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690 recipes
Mangalore Fish Curry
A curry that builds its backbone from a home-ground red masala paste -- one that you make once and keep in the refrigerator for weeks.
Steamed Vada Curry
Most vada curries rely on deep frying, which means oil, effort, and timing pressure all at once.
Curried Potatoes
A spice paste ground from scratch, cashew nuts, poppy seeds, dried red chillies, and fresh coconut, is what separates this from every other potato curry you have made.
Vegetable Upma
A good Vegetable Upma comes together in under thirty minutes, uses whatever vegetables are sitting in your fridge, and still manages to taste like you put in real effort.
Qorma Shahi
Few dishes earn their place at a special table the way a slow-cooked korma does, and this one does it with a deeply fragrant onion-almond paste that holds the whole gravy together.
Mangalore Spicy Drumsticks
What keeps this recipe in regular rotation is the spice paste -- ground fresh coconut, tamarind, and a short list of whole spices fried in oil until fragrant.
Dry Fish Pickle
Few homemade pickles keep as well as this one, and fewer still improve with every passing week.
Mushroom Salna
What draws me back to this recipe is the dry-roasted onion and tomato paste at its base.
Paneer Egg Peas Kurma
What keeps this kurma in regular rotation is the ground paste -- built by dry-roasting whole spices with onion, ginger, and garlic before blending -- that gives the gravy a depth most quick weeknight dishes cannot match.
Fish in Methi and Garlic
What keeps this recipe coming back is the combination of fresh methi leaves and garlic ground together into a paste that clings to fried fish and cooks down into something deeply aromatic.
Ground Beef Taco Meat (20-Minute Weeknight Recipe)
Deeply browned ground beef with caramelized tomato paste, bloomed spices, and a glossy finish in 20 minutes.
Capsicum and Peanut Curry
This curry gets its depth from a freshly ground roasted masala - coriander seeds, dried red chillies, sesame, coconut, and tamarind all toasted together and blended into a paste.
Kerala Style Duck Roast
Few dishes reward patience the way a proper duck roast does, and this Kerala version earns every minute you spend on it.
Corn and Cashew Nut Curry
Thai red curry paste and kaffir lime leaves do a lot of the heavy lifting here, which means you get a deeply aromatic, layered curry without spending the whole evening in the kitchen.
Thai Duck Curry with Tamarind
Roasting the duck before it ever touches the curry sauce is what sets this recipe apart from most weeknight curries.
Achari Murgh Kabab
These kababs borrow the sharp, tangy warmth of Indian pickle spices and apply it directly to grilled chicken.
Chara Sandheko (Cold Pickled Chicken)
This recipe strips boiled chicken from the bone, tosses it with roasted spice paste and charred ginger garlic, then finishes with smoking hot mustard oil poured straight over the top.