Before any spice touches your tongue or the kitchen fills with aroma, it’s the cooking method that makes all the difference. Indian food isn’t just about the ingredients—it’s also about how you use ...

Dipesh Shinde, head chef at Kanyakumari in NYC, shared his tips for making Indian fried chicken. He said selecting the right cut of chicken and marinating the meat twice is vital. In this recipe, ...

• When spice blends contain oil, use as little oil as possible for sauteing vegetables. • Instead of toasting seeds in a pan, where they fly out as they pop, put them in a metal soup ladle and hold it ...

Palak saag is a winter staple, but small cooking mistakes can strip it of flavour and nutrients. From overcooking greens to ...

Curry and tandoori chicken highlight the rich spices and flavors of the Indian cuisine. Choose one of our Indian recipes and expand your palate. This Indian chickpea dish is a beloved staple in my ...

On a windy evening in West Los Angeles, a small group of mostly strangers gathered inside a trendy loft apartment. The 15 or so folks were an interesting cross section of humanity — from a winery ...

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 ...