There are many variations of Indian curries, which are simply a “gravy” made with spices, and it’s a misconception that they are all spicy hot. Many recipes call for curry powder, which is actually a spice mixture created by the British, but I prefer to toast and grind my own spices so I can get the optimum flavor and aroma. I learned to make chicken curry from a chef in Kerala, India.

Chiles and coconut are often used in southern Indian cuisine, especially in vegetarian dishes. I had these green beans at a restaurant in the fishing village of Kochin, served with grilled fish. There was a woman sitting on the floor cracking fresh coconuts and shaving the coconut flesh to be used in nearly every dish on the menu.

I actually learned to make this dish in Sri Lanka, the small island just south of India. The cuisine is very similar to southern Indian food, with lots of fish and tropical ingredients. I was one of only four guests in a small hotel situated in a forest of coconut trees, palm trees, and curry trees. The curry tree produces small leaves that resemble bay leaves, and they have a citrus and nutty taste that adds a unique flavor to food.

Tikka is an Indian dish of meat marinated in spices. This is the recipe I’ve been using for years as a base to my Tikka Masala. The yogurt and spices in the marinade make the chicken so tender, and it’s a perfect appetizer served with the yogurt dip or topped on a green salad. If you like spicy food, you should add some red pepper flakes to the marinade.

When I was in New Delhi I stayed at the ITC Maurya Hotel. Their restaurant, Bukhara is famous for their delicious Indian food, but mostly for their Dal Bukhara, a black lentil dish that is smoke for 24 hours in the tandoor oven. I asked the chef if he would show me how to make it, and I was given a tour of the small kitchen, which had three tandoor ovens. Each one was heated with flaming red coals, but were kept at different temperatures to be used for various dishes served in the restaurant.

Chutneys are a spicy condiment used in Indian cuisine to accompany curries and breads. Its also good for dipping snacks and finger foods. They’re made with a variety of fruits, herbs, spices, and chiles, depending on the geographical region.

When I was in Sri Lanka I stayed in a guesthouse in the middle of a forest of palm trees and curry trees. It was hot during the day, and the cook made kulfi, a frozen dessert similar to ice cream. It was so refreshing, and made the heat much more bearable. At home I make this version of kulfi with toasted pistachios and saffron. If you don’t have saffron you can use lemon or orange zest.  It’s a great dessert to make for a crowd, and much easier than traditional ice cream.

This is one of my top five recipes in my Indian food collection! I know it looks intimidating when you read all the ingredients required, but it is worth it! I buy my spices at my local Indian grocery store, and if you make the investment, I promise you’ll make this recipe again and again.

In northern India there are spicy delicacies alongside exquisitely rich vegetarian dishes. This masala dish is made with paneer, a cheese that has a very mild flavor, but doesn’t melt. When paneer is added to curries, it absorbs the rich flavors and adds a creamy texture to the dish.

I love making this rice! It is so full of good flavors, and is delicious on its own or served with meats or curries. If you can find mustard oil it adds a very nice depth of flavor to this dish.

Naan is a light and bubbly flatbread well-known in India, and best when made in a tandoor oven. I happen to own a tandoor because I fell in love with naan on my first trip to southern India. On the beach in Goa there were tents with delicious naan baking in make-shift tandoor ovens.

Samosas have a diverse history as a popular snack that was carried by Asian traders traveling across the world, eventually settling in India where they are most well-known. Samosas are different all over India, depending on the area and region. Some are filled with meat and chiles, some with paneer, and others with potatoes and peas.

Paneer is a cow’s milk cheese from India that has very little flavor on its own. Because it doesn’t melt, it absorbs all the flavors from the sauces and marinades it comes in contact with. It’s often added to curries and stir-fry, but I like to coat it in a spicy masala marinade and grill it over a hot fire.

When I visited the city of Udaipur in the state of Rajasthan, India I was introduced to famous dish called “Red Meat” made with mutton and red chiles. The proper name is Laal Maans, and it appears on nearly every menu in Rajasthan. I had the privilege of making it with 3 chefs at the Lake Palace Hotel in Udaipur in the restaurant kitchen.

This is a great way to use leftover mashed potatoes. I just add an egg and some garam masala, which is a spice blend available in your supermarket. I fry these little cakes and serve them at parties as a savory appetizer, but they’re also a nice accoutrement to a leafy salad.