These hand-held, savory pastries are filled with a mixture of garam masala-spiced potatoes and peas and served with a sweet tamarind chutney and a mint chutney. For extra-crispy pastry, refrigerate ...

1. Make the pastry by combining the flour and ¼ teaspoon of the salt, then rubbing 4 tablespoons of ghee into the flour until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time ...

My weekend was mostly about winding down the garden, a ritual that always brings with it a touch of sadness, despite the fact that I know the garden will emerge again, it will blossom and bloom and ...

Never mind that they actually originated in the Middle East. The food that is perhaps the most Indian of all Indian foods, the food most people think of first when they think of Indian foods, is ...

Samosas hail from northern India, and there are countless ways to prepare them. Some people favor meat or chicken fillings, but the most popular samosas by far are the ones with a potato and green pea ...

Many of us associate pastry with France by default, which is fair enough—the French have arguably advanced the art of pâtisserie about as far as it can go. But they didn’t invent it. The Oxford ...

3 hot green chiles, such as serrano, seeded and finely minced, divided 1¼ teaspoons each ground coriander, garam masala and cumin seeds 1. Make the pastry by combining the flour and ¼ teaspoon of the ...

Never mind that they actually originated in the Middle East. The food that is perhaps the most Indian of all Indian foods, the food most people think of first when they think of Indian foods, is ...