Best New Chef Niven Patel says that curry leaves are the key to unlocking the flavors of South Indian food. And you don't need a specialty market to find them. Adina Steiman is a James Beard ...

Calcium is one of those nutrients we all know we need, but often do not think much about until something feels off. Most of us grow up believing that calcium only comes from milk and dairy. If you do ...

My mother-in-law submitted this recipe to a contest in Mumbai, competing with 80 other women, and won first prize. This dry chutney can be used as a spread for bread or a topping for whipped salted ...

Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home. CURRY LEAF POWDER CHUTNEY INGREDIENTS 2 tablespoons mustard oil 1 teaspoon cumin seeds 1 ...

Curry leaf is the parsley of South India, an herb that cooks use by the handful and that scents almost every savory dish. Spend any time in this part of the world, and you will come back addicted. "I ...

Let me clear up one misconception: Curry leaves have nothing to do with curry powder. Nothing at all. I basically divide my life into B.C. and A.C. — before curry leaves and after I first ate them.

If you grew up in India or even just traveled through South India you know that no breakfast plate is complete without at least one (or two, or three) chutneys on the side. Idli, dosa, vada, upma, ...