There is a quiet revolution happening in kitchens and dining rooms around the world, and it smells like tamarind, turmeric, and something you've never quite tasted before. Indian food has always been ...

Aimee Levitt is a freelance writer in Chicago. Madhur Jaffrey initially became a cookbook author, she writes in the first line of An Invitation to Indian Cooking, “as a gradual maneuver in ...

Mahira Rivers is a food writer and restaurant critic based in New York City where she writes, primarily, about chefs and restaurant culture. Mahira was previously an anonymous inspector for the ...

Chefs increasingly are turning to a repertory of spices that is commonly found in Indian cooking. While some are simply dipping into tins of curry powder, others are starting from scratch, toasting ...

The tasting menu at Passerine includes this “melon” dish with prosciutto. Photo: Todd Coleman The tasting menu at Passerine includes this “melon” dish with prosciutto. Photo: Todd Coleman The ...

UNION, NJ. — The management team of Deep Indian Kitchen wants to make Indian cuisine mainstream. Its frozen chicken entrees, naan and samosas allow consumers to experience authentic, homestyle Indian ...

Forbes contributors publish independent expert analyses and insights. I cover the world’s best hotels, restaurants and wine. The first Indian restaurant I ever ate at was on New York’s Lower East Side ...