photo galleries

Chef Anita Jaisinghani of Indika - Houston, TX

Dahi Poori with Pomegranate Seeds, Toasted Pine Nuts, and Mint-Coriander Chutney

Roasted Beet and Coconut Milk Soup with Garbanzo Flour, Kashmiri Red Chili Powder, and Ginger with a Paneer Spinach Cutlet

Tandoori Quail Stuffed with Anise, Pinenuts, Onions, Garlic, and Garam Masala, with Yogurt and Pomegranate Seeds and Sweet Potato Fries

Karela Stuffed with Black Beans, Paneer, and Pickled Turmeric with Yogurt

Seabass Crusted with Cumin, Coriander, Mustard Seed, Fennel, and Lovage with Saffron Coconut Curry Leaf Broth, Spinach, Ginger, Kale, Tamarind-Barley Pilaf, and Grapefruit Lime Pickle

Spiced Lamb Chops, Lamb Leg Braised in Cashew-Cardamom Curry, Sauteed Spinach, and Ginger

Chef Anita Jaisinghani of Indika - Houston, TX

Dahi Poori with Pomegranate Seeds, Toasted Pine Nuts, and Mint-Coriander Chutney

1 of 15

Dahi Poori with Pomegranate Seeds, Toasted Pine Nuts, and Mint-Coriander Chutney

2 of 15

Roasted Beet and Coconut Milk Soup with Garbanzo Flour, Kashmiri Red Chili Powder, and Ginger with a Paneer Spinach Cutlet

3 of 15

Tandoori Quail Stuffed with Anise, Pinenuts, Onions, Garlic, and Garam Masala, with Yogurt and Pomegranate Seeds and Sweet Potato Fries

4 of 15

Karela Stuffed with Black Beans, Paneer, and Pickled Turmeric with Yogurt

5 of 15

Seabass Crusted with Cumin, Coriander, Mustard Seed, Fennel, and Lovage with Saffron Coconut Curry Leaf Broth, Spinach, Ginger, Kale, Tamarind-Barley Pilaf, and Grapefruit Lime Pickle

6 of 15

Seabass Crusted with Cumin, Coriander, Mustard Seed, Fennel, and Lovage with Saffron Coconut Curry Leaf Broth, Spinach, Ginger, Kale, Tamarind-Barley Pilaf, and Grapefruit Lime Pickle

7 of 15