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Showing only recipes by “Raghavan Iyer.”

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Sindhi-Style Stuffed Potato Shells

My childhood neighbor in Mumbai (Bombay), Mrs. Chandwani, whose ancestral roots were embedded in Sindh (now Pakistan), purchased her alo...

by Raghavan Iyer


Mint-Yogurt Sauce with Chiles

One of the essential sauces in the world of chaat , this condiment is also great as a minty green, yogurt-tart, chiles-hot bed for silky...

by Raghavan Iyer


Red Chile, Garlic, and Shallot Sauce

Its saucy, fiery, orange-red color is a clue to its dragon-breath-like quality, puffing wisps of burning heat in every single drop. My v...

by Raghavan Iyer


Sweet-Tart Tamarind-Date Sauce

Addictively sweet-tart, this sauce is the crucial one to blanket India’s chaats , making sure the hot flavors get tilted toward sweet an...

by Raghavan Iyer


Yogurt Sauce with Black Salt

This yogurt-based sauce blankets all chaat recipes, mellowing out the harsh chiles in some of the other sauces. Black salt is available ...

by Raghavan Iyer


Toasted Cumin-Coriander Blend

Many of the curries in this book call for this two-spice blend, and you wouldn’t think you’d need a recipe for something this simple. Ho...

by Raghavan Iyer


Cooling Spice Blend with Black Salt

In Hindi, chaat means “lick” and this finger-licking blend has a salty, addictive edge to it. The sulfurlike aroma and the flavor remini...

by Raghavan Iyer



It’s very easy to sprout peas, beans, and even lentils. Chickpeas, mung beans, and cowpeas are easy to sprout. Even fenugreek seeds yield...

by Raghavan Iyer


Chickpea Flour “Cigars” With A Coconut-Mint Sauce

I watched carefully as Bharati Sindhvad, my friend Swetal’s mother, made khaandvi. As the batter thickened in the pan and started to sep...

by Raghavan Iyer


Ginger Chile Paste

Sampled on its own, this paste will feel like a slap in the face, but when it’s combined with the right components in a curry, it hurts s...

by Raghavan Iyer


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