TIFFIN 

The map of the cuisines of Karnataka is intricate and complex. It varies widely from the fish-forward specialties of the coast to the hearty cooking of the W...

This simple vegetable and lentil stew, which I ate during a memorable cooking session with the three wonderful sisters Vijaya, Vishala, and Meena, is a great...

“It’s just two-two-two-two,” says Sonya Kharas as she adds two heaping tablespoons of sun-yellow ghee to a heavy enameled pan. It’s a warm summer day and Kha...

“If you want to get strong eat meat, if you want to get smart eat fish.” This truism was handed down to Karen Andrade by her father when she was a child grow...

Rachana with a plate of sel I’m elbow-deep in a steel bowl filled with shredded vegetables and paneer, a mixture that will soon be filled into momos, the stu...

“When I was growing up, if it was Sunday, that meant aloo anday,” says Zainab Shah as she gathers the few basic ingredients for this most quintessentially Pa...

Lakshmi Sudhakar (L) and Sudha Venkataraman (R) An ongoing column that explores the wide, wonderful world of home cooking. Every cuisine has its version of “...