LEMON RICE WITH PEANUTS + CURRY LEAVES

LEMON RICE WITH PEANUTS + CURRY LEAVES

I’m a huge fan of any recipe where the end result far outweighs the effort of making it. Lemon rice is one of those dishes. The sweet, smoky shallot, lemon, and peanut mixture can easily be knocked up while you wait for the rice to cook. I like to eat it by itself or...

TAMARIND + CARAMELIZED RED ONION RICE

TAMARIND + CARAMELIZED RED ONION RICE

A very simple way to create a flavorful rice that’s a great accompaniment to many of the dishes in this book—particularly coconut curries, like the Keralan vegetable istoo and the pumpkin and black-eyed pea curry. It is also an absolute hit with dogs, judging by how...

MAHARAJAH’S RICE

MAHARAJAH’S RICE

Using only the most expensive ingredients one can get one’s royal hands on, this is good with other feasting dishes like the roast cauliflower korma here. Serves 4 as part of a main course 1½ cups basmati rice¾ cup dried soft fruit (e.g. apricots and dates)20 strands...

GARDENERS’ QUESTION TIME PILAU

GARDENERS’ QUESTION TIME PILAU

I love to listen to BBC Radio 4 when I’m cooking: it’s a soothing backdrop to all the frenetic chopping, frying, and clattering that can happen in my kitchen. Once upon a Gardeners’ Question Time, a member of the audience asked for suggestions for what to do with an...

LIFESAVER LENTILS

LIFESAVER LENTILS

I ate this dish outside Amber Fort, one of Rajasthan’s most breathtakingly beautiful palaces, but perhaps it was memorable because it was very nearly my last meal before I got caught between a fort wall and an elephant. There’s a small possibility that the lively,...

RAJMA FOR THE WHOLE FAMILY

RAJMA FOR THE WHOLE FAMILY

Gujaratis love to get the whole family over, and food is always central to the occasion. The only problem is that the family is usually pretty big. There’s an art to cooking for a lot of people. You need a dish that doesn’t require much prep, isn’t technically...

GUJARATI DAL WITH PEANUTS + STAR ANISE

GUJARATI DAL WITH PEANUTS + STAR ANISE

This dal is my and every other Gujarati’s taste of home. One spoonful and I am transported. It has a more complex taste than most dals due to the subtle jabs of star anise, curry leaves, and lemon, all rounded off with the sweetness of honey. Because of the time it...

TEMPLE TOMATO RASAM

TEMPLE TOMATO RASAM

In India, food and religion go hand in hand. Most Hindu kitchens have god figurines nestled in among the pots, pans, and spices, and most temples have a lively kitchen attached. Visits to temples usually involve a meal of some kind, and one of the most common dishes...

BENGALI COCONUT DAL

BENGALI COCONUT DAL

This is a gentle and luxurious dal, nutty from the split chickpeas, and sweet and creamy from the cinnamon, cardamom, and coconut. Serves 4 as part of a main course 1½ cups chana dal (split black chickpeas)4 tablespoons desiccated or fresh grated coconut2 tablespoons...

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