Meet Colleen Taylor Sen, who mined ancient texts to understand Indian food
Tomatoes and eggplants in curry? Let’s just say they’ve “curried favor” with me
And for a jolt of freshness in the depths of winter, start with these 3
In defense of a food everyone seems to despise.
You will stir these eggs for twenty minutes—and you will not regret it
This frothy sweet is the harbinger of Indian winter
Inspired by the bear in Planet Earth 2
Elaine Khosrova, author of 'Butter: A Rich History,' has some thoughts.
Hm. Good question. Maybe some Nepali food.
A weekend reading list—and a promise to do more of this.
A snoozy bistro classic gets a delightful new punch
An ode to the kaju barfi, a diamond of cashew and cardamom
A pulse (lentils! beans! peas!) and a pulse recipe (dal! pudla! chaat!) for everyone
On a lifetime of being allergic to fish
When Szechuan peppercorns meet dosas and soy sauce meets masala
It tastes nothing like chai from India, but I drink it anyway
The difference between the two Eids
A ready-in-a-flash curry from pantry staples
August's bests, curried
Make it once, then never look at the recipe again
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