This rich and mildly spiced dish is fit for a maharajah. In fact the inspiration for this dish came from a book I picked up on my travels in India: “Cooking Delights of the Maharajahs,”written by a ...

Soak your bamboo skewers in water for at least 30 minutes or overnight to protect them from flare-ups on the grill. Steps: For the marinade, combine the yogurt, olive oil, lime zest and juice, red ...

According to Meera Sodha, the author of “Made in India,” this rich, yet balanced chicken curry recipe was inspired by a book written by a former prince called “Cooking Delights of the Maharajah.” ...

Place yogurt in a big bowl and whisk until smooth. Add the water and whisk smooth. Heat coconut oil in a saucepan. Add the mustard seeds and let it pop. Add the fenugreek seeds, curry leaves, red ...

Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator. In a blender, combine the ...

In this keto dish, baking salmon fillets at a low temperature keeps the flesh tender and moist even when cooked to well-done. The yogurt sauce on top helps insulate the salmon too, creating a ...

When you want to change up your grilling standards of burgers or brats, leg of lamb is a great way to go as you can feed a crowd with one cut. Make it easier on the griller by buying a boneless leg ...

1 ½ cups of raw walnuts, roughly chopped ¼ cup of raw pumpkin seeds 4 cups of plain Greek yogurt (preferably whole milk) 8 dried dates, pitted and sliced lengthwise ¼ cup of honey 2 tbsp. of ground ...

Note: Soak your bamboo skewers in water for at least 30 minutes or overnight to protect them from flare-ups on the grill. Marinade: 1/2 cup plain low-fat Greek yogurt 2 tablespoons olive oil Zest of 1 ...