TIFFIN 

This wonderful dish of winter vegetables was the centerpiece of a dinner cooked for me by Anita Tikoo. If you're lucky enough to have...

It’s a common complaint among many South Indians in the diaspora that people’s (and here I mostly mean Westerners’) awareness of Indian...

I didn’t grow up eating a lot of paneer—partly because my mother didn’t love cooking it (she’s a devout carnivore and I get the feeling...

Poha is one of those great one-name dishes that lends itself to such a variety of interpretations that I wouldn’t be surprised if every...

In a time when pictures wield so much power, and when, more than ever in the world of food, people seem to be eating with their eyes—not...

Salt cod is one of those ingredients that people either love or hate. I can’t say that this dish will change the mind of any salt...

There’s a long-running debate among Indian cooks on the differences between pulav and biryani. I’m neither qualified nor interested in...

Mustard oil is one of those ingredients over which people seem to feel very divided in India. It’s a staple of many of India’s most...

This simple vegetable and lentil stew, which I ate during a memorable cooking session with the three wonderful sisters Vijaya, Vishala,...

LOBAHASHU | WALNUT AND BEAN PÂTÉ Adapted from Taste of Persia Makes about 2 cups Naomi Duguid recommends this simple purée of kidney...

Foogath is something I’ve been eating my entire life, and yet, I don’t think I’ve ever really thought about it much until recently. My...

This recipe for carrots is one of the simplest things I know how to make. It barely has a handful of ingredients, and you can be done...

This recipe for bisi bele avalakki is a variation on the popular kannadiga dish bisi bele bhath—a highly seasoned porridge made out of...

If bread is the staff of life because of its centrality to cuisines around the world, then flatbreads play an even more ancient and...

This dish of ground beef cooked with cubes of sweet potato and diced asparagus is based on something my mother made a lot when I was...

If into every life some little bitterness is inevitable, why not make a gift of it? Bitterness is a hugely underutilized flavor in the...

All of cooking is a little miracle. Every time a stew develops just the right depth of flavor or your mashed potatoes come out smooth and...

To my mind there’s always been something both specious and completely irresistible about foods named after places. The rational, contrary...

This wonderful Kannadiga flatbread is a breeze to make, once you get the hang of it, and it makes a lovely alternative to wheat-based...

There are so many wonderful, colorful, and intriguing recipes in Archana Pidathala's book Five Morsels of Love that you'll be spoiled for...