660 Curries
-
Kidney Beans with a Cardamom-Yogurt Sauce
-
Mussels in a Coconut Chile Sauce (Thisri Kooman)
-
Supper Club: "Mitty" Chawal (Dirty Rice with Caramelized Onions)
-
Supper Club: Jhinga Vindaloo (Shrimp with Cashew Nuts and Vinegar)
-
Cubed Pork with Potatoes, Yogurt, and Tamarind (Coorgh-Style Pork Curry)
-
Marinated Chicken with an Onion-Pepper-Almond Sauce (Chicken Tikka Masala)
-
Punjabi-Style Warming Spice Blend (Punjabi Garam Masala)
-
Coriander Scented Untoasted Blend (Bin Bhuna Kua Garam Masala)
-
Cumin-Scented Potatoes with Tomatoes (Ghurma Aloo)
-
Shrimp with Garlic and Turmeric