Indian — Cooks Without Borders

Recipes by Food Culture: Indian

Anjali Pathak's Charred Baby Eggplants

Anjali Pathak's Charred Baby Eggplants

Coconut Milk Shrimp (Yerra Moolee)

Coconut Milk Shrimp (Yerra Moolee)

Coriander Chicken

Coriander Chicken

Coriander Chutney

Coriander Chutney

Crispy Sumac Okra

Crispy Sumac Okra

'Kolkata' Cauliflower Dry-Fry

'Kolkata' Cauliflower Dry-Fry

Cucumber Raita

'Kolkata' Shrimp with Poppy Seeds

'Kolkata' Shrimp with Poppy Seeds

Maneet Chauhan's Saag Paneer

Maneet Chauhan's Saag Paneer

Masoor Dal (Red-Lentil Dal)

Masoor Dal (Red-Lentil Dal)

Monish Gujral's Garam Masala

Monish Gujral's Garam Masala

Paneer (Fresh Indian Cheese)

Paneer (Fresh Indian Cheese)

Peas and Potatoes in a Bahari Style

Peas and Potatoes in a Bahari Style

Roasted Cauliflower with Punjabi Seasonings

Roasted Cauliflower with Punjabi Seasonings

Salted Lassi (Ayran, Doogh)

Salted Lassi (Ayran, Doogh)

Spinach with Dill (Dakhini Saag)

Spinach with Dill (Dakhini Saag)

Thukpa (Tibetan Chicken-Noodle Soup)

Thukpa (Tibetan Chicken-Noodle Soup)

World Butter Chicken

World Butter Chicken

Stories

Want to make Moti Mahal-style Butter Chicken? Our take on its recipe has the restaurant owner’s stamp of approval

Cookbooks We Love: The flavors of India’s cultural capital shine in ‘Kolkata’

Mix and match these recipes to put together a spectacular Indian feast (and yes, we have Butter Chicken!)

Around the world in chicken soup: Next stop Tibet, for a fresh and fiery bowl of Thukpa

Our favorite thing in Maneet Chauhan’s new cookbook, ‘Chaat’: out-of-this-world saag paneer

Celebrate World Butter Chicken Day with the real thing — made quicker, easier and lip-smackingly delicious

Obsessed with butter chicken: Our recipe follows the world’s favorite Indian dish faithfully back to its origin

Cookbook review: A delicious passage with Madhur Jaffrey to Vegetarian India