You shouldn't have to go to an Indian restaurant to enjoy the fabulous flavors of Indian food, says Bal Arneson. That's one reason the Punjab-born cookbook author wroteEveryday Indian: 100 Fast, Fresh ...

Two cookbook authors share a genius technique you need to try.

It’s Friday night, and I’m standing over a hot stove watching whole coriander seeds and green cardamom seeds shim mer in hot ghee, trying not to burn anything. I have been warned not to burn the seeds ...

Bina Mehta’s masala dabba, boxes used to store spices commonly used in Indian cooking. Photo courtesy of Bina Mehta The Local newsletter is your free, daily guide to life in Colorado. For locals, by ...

Instead, Indian cooks typically used slower, more deliberate cooking techniques. Today’s restaurant-style jalfrezi, with its vibrant mix of vegetables and that characteristic slightly charred flavor, ...

Getting your Trinity Audio player ready... I had a hunch that the instructor was correct when he stated that “India produces 50% of the global spice trade.” But nonetheless, I checked with my go-to ...

Jyoti Mukharji has been teaching Indian cooking classes out of her Prairie Village home for more than 15 years. She and her son Auyon compiled nearly 100 of her best recipes in a new cookbook, ...

The title describes her mother, Ritu’s, cooking — “60 percent traditional Indian, 40 percent Indian-plus-something-else” — and is “the perfect encapsulation of my life and my relationship to my family ...

The elegant evening brought together tradition, creativity and cross-cultural storytelling through food.