TIFFIN 

Preserved Limes

Grilled Squid with Mixed Baby Greens

C is for Cilantro

Chicken Saaru with Black Pepper and Cilantro

Making Chamsur Palungo with Rachana and the League of Kitchens

Pork Meatballs with Braised Celery in Tomato Sauce

Çilbir with Cashew Cream

Chingrir Malaikari

The Hour of the Goddess: An Interview with Chitrita Banerji

Roast Fenugreek Capon with Grilled Radicchio

Making Aloo Anday with Zainab Shah

Winter's Tiffin, Thursday, December 15

Brunching with the Tiffin Club, Sunday, December 4

An Indian Summer

Heirloom Tomato Salad with Corn and Curry Leaf Breadcrumbs

Grilled Romaine Salad with Cashew-Lime Dressing

Warm-Spiced Cauliflower Velouté

Roast Chicken with Coconut Milk, Ginger, and Curry Leaf

Fesenjoon

Sharing Apples: Yasmin Khan on Her New Book, Iranian Food Traditions, and the Wonders of the Persian