Kale With Panch Phoran

I don’t know if they grow kale in Bengal, but I bet that some sort of dark leafy green is cooked and eaten there. Folks all over the world seem to like greens, so I feel confident that while I improvised this recipe in my own kitchen, using what was on hand, that somewhere in […]

From India’s Vegetarian Cooking: Smoky Lentils With Tomato

When I reviewed Monisha Bharadwaj’s excellent book India’s Vegetarian Cooking: A Regional Guide, I wanted to be certain to try a recipe from each of the broad geographic areas covered in the book. So, I presented recipes from the north, the east and the west, and now, it comes time to present one from the […]

Vegan Dry-Fried String Beans With Fresh Shiitake Mushrooms

Back when I was a personal chef, a couple of my clients were vegans. This presented a challenge to me which I welcomed; it allowed me to work at learning how to make vegan versions of common recipes such as lasagne with bechamel sauce, cream of mushroom soup and spaghetti with “meat” balls. However, my […]

From India’s Vegetarian Cooking:Broccoli With Five Spices

I know that I just wrote about a stir-fried recipe from the eastern region of India that featured whole spices. Well, that recipe came from the eastern region of India, and this one, while it uses the same basic technique–stir frying, and similar ingredients–whole spices, is from the west, in Bengal, and it results in […]

From India’s Vegetarian Cooking: Spiced Turnips

Turnips are not one of the first vegetables most Americans would think of when they think about Indian food. Turnips are a cold weather root vegetable which I always think of as a staple of the winter kitchen. Winter is not a season that I generally associate with India. Of course that is silly and […]

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