Snacks
BABY EGGPLANTS STUFFED WITH PEANUT + COCONUT

BABY EGGPLANTS STUFFED WITH PEANUT + COCONUT

Two years ago I went to Kanora in Gujarat to visit the birthplace of my grandfather. I asked around for the old Lakhani house. A village elder pointed it out. I knocked on the door tentatively and was welcomed in by the new owners. The smell coming from the kitchen...

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HARA BARA KEBABS WITH BURNT LIME RAITA

HARA BARA KEBABS WITH BURNT LIME RAITA

One of my favorite places in Mumbai is Chor Bazaar, or Thieves Market. It used to be where the vagabonds and villains in the city would offload their stolen loot. These days you can find ancient tiffin boxes and all sorts of knick-knacks there, and right in the midst...

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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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THE QUEEN’S BOMBAY NUTS

THE QUEEN’S BOMBAY NUTS

According to the Daily Telegraph, in 2013 Buckingham Palace had a major issue on its hands. Mysteriously the Queen’s Bombay mix was slowly disappearing. Disgruntled, Britain’s glorious leader decided to take matters into her own hands and keep a closer eye on her...

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HOMEMADE PAPADUMS WITH TOMATO MASALA

HOMEMADE PAPADUMS WITH TOMATO MASALA

I love a tower of restaurant papadums and a parade of chutneys as much as the next woman, but they can be overly greasy and salty. These papadums are neither, and you can make them at home in huge, family-sized rounds. Or, if you’re not into sharing, you can make lots...

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Pizza with Broccoli Raab and Mozzarella

Pizza with Broccoli Raab and Mozzarella

MAKES ONE 12- TO 14-INCH PIZZA, SERVING 2 OR 3 There’s a generous amount of broccoli raab—seasoned the classic Southern Italian way with garlic, olive oil, and red pepper flakes—topping this pizza. I don’t think pizza needs tomato sauce to be pizza, but if you’re...

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Whole Wheat Pâte Brisée

Whole Wheat Pâte Brisée

MAKES TWO 9-INCH PIE CRUSTS This is a classic, buttery French pastry dough based on a recipe by Chicago-based French pastry chef Jacquy Pfeiffer. Instead of using entirely all-purpose flour, I use half whole wheat flour, resulting in a rich pie crust with a nutty,...

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