This is an Asian-inspired noodle dish made in a contemporary style. It is getting hot in Delhi, so I am making the sudden transition to cooler foods, lighter, more aromatic and cooling. The intense heat stifles the desire to cook and spend time in front of a hot flame, so my dishes are getting simpler. This is a cold dish; the noodles are starchy yet light. The dressing is tart-sweet and has a pop of heat. The roasted eggplant adds a lovely earthiness, and the mango fruit nua

Wok frying is an art: the high heat that singes the food, the fast Maillard reactions, and charring are a must. It is a technique referred to as Wok Hei, or "breath of the wok". The concept is simple: high heat cooks the ingredients quickly, searing the outsides and leaving the insides tender and, in the case of vegetables, crunchy. Cooking on high heat in a wok is not about stirring but about pushing the vegetables from the base, where it is hottest, to the sides, where it i

Lentils are an important part of the Indian diet nationwide. Every region of the country made lentils in some form or another. Lentils were a source of fibre, micronutrients, and vegetable protein for the country's mainly vegetarian population. Over thirty varieties of lentils are used in dals, sautés, curries, as thickeners, and more, in innumerable varieties of both vegetarian and meat dishes. Indian cuisine would not be what it is without lentils. This is a simple dal, a s