I love retro devilled eggs, so that would be my preferred way to serve forshmak at a dinner party. Serves: 4-6 Excerpted from Salt & Time: Recipes from a Russian Kitchen by Alissa Timoshkina.

In the end you should still have about 20 finished devilled eggs or more. 2. Cut eggs in half cross-wise with a sharp knife. Using a small spoon, gently scoop out yolks into a sieve set over a bowl.

The following recipes are taken with permission from the new Sri Lankan cookbook “Milk, Spice and Curry Leaves” (to be published Oct. 20, TouchWood Editions) by Ruwanmali Samarakoon-Amunugama.

Earlier this month, one of Kolkata’s oldest cabins, Niranjan Agar, rang in its centenary year with its staple dimer devil and mutton chops. One of the most popular joints in the Girish Park area, this ...