@thetiffinclub
Tindora with Chicken
Tindora with Chicken
Our appetites have minds and moods of their own. This dish grew out of one of those wayward moods. I was strolling the aisles of Patel Brothers (something I get to do less and less these days!) and desperately wanted to do something with tindora (or tendli, or dondakaya, or, really, take your pick of name) but wasn’t sure what. I love dondakayi vepudu and I love tendli bhaat, but I always make those when I get tendli and I was craving something different. A little brothy, a little spicy—maybe so
Kaleji Ka Salan | Liver Salan
Kaleji Ka Salan | Liver Salan
PATTHA GOBHI KA PARATHA | CABBAGE PARATHA
PATTHA GOBHI KA PARATHA | CABBAGE PARATHA
There’s no shortage of things you can put in a paratha—grated radish, mashed potato, shredded cauliflower, lamb’s quarters, spinach. (It really is a long list.) And though it’s certainly true that these are really all just variations on the same basic theme, each one feels quite distinctive. When you’re in the mood for a gobi paratha with its nubbly, toothsome texture, an aloo paratha’s not really going to quell that hunger. So, though it is effectively just another way of stuffing a paratha, th
BADRIJANI NIGVZIT | GEORGIAN EGGPLANT STUFFED WITH WALNUTS AND HERBS
BADRIJANI NIGVZIT | GEORGIAN EGGPLANT STUFFED WITH WALNUTS AND HERBS
Bharva Shimla Mirch | Stuffed Peppers
Bharva Shimla Mirch | Stuffed Peppers
Stuffing vegetables is one of those culinary tricks that always delivers so much more joy than you’d think it would. A trait recognized all over the world, from India to Turkey to Italy to Germany and beyond. Stuffed eggplants, tomatoes, zucchini, all gain so much in the process of being hollowed out, filled back in, and then cooked—whether braised, roasted, or fried.And it’s true that there is an undeniable alchemy of flavors that takes place between container and stuffing as the two cook toget
Kaddu ka Bharta
Kaddu ka Bharta
We didn’t eat a great deal of pumpkin at home when I was growing up, and once I moved to the US I can’t say I felt the same mania for squash that most people seem to get gripped with every fall. I’ve never had a particular aversion to pumpkins—roasted, mashed, steamed, how-have-you—but I find that more often than not they’re served in ways that just accentuate their abundant natural sweetness, which can sometimes get a little cloying. So it’s been a real treat—and a surprise to boot—that in the
Chickpea Stew with Collards, Dried Shrimp, and Peanuts
Chickpea Stew with Collards, Dried Shrimp, and Peanuts
Every now and then I get a craving for a dish that doesn’t quite exist yet. It’s usually a combination of different cravings that come together at first in a vague longing, and then cohere into a recipe as I get closer to actually cooking it. I have a feeling that that’s how a lot of us cook, but I’m only just beginning to recognize the tendency in myself. This stew of chickpeas, collard greens, peanuts, and dried shrimp grew out of a craving for collards (a common occurrence for me), to which m
Saasive Chitranna | Black Mustard Rice
Saasive Chitranna | Black Mustard Rice
I think economy may be one of my favourite ingredients in the kitchen. I know it doesn’t have the same tantalizing air as, say, “hazelnuts,” or “green mango” or so many other actual ingredients that I do, in fact, love, but I think there’s something to it that I find deeply satisfying. Thrift is definitely a large part of its appeal: I hate wasting things. But the other is the elegance of the truly economical dish—one in which all the parts are in balance, that doesn’t deplete the cook (or her
Uncle Raju's Kolhapuri Game Meat
Uncle Raju's Kolhapuri Game Meat
This recipe has gone through so many hands to get to me that I can’t ascribe any legendary authenticity to it. Though its roots are in Kolhapur, in the southern part of Maharashtra, (where I know it was traditionally made by the family of my parents’ late friend Rajendra—Uncle Raju to us kids), it has gone a convoluted route to get here to me, in New York. I remember first eating this dish when Uncle Raju was visiting us in Bangalore sometime in the ’90s and we received a gift of some wild boar
