Recipes
10 so far. Vegetarian, mostly quick, always better than ordering in.
VeggieMediterranean romanesco plate, aka papdi chaat
Crispy roasted romanesco, squash and chickpeas over a lemony tahini base, finished with pickle tzatziki and pomegranate. Eat it like nachos, then mix it up chaat-style.
VeggieLoaded baked potato with black-eyed pea chili
Giant steakhouse potatoes, crispy skin and creamy inside, piled with a smoky black-eyed pea chili built from a jar of tomatillo salsa. Twenty minutes of actual work.
WeeknightUttapam from leftover dosa batter
Same dosa batter from yesterday's lunch, now a thick savory pancake loaded with onion, tomato, chili and podi. One batch, a week of quick lunches.
WeeknightQuick dosa with schezwan leftovers, sadhya-style
Last night's schezwan noodles and paneer chili folded into a fresh dosa, served sadhya-style on a banana leaf. Ten minutes, one plate for two.
WeeknightOlan with red kuri squash
A mild, soothing Kerala coconut stew that finishes right when the rice does.
WeeknightGoan coconut curry, made vegetarian
Hearts of palm, zucchini and keitt mango stand in for the seafood. The mango might be the best bite.
Street foodQuick lunchtime dabeli
Fresh-roasted dabeli masala, creamy golden potatoes and a heavy hand of pomegranate, all in under 30 minutes.
Gujarati kadhi
Sweet-sour Greek yogurt curry with a mustard seed and curry leaf tempering. Rice, phulka or paratha.
WeeknightKhao soi-inspired curry noodles
Coconut curry noodles with air-fried tofu and crunchy wontons, because Thai places rarely do a veg version.
BakesRye bread
Dark rye with a hit of cumin. Salted buttered toast with coffee, then croutons from the ends.