South Asian

Recipe developer Zaynab Issa’s Karak Chai is richer than most cups of tea, thanks to its generous use of evaporated milk and hints of vanilla, cinnamon, and cardamom.  

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

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

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 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.”

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

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.

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

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

This one-pot meal is cozier than your favorite bathrobe, with fragrant basmati rice, tender chicken, warm spices, and coconut milk.

Chaat masala adds salty-tangy flavor to this pan-fried fish, and balances the sweet and herby tamarind sauce and cilantro chutney.

This satisfying vegetarian stew is recipe developer Rachel Gurjar’s riff on North Indian-style lobia masala. Black-eyed peas soak up the flavors of an onion- and tomato-based gravy along with kale or any greens you’d like.

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

Flaky, nutty, buttery paratha you can prep ahead.

Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.

Chitra Agrawal took flavor inspiration for this simple dish from her mother’s home state of Karnataka in South India, where thuppa means “ghee” and anna means “rice” in Kannada, the local language.

Juicy ripe peaches, raw sweet corn, and roasted peanuts come together in this peak summer snack—a perfect way to refresh after a day in the sun.

The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find.

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce.