MOONG DAL WITH A GARLIC + CUMIN TARKA
This is an unassuming but gorgeous dal and one of my favorite lentil dishes of all time. A gentle and soothing marriage of soft lentils and earthy cumin and chiles, tempered by butter, it’s old-fashioned home cooking at its best: nourishing, cheap to make, and...
PUMPKIN, BLACK-EYED PEA, + COCONUT CURRY
The smell of roasted pumpkin, and curry leaves sizzling in coconut oil, is enough to make anyone want to go to Kerala, which is where a variation of this dish, known as “olan,” originates. The sweet pumpkin, earthy beans, and creamy coconut come together to create a...
PANEER BUTTER MASALA
Hindus consider cows and all their milky produce—cream, butter, and cheese—sacred. I can’t argue with that. Traditionally, this dish would be made with a few large slabs of golden butter, but for the sake of decency I’ve toned things down a bit. It’s still an...
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...
STICKY MANGO PANEER SKEWERS
Jim Pizer is more Indian than a lot of Indians I know. While growing up he was in and out of his Indian friends’ houses in Birmingham, eating their mums’ home cooking, and was so disappointed with the state of Indian food in restaurants in the UK that he decided to...
PANEER KEBABS WITH MINT + CILANTRO
Paneer is often in need of something to sharpen up its smooth creaminess and give it a kick in the right direction. In this case, the mint and cilantro marinade does a fabulous job. NOTE: You will need a blender for this recipe. Makes 6 to 8 skewers (enough for 4...
EGG HOPPERS WITH ONION SAMBOL
This is Sri Lanka’s favorite breakfast: lacy rice crêpes fashioned into bowls, with an egg nestling in the middle, topped with sweet spicy onion sambol and zingy lime juice. It’s a heavenly combination of flavors. Traditionally, in Sri Lanka, hoppers are made by...
PARK STREET KATI ROLLS
Kolkata is a magical city. The Hooghly River surges through the middle, and tropical birds fly in and out of beautiful crumbling buildings and among the banyan trees. Men in velvet jackets discuss politics in underground bars, while hundreds of boys fling cricket...
BENGALI-IN-THE-CUPBOARD EGG CURRY
I’d love to tell you a story about how I once found a man from Bengal hiding in a cupboard, but sadly that isn’t true. This is a classic Bengali curry, and rather happily this dish can probably be made using ingredients from your pantry. NOTE: The bay leaves in this...
AKOORI
Everyone has their own way of doing scrambled eggs. Akoori is the Parsi way. The Parsis are Iranians who, fleeing persecution, arrived in India in AD 936. Their mantra is “good thoughts, good words, and good deeds,” but they might as well tag on “good eggs” because...
Ofira Riechter
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