You can never have too many Indian cookbooks. That’s the best way to increase your repertoire of this delicious, vibrant, vegetarian-friendly cuisine (and the best way to avoid the take-out menu). Pick up a copy of recipe developer and YouTube host Chetna Makan’s new cookbook and add a few more go-to dishes to your line-up, like this creamy frozen cardamom and pistachio kulfi. 

Kulfi (Indian ice cream) is particularly popular in Delhi, where you find an astonishing variety of flavors these days, from chocolate and mint to paan, yet the traditional combination of cardamom and pistachios remains my favorite. Making kulfi requires patience – no short cuts can give the same amount of flavor as hours spent reducing the milk, so it’s definitely worth the effort.

Reprinted with permission from Chai, Chaat & Chutney