Indian

This barfi is a fudge is made with cashew nuts that have been soaked in water.

(Narial Chutney) Editor's note: These instructions are excerpted from Julie Sahni's book Classic Indian Vegetarian and Grain Cooking. Sahni also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. This is the most popular relish of South India. Although its flavor will vary from state to state, it consists essentially of freshly grated coconut and mustard seeds. The mustard seeds are sizzled in hot oil and folded into the coconut. Some Indians flavor the relish with ground roasted yellow split peas (bhona channa dal ka ataa); others with tomato. But the most refreshing and fragrant is the Malayali version from Kerala, which adds chopped fresh coriander. This herb also tints the relish a very appealing pale green color. Coconut relish generally accompanies southern delicacies. Serve it with Foamy White Steamed Rice and Bean Dumplings and with southern or southwestern vegetarian meals that are characteristically flavored with black mustard seeds.

(Idlee Sambaar) Editor's note: These instructions are excerpted from Julie Sahni's book Classic Indian Vegetarian and Grain Cooking. Sahni also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. Idlee sambaar is one of the great classic dishes of Indian vegetarian cooking. The dish consists of split peas in a spicy vegetable sauce that is a slightly milder version of the lentil and vegetable stew called sambaar. Radish and onion are the primary vegetables used to make this sauce, because their distict fragrance provides a marvelous contrast to the dumplings. Idlee sambaar traditionally are served in a generous amount of sauce in individual soup plates. Other spicy accompaniments, such as coconut chutney , Red Gun Powder (see tips, below), and hot-spicy pickles are also traditional. In India idlee sambaar are always served at tiffin or brunch.

This puffy deep-fried bread has a beautiful sheen and is wonderfully flaky. Its ravishing appearance is matched only by its exquisite flavor. This is why poori is generally served at parties, special dinners, wedding banquets, and most festive occasions. 

The great thing about the marinade in this recipe is that the thick yogurt helps it stick to the chicken perfectly, so you get its full flavor in the final dish. Regular basting with ghee produces a tender, melt-in-your-mouth result.

This soup features the flavors of India: aromatic nigella seeds, curry powder, curry leaves, and cumin seeds.

This chai is a knockout on its own, but gin adds subtle flavors that complement the chai's complexity. (Needless to say, since Kashmir is predominantly Muslim, alcohol would not be added there.) Nuts in a cocktail seemed a little odd at first, and it's fine to strain them out before serving, but most of us found them addictive.

Masala Dosas
With its fermented dough whirled into a crêpe-like exterior and its rich filling of curried potato, this classic Indian dish achieves a unique balance. The urad dal, black mustard seeds, and curry leaves are available at kalustyans.com.

If you're tired of serving the same old green bean dishes, here's a way to give them a South Indian spin. The coconut augments the sweetness of the beans and, along with the crunchy mustard seeds, lends texture as well.

Cholar Dal This dal, a sweet version served at festive occasions, is the best we've ever tasted.

This spicy vegetarian curry is hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice.

We were happy to learn that some brands of frozen naan are remarkably good.

This sweet-tart chutney is great alongside lamb or pork chops, atop goat cheese and crackers, or on biscuits with sliced ham.

Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"

Pulissery This is the ultimate Keralan rice dish — sour, spicy, and with a strong coconut accent. For more information on grated coconut, coconut oil, and coconut milk. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).

Cheera Thoren As cheera is hard to come by, we substituted red Swiss chard. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).

We found that 1 green chile was enough, but add more if you like things fiery.