When Suvir Saran’s mother tried this spicy, crunchy cabbage slaw at his restaurant Tapestry in New York City, she said, “Baba, this is the best chaat I’ve ever eaten!” While Saran didn’t intend to make over the traditional Indian snack, a dish with chickpeas, potatoes, yogurt and chutney, the crunch, spice and tang immediately elicit an iconic chaat. “There is nothing Indian about it, and yet, it’s entirely Indian,” says Saran. Slideshow: More Slaw Recipes
These cheese melts are spicy, gooey, and fragrant with red onion, jalapeño, cilantro, and Sriracha.
While many Indian bean dishes, known as dals, are thick and soupy, chef Suvir Saran of New York's Devi restaurant simmers the yellow mung beans here without stirring so they become fluffy, like a pilaf. To enhance the beans' natural buttery taste, he flavors them with a chile-and-cumin-scented butter, then tops the dish with sweet fried onions. Satisfying Vegetarian Recipes