Goan chicken and prawn satay curry. Ingredients: (Serves 4-6) 1tbsp olive oil or rapeseed oil. 1 large onion, diced. 1tbsp ...

Food writer Mehak Kansal tells us about her new cookbook Bindas, and how summers in India combined with a very English ...

Curries somehow embody the local tastes, flavours, culinary history and cultural influences of a region like no other. From soothing classics to complex-tasting noodle dishes, lesser-known gravies and ...

While most Indian curry spice blends will include turmeric ... Illustrated with gorgeous photography and complete with mouth-watering descriptions, you’ll never again struggle to come up ...

serves To make the curry paste, blend all the ingredients ... and Stephen Hodges (Murdoch Books, HB, $79.99). Photography by Ben Dearnley. Read more on how to buy the freshest fish here.

“Curry is a term that became popularized via colonialism.” Two centuries later, British colonizers began reworking local dishes to their palates and referring to all of them as curries. Indian ...

This warming South Indian curry from chef Asha Gomez features boneless short ribs that braise in a curry-perfumed sauce that’s perfect for soaking up with appams. Black tea is steeped with ...

Curry and tandoori chicken highlight the rich spices and flavors of the Indian cuisine. Choose one of our Indian recipes and expand your palate. This Indian chickpea dish is a beloved staple in my ...

Indian food can be a versatile, everyday food. The only thing is that we have to represent the cuisine in a proper way. We should break the stereotype that it is only curry — that’s not true.