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.

Toor dal—a term that refers both to this lentil stew and the legume itself (also known as pigeon peas)—is a staple that ...

Tandoor Morni supports Indian cuisine entrepreneurs in launching successful ghost kitchens across North America with ...

“Food is Love: Plant-Based Indian-Inspired Recipes to Feel Joy and Connection” ($35, Harvest), available May 7, is the first cookbook from celebrity chef Palak Patel. Born in India, Patel moved with ...

Forbes contributors publish independent expert analyses and insights. I cover the world’s best hotels, restaurants and wine. The first Indian restaurant I ever ate at was on New York’s Lower East Side ...

Singapore envoy shared a weekend South Indian food moment on social media, calling appam a taste of home.

Simon Wong, Singapore’s High Commissioner to India, delighted social media users after sharing that South Indian food, especially appam, reminded him of home.