a

Menu

    FRESH MATAR PANEER

    FRESH MATAR PANEER

    This is an update of an aging rock star of Indian dishes—matar paneer, or paneer and pea curry. I’ve kept the vegetables crisp and tender so they don’t surrender to mushiness: the result is a younger, edgier new kid on the block with a bit more attitude. Serves 4 as a...
    RADISH, RED ONION, + POMEGRANATE SALAD

    RADISH, RED ONION, + POMEGRANATE SALAD

    A smart and seductive salad. Marinating the red onion for an hour or so in the smashed pomegranate and lime juice takes away its punch, leaving behind fresh, bittersweet, and peppery flavors. Perfect with a dense, buttery rice or a smoky lamb kebab, if you’re that way...
    CAULIFLOWER + POMEGRANATE CHAAT

    CAULIFLOWER + POMEGRANATE CHAAT

    Soft, charred, creamy, crunchy, sweet, and sour. Good for lunch with hot bread, or as a side to dal or chicken. Chaat masala is a spice blend made with dried sour mango powder, pomegranate seeds, and ground ginger, and gives food real zing and perkiness. You can make...
    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...
    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...