Tempered spices (aka chhonk, or tadka), lime, salt and grated raw vegetables 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.
Chef Edward Lee puts his spin on a Southern staple, including a host of fresh additions along with his secret ingredient, Doenjang, the Korean answer to miso.
Palek Patel and Dr. Sanjay Gupta can't get enough of this deep-fried street food of crispy dough filled with a spicy mixture of green peas and tuvar lilva.
Food served at Diwali is predominantly vegetarian, so Palak Patel and Chef PriaVanda Chouhan cook a plant-based version of one of India's most-celebrated dishes.