For the holiday meal, use a large bird (5½ to 6 pounds) so the dish serves six or yields ample leftovers. If you prefer a ...

Give restaurant-classic hispi cabbage an Indian twist with spices. Chef Rohit Ghai serves this dish up in his new restaurant Vatavaran in London. Hispi cabbage with sesame-spiced yoghurt Ingredients ...

One of Britain’s most beloved Indian dishes, butter chicken originated in Delhi in the 1950s. Also known as Murgh Makhani, it ...