Pocket Lemon Pickle
Pocket Lemon Pickle
There’s a common belief (common in the sense that I believe it, anyway), that it’s best to preserve things in large quantities. The idea of preserving fruit and vegetables always evokes, to my mind, bubbling kettles of jam, or brimming crocks filled with heads of cabbages or bobbling cucumbers. And it makes sense: if you’re going to make the effort to preserve a little of something, well, why not put in that little extra work and make enough to last you a whole year. This is an idea that works
Kothmir Thokku
Kothmir Thokku
Sometimes I think the genius of so much Indian food lies in the parts of it that are made when company isn’t around: the pickles labored over at the peak of the growing season, the gojjus and chutneys and spice blends prepared in between household chores and then stored away to be used to liven up daily menus for months to come. There are so many little ways in which Indian cooks add distinction to even everyday meals that would otherwise seem rather run-of-the-mill. I got the recipe for this pa
Kanava Podimas
Kanava Podimas
One of the finest pleasures you can encounter as a cook is coming across a new way of seeing (and by that I mean eating) an ingredient you thought you knew. Eating tomatoes in a dessert, tasting dulce de leche for the first time and wondering how this possibly could have come from milk, even just eating a frozen candy bar were all revelations to me each in their turn. Of course there’s no end of fascinating things we can do to food with the constantly evolving technology we use in the kitchen th
Gulab Jamun
Gulab Jamun
There is no Indian sweet closer to my heart than the gulab jamun. I’ve probably eaten many times my body weight in gulab jamuns during the course of my infatuation with these little deep-fried, sugar-soaked orbs. Though these are a little fussy to make, they’re actually among the easier Indian sweets to make at home. The dough can be made from store-bought khoya (condensed milk solids) and paneer, and the syrup—often such a painstaking and frustrating thing to get just right with Indian sweets—i
Gaajar ka Halwa
Gaajar ka Halwa
Gaajar ka halwa is one of those Indian dishes that always sounds odd to outsiders—a sort of fudge made of carrots—but is so well-loved in India that it has become ubiquitous even in places where it isn’t a traditional part of the cuisine—like Bangalore. This rich, fudgy confection of carrots, cooked-down milk, sugar, and ghee was a mainstay at almost every single wedding I remember attending in my youth, and with good reason: it’s delicious! This gaajar ka halwa is a slightly different take on t
Bharva Karela | Kheema-Stuffed Bitter Gourd
Bharva Karela | Kheema-Stuffed Bitter Gourd
It’s always a special occasion when I get karela in the house. Sadly, it’s one of those ingredients that’s still not widely available in New York City. I usually buy it at the Indian grocery stores in Jackson Heights or New Jersey, though I have found it on occasion in Asian grocery stores in Manhattan. And though I haven’t spotted them myself there, a friend sent me a photo of a vendor selling them at the Union Square farmers’ market. So, there’s still hope that one day all our local grocery st
Dosakaya Pappu
Dosakaya Pappu
Though lentils are eaten in almost every part of India, the notion that “dal”—at least the version that you’d get in most Indian restaurants—is a mainstay of all Indian cuisines, is a largely oversimplified one. The dish that comes to many people’s minds when they hear the word dal is the dal tadka that Indian restaurants abroad (and in India, if I’m being honest) invariably have on their menus. I’m a huge fan of this form of seasoned dal (usually masoor). Yet, it’s just one of the many ways tha
