There is nothing like freshly made, tangy, spiced chutney to accompany crispy snacks, breads, curries and rice dishes. Made with peanuts, garlic and tamarind, this chutney has a good sharp clean flavor. Serve this as a spread with Spicy Lamb Burgers or alongside warm Basmati Rice with Whole Spices
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This creation is inspired by the south Indian flavors of curry leaves and mustard seeds. I often serve this as a dip with flatbread (pages 134–139), chips or crisped pappadum (page 55). It also goes well with Masala Lamb Chops (page 121) or Crunchy Potato and Corn Croquettes (page 52). It can be made in
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A lot of Indian recipes call for this smooth, flavorful paste. Although you can easily find this ginger-garlic paste at Asian markets, it is simple enough to make it at home and it keeps well in the refrigerator. Plus the homemade paste gives the dish a much better flavor than the store-bought one. Basically it
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This creation is inspired by the south Indian flavors of curry leaves and mustard seeds. I often serve this as a dip with flatbreads (pages 134–139), chips or crisped pappadum (page 55). It also goes well with Masala Lamb Chops (page 121) or Crunchy Potato and Corn Croquettes (page 52). It can be made in
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Garam masala, literally “hot spice,” is the most popular spice blend used in Indian cooking. It is the basic essence of Indian cooking. There are as many versions of garam masala as there are chefs. This recipe is what I use very often in my kitchen. It is important that the spices are blended fresh
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Chaat is a commonly used term to describe street snacks of India. These small dishes are infused with a complex blend of sweet, tangy and spicy flavors. This is always seasoned with a spice mix called chaat masala. Like any other Indian spice blends each one has their own regional variation throughout India. This spice
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Hara means green and usually made with fresh herbs like coriander leaves (cilantro) and/or mint leaves and green chili peppers. This can be used as a marinade or as dipping chutney.
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Dhabas are small local restaurants or truck stops which are located along the highways of northern India. Dhabas generally serve delicious, heavily spiced dishes preferred by many travelers. Marinated meat, chicken, fish or cheese is given a distinct flavor with this versatile mixture of spices made famous by the dhabas.
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This spicy curry paste reflects the Portuguese influence in the western Indian state of Goa. Its primary flavors come from vinegar and dried red chilies. The term vindaloo derives from the Portuguese dish “Carne de Vinha d’ Alhos,” a dish of meat, usually pork, with vinegar and garlic. Vindaloo is a very popular restaurant curry
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Making your own fresh spice blends and pastes makes a world of difference in your cooking. This is an aromatic blend that I created inspired by aromatic Indian spices and the western grilling rubs. This blend is ideal for marinating steak, fish or chicken. This can be used as a dry rub or can be
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