James Beard Award-winning food writer, photographer, and author of "Season" and "The Flavor Equation". Creates recipes at the intersection of science and storytelling. Former molecular biologist brings scientific precision to home cooking with cultural fusion.
Found 11 recipes
One of the most iconic salads served at Indian restaurants and made in homes; this salad is served as an accompaniment to a large meal. When in season, I toss in diced chunks of crisp pink radishes. If you don't like cilantro, fresh dill or mint is delicious here. In addition to eating it as a side, I also love it with fried or roasted discs of papad/poppadum, just like tortilla chips and salsa.
A Goan version of kheema - a simple comfort food dish with ground beef or lamb, peas, tomatoes, and aromatic spices. Quick to cook with minimal prep work, perfect for weeknight dinners. Serve with rice or dinner rolls.
A popular Indian grilled chicken dish made with a flavorful marinade of yogurt, spices, and beet for natural coloring. The chicken is baked and then broiled to achieve characteristic tandoor marks.
A light and refreshing breakfast pudding made with dragon fruit, rambutan, coconut milk, and gelatin. Mildly sweet with a fresh melon-like taste.
I love passion fruit so much that in every place I’ve lived and had a garden in California, I grew a couple of vines to harvest my fruit. When we moved from Oakland to L.A., I packed the fruit into a large cardboard box and drove down with it. Passion fruit and passion fruit-flavored desserts […]
A Indian meatball curry made with ground lamb, aromatic spices, and a rich creamy sauce. Koftas are round balls of meat cooked in a spiced sauce and garnished with fresh herbs.
An Indian-inspired egg salad that is quick and easy to make with a hint of garam masala and toasted coriander seeds to give it a spicy and mild smoky flavor.
Food52 Site.
I recently cooked this recipe and shared it in my Instagram stories and some of you emailed asking for the recipe. It’s an old recipe that I’ve tweaked quite a bit over the years and is loosely based on Julie Sahni’s Savoring India (Time Life Books). This version has a stronger coconut flavor, for those of you that have access to fresh coconuts and make your own, use that.
Butter chicken is one of the most famous dishes associated with Indian restaurants, and if you have a craving, this is the recipe for you. Butter chicken uses tandoori chicken cooked in a tandoor (a type of Indian oven) that gives the chicken and, subsequently, a wonderful smoky flavor. To replicate the smokiness, I roast the chicken in the oven and then broil it quickly. Serve this fragrant chicken dish with its decadent fiery red velvety sauce with kachumber salad, rice, or flatbread like naan.
This page is an educational tribute to Nik Sharma's contributions to culinary arts, compiled from publicly available sources. Nik Sharma has not endorsed or approved this content, and this page is not affiliated with, sponsored by, or representing Nik Sharma or their representatives.