Usman Yousaf

Anshu A

Esperanza Doronila

Syed F Hashemi

white rice with green vegetable on white ceramic plate

No country is better at eating vegetarian than India so I created this recipe to help people eat less meat. What characterises Indian curries is heating up whole spices in oil. This is an essential part of curries and you can use this technique for any other curry. The most important thing is tasting often and adding lots of spices. One of the recipes of the Fork Ranger book.

Frank Holleman

Taylor Kiser

brown wooden rolling pin on brown wooden table

a pile of pita bread sitting on top of a wooden cutting board

Homemade flatbreads with olive oil and garlic

Naan bread