Join us as we celebrate the variety and regionality of Indian food, through essays, recipes, and interviews, as well as pop-up dinners, private events, and cooking classes.
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October 17, 2017
The slow decline of the summer into fall always seems to trigger an epidemic of people talking about the beauty of roasting vegetables and the inimitable appeal of coaxing sweetness out of unrelenting and unprepossessing-looking root vegetables. For my part I need just one more jolt of summer before I’m ready to join the ranks, and so I’m sharing this recipe for a green bean thoran that has recently become one of my favorite t...
March 1, 2017
Chicharrón may just be my favorite thing in the world—well, this week anyway. In all seriousness, though: what’s not to love: all the crisp deliciousness of a chip but made out of meat!
The idea to make chicharrón has been kicking about in my head for a while. I was first inspired when I was walking the aisles of a supermarket in Fulton, TX that had a truly impressive selection of chicharrón—short and curly, long and finger-li...
January 27, 2017
I got this recipe from Parinitha Manudeva who, along with her husband, run the Devangi Athithya, a bed and breakfast in Thirthahalli, a small town along the Tunga river in the forested mountainside near Shimoga, in the southern Indian state of Karnataka. The cuisine of the area is robust and full of flavor, making liberal use of spices, fruit from the nearby forest, game meat, and river fish. A local specialty of especial prid...
January 22, 2017
This isn’t so much one recipe as a combination of two favourite recipes that just seemed destined to meet.
The first is a dish of braised celery that is one of my absolute favorite things to eat—summer or winter. I was first introduced to the idea of braised celery through the miracle-worker that is Lidia Bastianich, whose books on Italian cooking forever changed the way I looked at the regional cuisines of Italy.
Celery is too-...