South Asian

One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.

These coconutty fudgelike treats are are an easy (and gorgeous) addition to any celebration—and they require only four ingredients.

There's no denying this vegetarian biryani studded with silky eggplant is a labor of love. There's also no denying the end result is completely and totally worth it.

It only takes a handful of ingredients to bring this dazzling South Asian snack to life in your kitchen. These particular jalebi strike the perfect balance between crispy, chewy, and sweet.

Buttery, floral, and with just the right amount of spice, there’s no better companion for your afternoon tea or coffee break.

Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy. 

This spinach-packed dal is the lifesaving dinner for nights when we’re strapped for time but still crave something deeply cozy.

When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.

Here's a simple and versatile rich coconut curry to add to your meal prep rotation. This recipe makes enough sauce for three different dishes (Yellow Curry Chicken with Vegetables, Fish Curry, and Butternut Squash and Green Bean Stew).

These deliciously savory crispy fried samosas from Amma restaurant in New York feature a spiced potato filling packed with bright, lemony flavor.

You know it’s fall when all you want to cook is a stick-to-your-ribs braise. Might we suggest these fork-tender short ribs with jammy spiced onions and fresh curry leaves?

With its keema-inspired ground-lamb filling and plenty of fixings, this recipe takes taco night in an exciting new direction.

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

Recipe developer Zaynab Issa’s Karak Chai is richer than most cups of tea, thanks to its generous use of evaporated milk and hints of vanilla, cinnamon, and cardamom.  

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.

Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.