a

Menu

    SPROUTING KACHUMBAR

    SPROUTING KACHUMBAR

    Turning dull, hard seeds into crunchy, fresh food using just water feels like nothing short of a miracle in a “Jack and the Beanstalk” way. Of course, you don’t need to sprout your own, as supermarkets, health food shops, and Asian supermarkets have already done that...
    TOMATO + CHICKPEA SALAD WITH A LIME TARKA

    TOMATO + CHICKPEA SALAD WITH A LIME TARKA

    Tarka is a technique used in Indian cooking which involves frying spices (or herbs, nuts, or chiles) in oil or ghee to add flavor. Think of it as a sort of hot, spiced dressing. I’ve used lime and cumin together here, which really lifts all the other ingredients and...
    FENNEL + APPLE CHAAT WITH CARAMELIZED ALMONDS

    FENNEL + APPLE CHAAT WITH CARAMELIZED ALMONDS

    This crisp and clean bunch of ingredients, mixed with some warming sweet spices, works together as tightly as the rhythm section of James Brown’s funk band. Serves 4 as a side 1 teaspoon fennel seeds 5 tablespoons canola oil 1 cup flaked almonds 1 teaspoon ground...
    HOT GREEN BEAN, CASHEW, + COCONUT SALAD

    HOT GREEN BEAN, CASHEW, + COCONUT SALAD

    A salad greater than the sum of its parts that will dominate the dinner table delightfully. Works well with rice and sambhar, and with beet shami kebabs too. NOTE: As tamarind paste varies from brand to brand, add it gradually until it tastes good to you. Serves 4 as...
    TERESA’S MANGO SALAD

    TERESA’S MANGO SALAD

    When my friend Teresa made this for a party, I immediately frogmarched her straight down to the local grocer so she could re-create it. (Sorry, Teresa.) Both this salad and Teresa are from the Seychelles, but the salad is actually Indian in origin. It’s very hot and...