a

Menu

    MUSHROOM AND PEA KHEEMA

    MUSHROOM AND PEA KHEEMA

    My father lives just on the edge of what we consider to be normal. He prefers confectioners’ sugar in his tea, has the buttons of his back pockets removed (for fear of damaging his car upholstery), and keeps a logbook of when he waters the plants. One time, he...
    PICKLED CAULIFLOWER WITH GINGER + LIME

    PICKLED CAULIFLOWER WITH GINGER + LIME

    Achari means “pickled.” As with most pickled foods, this cauliflower dish helps to sharpen the edges of other, more comforting dishes at the table. It’s lip-smackingly delicious, and the flavor will improve over time, so it’s a good thing to make in advance. It works...
    WHOLE ROASTED CAULIFLOWER MUSSALAM

    WHOLE ROASTED CAULIFLOWER MUSSALAM

    This dish comes from the royal court kitchens of Uttar Pradesh, where it was a favorite of state banquets, high society, and Mughal emperors. At that time, food wasn’t just food, it was a way of showing off. It is still a great dinner-party dish today: a head-turner...
    CAULIFLOWER KORMA WITH BLACKENED RAISINS

    CAULIFLOWER KORMA WITH BLACKENED RAISINS

    This is a really great dish to make when people come round, as it’s a crowd-pleaser and easy to cook. Normally, the sauce comes together at the same time as the roasted cauliflower, leaving you more time to tell your best jokes or play the spoons to your guests. A lot...
    GOAN BUTTERNUT SQUASH CAFREAL

    GOAN BUTTERNUT SQUASH CAFREAL

    Cafreal is an enchanting Goan Portuguese dish traditionally made by cooking chicken in a tangy marinade of cilantro, garlic, green chiles, and spices. I’ve replaced the chicken with roasted squash, which works well with cafreal’s fierce little kick. The sauce can be...