Tangy, flavourful and packing a punch — there's nothing quite like Andhra cuisine! Let this Nagarjuna style Palak Pappu ...

Today, Bon Appétit joins chef Meherwan Irani in Mumbai at Hotel Theresa to try the city’s most famous biryani. Hotel Theresa ...

The cardamom is from Bodinayakkanur in Theni, cloves from Thadiyankudisai, hill garlic and turmeric from Poombarai ... s Dindigul district that supplies ghee and curd for not just the onion ...

75 Signature Dishes,” the flavors are more delicate than the heavily spiced chicken curries you find on a typical Indian restaurant menu. It’s just fresh ginger, garlic, turmeric, green ...

Tarla Dalal published a cookbook about adapting foreign recipes for Indian tastes, highlighting the ease of making meals with ...

Pure cows milk ghee, in addition to the sesame oil ... I would never walk in a restaurant like this if I didn't see what they were cooking up front. If they were cooking in the back, that ...

Chef Srijith Gopinathan and restaurateur Ayesha Thapar’s newest restaurant ... ghee. Nonvegetarian live-fired dishes include blue shrimp with lemongrass, ajwain (a pungent spice seed) and ...

Chef Srijith Gopinathan and restaurateur Ayesha Thapar’s newest restaurant opens ... spice rub with smoked chili ghee. Nonvegetarian live-fired dishes include blue shrimp with lemongrass, ajwain (a ...