On a lifetime of being allergic to fish
When Szechuan peppercorns meet dosas and soy sauce meets masala
It tastes nothing like chai from India, but I drink it anyway
A ready-in-a-flash curry from pantry staples
August's bests, curried
And links one cook to her grandmother's kitchen
To each camp their own.
In defense of a maligned word
An umbrella term that ignores the nuance of Indian cooking
How the author of "Made in India" found her mission
And the many, many cans of chickpeas it took to get there
No toast in sight.
A carefully researched recipe and one that's weeknight-friendly
Rice, lentils, and whatever vegetables you want—all in one big bowl
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