The humble tiffin has had quite the renaissance. What was once simply a practical lunchbox tradition - tied to bustling ...

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 ...

For Jyoti Mukharji, cooking didn't come naturally. In her early days in the kitchen as a medical school grad, she recalls making watery daals and hard rotis that cracked in your mouth like a chip. But ...

You shouldn't have to go to an Indian restaurant to enjoy the fabulous flavors of Indian food, says Bal Arneson. That's one reason the Punjab-born cookbook author wroteEveryday Indian: 100 Fast, Fresh ...

Dipesh Shinde, head chef at Kanyakumari in NYC, shared his tips for making Indian fried chicken. He said selecting the right cut of chicken and marinating the meat twice is vital. In this recipe, ...

With rising LPG costs and increasing awareness about sustainability, these time-tested kitchen practices feel more relevant ...