Print Recipe Broken Barrel’s PEI Mussels Votes: 0 Rating: 0 You: Rate this recipe! Course Appetizers, Entrées Servings serving MetricUS Imperial Ingredients Mussles 1 quart Mussels raw, volume1 Tablespoon Onion diced½ teaspoon garlic minced2 oz Spanish chorizo1 cup coconut curry sauce1 sourdough bread sliceParsley to tastetoasted coconut to taste Coconut Curry Sauce (yield 3.5 pints) […]
Print Recipe Sliver Whisk’s Spiced Pumpkin Soup Votes: 3 Rating: 4 You: Rate this recipe! Course Soups Servings MetricUS Imperial Ingredients 1 medium edible pumpkin1 1/2 Tbsp avocado oil1 medium onion chopped4 garlic cloves chopped1 Tbsp red curry paste1 tsp curry powder1/2 tsp ground pepper1 liter vegetable broth1/4 cup coconut milk1 tsp soy sauce1 tsp […]
Indian cuisine at home has never been so easy. This dish can be made with other protein, but the true flavor is in the lamb. Serve with some rice, naan or samosas!
Pondicheri’s Kerala Vegetable Stew is a simple vegetable dish you can whip up in about 30 minutes. Our friend Anita Jaisinghani is a culinary wizard in many areas, but her vegetable-focused meals are a treasure. Be sure to check out her brand new website, India 1948!
Feast on this Fenugreek Fish from Pondicheri in Houston for a ‘transformative’ twist on dinner!
This Carrot Quinoa Muffin is a favorite at the Pondicheri Bake Lab in Houston.
This Lamb Bean Stew from Pondicheri owner Anita Jaisinghani is absolutely lovely, like an Indian chili.
A signature dish at Abacus Restaurant Dallas – thanks to Chef Kent Rathbun for sharing!
Life is golden, ain’t it? We think so! Start, continue OR wind down your day with this creamy Golden Latte for on-the-go. Made with coconut and unsweetened almond milk.
We’re addicted to this soup! It’s lovely with strips of tangy turnip greens floating throughout the warm, spicy broth. Feel free to substitute collards or spinach for the turnip greens if desired.