This recipe is a very flavorful skillet dish made with orzo instead of rice. Adding in a finish of mint and pine nuts gives it a rather Middle Eastern touch.

If you only thought you could purchase pre-made seasonings, you'll think again when you see this easy recipe for Cumin-Coriander Powder! The easy seasoning recipe uses just two ingredients and won't take long to prepare, either. The result is a taste that is quite different from a prepackaged box of seasoning that may have been sitting on the grocery store's shelf for months. This powder can be used in a number of different dishes, including the author's recipe for Saffron Rice with Meatballs. You will love having a jar of this seasoning on hand!

When someone professes a dislike for a food, I cant help but see it as a challenge. So when my husband threw down the gauntlet-telling m...

The first time my mother visited me after I had moved to the U.S. was when I was graduating from business school. Mom stayed with my love...

This essential wet spice blend is integral to most Bengali cooking. It takes the form of curry powder in other idian cooking or is simila...

I love the Italian classic Bolognese sauce, and I love the classic Indian dish called Keema Matar (ground lamb with green peas). This rec...

This is a simple meatless one-dish meal or a side depending on your preference. You can use a variety of mushrooms or just stick to the s...

Few meats take to marinades and spices the way a good cut of lamb does. This recipe comes from our friend Sabby, who has served it at Ch...

This classic curry is a traditional North Indian recipe called Chicken Karma. A soft and comforting chicken curry with a soothing assortm...

I prefer to make this recipe with goat meat but it is not very easy to find. Instead I use American lamb, which I feel is a little close...

Pondicherry (or Podduchery) is a small area in southern India. A former French colony, the town retains a very prominent French influenc...

Basic Indian salads tend to be fresh with lots of lime and black salt. This standard chopped salad is often referred to as kachumber. Thi...

Almost everyone associates Indian food with samosas, the classic potato-and-green-pea-based turnovers encased in flaky, fried pastry. So...

I created this dish for my father. He loved recipes that were authentic in style but had been tweaked by me. I used to buy store-bought g...

This delicate creamy white paste makes a lovely-tasting addition to foods. Soaking the seeds in warm water makes the difference. The seed...

Every existence—no matter how simple—is in some way tinged with the myriad flavors of life. This is often a composition of sweet, sour, b...

It is worth noting that there are several variations of this fragrant spice blend across India. The Bengali garam masala is simpler that ...

There are several variations of kababs in the Indian culinary repertoire. In my Bengali variation, I add mustard oil to the marinade and ...

Try to get the large shrimp, often sold in the supermarkets as colossal shrimp, for this recipe. As always, it is better to try to buy wi...

This delicately seasoned recipe is an heirloom in the Bengali collection of classics. It is a comforting, beloved way to savor new potato...

This recipe was kindly shared by my friend Shapna. Her written instructions reminded me of ones my mother used to send to help me fend fo...

Lentils have their champions in a household. I am a fan of the yellow split moong lentils especially when pairing them with vegetables. H...