DSC_0137

Kashmiri Rogan Josh, a Vegan Version

There are few dishes that evoke the tempestuous passion of the land they spring from as perfectly as Rogan Josh does. Rogan Josh, which roughly translates to “red heat,” is a classic meat dish from the belly of Kashmir, an exquisite land infused with both sublime romance and turbulent tragedy. When I was growing up in…

Read More »

Methi Chaman

In our home, methi or fenugreek leaves are one of those vegetables that neither Desi nor I can have enough of. This is a rather pretty vegetable with small leaves and thick stems and a pleasantly bitter taste that mellows when cooked into a nutty deliciousness. But the flavor, as addictive as it is, is…

Read More »

Kashmiri Dum Aloo

My recipe for the day is a classic from Kashmir, the beautiful state in the north of India: Dum Aloo. Although potatoes are the chief ingredient in Dum Aloo, it is not usually a vegan dish because it includes cream or yogurt, or sometimes both. While one can easily substitute the yogurt with soy yogurt,…

Read More »

Braised Collard Greens

Kashmiri Collard Greens

I had never eaten collard greens before I moved to the United States. When I did start eating them, I’d usually buy them frozen and then saute them with some simple spices like mustard and green chilies. But while I liked them enough, I wasn’t really moved. Also, the fact that they take extra-long to…

Read More »