Recipes
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Hyderabadi Mirchi ka Salan with Peanut Sesame Gravy
Mild green chilies in a tangy peanut, sesame and coconut gravy.
Kashmiri Dum Aloo with Fennel Seed
Baby potatoes in a yogurt gravy flavored with ground fennel and dried ginger.
Rajasthani Gatte ki Sabzi with Ajwain
Chickpea flour dumplings seasoned with ajwain and simmered in yogurt gravy.
Pakistani Chicken Karahi with Coriander and Cumin
Wok-cooked chicken with tomatoes, ginger and crushed whole spices.
Haleem Wheat, Barley and Lentil Stew
Slow-cooked Pakistani stew of grains, lentils and shredded beef.
Shorshe Maach Bengali Mustard Fish Curry
Fish simmered in a pungent ground mustard seed and green chili sauce.
Bangladeshi Bhuna Khichuri with Cumin
Thick rice and lentil one-pot cooked in ghee with whole spices.
Sri Lankan Kaju Maluwa Cashew Curry
Creamy coconut milk curry of soft cashews, green peas and mild spices.
Sri Lankan Parippu Red Lentil Curry with Fenugreek
Everyday Sri Lankan dhal with coconut milk, fenugreek and mustard seeds.
Nepali Chicken Momo with Cumin and Coriander Seed Filling
Steamed Himalayan dumplings with ginger, cumin and coriander, served with chili sauce.
Mujaddara with Cumin and Crispy Onions
Lentils and rice topped with deeply caramelized onions, a Levantine staple.
Lebanese Fattet Hummus with Toasted Pine Nuts
Layered crisp pita, warm chickpeas and garlicky yogurt finished with pine nuts.