that are more common in the West.
Indian “pickles” aren’t just cucumbers—
they’re made from anything from green
chiles to mangoes, lemons, and even
fresh ginger root. The fruits and
vegetables are preserved in vinegar,
brine, or their own juices. The taste can
be sweet, spicy, sour, or a combination.
Indian pickles are used as a condiment
to a main dish—to dip your bread into or
to layer into your rice and lentils. For all
of our road trips growing up, my mother
would bring along a stack of Indian
spiced bread (paranthas) and garnish it
simply with achaar.
- QUINOA: Quinoa (pronounced KEEN-
wah) is an edible seed that is often
