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

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

You shouldn't have to go to an Indian restaurant to enjoy the fabulous flavors of Indian food, says Bal Arneson. That's one reason the Punjab-born cookbook author wroteEveryday Indian: 100 Fast, Fresh ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. Published in 1980, Julie Sahni’s Classic Indian Cooking was responsible for ...

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

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 ...

Bina Mehta’s masala dabba, boxes used to store spices commonly used in Indian cooking. Photo courtesy of Bina Mehta The Local newsletter is your free, daily guide to life in Colorado. For locals, by ...

I never imagined my new favorite Indian restaurant would be tucked away on a quiet downtown street in Asheville. Strolling past 70 N Lexington Ave, Asheville, one afternoon, the intoxicating aroma of ...

Indian cooking methods demand oils that can tolerate higher temperatures without breaking down. “For sautéing, tadka, and ...