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

overhead shot of a platter of spices and seasoning that make up both Thai and Indian curry sauces - Twomeows/Getty Images Ever wondered what makes Thai curry stand out from Indian? Though they both ...

Despite a familiar menu that mimics its counterparts, this is not your average curry-in-a-hurry Indian joint — not by a long shot. Food & Drink Editor Molly Martin If you value independent journalism, ...

The idea of curries—saucy, brothy, gravy-rich and stewy dishes, from simple to complex, made from spices, spice blends, herbs and nuts—has thrived in the Indian subcontinent for at least 6,000 years.

Black cardamom, or 'badi elaichi', is the unsung hero of slow-cooked Indian cuisine, lending a unique smoky depth to dishes.

Does the stall name, Jiakali, at Chinatown Complex Market & Food Centre ring a bell? If you were a fan of its super gao, ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. A certain politician recently ...

Looking to spice up your your dinner routine or date night? You should visit Royal Curry on Ambassador Caffery where they are serving up authentic Indian food daily. From classic naan bread and samosa ...

Ever wondered what makes Thai curry stand out from Indian? Though they both fall under the same umbrella, before colonization, each region has its own distinct name for curry. The British, for ...