If your baingan ka bharta never tastes as smoky or flavourful as the restaurant version, you might be making one of these ...

Discover the magic of vegetarian curries that taste even better the next day. As flavors deepen and spices meld, dishes like Chana Masala and Rajma Masala transform into richer, more cohesive meals.

VISAKHAPATNAM: Delegates attending the 30th CII Partnership Summit in Visakhapatnam were treated to an extensive curated menu ...

"Diners, Drive-Ins and Dives" is a roadmap to the best hole-in-the-wall restaurants across the country. Here are the spots we ...

Courier Journal columnist Maggie Menderski has created her own Friendsgiving tradition to celebrate "found family" while ...

Although we might most frequently use cranberry sauce as a condiment for our holiday turkey, there are plenty of other ...

Pasta, rajma, candy bars... much of what we eat today was shaped by violence. Three books trace how food changes as borders are redrawn. And the joy, love, resistance that a hearty meal can hold.

In the eastern reaches of India lies Jharkhand, a land shaped by the vast contours of the Chota Nagpur Plateau and the ...

When ground at home, sambar powder consists of the following: channa dal, a large amount of coriander seed, red chili, ...

Between land and appetite, a Tamil community built a cuisine of patience, precision, and paradox — where vegetables whispered ...

Leftover food always has a different kind of comfort. Here are some vegetarian curries that taste richer and more satisfying the next day.

Preheat the oven to 425F (220C). Put the chickpeas into a medium bowl with the olive oil, spices and a heaping 1/4 teaspoon ...