Explore one of India’s most overlooked food cultures deep in the high-altitude landscapes of Ladakh. Shaped by extreme ...

Ladakh’s rarest food culture reveals a unique side of Indian cuisine shaped by extreme altitude, harsh winters, and limited ...

KHAMGAON, India – Pork rinds. Dried squirrel. Spicy fish eggs. Dalit Kitchens of Marathwada is part anthology, part cookbook and part rebuke to readers, who may presume Indian food is largely ...

Indian food is among the tastiest and most aromatic in the world, thanks to its vibrant mix of warm spices and reliance on so ...

Black pepper, native to Kerala, was historically valuable and used as a spice and currency in Europe Turmeric, grown in India ...

Jyoti Mukharji has been teaching Indian cooking classes out of her Prairie Village home for more than 15 years. She and her son Auyon compiled nearly 100 of her best recipes in a new cookbook, ...

An appetizer or an abhorrent? A medicine or a pesticide? Asafoetida sounds innocent enough – it’s a wild fennel plant native to Afghanistan, Iran and Uzbekistan. The resin from its roots is used in ...

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 ...

Made in India: Recipes from an Indian Family Kitchen is a collection of UK-born Meera Sodha's family heirlooms in the form of recipes that have been passed down through generations, from one woman to ...