Mahek Manchanda

This recipe is all about the mess of chopping and skewering. You’ll be sorting through bell peppers, zucchini, and cherry ...

Making corn chaat means standing over the cutting board, slicing kernels off the cob with a sharp knife. You’ll hear ...

Making dahi vada is about handling soft, sticky lentil batter and wrestling it into perfect round shapes before frying. The ...

Making onion bhajis means standing over a bowl of chopped onions, tears pooling, while trying not to make a mess. ...

Making veg momos starts with the messy part—chopping all those vegetables into tiny, even pieces. Your fingertips will feel the ...

Holding a hot, salted edamame pod in your hand, you squeeze gently—there’s that satisfying pop as the beans burst free. ...

Making gyoza is all about the messy, sticky work of folding each dumpling by hand. The skin tears easily if ...

Getting vegetable tempura right means standing close to the stove, batter in one hand, vegetables ready in the other. The ...

Handling grape leaves is about patience—rolling each one takes a steady hand and a bit of muscle. You’ll feel the ...

Peeling charred eggplant is a messy, smoky affair. You need to hold it over the flame until the skin blisters ...