While both kitchen pans are used for cooking, a kadhai and a wok are not the same. Here is what sets them apart.

Garam masala is a unique blend of different spices that enhance the flavours of food. But whats the reason behind it ...

The modern Indian kitchen blends global aesthetics with traditional functionality, incorporating minimalist designs, advanced ...

KHALID: Asma Khan is the chef and founder of Darjeeling Express in London. Her new cookbook is "Monsoon." Asma, it has been such a treat speaking with you, and I do hope I can one day travel to your ...

Driving the dip in vegetarian thali costs was a significant fall in tomato prices, which plunged 34 per cent from Rs 32 per ...

Sharmini Ann Jacob’s large kitchen hosts a treasure trove of heirloom cookware and crockery, passed down from her grandmother and mother, both of whom hailed from the south Indian state of Kerala.

MasterChef winner and chef at large Kamini Pather is the rock star of Indian cooking. Her new collection of recipes, All Dahl ...

Dish up roast lamb shoulder with fresh turmeric, grilled paneer in saffron and almond yoghurt, and pistachio and cardamom biscuits ...

When it comes to seasoning the protein, Chef Vivek Salunkhe believes in this mantra: Don’t kill the bird. In other words, don’t marinate the meat to the point that it masks its flavour.

Albin Vincent is the chef and co-owner of Lungi. Vincent says South Indian and Sri Lankan food are very similar, with Sri ...

Berries, blue corn and squash are essential to traditional recipes. Native chefs share how to use them in everyday meals.

In the 55 years since the landmark restaurant Indian Rice Factory opened, a vast and varied culinary movement has taken root in the city. One of the best-read newspaper columnists in Canada for ...