sarson ka saag (recipe)

I came across a recipe online many years ago for a curry of mustard greens. By chance mustard greens were in season and I bought them not for onigiri, as the Japanese use them, but for Sarson Ka Saag. Since then I’ve sampled dozens of recipes, which don’t vary much. Mustard greens aren’t popular here, so when they come into season I buy them in bulk to freeze. I stem them and blanch the stemmed leaves from the stems separately. I prepare the dish with the tender parts of the leaves for guests… Read More

Love and tip your Indian Chef!

Dosa, a recipe

Dosa and Sambar.

I received a bilingual Indian cookbook about seven years ago, English and Japanese — I ordered every single ingredient. Two years later I was attending cooking school in India. The first day I had to study in the library, which was packed with Asian, European, African, and Indian faces — every one of them were Indian — their culinary traditions as varied and in harmony with each other. In southern India Dosa is ubiquitous and varied like the faces in India. It is made with urad dal and rice, or semolina, or with an… Read More