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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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Chicken thighs can also be used to make this aromatic Indonesian curry.

Aloo Masala (South Indian Masala Potatoes) | SAVEUR These flavorful Indian mashed potatoes, which are spiced with mustard seeds, fresh curry leaves, turmeric, and ginger, are a favorite topping for dosas.

The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk.

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.

Koli Milagu Masala (Chettinad Pepper Chicken) | SAVEURThis spicy south Indian chicken recipe is flavored with fennel seeds, curry leaves, and urad dal, the skinned split black lentils that are a popular ingredient in southern India.

Safed Maans (Rajasthani White Chicken Curry) | SAVEUR Yogurt tempers the heat of this coconut chicken curry, a variation on a classic lamb dish from the state of Rajasthan in western India. Though the recipe is mild, the flavors are complex: the dish is seasoned with a cornucopia of toasted and raw seeds and spices, including black cumin, green and black cardamom, cinnamon, bay leaves, white peppercorns, white poppy seeds, and more,

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