12 oz spaghetti or linguine

12 oz cherry or grape tomatoes, halved

1 small onion, thinly sliced

4 cloves garlic, thinly sliced

½ tsp red pepper flakes (optional)

2 sprigs fresh basil, plus more for serving

2 tbsp olive oil

Salt and black pepper, to taste

4½ cups water or low-sodium vegetable broth

Freshly grated Parmesan cheese, for serving

2 tbsp oil or ghee

1 medium onion, chopped

2 cloves garlic, minced

1 inch fresh ginger, grated

1 tsp ground coriander

1 tsp ground cumin

½ tsp turmeric

½ tsp garam masala

¼–½ tsp chili powder (optional)

1 large carrot, diced

1 potato, peeled and cubed

1 cup cauliflower florets

1 cup green beans, cut into 1-inch pieces

½ cup frozen peas

1 cup coconut milk

½ cup vegetable broth or water

Salt, to taste

⅓ cup raw cashews (soaked 15 minutes in hot water)

¼ cup water

1½ lbs (700 g) bone-in chicken pieces (thighs or drumsticks)

¾ cup plain yogurt

2 tsp ginger-garlic paste

1 tsp turmeric powder

2 tsp garam masala

1 tsp chili powder

1 tsp salt

Juice of ½ lemon

2 cups basmati rice, rinsed well and soaked 30 minutes

4 cups water

4 green cardamom pods

4 whole cloves

1 bay leaf

1 small cinnamon stick

1 tsp salt

2 tbsp ghee or vegetable oil

2 large onions, thinly sliced

¼ cup chopped fresh cilantro

¼ cup chopped fresh mint

1 pinch saffron soaked in 2 tbsp warm milk (optional)

1 tbsp oil or ghee

1 onion, finely chopped

2 cloves garlic, minced

1 tbsp grated ginger

1½ tsp ground cumin

1½ tsp garam masala

1 tsp ground coriander

½ tsp turmeric

½ tsp chili powder (adjust to taste)

1 (14 oz) can crushed tomatoes

1 cup canned coconut milk or heavy cream

Salt, to taste

Fresh cilantro, for garnish