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

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

Jyoti Mukharji has been teaching Indian cooking classes out of her Prairie Village home for more than 15 years. She and her son Auyon compiled nearly 100 of her best recipes in a new cookbook, ...

Indian cuisine is known for its flavorful and diverse dishes, here I gathered 7 easy Indian recipes anyone should try at ...

“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 ...

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 ...

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 ...

The past few months have brought a wave of Indian cookbooks from Indian authors. It's fascinating to see how they reflect the multifaceted cuisine's integration into American culinary life. Two of the ...

Indian breads are often reduced to a short and familiar list. Roti for everyday meals. Naan for restaurants. Bhature for indulgent weekends. While these breads matter, learning them is rarely where ...