Indian cuisine

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Ask A Chef: Saffron Eggplant

Chef Hemant Bhagwani of Toronto’s Goa Indian Farm Kitchen shares his recipe for Saffron Eggplant. Q:  I ordered this eggplant dish recently and was stunned by how good it was — super tender, sweet and infused with a buttery, fresh flavor. I had to ask for the…


Impress Dinner Party Guests With This Bengali-Inspired Meal

Calgary restaurateurs Maya Gohill and Cody Willis share their best recipes.


Cardamom Panna Cotta

If you can’t freshly grind your cardamom with a mortar and pestle, substitute a half teaspoon of ground cardamom instead.


Zarrein’s Shrimp Curry

Look for coconut milk powder in stores that carry Indian or Caribbean spices and sauces, or you can substitute one and a half cups of full-fat coconut milk for the powder and water in this recipe.


Fragrant Rice

Enjoy this Indian-spiced pulao with Zarrein’s Shrimp Curry.


Grilled Lamb Kebabs With Mint Raita

If you can’t cook these kebabs over a charcoal grill, cook them on the stove in a well-oiled cast-iron pan on high heat for about 8 to 10 minutes, or until browned and cooked through.


Peas And Fried Paneer Salad

For this recipe, you can make everything in advance, but fry the paneer and add it to the salad at the last minute so it will still be warm when served.


Big Batch Rangpur Rickey Cocktail

This refreshing pitcher cocktail also makes a delicious non-alcoholic beverage — just mix the Cardamom and Lime Syrup with lime juice and soda.


Video: Padma Lakshmi

Tangy, Tart, Hot & Sweet.