New York Magazine

You’ve got to admit those fuzzy little green pods are pretty cute, and deep-fried to a slime-free crisp, they’re as addictive as fries.

Mustard, honey, curry powder, and garlic make up the marinade for cubes of lamb loin.

Cinnamon, cilantro, ginger, and rum are just a few of the flavors that add to the complexity of this rich dish.

Crunchy grilled-vegetable salad is given extra zing by the addition of sweet apples and pears.

"Get your guests to cut open the little parcels at the table, it’s a good wow factor as the steam bursts forth with the exotic aroma."

With his kebabs, Saran aims to pique the taste buds, not overwhelm them; the spicing is subtle to highlight the flavor of fresh summer herbs.

India’s renowned Alphonsos make for smooth-as-silk lassis in this recipe.

Fresh mint with red chile, chopped shallot, and ginger makes a complex accompaniment to sauteed lamb.

A whole lot of beans, plus thick yogurt, ginger, and fresh mint, make a quick and healthy side dish.

A relatively light but flavor-packed cod is served in an autumn-appropriate curried carrot broth.

For casual entertaining, nothing beats a good old English pudding, according to Saran, except for his Indian mother’s Australian pavlova.

The yogurt-and-cucumber-based Indian condiment compliments spicy dishes and cools down your palate.

Aficionados say the Hawaiian variety is best from spring through early summer—which makes the wait for local warm-weather fruit a little sweeter.

The backyard's gone global with skewers of cubed leg of lamb rubbed with Indian spices.

A dish that balances the signature flavors of Indian cooking—sweet, sour, spicy, salty, and bitter.