After a week of deep-fried recipes from Sephi Bergerson's Street Food of India I'm beginning to think that street vendors in India might rival the Iowa State Fair when it comes to sheer variety of deep-fried foods. This recipe for Bread Pakora is a perfect example—do slices of bread really need to be battered and fried? Probably not, but they emerge from the fryer about a million times more delicious than a plain old slice of white bread. More

This was one of the recipes that I was most looking forward to trying in Sephi Bergerson's Street Food of India, especially figuring out how to make perfect concentric swirls of batter in hot oil. Alas, frying up perfect jalebi takes a bit of practice—mine were closer in appearance to tangled ball of yarn. But aside from their slightly wonky shapes my jalebi tasted spot on. More

According to Is it Iced Coffee Weather it is officially time to forgo the cold stuff in favor of warming drinks geared towards fall and winter. On a recent chilly morning I decided to try out this recipe for Masala Chai from Sephi Bergerson's Street Food of India. It's worlds away from the syrupy coffee shop version which I've always thought had more to do with a pumpkin spice latte than the leaner Indian version of black tea infused with cardamom and ginger cut with milk and sweetened with sugar. More

I thought I'd start off this fry-heavy week with this recipe for Mirchi Vada, deep-fried stuffed green chiles, a wonderful spicy-sour combination of soft, spiced mashed potatoes and fiery chiles battered with a crisp coating of gram, or chickpea, flour. The potatoes are enlivened with dried mango powder and dried pomegranate seeds, both of which lend a sourness that brightens it up in a way that had me sneaking forkfuls of filling straight from the bowl. The chickpea flour batter fries up much more crisp and thick than a typical white flour, with an earthy hint of chickpea flavor. More