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

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

Rahul Vinod and Sahil Rahman grew up helping their fathers run Indian restaurants, yet when they invited friends to eat Indian food, they were often immediately rejected. Their non-Indian friends ...

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 ...

We may receive a commission on purchases made from links. It would be rather difficult to cook Indian food without oil. Some kind of fat is necessary for softening and enhancing the flavors of base ...

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. Listen 7:02 Listen to the Story Your ...

Spokane’s Second Harvest Food Bank will host Flavors of India Cooking Class, taught by registered dietitian Carolyn Negley, on May 15. The Kitchen at Second Harvest is part of the nonprofit’s ...

Suvir Saran is the owner of Devi in Manhattan and American Masala in Jersey City. Spices are the cornerstone of Indian Food. Some staples include black pepper, black mustard seeds, cloves, cardamom, ...

Last Wednesday, I was fortunate enough to snatch a spot in the South Indian Vegetarian Cooking Class hosted by GreenStar Natural Foods Market. After paying a $20 non-member class fee, I arrived at the ...

Indian and Sri Lankan cuisines are closely related due to geography, shared history, trade, and cultural exchange, especially ...

Since 2010, Mukharji has quietly welcomed nearly 5,000 students into her Prairie Village home for her popular Indian cooking classes, many of which sell out within 24 hours. Jyoti Mukharji plucks two ...