For curries that take a lot of time to cook, allowing flavors to meld together fully, turn to one of these two tough cuts of ...

For that unmistakable South Indian flavour, use mustard seeds and fresh curry leaves. Sizzle them in coconut oil ... It also gives the spices time to blend beautifully, making the gravy richer. Always ...

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

Want to cook a South Indian-style egg curry? We have a delicious recipe for such a dish, enhanced with the flavours of coconut milk and aromatic spices. Hard-boil the eggs, cool them and remove their ...

Serve this deliciously savory dish with nasi biryani or draped over steamed rice; either way, it’s a stunning meal.

Heat 1 tsp oil in a small pan. Add mustard seeds, dried red chili, curry leaves and a pinch of hing. Let the mustard seeds ...

Dry roast rava in a pan until golden and fragrant. Heat oil, add mustard seeds, curry leaves, and ginger to temper. Mix the ...

Whenever I get takeout Indian food, I don’t just see that ... The tomatoey, coconut-creamy curry sauce is simple to make and, according to my daughter, tastes just like her go-to dish.