What’s ‘palak pakora’ in Urdu?

For all I know, it’s ‘palak pakora.’ Pakora was suggested by the letter home to parents as a buffet food for the school Eid party. This surprised me, as I think of parkora as Hindu, but the chick pea fritter extends throughout the subcontinent, and I believe that everyone eats them. Ashamedly, I have no [...]

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The saag paneer that does not disfigure me makes me stronger

This is my version of saag paneer (or palak paneer), an quick Indian side of greens with fresh cheese. The version one reconstitutes from powder in a pouch tends to be more pablum-like. When I make it at home I like mine chunky, with fried paneer and the tang of a tomato sauce. This specimen [...]

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North Indian churri: onion in yogurt with herbs

I find that as one drives further toward central Asia raw onion is treated with more respect. Sweet and crunchy with a little sting in the tail, this is a condiment or a salad, depending on one’s inclination. There are many ways to draw the sulfur out of a raw onion. Choosing a low-sulfur variety, [...]

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Rogan Josh of Kashmir (or perhaps just the Midlands)

This is arguably the most common curry-house curry in the UK. It comes in a jar in any supermarket these days. Of course, the jar is obscene. For a much-truncated wazwan, we who cook make our own at home. My rogan josh is lamb in a warmly spiced reduction of yogurt. I have stewed chunks [...]

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