August 25, 2013 – August 31, 2013

Ultimate Chicken Curry (Tamatar Murghi) from 'Indian Cooking Unfolded'

Chicken curry is an obvious choice when assembling an Indian menu: it is often fairly simple, the subtle flavors of the poultry take Indian spice well, and it's generally a crowd pleaser. But obvious doesn't have to mean dull or predictable. In fact, chicken curry is a good place to show off carefully layered spices and a rich, voluptuous sauce. Raghavan Iyer's version in Indian Cooking Unfolded is just the ticket. More

Plum Sangria

Built around flavors that complement plums, like ginger and the nutty maraschino liqueur, this sangria starts with roasting deep red plums with star anise pods. More

Poppadums with Chile-Spiked Onion and Avocado Pomegranate Dip from 'Indian Cooking Unfolded'

My only experience eating poppadums has been in Indian restaurants with a couple of chutneys alongside. The crackers have always seemed ethereally light and magically crisp. I never would have thought to serve them at home, or even knew the first thing about preparing them. This dead-simple appetizer recipe from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, takes away that mystique and serves the crackers with an Indian twist on a couple of dips. More