Kati rolls began, the story goes, on the streets of Calcutta (now known as Kolkata), where Kahaani takes place. Meat kebabs were wrapped in flatbread and sold as an easy, portable meal. Kati means “stick” and refers to the skewer on which the kebabs were cooked. Since then, kati rolls have evolved beyond kebabs to encompass hand-held wraps with any number of fillings - India’s version of the burrito.
This light fish curry is almost a stew, but unlike many southern dishes that are fiery hot, it’s quite mild. Traditionally eaten with “appams” or fermented rice pancakes,
I love it best with plain boiled rice with a dash of lemon juice squeezed on top.
I use full-fat canned coconut milk as the reduced-fat one does not give this curry the creaminess it needs.
Ginger and garlic are often used together in Indian cooking. To buy ginger that is fresh, ensure the skin is firm, shiny, and pale brown in color. This thin skin can be easily scraped off with a teaspoon.
This super-quick recipe makes a great midweek meal served simply with raita. But don’t hesitate to include it as part of a feast or barbecue spread either!
This is half way between a dahl and a curry, where a few tins of regular sweetcorn are transformed into something fragrant and special by the help of the spices from the back of your cupboard. I’ve suggested using a stick blender to give your corn a nice creamy texture, but if you don’t have one, don’t worry, just mash some of the corn by hand using a potato masher instead.
This version of eggy bread comes from Kolkata, where street vendors set up their street food stalls on Park Street and Fairlie Place in the business district at noon each day, collectively they will feed the hundreds of workers who pour out of their offices in search of tasty nourishing foods—this simple snack is filling and super delicious.
The first time I had nachos, the combination of flavors, textures, and colors reminded me of chaat, which are crispy, crunchy, saucy snacks beloved in India. I instantly fell in love, and knew I wanted to create a dish that blended the two together. I included a recipe to make your own papdi chips, but you can buy them, along with many of the other ingredients, at Indian markets. The tamarind chutney adds a flavor that almost mimics barbecue sauce.
Naan is a flatbread that’s one of the foundations of Indian cuisine. I wanted to pay homage to it by presenting it in a form that’s not been seen before. The yogurt dressing is versatile and can be used on other salads and dishes. Bhel puri is an Indian snack mix and can be found at Indian markets.
Green beans are big in India, especially for vegetarians. They are cheap, very healthy, easy to cook and go with almost any dish. I’ve added the bell pepper and chili sauce to add some oomph to this nutritious dish. This recipe is a wonderful addition to my weekly dinners because of the speed with which it gets made and how much nourishment it provides.
This recipe, which I got from a South African Gujarati family, is not really a soup but rather a sweet and sour soupy dish called fajeto. It is normally served with meals in small bowls and eaten with the fried puffy breads called pooris, but I strain out all the leaves and seeds that would normally float in it and serve it as a soup. My friends and family love it. It needs to be served hot, as it is thickened with very nutritious chickpea flour that does not behave well when it is cold. It is very quick and easy to make, since it uses canned mango puree. One of India’s finest mangoes is the Alphonso, and it is canned Alphonso puree that you should look for. All Indian grocers carry it. The brand I like and use is Ratna. It comes slightly sweetened. Conveniently, the 30-ounce Ratna cans hold exactly 3 cups, just what you need here.