Marinate chicken and lamb in spices and olive oil and sear in a cast-iron skillet until golden and crispy on all sides. Pair the meat with yellow rice and the famous white sauce, and this is street food at its finest.
Chhonk, or an aromatic mixture of spices cooked in fat, will become your new go-to technique for salads like this one, which uses carrots and the South Indian spice combo of mustard seeds and curry leaves.
Ina Garten branches out with her typical Friday night roasted chicken dinner. Lemon slices and herb olive oil make this one-skillet dish tender and juicy.