Try this simple Indian sweets recipe to serve during the season of festivals in September.
A common street food, Mughlai paratha is shallow fried with delicious, peppery fillings. Try the buttery flatbread with a simple potato curry or chutney.
A sweet, spicy, tangy sauce that is ideal with any dishes that are great with hot sauces such or even samosas.
Squash pancakes are infused with a touch of Indian flair. Fluffy from buttermilk, but with a caramelized crust so they don’t become soggy with the yogurt.
Indian inspired spicy carrot and ginger soup. Light, creamy and flavored with cumin and bay leaf.
This is the ticket to your own hot garlic sauce and you can make Sriracha feel jealous. If needed, cool it down with vinegar and transform a meal with spice.
Portabella mushroom slider sandwich with heap of sweet caramelized onions, melted cheddar, and sriracha.
Baby potatoes are cooked in a rich, nutty yogurt sauce full of complex flavors from chili powder to cinnamon.
These fish fingers are not deep fried but baked and full of flavor with herbs and cheese in every bite.
This rustic and unassuming Indian dish gets it’s smoky and complex flavors from slow braising on low heat.
This soup is all about the balance in flavors: refreshing broth, hints of lime and an undertone of heat from the chili.
This vegetarian main is meant to be spicy, serving it with rice will temper the heat somewhat, but you can always add more chillies if you want to keep the kick.
If you like french fries — and who doesn’t? — try these zucchini fritters. The process can also be applied to eggplant.
These kebabs marinate overnight to get infused with the bright flavors of mint and cilantro.
Roasting the cherries releases sweet juices that turn this super-smooth ice cream a vibrant hue.
This no bake chilled summer dessert is the perfect way to indulge in a light and airy dessert, that’s simple and good.
Serve these hot chicken wings on a bed of lettuce and other veggies, drizzle some ranch dressing over it and enjoy finger licking chicken wings.
Pineapple, mango and avocado salsa with crunch from the red onions, a little heat from minced jalapeno and a generous drizzle of lemon juice.
A quick stir fry of baby Thai eggplants with sweet cherry tomatoes flavored with lots of thai purple basil.
Every chocolate lover must have a chocolate cake recipe, that is tried and tasted, reliable and can be recommended. This is a keeper for sure.
Mochar ghonto or stir fried banana blossoms is a classic bengali dish whereby the chopped blossoms are stir fried in hot oil
Aloo posto, or curried potatoes in clingy poppy seed paste with green chillies to heat it up a little.
Ivy gourds are native to India, every house has their own version, yet in many parts of the country people are not familiar with it.
This dish beckons a simple play of flavor and texture, and there is a lot of scope to personalize it.
New England’s clam chowder soup – a creamy soup with milk, potatoes and clams with extra clam juices for that unmistakable clam flavor.
Scottish scones are light, flaky and simple round cakes, and goes well with afternoon tea or can be served in breakfast table.
Sukanya Ghosh finds herself in a situation where she must bake a carrot cake before the world ends.
An Indian twist to a Mediterranean street food. Herbed falafel dunked in rich almond sauce.
Cinnamon flavoured chocolate tartlets decorated with rim of mixed nuts and filled with cherries spiced with paprika.
Navratan korma is a simple but delicious medley of nine different ingredients slowly simmered in a rich sauce.