Tamarind Tamarind is a tangy fruit commonly used in Indian cooking to add a sour, slightly sweet flavor to curries, chutneys, ...

Pour the batter into two baking pans. (12X7X4 inches). Bake in a 330 F oven until the cake springs back, and tester inserted ...

Indian cuisine is renowned for its rich flavors, vibrant colors, and incredible variety. Whether you're looking for hearty ...

Amchur Powder or Dry Mango Powder is a tart condiment that is often used as a souring agent in Indian recipes. You will ...

In Dalit Kitchens of Marathwada, Shahu Patole pays tribute to a cuisine that has long been considered not worthy of ...

So when I heard she was publishing a cookbook, Kalaya’s Southern Kitchen (which was released on November 5th!), that’s all ...

Indonesian food is varied and diverse, but a number of the country’s most beloved and famous dishes are easy to make plant-based.

Made with fish like Rohu or Katla, it’s cooked with mustard oil, tomatoes, and a mix of spices. Bhorta is mashed vegetables, ...

It’s challenging to determine when tamarind arrived in Vietnam from Africa and who brought the brown, sour pods to bury beneath the monsoon-battered soil of our wilderness, giving them the golden ...