5 Indian Classics

July 13, 2009
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Not all Indian cuisine is hot–flavors vary from region to region, and there's something for everyone.
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Tandoori Kebabs

James Carrier
Tandoori Kebabs Recipe
The traditional "tandoori" method of cooking involves marinating meat in yogurt to tenderize it. Serve with naan–that fluffy, warm, tortilla-like bread– or on top of a salad.
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Curried Spinach with Fresh Cheese (Saag Paneer)

Leigh Beisch
Curried Spinach with Fresh Cheese (Saag Paneer) Recipe
Sag Paneer is basically an exotic creamed spinach featuring paneer, a simple cheese that is super easy to make at home. The paneer's fresh flavor complements the warm spices and spinach.

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Shrimp Biryani

Leigh Beisch
Shrimp Biryani Recipe
This classic one-dish rice meal is made fragrant with cardamom, nuts, cumin, and cinnamon. It's pretty enough for company but simple enough for a weeknight meal. You can also substitute chicken or your favorite vegetable for the shrimp.
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Raita (Indian Yogurt and Cucumber Condiment)

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Raita (Indian Yogurt and Cucumber Condiment) Recipe
Raita, or Indian yogurt salad, is traditionally used as a cool complement to spicy entrées. This version features chopped cucumbers, onion, cilantro, lime juice, and spices mixed with whole-milk yogurt.

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Roasted Potatoes with North Indian Spices

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Roasted Potatoes with North Indian Spices Recipe
Jazz up roasted potatoes with garlic, ginger, mustard seed, cilantro, mint, and lime juice for a delicious side that pairs well with any Indian main dish.
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