We may receive a commission on purchases made from links. Looking at a person's spice cabinet, you can tell a great deal ...

Chef Hari Nayak, author of My Indian Kitchen (Tuttle, August 2011), wants you to spice up your vegan life with the bold spices and authentic ingredients of Indian cooking. Here’s his recipe, featured ...

Goda masala is a sweet-spiced blend central to Maharashtrian cooking, used in traditional dishes. Bhaja masala, a dry-roasted blend, is Bengal’s subtle finishing spice for dishes like alur dom.

Experience the vibrant flavors of Indian cuisine with traditional spice blends that elevate dishes with rich aromas and tastes, adding depth and complexity to global culinary adventures. Here are ...

Bengali cuisine boasts a wide range of delicacies that can be enjoyed from breakfast to dinner. But did you know that they ...

This new book is not just an archive of spices from the Indian subcontinent, but is also an invitation to play with them and make them your own Sadaf Hussain’s new book, Masalamandi (Penguin, Rs 999), ...

Matar Bhaat (also called Matar Bhaar) combines rice with fresh green peas. The dish tastes lighter than other Maharashtrian ...

Spice mistress Sarina Kamini explains how warm spices such as ground cinnamon, ginger, nutmeg and clove bring structure and comfort in cooking. In her new book What We Call Masala, Sarina Kamini takes ...