Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

There are so really set characteristics of Anglo-Indian cooking, other than the fact that they consist of milder flavors, often include ingredients such as raisins, cream and apples and tend to have ...

Yes, there are more places than just Dishoom for modern Indian cuisine. Khushbu Shah is a writer and contributing editor for Food & Wine, having previously been the magazine’s restaurant editor. Her ...

Arun Mirchandani built a long career in the restaurant industry that brought him from India to NYC, where he worked in his uncle’s Bar & Books establishments, at a 42nd Street hotel, and with the ...

The Bangalorean staple spicy pepper chicken, tempered with curry leaves and mustard seeds, might be a crowd-pleaser today, but it is an evolution of a humble Anglo ...

From Mughal kitchens to Victorian breakfast tables, kedgeree has travelled far, changing ingredients, picking up smoked haddock and parsley, yet retaining the comfort of its Indian origin. Read Time: ...

Seven Kitchens (me:ze) is a fascinating journey through seven distinct communities across India. This is the second cookbook from Torie True, who previously wrote Chilli & Mint: Indian home cooking ...

On the Indian restaurant circuit, it’s mainly generic Indian fare on the menu, with a heavy northern bias. To experience the diversity of India’s culinary landscape, your best bet is to be invited to ...

When the British set foot in India, they brought more than flags and uniforms, they carried their homesick palates. In kitchens across colonial estates, English desires met Indian ingredients, giving ...

Yes, there are more places than just Dishoom for modern Indian cuisine. David Loftus A selection of hoppers, sambols, and chut- neys from Hoppers, which specializes in southern Indian and Sri Lankan ...