This is the most traditional dal from West Bengal, especially Calcutta. This dal is particularly served during Hindu festivals and during...

I am very partial to kichdis, and Indian cuisine has an unlimited number of them from every region and community. See more on the history...

I have become a bit obsessed with amaranth greens, both the red and green variety, because they are delicious and so full of nutrients....

I love salsa, but unfortunately we are limited to just a few varieties in jars and the common fresh salsa at most Mexican restaurants....

Paneer was introduced to India, and the neighboring countries, Pakistan and Bangladesh, by the Afghan and Persian invaders. Today is is...

The first time I had Imam Biyaldi was at a small cafe near Taksim Square in Istanbul, one of my favorite cities. I love eggplant, but...

I do love okra especially when they are grilled or broiled in the oven. Traditionally, Indians have fried okra, in tons of oil as the...

I must admit that I love the banchan part of any Korean meal, the endless variety of small dishes that magically arrive, each one with a...

I learned about bilimbi, also called tree cucumber or tree sorrel, recently after I was presented a wonderful pickle by a close friend....

This is yet another delightful spicy dip from Turkey. This dips is fresh and full of pungent flavors, perfect for grilled meats, as a...

Kedgeree, or kichidis, is a dish that was made famous by the British during their occupation of India. However, this class of dishes goes...

I do admit that I like complex flavors, but this super simple recipe is both elegant and delicious. The simplicity of using great...

I saw these beautiful fruit in the market and had to use them in a few recipes. Gooseberries are a tart, crunchy berry that is quite...

Drumsticks, or moringa pods, are very common in Indian cuisine (Kerala-style Drumstick dal curry and Spicy drumsticks from Mangalore...

I have always struggled with commercial sauces for dumplings, gyozas, dim sums, momos, samosas and everything fried or steamed....

Early summer has the vegetables vendors in India start putting out piles of green, raw mangoes. This is followed by the frenzy of making...

I love mushrooms and definitely do not cook them enough. The earthy aromas and flavors of the forest and chewy texture is what I adore....

This dish is about the fall, Thanksgiving and Christmas, when there are an abundant variety of pumpkins and hard squashes in the market....

Harissa is the most well know Moroccan and North African spice mix, that is used on everything, soups, stews, grilled meats and here in a...

The most common dish with fresh fenugreek leaves is with potatoes or meat. But you all know I tend to stray away from the standard. This...