1. CHICKEN CURRY Chicken Curry is a popular and flavorful dish in Indian cuisine made with chicken simmered in a spicy sauce with spices such as cumin, coriander, turmeric, and chili powder. It is ...

Panch Phoron Panch phoron is a staple blend in the Bengali spice cabinet. "Panch" translates to "five" and "phoron" translates to "tempering" in the Bengali language, and it is an apt name for ...

Inspired by the flavors of Indian tamarind chutney, I use brown sugar and raisins to add sweetness to the fruit sauce while all the spices and chile deepen the umami of the low-and-slow braised meat.

Six timeless recipes from Madhur Jaffrey, the doyenne of Indian cooking, whose first cookbook, “An Invitation to Indian Cooking,” was published 50 years ago.

Indian recipes for vegans, vegetarians, non-Indians, and carnivores By Sena Desai Gopal Globe Correspondent, February 17, 2015, 3:20 p.m. JONATHAN WIGGS/GLOBE STAFF ...

To prepare Indian dishes with authentic flavours, a cook needs to use a range of herbs, spices, seeds and powders to add the heady aromatic, sweet, sour, bitter and salty notes.

1. Curry powder On one level, the inclusion of curry powder may sound obvious, and on another level, it may be offensive. There will be many who say that if they’re learning to cook Indian, they ...