Indian

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.

These brownies feature a delightful combo of warm spices, black tea, and strong coffee.

The perfect condiment to serve with roast chicken, kebabs, pappadam, and more.

 Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.

This vegetarian version of the seekh kebab combines sweet corn, carrots, potato, and paneer with a classic kebab masala, including cardamom, black pepper, and tangy dried mango powder.

Gunpowder spice, also known as idli podi or milagai podi, is not a spice blend but instead a dry chutney found in South India that’s eaten with dosa and idli.

In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.

Eggplant and onion pieces are marinated in spiced, creamy yogurt before being grilled or broiled.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

Dry-roasting the lentils before cooking gives the dish a wonderful smoky, earthy fragrance.

These bone-in chicken thighs are rubbed with cilantro, mint, and chiles.

Chapati is the everyday bread eaten by many families in India. Chapati flour is readily available in many South Asian grocery stores, but if you can’t find it, use sifted whole wheat flour.

With flavors that are bright and complex from a mixture of nuts, seeds, spices, and rose petals, thandai is the ideal drink for Holi celebrations.

This spice mix can be used to make thandai to drink for holi, or baked into an assortment of sweets.

The flavors of chana dal, okra, and fresh coconut work amazingly well together.

Rajma, a North Indian dish of kidney beans in a deeply nuanced gravy pairs perfectly with jeera rice (basmati rice cooked with cumin seeds).