Rasika: Flavors of India
Tandoori chicken liver pâté
Pâté derives from the French word "patette" which means paste. It was originally used to describe any paste filling used in pastries....
Saffron-jeera pulao
I tend to be a very pedantic cook, and when I want to cook a recipe I research the authentic version of the dish. This is one of those...
Chicken pista korma - Indian curry series 5
To understand what a "korma" is, we need to first delve into the history of what it is NOT. When Indians traveled abroad, mainly UK and...
Creamed spinach -- Indian-style
This is a creamy, wonderful dish with lots of flavor. I have always loved creamed spinach, and the Western versions are bland to me. This...
Mango chutney
It is mango season again, and I love the piles of mangoes in the stores and markets. The vendors vie to showcase the different varietals...
Pao bhajji
I grew up in Mumbai loving this street food, we would drive down late at night past Haji Ali to Sardar's for a loaded buttery plate of...
Grilled cashew-cardamom-mace lamb chops
Sometimes you come across a recipe that you have to make, and this recipe is one of those. I want to digress and talk about mace, a very...
Mango kulfi with saffron sauce and pistachios
This ice cream defines decadent. It is essentially a rabdi (thickened Indian cream) with mango puree. I have modified the recipe a bit to...
Ragi dosa, mango chutney, and Meghalaya crisp meat pickle
There is an art to combining flavours. It brings the perfect balance of the essential flavours: sweet, sour, spice, salt, and umami....
Roasted stuffed dates with saffron-chili beurre blanc
Appetizers are the most critical part of the meal. It sets the tone for the evening and always has to be outstanding. This appetizer is...
Goat (or lamb) biryani
Every culture has a special dish with rice, paella for the Spanish, risotto for the Italians, fried rice for most of Asia, pilafs for the...