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Showing 861 - 870 of 1,255 results for indian
Aarti's Ultimate Cake
Video
| 01:24
Aarti takes a brightly frosted cake and decorates it with a variety of marigolds, henna designs and even a little bling!
Kadhi Pakora
Video
| 03:00
Guy Fieri hits all the marks with these spicy spinach, onion and potato fritters coated in a housemade yogurt sauce at Anita's Kitchen in Bend, Oregon.
Roti Pizza
Video
| 27:29
As it turns out, roti makes an excellent pizza crust, says Priya Krishna, author of the cookbook Indian-ish. Case in point: it chars and crisps up nicely, and it doesn't get soggy under the weight of the toppings.
Herbed Desai Vada with Cilantro Chutney and Mango Lassi
Video
| 05:31
Palak Patel and guest Megha Desai fry up crispy golden fritters made from a fermented chickpea, lentil and rice batter and serve them with a spicy, smooth chutney and creamy mango lassis.
Maneet's Chicken Tikka Masala
Video
| 02:06
Maneet Chauhan's easy Chicken Tikka Masala starts with a yogurt marinade, and she uses canned marinara sauce in her creamy sauce.
Butter Chicken at Anita's
Video
| 03:00
Guy Fieri digs into new depths of flavor with the house blend of garam masala on this creamy chicken dish at Anita's Kitchen in Bend, Oregon.
Freddie J. Bitsoie
EDITORIAL
Freddie J. Bitsoie was born in Utah and grew up in The Four Corners area. He is from the Dine (Navajo) Tribe. Freddie has been studying, preparing and lecturing on Native American foods for over 15 years. He studied anthropology at The University of New Mexico, Albuquerque and culinary in Scottsdale, AZ. He has contributed to, America, The Cookbook (Phaidon, 2017), been featured in The New York Times, and has been a guest on Lidia Bastianich’s "Lidia Celebrates America." He was also the executive chef at the National Museum of the American Indian in Washington D.C. He is currently based in Phoenix, AZ and working on his first cookbook (Abrams, November 2021).
