At the age of five, Julie Sahni began attending a school run by Arya Samaj, a Hindu reform movement, in the North Indian city of Kanpur. Classes there trained her to be a perfect housewife. Born 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 ...
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 ...
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 ...
Indian kitchens often begin cooking with hot oil and spices for flavor. This technique extracts fat-soluble compounds and unlocks essential oils effectively. High heat triggers Maillard reactions, ...
Sanjeev Kapoor Exclusive: 'I was also delighted to see how the perception of Indian cuisine has evolved. It is no longer seen as just a handful of popular dishes.' ...
For years, Indian food in Los Angeles meant just a few main dishes: chicken tikka masala, samosas, and a generic curry with a protein of choice. But in recent years, Chirag Shah — CEO of Tulsi Indian ...
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