Becoming a client with the retail giant can give any brand the boost it needs. The owners of W’Kana Gourmet are finding out as their jarred tikka sauce spreads across the state.
Raja Sweets has been preparing mithai (bite-size sweets) for Texans to gift during the Hindu holiday since 1986—and they’re likely to have record sales this year.
Ruben Carrasco Jr. serves Indian- and Korean-inspired tacos at his popular Midland spot Pachuco's, which he credits to an old PBS show and his little brother's adventurous nature.
Kerala Kitchen's namesake combo plate, with curry spooned over rice and scattered with hot pickles, is the perfect way to spend ten bucks in North Texas.
Going out for chaat isn't possible right now, so she turns the kitchen into a snack paradise.
Chaat masala makes almost everything better, from baked potatoes and grilled cheese to watermelon and salads.
She finally lifts her ban on the surprisingly popular saag feta dish, only to find that she was missing a key ingredient.
Food writer Francine Spiering compiles recipes from the city’s diverse array of restaurants.
Chefs Todd Duplechan and Jessica Maher bring their Texas interpretation of Goan cuisine to the new Arrive East Austin Hotel.
The popular food writer has struck a chord with ’Indian-ish,’ which features easy recipes from her working mother.
Plus, the songs we can't stop listening to, from George Strait's latest to one of the first rock and roll songs to Weird Al Yankovic's classic Chamillionaire remix.
Avner Samuel has been around. Born in Jerusalem, he earned his chef’s toque at the celebrated La Varenne cooking school in Paris and has successfully navigated the tricky culinary waters of London and Dallas. He did stints at the Mansion on Turtle Creek and at the Pyramid in the Fairmont
Indian-born cooking instructor Suneeta Vaswani has won Houstonians’ hearts with her authentic native cuisine. Her buffet for twelve can be made ahead and served at room temperature. Shrimp pulao and a spicy spinach sauté contrast nicely with a crunchy four-bean-and-potato salad and a cool cucumber-peanut relish. Mango lassis are sure
64 ounces plain lowfat yogurt 2 cans (28 ounces each) mango pulp 12 cups crushed iceWhip half of ingredients at a time in blender until frothy. Pour into glasses. Serves 10 To 12.From Savoring Summer, featured in Domain, May 1990
1 cup garbanzo beans1 cup black-eyed peas1 cup chana dal (split yellow peas may be substituted)1 cup mung beans5 medium red new potatoes8 scallions (with some green), finely sliced4 serrano chiles, seeded and minced 2 tablesppons chaat masala seasoning mix6 tablespoons chopped cilantroSalt, to tasteJuice of 2 large lemons or
4 tablespoons peanut oil 4 to 6 garlic cloves, minced 3 serrano chiles, minced 1 teaspoon cumin seed 2 small Japanese eggplants or 1 small purple eggplant; 2 medium red new potatoes; and 2 carrots – all cut into 1/2 -inch cubes 1 1/2 cups cauliflower florets, broken into 1/2
4 large cucumbers 6 tablespoons chopped cilantro 3 tablespoons chopped fresh mint leaves 3 teaspoons sugar Juice of 2 lemons or limes 1 1/2 tablespoons peanut oil 1 teaspoon mustard seeds 3 or 4 serrano chiles (optional), seeded and slivered 1/2 cup raw peanuts, oven-roasted and coarsely chopped Salt,
3 cups grated fresh coconut (from about 5-inch-diameter coconut) or unsweetened packaged coconut1 1/2 cups sugar1 cup milk1/4 cup peanut oil25 green cardamoms, peeled and seeds crushed, or 1 1/2 teaspoons ground cardamomMini-sized paper baking cupsIf using fresh coconut, break shell with hammer. Pry meat from shell with knife tip.
