TIFFIN 

Authenticity is a slippery word when it comes to food. Though fafda-chutney is a very real and much-loved street snack in Gujarat, I...

There comes a time in every cook’s gustatory development when they have to reckon with their own past limitations. Tastes change, palates...

The first blush of spring calls for an optimistic dish—something that conveys the hope of the first pushing crocuses and the first...

Some days I think I should just channel all my energy into redeeming the tarnished reputations of maligned and misunderstood vegetables....

Chopped liver is divisive. Liver, itself, is divisive. I think the aversion that most people have to liver most often comes from their...

If you’re like me, and I hope you are in this sense, you are obsessed with crackers. Crackers, crispbreads, flatbreads, call them what...

It’s hard to know how to describe sabudhana. Like couscous, many’s the unwitting cook who’s confused it with a grain or a seed. In actual...

The slow decline of the summer into fall always seems to trigger an epidemic of people talking about the beauty of roasting vegetables...

This chutney is a variation on the ginger thokku that is traditionally served alongside pesarattu, the green gram and rice crêpes made in...

This is a recipe that my sister shared with me—one that she in turn got from her mother-in-law. It’s a fiery, pungent chutney that’s...

This dish is essentially a variation on the popular tamarind-rice dish called puliyogare that is made in many parts of the south of...

Parsnips have earned a somewhat unfair reputation as stodgy winter fare. And while it’s true that they’re great roasted to a caramelized,...

Spring and a cook’s fancy turns to lamb! This is a great recipe for those early spring nights when the air still has a hint of coolness...

This is an adaptation of a traditional Goan recipe, contributed by Karen Andrade. You can read about Karen and her take on Goan food in...

Though most people associate Goan cooking with seafood and pork, the region is also home to a vibrant vegetarian cuisine. The recipe for...

What is it about one-pot dishes that so compels people toward them? You can see the appeal in the proliferation of binder-clad crockpot...

A samosa can be a million different things. For most people the word evokes, inescapably, a filling of spiced and mashed vegetables...

Pakoras, vadas, bhajjis, bondas—the variety and number of fried street foods in India fairly boggles the mind. One of my fondest...

Chicharrón may just be my favorite thing in the world—well, this week anyway. In all seriousness, though: what’s not to love: all the...

I like winter best when I’m saying good-bye to it. Or doing something to get my mind off of it. I grew up in temperate, perennially...