South Asian

Serve the curry with steamed white rice and Indian beer, and make a stop at an Indian restaurant to get some samosas — savory filled pastries — to pass as appetizers, and the flatbread called naan to sop up the curry sauce. For dessert, how about assorted teas and a carrot cake?

The inspiration for this entrée comes from the Bengal delta, where fish is the food of choice. The area is also known for its use of nigella (black onion) seeds and fenugreek seeds, which are sold at Indian markets.

Active time: 30 min Start to finish: 30 min

Ghee Active time: 25 min Start to finish: 30 min

Jeera Aloo This is one of the most popular everyday techniques for cooking vegetables in North India. It's so simple: cooked vegetables are pan-seared in a spice-infused oil. Any seasonal vegetable will work although starchy vegetables like potatoes, sweet potatoes, taro root, and plantains are preferred. The potatoes are great at breakfast or with grilled meats. For a vegetarian meal, roll them in a flatbread or stuff them in pita pockets with lettuce and tomato slices.

Thakkali Rasam We liked this soup on its own, but in India it is frequently served over rice and topped with a spoonful of warm ghee.

Sheenga Chat Here is a wonderful recipe of the chettinad (the business community) of Madras whose food often reflects a fusion of northern and southern flavors. In this shrimp preparation, for example, both Curry Powder and Garam Masala are used to achieve intriguingly complex results.

A classic Indian dish that is accented by lemon, yogurt, garlic and spices.

Inspired by custom-made Indian snacks sold all over Chowpatty Beach.

Some advance preparation is required for these wings: The yogurt needs to drain for 2 hours and the wings need to marinate for at least 2 hours.