A three-spice seasoning of mustard seeds, turmeric, and asafetida forms the aromatic foundation of everyday Maharashtrian ...

Toor dal—a term that refers both to this lentil stew and the legume itself (also known as pigeon peas)—is a staple that ...

Rahul Vinod and Sahil Rahman grew up helping their fathers run Indian restaurants, yet when they invited friends to eat Indian food, they were often immediately rejected. Their non-Indian friends ...

Aimee Levitt is a freelance writer in Chicago. Madhur Jaffrey initially became a cookbook author, she writes in the first line of An Invitation to Indian Cooking, “as a gradual maneuver in ...

Chef Jassi Bindra blends Indian flavors with global inspiration, turning familiar dishes into memorable creations.

Spokane’s Second Harvest Food Bank will host Flavors of India Cooking Class, taught by registered dietitian Carolyn Negley, on May 15. The Kitchen at Second Harvest is part of the nonprofit’s ...

With clubby atmospheres and vibrant dishes, these spots might change how you think about Indian food on Long Island.

Indian and Sri Lankan cuisines are closely related due to geography, shared history, trade, and cultural exchange, especially ...

Since 2010, Mukharji has quietly welcomed nearly 5,000 students into her Prairie Village home for her popular Indian cooking classes, many of which sell out within 24 hours. Jyoti Mukharji plucks two ...