Simplest Kayi Chutney
Simplest Kayi Chutney
Bathua ka Raita | Raita with Lamb's Quarters
Bathua ka Raita | Raita with Lamb's Quarters
Raitas come in so very many shapes and tastes in India that it seems almost beside the point to use a recipe for one. I grew up eating just one kind of raita—the one my mother always made, with onions, green chillies, yoghurt—and tomatoes. While her version still holds a special place in my heart, it’s been fun to taste raitas from other people’s homes and realize that there are very few vegetables that can’t go into a raita—from radishes to carrots to eggplants (I’ve even seen recipes for raita
Sorekayi Majjige Huli
Sorekayi Majjige Huli
Sorekayi, or as it’s known in Hindi, lauki (or, rather picturesquely in English, bottle gourd) is one of those workhorses of the Indian kitchen that people rarely talk about outside of the country. Its unassuming nature may not play well on high-octane restaurant menus, but its mild vegetal sweetness and ability to showcase the flavors its paired with make it an indispensable part of many regional Indian cuisines. This dish from Karnataka showcases sorekayi’s lovely bland softness against a tart
Lamb-Neck Biryani
Lamb-Neck Biryani
Sabudhana Khichdi
Sabudhana Khichdi
Cheera-Chemmeen-Paruppu Thoran
Cheera-Chemmeen-Paruppu Thoran
Guvar nu Shaak | Gujarati-Style Cluster Beans
Guvar nu Shaak | Gujarati-Style Cluster Beans
Erachi Ularthiyathu | Kerala Beef Fry
Erachi Ularthiyathu | Kerala Beef Fry
Pasalai Keerai Kootu | Malabar Spinach Kootu
Pasalai Keerai Kootu | Malabar Spinach Kootu
Kheema with Ramps and Peas
Kheema with Ramps and Peas
The Shifting Tides of India's Seafood Traditions | The Juggernaut
The Shifting Tides of India's Seafood Traditions | The Juggernaut
Bacchanga Salli Polo | Watermelon Rind Dosa
Bacchanga Salli Polo | Watermelon Rind Dosa
Bandhkopir Ghanto
Bandhkopir Ghanto
Anita Tikoo's Kashmiri-Style Winter Vegetable Mix
Anita Tikoo's Kashmiri-Style Winter Vegetable Mix
Cooking with Anita Tikoo
Cooking with Anita Tikoo
Palak Paneer
Palak Paneer
Homemade Paneer
Homemade Paneer
Poha
Poha
Sihikumbalakayi Hulitove | Pumpkin Hulitove
Sihikumbalakayi Hulitove | Pumpkin Hulitove
Ellu-Genasina Obbattu
Ellu-Genasina Obbattu
Salt Cod Stew with Chickpeas, Kale, and Piquillo Peppers
Salt Cod Stew with Chickpeas, Kale, and Piquillo Peppers
Ragi-Besan Khakhra
Ragi-Besan Khakhra
Vinay's Vegetable Pulav
Vinay's Vegetable Pulav
Lal Bhopyacha Raita
Lal Bhopyacha Raita
Lal Bhoplyachi Bhaji
Lal Bhoplyachi Bhaji
Chicken Saaru with Black Pepper and Cilantro
Chicken Saaru with Black Pepper and Cilantro
Rediscovering South Indian Coffee with Pranoy Thipaiah
Rediscovering South Indian Coffee with Pranoy Thipaiah
A Quarantine Reading and Cooking List
A Quarantine Reading and Cooking List
Mysuru Kootu
Mysuru Kootu
Cooking Hoysala Karnataka Cuisine with Three Sisters
Cooking Hoysala Karnataka Cuisine with Three Sisters
Lobohashu | Walnut-bean pâté
Lobohashu | Walnut-bean pâté
Eyes to See: An Interview with Naomi Duguid
Eyes to See: An Interview with Naomi Duguid
Cabbage Foogath
Cabbage Foogath
Tiffin Featured in The Juggernaut
Tiffin Featured in The Juggernaut
Baghaarey Gaajar
Baghaarey Gaajar
The Poet-Explorer: An Interview with Ligaya Mishan
The Poet-Explorer: An Interview with Ligaya Mishan
Cherupayar Chena Puzhukku
Cherupayar Chena Puzhukku
Bisi bele avalakki
Bisi bele avalakki
In a Fine Pickle with Chitra Agrawal
In a Fine Pickle with Chitra Agrawal
Phulkas
Phulkas
Kheema with Sweet Potato and Asparagus
Kheema with Sweet Potato and Asparagus
Flower Shopping with Sana Javeri Kadri
Flower Shopping with Sana Javeri Kadri
Masala Akki Roti
Masala Akki Roti
Talking about Real Food with Vikram Doctor
Talking about Real Food with Vikram Doctor
Amritsari Chole
Amritsari Chole
Bhature
Bhature
Sweet and Bitter Karela with Ground Beef
Sweet and Bitter Karela with Ground Beef
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