Prep Time: 10 minutes Resting Time: 30 minutesMakes ½ cup (125 ml) ½ cup (125 ml) peanut oilOne ½-in (1.5-cm) length fresh...
If tahini is unavailable, substitute an equal amount of creamy peanut butter or almond butter. If using homemade Ponzu Sauce, note that it will need to be made a day in advance. Prep Time: 15 minutesMakes about ¾ cup (185 ml) ½ cup (125 ml) Ponzu Sauce (page 26)4...
The leftover mushrooms and kombu kelp can be reused once to make a second batch of dashi. Keep the leftover pieces in a covered container in the refrigerator for up to 3 days. To prepare a second dashi with the leftovers, skip soaking the mushrooms and use fresh...
