Nik Sharma

This elegant whole roasted cauliflower, based on the creamy dishes of the Moghul empire, commands attention on a swanky dinner table.

This lasagna skips the red sauce in favor of a spiced tomato-lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles.

In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.

It might be worth getting an air-fryer just to make air-fryer brussels sprouts.

These air fryer salmon fillets are glazed with a sweet and tangy tamarind sauce and topped with crispy fried shallots.

In this rich and custardy bread pudding, the chocolate’s flavor is enhanced by the addition of coffee and savory-salty miso. Serve the pudding as a holiday dessert, or as a midday snack.

While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking.

  

This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They’re more convenient because they don’t have seeds, but they don’t taste nearly as fresh.

Unlike a strongly acidic lemonade or limeade, this sumac syrup is tart but mild. The saffron and cardamom are pounded to release their color and flavors into the hot syrup.

These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.