Side Dishes
PANEER STUFFED ROMANO PEPPERS

PANEER STUFFED ROMANO PEPPERS

I’m a child of the eighties—no one can stop me from stuffing peppers. These make for a beautiful starter alongside simply dressed leaves, and you can, if you want, stuff the peppers and refrigerate them, then roast them when you want to eat them. Serves 4 as a starter...

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HUMAYUN’S EGGPLANT KUKU

HUMAYUN’S EGGPLANT KUKU

Humayun was a Mughal emperor in Delhi in the 1500s. He earned the title “Perfect Man” for his patience and tranquility, and he was partial to refined Persian food, cooked by the best chefs of his day. When he wasn’t eating stuffed roasted whole sheep, or...

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SESAME + TAMARIND EGGPLANTS WITH CRACKED WHEAT

SESAME + TAMARIND EGGPLANTS WITH CRACKED WHEAT

The people of Andhra Pradesh love their pungent, spicy, and sour flavors, as well as cooking vegetables in rich pastes made of sesame seeds, poppy seeds, or peanuts. This dish is typical of the region and uses tamarind for sourness and sesame seeds for rich...

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EGGPLANT + PEA CURRY

EGGPLANT + PEA CURRY

When I got back from my honeymoon, I spoke to my grandma. “Are you happily married?” she asked. “Yes, Grandma.” “What have you eaten today?” “Eggplant and pea curry and chapatis.” “Good. If you’re eating properly, you must be happy.” Serves 4 as a main course 5...

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COAL-SMOKED EGGPLANT CURRY

COAL-SMOKED EGGPLANT CURRY

As the summer starts to disappear, and with it any hope of having a barbecue, think of this recipe. It uses the classic and ancient Indian dhungar method of smoking food by placing a smoldering piece of charcoal in the center of the curry and pouring a little oil over...

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EGGPLANT FESENJAN

EGGPLANT FESENJAN

The first time I met my husband was in his kitchen. He was standing amid a mountain of empty pomegranate shells and the kitchen looked like a crime scene, with red juice splattered up the walls. He wanted to impress me with this fesenjan, a dish that was often found...

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SHREDDED BRUSSELS SPROUT THORAN

SHREDDED BRUSSELS SPROUT THORAN

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...

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GUJARATI CORN ON THE COB CURRY

GUJARATI CORN ON THE COB CURRY

At the age of eighty-three, my grandma has somewhat unreliable hips, but I’ve never seen her move so quickly to the dinner table as when this curry is on the menu. It’s not just one of her favorites, it’s also on the A-list of curries for a lot of Gujaratis. There are...

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MUSHROOM AND PEA KHEEMA

MUSHROOM AND PEA KHEEMA

My father lives just on the edge of what we consider to be normal. He prefers confectioners’ sugar in his tea, has the buttons of his back pockets removed (for fear of damaging his car upholstery), and keeps a logbook of when he waters the plants. One time, he...

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