Indian

Dal, the Indian name for lentils, is also the word used to describe stewy Indian lentil dishes. This simple dal, from...

Rice, a staple in much of India, doesn't grow in the desert climate of Rajasthan, so people eat millet instead, c...

At Bedla House, a homestay in Udaipur, husband-and-wife owners Vijay and Soban Singh Bedla invite guests into their k...

Peggy Markel saw okra (which in India is known as ladyfingers) at markets all over Rajasthan. To add complexity to a ...

Most fish prepared in India is stewed or cooked quickly in the tandoor, but this dish from the Taj Lake Palace is sea...

Lassis are ubiquitous in India; the shakes, made with yogurt or buttermilk, can be sweet or salty. The Victorian-styl...

Mini Kahlon, a neuroscientist and cooking club member, learned to love communal eating at family dinners in Chandigar...

Chef Way Vikram Sunderam relies on plenty of spices, like cardamom, cloves and cumin, to flavor this succulent lamb s...

Chef Way This fluffy, nutty rice dish includes split Bengal gram (split chickpeas), black lentils, curry leaves and a...

Chef Way Vikram Sunderam marinates the shrimp twice: first in garlic and ginger, then in a more complex marinade that...

Chef Way This fresh-flavored, spicy recipe calls for both chicken breasts and thighs and a good deal of spices, added...

Chef Way Vikram Sunderam blanches the carrots, squash and green beans individually before cooking them in the curry s...

Chef Way Vikram Sunderam makes his own spice blend with six ingredients, including green and black cardamom, cloves a...

Chef Way The flavorings in the vibrant marinade for this grilled chicken include pathar ka phool (a hard-to-find seas...

Chef Way Making this herb sauce is a two-step process: pureeing the cilantro, mint, jalapeño, garlic, cumin and ...