Goda masala is a Maharashtrian spice blend with dry coconut, sesame, and dagad phool. Goda masala is used during cooking to build flavour in vegetarian dishes like bharli vangi and varan bhaat. Unlike ...

I love my spice cabinet. Unlike many people, I take pleasure in organizing it and keeping it constantly filled with new versions of old favorites (like specific chile powders) and some surprises that ...

Indian recipes are beloved for their vibrant flavors and the nuances they offer in crunchy, creamy textures. Just think about your favorite Indian dishes: fried samosas, fried Jalebis, paneer cheese ...

In maintaining the integrity of its dishes, a restaurant cookbook can thumb its nose at the audience most eager to receive it. Put in terms a fan of Rasika will understand: Chef Vikram Sunderam has at ...

While editing Jeremiah Tower Cooks, published in 2002 by Stewart, Tabori & Chang, Gail Monaghan ended up eating or cooking most of the recipes. One of her favorites is this easy Indian-inspired lamb.

Tandoori chicken, chicken tikka masala, butter chicken, samosas: Sure, we’re all pros at ordering these absolutely delicious, mouthwatering dishes at any Indian food restaurant. But many of us ...

Tandoori paste, made of red chiles and aromatic spices, packs enough of a flavor punch that there’s no need for added fats in this recipe. Plus, nonstick cooking spray is used in place of butter or ...

One of the simpler of Indian dishes — so simple that its main use in India is to soothe both infants and the ill — has spread itself globally under a complex of different names. We in the West tend to ...

Mashed blood, dried squirrel, spicy fish eggs: A writer from an oppressed Hindu caste publishes a cookbook that he hopes will shatter the notion of a mostly vegetarian India. Four years ago, a pretty ...

Archana Mundhe, a software engineer-turned-food blogger and cookbook author, loves to celebrate festivals and cook festive meals for her family. And for Diwali — the Hindu Festival of Lights, which is ...