Chef Jassi Bindra blends Indian flavors with global inspiration, turning familiar dishes into memorable creations.

A three-spice seasoning of mustard seeds, turmeric, and asafetida forms the aromatic foundation of everyday Maharashtrian cooking in India.

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 ...

For just a moment Monday, some of the UND students waiting to sample traditional foods of North Dakota's American Indian tribes seemed skeptical. It was when Twyla Baker-Demaray, a Mandan-Hidatsa ...

“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 ...