Saveur Magazine, Aug/Sep 2014 (#167): The India Issue

  • Sweet and sour mango pickle (Aamba khatta)

    Sweet and sour mango pickle (Aamba khatta) (page 35)

    from Saveur Magazine, Aug/Sep 2014 (#167): The India Issue Saveur Magazine, Aug/Sep 2014 (#167)

    • Categories: Chutneys, pickles & relishes; Indian; Vegan; Vegetarian
    • Ingredients: black mustard seeds; green cardamom pods; whole cloves; curry leaves; chiles de arbol; cinnamon sticks; turmeric; ground cayenne pepper; green mangoes
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Notes about Recipes in this book

  • Spicy Goanese pork stew (Pork vindaloo)

    • ReenaCooks on March 27, 2016

      Made this today. Didn't add brown sugar Came out pretty good

  • South Indian beet stir-fry (Beetroot thoran)

    • meggan on June 16, 2016

      Didn't have enough beets so I added little spring carrots. My 2 year old loved it. I don't know if my curry leaves were old or something but they added little and smelled bitter so we pulled them out.

  • Indian lime rice

    • Rutabaga on May 12, 2016

      This is a creative rice side dish, something a little different. I substituted lime leaves for the curry leaves, and used ghee in place of cooking oil, just based on what I had on hand. Next time, I would check the rice at about nine minutes of cooking, since by 12 minutes the rice was just starting to get mushy. I would also add a little less lime juice to start, increasing the amount to taste. While I didn't find the lime flavor too potent, it had a fairly strong presence, and was too much for my four-year-old son. The channa dal were quite crunchy, so soaking them for longer might also be a better option. But all in all, this dish had great flavor and is also relatively quick to prepare.

  • Smita Chandra's daikon curry

    • rmardel on September 15, 2021

      This is a dry curry of daikon radish and its leaves. I used a purple daikon and the resulting dish was quite beautiful as well as fairly peppery. I would certainly include a raita or some other soothing dish in the meal for those who are sensitive to heat. The recipe suggests serving with chapatis, which I can also understand. I served it as a side dish with panko crusted fish and a cucumber raita, and it made for an interestingly spicy yet complex side dish in which the flavor of the radish also came through nicely. I would serve this again

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  • Published Sep 01 2014
  • Format Magazine
  • Page Count 98
  • Language English
  • Countries United States

Publishers Text

Saveur is a magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environments in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable.

Saveur is the definitive culinary and culinary-travel magazine of its generation. It has been honored with four American Society of Magazine Editors awards (including one for general excellence) and 20 James Beard journalism awards.