“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 ...

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

This dish is inspired by aloo chaat, an Indian street food that has many regional variations, all of which are not for the faint-hearted because they are loaded with sweet and sour and a fair bit of ...

The closest we have to a French crepe, the dosa is made of fermented rice and lentils and is typically served for breakfast or as an evening snack. I think of my grandfather whenever I make dosas — ...

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, ...

Put sweet potatoes on to boil. Slice the aubergine in long strips. 2. Add cooking oil in pan and add spices. Once the spices are cooked, add in the red chilli powder and salt. 3. In a separate pan, ...

Using tongs, roll the potatoes in the spice mix, making sure all sides are covered. Return them to the oven for a further 20 minutes, or until lightly browned and tender all the way through when ...

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 — ...