india

This chili cheese toast at Rahi is a modern interpretation of classic street food, utilizing a savory processed cheese called Amul. Crank up that broiler!

Chef Chintan Pandya is a graduate of an intensive Delhi-based culinary school he'll convince you is superior to anything on offer in the United States.

The man behind Juniper at the Andaz Delhi is Peeyush Bhushan, assistant director of restaurant operations and respected gin master.

Traveling to India will prove unpredictable in a thousand different ways. But the Andaz Delhi has you covered no matter what.

If you think curry leaves smell like curry, you're in for a surprise. How do you use curry leaves? Let Anjum Anand enlighten you.

[embed=//html5-player.libsyn.com/embed/episode/id/5953938/height/360/width/640/theme/legacy/autonext/no/thumbnail/yes/autoplay/no/preload/no/no_addthis/no/direction/backward/]It's time you started prepping for Thanksgiving. Well, mentally, at least. Mr. Thanksgiving himself, Rick Rodgers, comes in and reveals all his secrets to prepping, cooking and serving the ultimate Thanksgiving feast. Need more advice? His book, Thanksgiving 101, is full of savvy tips. In other news, our senior editor is just back from a trip…

In Bengaluru, India, MonkeyBox is taking care of lunchtime woes by delivering chef-made meals directly to school.

We asked Chef Arora to breakdown regional Indian cuisines for us. The Indian food Americans are most familiar with stems from the North.

This spiced fried pasta, from Indian star chef and cooking show host Sanjeev Kapoor's awesome YouTube channel, has everything you want from a snack.

High ice cream sales in India, a move away from sugary treats in the U.S. Plus, trendy flavors and more as we report on ice cream trends this summer.

If you've ever delved into the massive world of South Asian cuisine, you may have noticed a spice mixture that comes up frequently. What is panch phoron?

A dosa vendor uses an innovative steam-heated roller to cooks yards and yards of the popular Indian street food eaten by millions every day.

Food and art pair quite well. Julia Rothman is definitely familiar with this notion. In the third book of her Anatomy series, Rothman enlists the help of James Beard Award–winning journalist Rachel Wharton and illustrates nearly everything there is to know about food. Not only is Food Anatomy easy on the eyes, it’s also educational. Within its pages…

Chefs Ron Oliver and Bernard Guillas of the renowned Marine Room in La Jolla, California have released the follow-up to their popular self-published cookbook, Two Chefs, One World. Their new book, Two Chefs, One Catch, focuses exclusively on the bounty of the sea, and how to prepare it masterfully for every fish lover you know.  In the late…

Nira Kehar, the Montreal-born chef/owner of award-winning New Delhi restaurant Chez Nini, is one of a kind. Seriously, there are no other young female Indian-Canadian classically trained chefs launching their own genre-defying, Montreal-inspired (read: largely meat-based) culinary experiences in Delhi right now. Go ahead and check, but you won't find anyone else serving up high-end…

Like many touristy destinations, it's remarkably easy to spend a week or two in the beachy paradise of Goa, India, and never sink your teeth into the region's native cuisine. That's a shame, because this is not your typical Indian food. The subcontinent's smallest state was a Portuguese colony for more than four centuries and…

We've got the perfect dinner idea for you whether you fall into the veg or non-veg category, North or South, mild or spicy and hey, even if you just want to make some naan to liven up your sandwich game, you're covered. In honor of #IndiaDay, 15 of our favorite curries, stews, snacks and sides…

Asha Gomez had her "South India meets Southern America fried chicken" long before she was named a James Beard Award Semifinalist and editors from Bon Appetit, Food & Wine, Country Living and Garden & Gun started calling up her Atlanta restaurant Cardamom Hill. Yelpers cooed. Critics dropped stars. “This is sexy food — dinner as…

Rahul Akerkar, chef/owner of Bombay's world-ranked Indigo restaurant worked a number of jobs in NYC kitchens while working through a Master's in biomedical engineering from Columbia University. This, of course, was before he ran a restaurant empire. When I asked for a gritty story from a NYC kitchen, circa 1980, he granted me two. I…

Any avid restaurant-goer, celebrity-watcher and fine wine fan in Mumbai knows the name Indigo, and the same is proving true in Delhi and beyond as the famed restaurant expands past its frequent appearance on San Pellegrino's 50 Best Restaurants in Asia list. Chef/restaurateur Rahul Akerkar started his career bussing, washing dishes and cooking in the…

His name is probably not Speedy Patel, I absolutely made that up. Go ahead, top it. Hurry the Currywallah. No no, wait, RACE Malai! So check it: nobody makes one dosa at a time in India, the demand is simply too high. I was at a Holi shindig at my family's apartment in Mumbai a…

I have fairly old-school first memories of Indian food: picking little stones out of rice with my grandmother in Bombay, eating cheese and coriander chutney sandwiches at the Willingdon Country Club, snacking on smoky roasted peanuts with chili powder in a tight paper cone made from yesterday's Times of India as pedicabs buzzed past, kicking…

We’ll be honest with you. We don’t know everything there is to know about everything food related. Well, we know many things food related, like where to find the best birch liqueur in Reykjavik, how to make a killer kimchi dog (plus where to eat gamjatang in Queens) and why every beer geek needs to…

It's not often you'll hear the words "Genghis Khan slept here," and okay, that isn't exactly what our guide is saying – it wasn't Genghis Khan, but rather one of his descendants. Still, the guy clearly had some fearsome DNA. My friend Shawn and I have just ascended to the Amber Fort outside of Jaipur…