by Admin | Jan 5, 2024 | Soups
I cannot tell you how scrumptious—and simple—this curry is. I had never eaten it before until Kaveri made it for me in her large, beautiful modern home in Bangalore, replete with vaulted ceilings and two kitchens, one for Kaveri, who is a food writer, and one for the...
by Admin | Jan 4, 2024 | Side Dishes
Kale can cook quickly or slowly, depending on its age. I picked some black kale in December, and it took about 30 minutes to cook. In Kashmir, it is always cooked in mustard oil and served with rice. I like to add a whole bean dish and a salad to the meal as well....
by Admin | Jan 3, 2024 | Side Dishes
The style that I have used to cook this kale is the one used in some Bengali villages to prepare finely chopped stems of mixed green vegetables in a dish called “dahta.” If, indeed, you have an assortment of stems from your garden, chop them into small pieces and...
by Admin | Jan 2, 2024 | Lunch, Vegetables and Fruits
Many vegetarians in India, especially in the central desert region of Rajasthan, where there is a dearth of wood for fuel, stir-fry their vegetables quickly in a little yogurt. This gives them creaminess and tartness, as well as added protein. Here is one such...
by Admin | Jan 1, 2024 | Side Dishes
Ashrams in India cater to hundreds, if not thousands, of people at a time, so I was very interested in knowing just what they served and if they had any underlying principles to guide their chefs. Ashram foods, as I should have expected, differ from ashram to ashram....
