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.

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, ...

Chef Regi Mathew thought New York was the perfect city to introduce an Indian restaurant Chatti in the Garment Center, known for specializing in toddy’s, a dish native to India. New York City foodies ...

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