In Mysore there is a little shoebox of a restaurant called Mylari Dosa that serves just two things: dosa and chutney. It doesn’t sound like much, but this one is the master. After having gone back there a dozen times, I’ve tried as best as possible to replicate what I...
Despite being old enough to know better, I still shriek with delight in Indian restaurants when the waiter lowers the family-sized naan bread onto the table like a spacecraft landing. I particularly enjoy suddenly jostling into place as everyone tries to get the most...
The Malabar paratha is South India’s poster bread. Beautifully coiled, and flecked with charred golden spots, it manages to be flaky, crispy, soft, and fluffy all at once: perfect for peeling away layer by layer and dunking into a rich, creamy sauce. Make sure to...
This is a gift from Punjab to you and me and everyone we know. Use it wisely, preferably as the Punjabis do, with a steaming bowl of mustard leaf saag and a spoonful of freshly churned butter. I’ve broken with tradition by cutting these rotis with a large cookie...
Gujaratis are naturally suspicious of food cooked outside of the home, and will usually carry a stash of these when they travel, alongside a small but lethal tub of garlic and chile chutney. Unlike the daily chapati, which was designed to be a backdrop to more...
I love a stuffed paratha as much as the next Indian, but when life feels too short to make them, I prefer to make these, much quicker stuffed rotis. I tend to stuff them with whatever can be foraged from the fridge, which is how I found this strange and wonderful...
This dish is dedicated to making your snack times brilliant: uttapam is a cross between a pancake and a crumpet, to which you can add any vegetables. I am partial to squashed tomatoes, sweet caramelized onions, and the odd chile, and I am also not averse to Cheddar...
Some things never go out of fashion—this combination of eggplant, tomatoes, and chickpeas is one of them. This is an excellent dish for a cold autumn day and always hits the spot. Serves 4 as a main dish 1¼ cups basmati ricecanola oil3 medium eggplants (roughly 2...
Sevai are rice noodles that are incredibly popular in South India, particularly in Karnataka and Tamil Nadu. They’re eaten for breakfast, as a snack in the day, and even for dinner. I like to cook these when I’m looking for something light, quick, and zingy to eat....
This is a love letter to humble vegetables. It’s a meal for special occasions, whether that be Diwali, Christmas, or a bar mitzvah. It’s packed full of a rainbow of colors, flavors, and textures, from spiced paneer, chickpeas, and tomatoes to roasted beets, sweet...
If this is the first recipe you turned to in this book because you love lime pickle so dearly, welcome. You have found a kindred spirit in me. For the uninitiated, lime pickle is hot, salty, and with so much punch that you’ll be left trying desperately to open your...
Rhea is Mum’s friend Praful’s nephew’s wife. She is Maharashtrian and lives in Mumbai. She often makes this for the family for breakfast, but it’s easily lovely enough for lunch or dinner. Poha is partially cooked and flattened rice. It’s a magical ingredient which...