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.

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

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

If you think oats are only for breakfast, here are some delicious dishes that you can easily make for your lunch.

In the waiting room at Sean Sherman’s Minneapolis restaurant, Owamni, a crowd gathers around the front desk. A seat doesn’t ...

For the first time, an Indian food truck, Kumar Indian Food, also came up on Promenade to sell samosas, pakodas, rice, rotis, ...

Indian food found an enthusiastic audience at the World Economic Forum in Davos as delegates lined up for hot khichdi served by the Akshaya Patra Foundation. With temperatures dropping, many praised ...