Before I plunged into writing cookbooks, I used to host secret suppers – dinner parties of a dozen strangers, for one evening a month, for an authentic, multicourse Indian meal. One of the great joys for me, as the mastermind behind our shenanigans, was creating a menu that allowed the layers of flavor to develop... Read More
When I was researching my family food stories for my last book, ‘Ten Thousand Tongues: secrets of a layered kitchen,’ I encountered many funny and sweet tales. Within them, the ones I loved most were those of my maternal great grandparents. Their stories, particularly of my great grandmother, Ajji’s care of my great grandfather Ajja, are... Read More
This refreshing cocktail is made with sweet watermelon, tart finger limes, and tropical passionfruit, plus sparkling Moscato d’Asti.
Rogan Josh is a rich, succulent lamb dish, particularly wonderful during the winter months. This particular recipe is an adaptation of the classic Kashmiri delicacy where I make one key departure: I marinate the protein. Marinating the protein infuses the spices and flavors better and makes it easier to cook.