TIFFIN 

This dish is essentially a variation on the popular tamarind-rice dish called puliyogare that is made in many parts of the south of...

I wanted to start our Dhal of the Month series with this recipe for Huli Tovve not because it’s the dhal I’m most familiar with, but,...

Pakoras, vadas, bhajjis, bondas—the variety and number of fried street foods in India fairly boggles the mind. One of my fondest...

An abecedary of Indian food. Indian food, like all food, is subject to misconceptions and generalizations. Diners only familiar with the...

I got this recipe from Parinitha Manudeva who, along with her husband, run the Devangi Athithya, a bed and breakfast in Thirthahalli, a...

Although I say this about every Indian cuisine under discussion, I have to state, with renewed vigor, that the Bengalis really do have...

THE NOVELIST AND BENGALI FOOD MAVEN TALKS ABOUT RITUAL, MODERNITY, AND VANISHING FOOD TRADITIONS INTERVIEW: ROHAN KAMICHERIL met Chitrita...

Winter blues getting you down? Don’t fret: just join us on Sunday, December 4 for a South Indian brunch at Archestratus Books and Foods...

Basale soppu goes by many names. It’s often called Mangalore spinach or vine spinach or, in the US, on the rare occasion when you can...

Breakfast is one of the most criminally undersung aspects of Indian cooking. Indian breakfasts are rarely, if ever, sweet. They use of a...

One of the many unexpected delights of cooking Indian food is the chance to incorporate dishes, almost in their entirety, into more...

What exactly is Indian food? I ask myself this question often. Perhaps I should find this surprising, considering I’ve spent most of my...

An abecedary of Indian food, in no particular order. Ajwain--or as it's variously known,omum, om beeja, ajowan, bishop's weed, or carom...

As we get into the dog days of summer, the temptation to resort to an all-salad diet is strong. There's fantastic produce at the markets,...

Indian pickles are a wildly different beast from their Western counterparts. They’re fiery concoctions made out of a variety of...

A poem should be written on the uses of leftover rice. There’s something wonderful about how something so humdrum can get turned into...

It is a rare dish that can take you to another place and time. Every time I make a batch of my mother’s sorpotel, an unctuous stew of...

Mulligatawny, like many Indian dishes that made the migration to the wider Commonwealth through colonial rule, is probably better known...

It’s hard to believe it’s been more than two weeks since our Tiffin Club in Zürich with the marvellously talented Marlene Halter, but the...