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Sun, Oct 18, 2009 2:29 PM
Even people who don’t like eggplant seem to go for this smooth, rich-tasting eggplant purée, as a dip for pita wedges or inner leaves of romaine.
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Sun, Oct 18, 2009 2:29 PM
This isn’t an Indian dish, just an example of how Indian spices have worked their way into the world’s cooking.
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Sun, Oct 18, 2009 2:29 PM
Cuisines all along the spice route have a tradition of molding meatball-like kofta mixtures of seasoned ground lamb onto metal skewers for grilling.
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Sun, Oct 18, 2009 2:29 PM
Try this along with other dishes in an Indian meal or as a side dish with a Western-style entrée.
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Sun, Oct 18, 2009 2:29 PM
Pilaf is a method of cooking rice (and sometimes other grains) that begins with cooking the dry grains in oil, then adding the liquid all at once and cooking the rice undisturbed.
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Sun, Oct 18, 2009 2:29 PM
These tender flatbreads are typically baked right on the walls of the clay tandoor oven in an Indian restaurant, but you can make them on a griddle at home.
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Sun, Oct 18, 2009 2:23 PM
Usually labeled 'home-style bean curd' or something similar on menus, restaurant versions often use fried tofu. We like it best plain.
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Sun, Oct 18, 2009 2:23 PM
A few cheese-based dishes like this one have become standard items in restaurants where East meets West.
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Sun, Oct 18, 2009 2:23 PM
Although this is usually listed in English as "smoked pork," I’m not at all sure that the meat they serve is actually smoked; my guidebook to deciphering Chinese menus translates the key characters on the menu as là ròu, "cured pork."
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Sun, Oct 18, 2009 2:23 PM
Variously spelled bulgogi, bulkogi, or other variations, this dish of thinly sliced beef in a sesame and soy marinade is Korea’s best known specialty.
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Sun, Oct 18, 2009 2:23 PM
Satay (sometimes spelled saté) is not a single dish but a whole genre of cooking popular all across Southeast Asia.
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Sun, Oct 18, 2009 2:23 PM
One of the favorite Cantonese ways to prepare just about anything that comes out of the water is in black bean sauce.
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Sun, Oct 18, 2009 2:23 PM
My favorite everyday white rice is Thai jasmine, a long-grain variety with a subtle, slightly nutty fragrance that is not anywhere near as flowery as the name would suggest.
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Sun, Oct 18, 2009 2:23 PM
Serving the butter sauce over the crab is more authentic, but I find it a little less messy to serve it in ramekins, steamed lobster style.
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Sun, Oct 18, 2009 2:23 PM
Smoked chicken is delicious warm from the smoker, but it’s also useful days later in salads or as cold picnic food.
