Exploring Indian Cuisine in Your Own Kitchen Insanely complex and varied, Indian food is one of my favorites. And while it can be intimidating for the home cook, these recipes are a cinch once your pantry is stocked with the right spices. From classic saag paneer to a fast weeknight vegetable curry, here are 8 Indian… Read More →
Kulcha By Andrew Zimmern North Indian Punjabi flatbread is called kulcha. Kulcha is ideally served with spicy pulses, dals and (most famously) choley, which are spice-braised chickpeas. Naan has had its day in the sun, and it seemed last year I couldn’t open a book or magazine without seeing a recipe for it. Kulcha is… Read More →
Saag Paneer By Andrew Zimmern A beloved vegetarian dish of spinach and mild fresh cheese, saag paneer is one of my favorites from the Indian repertoire. This is my version, the result of several years of testing and tweaking different saag paneer recipes, reading cookbooks and gathering inspiration from Indian restaurants. I think you’ll love it.… Read More →
Saag Paneer By Andrew Zimmern This classic dish of spinach and paneer is one of my favorites from the Indian repertoire. Paneer is a mild Indian farmers’ cheese that softens when heated, but doesn’t melt, and takes on flavors really well. It’s fun and easy to make at home, but you can also use store… Read More →
Nan-e Barbari By The Hot Bread Kitchen One of our most dramatic looking breads is nan-e barbari, a 14-inch/35cm oblong. A defining characteristic of the barbari, apart from its shape, is that its surface is spread with roomal, a flour and water paste, before baking, which puts a layer of moisture directly on the bread.… Read More →
