South Asian

There's no denying this vegetarian biryani studded with silky eggplant is a labor of love. There's also no denying the end result is completely and totally worth it.

It only takes a handful of ingredients to bring this dazzling South Asian snack to life in your kitchen. These particular jalebi strike the perfect balance between crispy, chewy, and sweet.

Buttery, floral, and with just the right amount of spice, there’s no better companion for your afternoon tea or coffee break.

No matter how much you know about dal, there’s also something new to learn.

Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy. 

This spinach-packed dal is the lifesaving dinner for nights when we’re strapped for time but still crave something deeply cozy.

When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.

Here's a simple and versatile rich coconut curry to add to your meal prep rotation. This recipe makes enough sauce for three different dishes (Yellow Curry Chicken with Vegetables, Fish Curry, and Butternut Squash and Green Bean Stew).

These deliciously savory crispy fried samosas from Amma restaurant in New York feature a spiced potato filling packed with bright, lemony flavor.

You know it’s fall when all you want to cook is a stick-to-your-ribs braise. Might we suggest these fork-tender short ribs with jammy spiced onions and fresh curry leaves?

With its keema-inspired ground-lamb filling and plenty of fixings, this recipe takes taco night in an exciting new direction.

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

Make it for the Sinhala and Tamil New Year, a special occasion, or just because it's delicious.

Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.

This vibrant dessert from chef Preeti Mistry requires only cooking down grated beets in milk, folding in pistachios, and letting it all set. Easy!

This mango and cumin lassi from chef Preeti Mistry strikes the right balance of sweet and savory. Try adding white rum, “if that’s your thing.”

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.