Indian

Raita is India's signature yogurt and vegetable condiment. This one would also be good on pita or naan.

Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg. This tasty curry goes wonderfully on top of couscous and makes for a filling meal.

In India, no two families use the same masala blend. We think the combination here is perfect for potatoes, but have fun trying your own mixtures at home.

There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai, "were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we do here, cuts down on marinating time.

At street stalls, fish kebabs come in various forms, but when prepared at home, says Kiran Desai, they are not grilled on skewers but fried and served on plates with a little chutney drizzled on top.

These cookies, a twist on traditional snowballs, are just the thing to enjoy with a spot of tea.

Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.

The spices in Indian chai tea flavor this creamy cheesecake.

A Goan dish from the Savoi Spice Plantation.

Coconut milk adds a silky richness to this South Indian–style vegetarian meal.

These showcase all that's great about Indian food: They're vibrant, light, and fragrant. For a spicier patty, add a second stemmed and minced serrano chile.

Full of fiber-rich garbanzo beans, an Indian staple, this healthy dish from Maneet Chauhan is an ideal side or starter. Add grilled shrimp or chicken to make it a meal. You can use the marinade recipe from our tandoori tilapia with hearts of palm salad .

This refreshing treat, from Mridula Baljekar, author of Indian Cooking Without Fat (Metro Books), is a cool finish to spicy dishes.

Joseph Gomes, chef at Bombay Talkie in New York City, sprinkles this dish with classic Indian seasonings.

Maneet Chauhan, chef at Vermilion in Chicago, uses nonfat yogurt to reduce calories but not taste.

This scrambled egg dish in the style of the Parsi of India is known as akuri or akoori. The Parsis are an old Zoroastrian community located in the western part of India, especially around Mumbai, who were originally from Persia, hence their name. They revere, but do not worship, fire, and maybe that is evidenced in this dish with its own kind of fire. Clarified butter does not need to be store bought. You can easily make it at home by melting some butter and spooning off and discarding the white milk solids separate from the yellow butter. Store the clarified butter in the refrigerator.

Idlee is the world-famous south Indian breakfast or tiffin treat.

This barfi is a fudge is made with cashew nuts that have been soaked in water.