The deep umami of fermented idli batter, the complexity of slow-simmered saag, the tang and depth of tamarind-based curries, ...

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

“Food is Love: Plant-Based Indian-Inspired Recipes to Feel Joy and Connection” ($35, Harvest), available May 7, is the first cookbook from celebrity chef Palak Patel. Born in India, Patel moved with ...

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

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

Tandoor Morni supports Indian cuisine entrepreneurs in launching successful ghost kitchens across North America with ...

Chef Regi Mathew thought New York was the perfect city to introduce an Indian restaurant Chatti in the Garment Center, known for specializing in toddy’s, a dish native to India. New York City foodies ...

This NYC debut follows last year’s JKS expansion of Gymkhana in Las Vegas. Before that, the company opened its ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel ...