Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Author: Rachel Gurjar
Author: James Oseland
This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.
Author: Ruth Cousineau
It's way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies...
Author: Kopitiam, NYC
Author: Anita Lo
Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Author: Harneet Baweja
Author: Dawn Perry
Author: Suzanne Pirret
Author: Ardie A. Davis
The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or...
Author: Andy Ricker
Author: Stephan Pyles
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Author: Andy Baraghani
Author: Susan Feniger
Author: Susan Feniger
While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve...
Author: Nik Sharma
This sweet-and-sour glaze will work on other proteins like chicken, steaks, or ribs.
Author: Andy Baraghani
Author: Andrew Schloss
Author: Grace Parisi
Author: Susan Feniger
If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water...
Author: Ivy Manning
Author: Susan Feniger
Author: Jila Dana-Haeri
Author: Neil Perry