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My Great Aunt’s chana masala recipe. I shared this recipe in Family, the newest cookbook from @arthurstreetkitchen (also @peddlerjournal). The book just like Hetty draws you in with warm and genuine storytelling centered around the hum
My friend @sanajaverikadri founder of @diasporaco included me in her Womyn Powered Food series. Click link in bio to read it and get the recipe for my lemon peanut rice. Photos by @sanajaverikadri, interview by @randwiches
Curried coconut lentils topped with sun dried coconut and tomato achaar. Recipe link in bio
If I had TV and watched football, I would have a Super Bowl party just so I could make my Delhi Dawgs: a @yeah__dawg on toasted bun, slathered with hummus, topped with roasted cauliflower, Indian hot mix (Indian Chex mix but way better), an
I’m over on @snukfoods sharing my Indian pantry essentials, asafetida/hing is at the top of the list of course and had to mention curd 🌶 Link in bio

This is a photo of ingredients used in my rasam powder, photo by Erin S
Soba Salad w/ Rhubarb Ginger Achaar Tahini Dressing. Have been making this recipe for over a decade and am still obsessed. I wrote about how the recipe has changed over the years in my kitchen. Link in bio.
Dal and mattar paneer tacos with @brooklyndelhi tomato achaar. Lately @bengarthus has been into making homemade corn tortillas from masa and hominy using my parent’s old puri press and our chapati tava. Watch in stories how he makes th
2018 was filled with a lot of rice (my comfort food) and watching our baby grow. When I look back on this past year, the best memories were of making food and sharing meals with friends and family. Not a resolutions person but want to do mo
Alok on the sleigh his Grandpa Rolf made for him ❤️
Was just reminded by friends at @snukfoods of my recipe for beet raita from Vibrant India (p 72) What makes this raita totally addictive is the addition of asafetida or hing fried in the oil before you throw grated beets in. Asafetida is th
Avocado toast with mom’s gunpowder (page 190 of Vibrant India) and dal mooth (hot mix made from chickpea flour strands and fried dal). Gunpowder is a spice blend condiment of roasted dals, chili peppers, curry leaves, coconut and tamar
Spicy and sweet yam latkes pakoras made with chickpea flour from the blog archives.

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