“Potatoes, any kind, and flavored any way, are extremely popular in India,” Amisha Dodhia Gurbani writes in her new cookbook, Mumbai Modern. “When potatoes are cooked dry with spices and a bit of oil ...

Quinoa has gone beyond health nut food to prominent whole grain featured on restaurant menus and served frequently in homes across the country. Cookbook author Camilla V. Saulsbury loves quinoa so ...

Masala dosa, a beloved South Indian dish, has transcended regional boundaries to become a national favorite in India ...

To prepare potatoes: In large heavy skillet over medium-high heat, heat 2 tablespoons oil. Add cumin and mustard seeds. Cook for 30 seconds or until mustard seeds turn gray and start to pop. Add ...

1. Set the oven at 400 degrees. Line a large rimmed baking sheet with parchment paper. 2. In a bowl large enough to hold all the ingredients, whisk the yogurt until smooth. Beat in the cumin, ...

First lesson of Indian cooking: not all brown powders are curry powder. Second lesson: don't confuse heat and warmth. Especially in Indian cuisine, they are wildly different concepts. Third lesson: ...