Cooks in the Indian subcontinent are masters at bringing out the utmost
flavor from simple vegetables, using skillful combinations of herbs and
spices with other contrasting ingredients. Soupy, delicately spiced
lentils and legumes are common sight at most meals. The otherwise plain
chickpeas are adeptly counterbalance by the sourness of pomegranate,
split lentils treated to tangy tamarind, and kidney beans simmered with
a gingery masala. The almost vegetarian Hindu population also adds
variety to their daily vegetables with tiny fried shrimps and red chili
peppers.
Enliven your dining experience with the selected list of vegetables dishes!