Parsis are essential to India's fabric, but their numbers are dwindling. Their cuisine is more important than ever.
Don't call Romy Gill's food "Anglo-Indian"
The first recipe that gave me the confidence to cook the food of Kerala
My mother could barely believe I was trying to cook without it
Fried, but not forgotten.
It's way more than mango
Coconut, spring vegetables, no gluten, perfect
The impossible task of reducing India's many regional cuisines into five curries
Welcome spring with a splash of color—and these treats
Yogurt rice is less colorful than most Indian dishes, but to me, it's perfect
They're sure to curry favor with you. (Forgive the dad joke.)
I'm Indian. I've never had this drink in my life.
Why Limca and Thums Up may work against your better judgment
A simple, nourishing dish for grieving, coping, and purifying
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
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