South Asian

Because curry powder is a blend of many spices, it's a tremendous way to get both depth and complexity in one fell swoop. Adding cayenne compounds the intensity. Take a taste of this fragrant, pleasantly spicy dish, and you'll agree.

Pushing a buttery spice paste underneath the turkey's skin allows the flavor to perfume the meat—and gives it extra juiciness. Here, we use the favorite Indian combination of garlic and ginger paste, along with the technique of toasting spices and then grinding them, for the freshest, most powerful result. Though the paste may smell pungent, its flavor, once the turkey has been cooked, is quite gentle.

We typically think of pickling as involving mainly vinegar or, as is the case with kimchi, a fermenting process. In India, however, oil is the secret ingredient, employed to carry the flavor of spices. Here, mustard seeds and ground turmeric bring brightness to the mix.

A frequent host of special dinners at Chez Panisse, Niloufer Ichaporia King is an amazing Parsi cook whose recipes are truly inspiring. When we saw this one in her new book, it struck us as the perfect marriage of whisper-light omelet and aromatic, dosa-like filling.

A flavorful, colorful vegetarian stew that's as beautiful as it is easy to make. Rice on the side makes the dish complete and soaks up all those great flavors.

In clarified butter, the milk solids are removed so the butter doesn't burn as easily. This can be made at least a week ahead.

Try this for breakfast or as a side dish.

The lamb needs to marinate overnight.

Many Indian families have their own recipe for this popular dish. While most versions are mild and flavorful, this one pays special attention to the spices, so it won't be too hot for young palettes—and it's a surefire winner with kids. Garam masala and other spices are available by mail order at Kalustyan's.

Chef Floyd Cardoz of Tabla in New York City is known for blending Indian spices with local ingredients. Here, plums are cooked with star anise, clove, cinnamon, and ginger for a chutney that's perfect with bread and cheese.

The buttermilk in this soup gives it a light, tangy richness that harmonizes with the sweetness of the peas and the gentle bite of the curry. Though it looks lovely in a bowl, serve this soup in drinking glasses, to be sipped rather than spooned, for a nice change of pace.

Raita is India's signature yogurt and vegetable condiment. This one would also be good on pita or naan.

Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg. This tasty curry goes wonderfully on top of couscous and makes for a filling meal.

In India, no two families use the same masala blend. We think the combination here is perfect for potatoes, but have fun trying your own mixtures at home.

There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai, "were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we do here, cuts down on marinating time.

At street stalls, fish kebabs come in various forms, but when prepared at home, says Kiran Desai, they are not grilled on skewers but fried and served on plates with a little chutney drizzled on top.