Curry dishes spotlighted in recent food features

A plant‑based rajma masala recipe, featuring kidney beans simmered with tomatoes, ginger and warm spices, was shared by a Seattle‑based nutritionist. The dish is described as hearty, gluten‑free and suitable for quick weeknight meals, with the author noting its nutritional benefits such as fiber and protein.

Chef Worapon Boontee led a limited‑time residency at Mumbai’s NMACC Arts Café, presenting a four‑course menu that showcased Thai, Malaysian and Indonesian curry traditions. Highlights included chicken satay with peanut sauce, Tom Yum soup, a lamb rendang enriched with coconut milk, cinnamon and star anise, and mango sticky rice for dessert.