Aimee Levitt is a freelance writer in Chicago. Madhur Jaffrey initially became a cookbook author, she writes in the first line of An Invitation to Indian Cooking, “as a gradual maneuver in ...

Since 2010, Mukharji has quietly welcomed nearly 5,000 students into her Prairie Village home for her popular Indian cooking classes, many of which sell out within 24 hours. Jyoti Mukharji plucks two ...

This is the ultimate snack! Watch how we turn fresh potatoes into crunchy Aloo Sev using homemade spices, village tools, and love. A massive batch made for the whole community—authentic Indian village ...

Watch how granny make bedmi poori and aloo sabji in her kitchen. No machines, no shortcuts. Everything is cooked the old way.

This Asian American and Pacific Islander Heritage Month, we bring you an icon of the community. Madhur Jaffrey first made Indian cuisine accessible to the West decades ago with her milestone cookbook, ...

At the age of five, Julie Sahni began attending a school run by Arya Samaj, a Hindu reform movement, in the North Indian city of Kanpur. Classes there trained her to be a perfect housewife. Born in ...

I sink my teeth into a plump and perfectly spiced mussel. There’s the crackle of a curry leaf, a hit of pepper, and, quite unbidden, a childhood memory: I’m walking home from the fish market with my ...

Convection microwave ovens have become an important part of modern Indian kitchens. They help save time, reduce effort and support a wide range of cooking styles, from reheating meals to baking, ...

Indian cooking doesn’t believe in subtlety. We like a bit of theatre in the kitchen, the hiss of mustard seeds, the swirl of tadka, the bold shimmer of oil that makes aloo fry just right. Push the ...