Chouriço Potato Salad

In his first book, entitled Season, published in 2018, Nik Sharma writes the following. “I take pride in incorporating flavors, techniques, and ingredients in new and exciting ways. This, my first book, celebrates diverse cultural influences and, I hope, helps to erase labels like “ethnic” and “exotic” in the West by shedding more light on

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Masala Shrimp Cakes

My mother knows my tastes in cookbooks well. Recently, for my birthday, she sent me Recipes from an Indian Kitchen, by Sunil Vijayakar, with “authentic recipes from across India.” Oddly enough, for a French woman, my mother cooked Indian meals when I was growing up, so I was exposed to Indian cuisine at a young

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Tomato Beef Curry

It’s not out of disrespect for Indian cuisine that I don’t often use recipes from my Indian cookbooks. In fact, it’s quite the opposite. Indian cuisine is our favorite cuisine, if we had to pick only one. As a result, I quite often turn a soup into a curried soup, lentils into curried lentils, or

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Sag

My husband and I have a lot in common, in spite of being opposites, if that makes sense. We’re both homebodies, yet we also love to travel. And we both love Indian food. Actually these might be the only things we have in common. But they’re important things! For a small celebration at my house

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Mughlai Kabobs

Yesterday I made a creamy sauce called sas, which is a creamy nut sauce made with pistachios, cashews, and almonds. And today I’m making curried lamb kabobs that go perfectly with the sauce. From Indian Food Forever, a website devoted to Indian recipes, “Mughlai food is known for its richness. It is famous for the

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Creamy Nut Sauce

The actual name of this sauce is sas. It’s Indian in origin, and the recipe I’m basing this on is out of the Foods of the World – The Cooking of India cookbook. The sauce is made essentially with nuts and cream and is served with various kababs. Tomorrow I’ll be posting a recipe for

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