South Asian

Shelling and skinning the raw peanuts for this recipe can be time-consuming. You might prefer to buy them at an Asian market, where you'll often find the work has been done for you. Some shelled peanuts (with skins) come already blanched. We found the best flavor came from those you shell and skin yourself.

Traditional Indian recipes for basmati rice call for soaking the rice, but we find that it isn't necessary in this case.

This recipe uses what is known in Indian cooking as a tarka — hot oil seasoned with spices, which are added in sequence to infuse their flavors. The tarka is either incorporated at the beginning of a recipe or poured, sizzling, over a finished dish, as we do here, to impart another layer of flavor.

The combination of garam masala — a blend of sweet and hot spices — and a light sugar syrup adds so much flavor to this refreshing salad that no oil is necessary. The spice blend subtly enhances the natural sweetness of the pear and the avocado, while lending an aromatic note. If Asian pears are not available in your area, you can substitute another firm-ripe pear variety.

This chutney requires a lot of herbs. If the bunches at your supermarket are small, buy two or three.

Use a block of Asian (Thai) tamarind rather than the Indian kind. It's usually thicker, softer, and easier to work with.

Inspired by Monsoon Wedding Monsoon Wedding is an intensely colorful chronicle of a wealthy northern Indian family's preparations for their daughter's marriage. During the run-up to the event, the bumbling wedding planner falls in love with the family's maid. Food plays a central role in the nuptial festivities.

Bhel poori is a savory puffed rice snack that's usually served with crackers (we like to eat it with a fork). The recipe for this one, which combines a surprising range of sweet, tart, and spicy flavors, was given to us by our art director Erika Oliveira's mother, who is Indian. The sev you buy should be thin but not very thin, or your bhel poori will be too mushy.

This chai recipe—inspired by versions in India—combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.

(Coriander, Ginger, and Chili Lassi)Lassi is a refreshing yogurt drink that is very popular in its native India and Pakistan.

Yogurt drinks, known as lassi in India, Pakistan, Sri Lanka, and Bangladesh, are served in New York City's numerous Indian restaurants. Salty and sweet versions accompany spicy meals to cool the heat.

(Savory Stuffed Pastries)

Tikka curry paste — used to season the chicken — can be found in Asian markets, but any mild Indian curry paste can be substituted.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.