"This has become one of my favorite things to make. The vinegar is so different but delicious. Thanks for the recipe, Aarti!"

"Acuta - I love your suggestions on what to do with all of the left overs that result from the cooking process. Waste not!
LittleTomato - Way to earn that college degree!

This recipe is amazing. The candied ginger is so spicy and sweet and delicious. I made this to include in another dish and I'm so glad I decided to make it from scratch vs. buying it from the store. It takes a little time but it is well worth it. Love you, AB!"

"What a wonderful way to spice up carrots! Be careful with your lemon oil - I dumped it all in at once and it was a little too bitter for me. Use a little, taste, and add more as you see fit."

"My puff pasty got WAY too puffy but the filling was delicious. I ate the left over filing on its own. The mango was a really lovely sweetness that balanced out the super hot chipotle.

"I have always avoided buying ground cardamom because it's really expensive where I shop. This recipe (along with Alton Brown's sugar plums convinced me to dish out the cash. I'm so glad I did. The cardamom is such a unique flavor a completely worth the cost. Go easy with it because it is very strong. My first batch was probably TOO flowery. I actually made this with light soymilk and it turned out creamy and delicious. I’m so glad Aarti is back!

"This was the first truly Indian recipe I'd ever made and I was shocked at how easy it was. I like a lot of heat, so I typically add a dash of cayenne pepper and I dice two serranos rather than just splitting the one. Sometimes I'll add some frozen peas at the very end to get another veggie in there. I love these lentils and they are now a staple in my house. Thank you Aarti!

"I have always avoided buying ground cardamom because it's really expensive where I shop. This recipe (along with Alton Brown's sugar plums) convinced me to suck it up and dish out the cash. I'm so glad I did. The cardamom is such a unique flavor a completely worth the cost. Go easy with it because it is very strong. My first batch was probably TOO flowery. I actually made this with light soymilk and it turned out creamy and delicious. I’m so glad Aarti is back!

"I really liked these cookies. Simple, sweet, just the right amount of spice. I couldn't not find ginger perserves so instead I used apricot perserves. It worked nicely and there wasn't any fruity flavor to take away from the spice. I have had this recipe saved in my receipe box for two years and I can't believe I waited so long to make them.