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  • 500 Sandwiches

    Saveur magazine's India issue. Obviously not a book but we're treating this issue like one. A must have for anyone who enjoys cooking Indian food or reading food/travel essays.

  • Heidi

    Saveur Magazine - India issue

  • Susi Seiple

    The India Issue #167: Indian Recipes, Travel Guides & Stories | SAVEUR

  • Tim Nanos

    Jul 14, 2014 Ghanta Tarkari (Mixed Vegetable Coconut Curry) We Also Recommend Dalma (Lentil Stew with Coconut) This vegetarian Indian dish from the state of West Bengal features squash, potatoes, and gourds enriched with ghee and sweetened with grated coconut. Gently spiced with clove, cardamom, and cinnamon, it gets a touch of heat from green chiles. This recipe first appeared in our August/September 2014 special India issue.

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India's food reflects its geographical variation—the north eats wheat, the south consumes rice, and the coasts thrive on coconut milk and fish—as well as its religious diversity. While ingredients and specialties vary depending on the part of the country you consult, there is one common element: the masterful use of spices. From Portuguese-influenced pork vindaloo from the coastal region of Goa to Bengali fish simmered in mustard oil–scented curry, these richly spiced main dishes are some of our favorites from each corner of this vast and varied country.

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Mixed Lentil Curry : ultimate comfort food and super easy to cook