Chef Gaurav Anand has been praised by numerous media outlets for the authenticity and innovation he brings to Indian cuisine.
Fast, fresh and simple, this mussels and pasta dinner can be on the table in 20 minutes.
It’s sweet and spicy, tender and satiny, and looks as sultry and seductive as a cauliflower could ever hope to become.
Indians (like many southerners) love buttermilk, so it’s a natural to use as a liquid spiked with Indian aromatics for the brine.
This one, based on a Hyderabadi version, is as delicate as any other biryani where the rice is as important as the protein.
Serve these tender potato and squash dumplings as part of your holiday spread in lieu of mashed potatoes