Heat coconut oil in a medium Dutch oven over medium until shimmering, about 1 minute. Add mustard seeds, and cook, undisturbed, until seeds begin to pop and crackle (stand back so they don’t pop in ...

This comforting and aromatic vegetarian curry from chef Jes Thomas is enriched with coconut milk and filled with canned chickpeas, potatoes, and caulifower. Tandoori chicken is one of the world's most ...

With roots in Northern India, vegetable koftas in tomato cashew curry is a popular, restaurant-style dish often made with heavy cream and an abundance of cashews. In her new cookbook, “Mumbai Modern: ...

In South Indian kitchens, no ingredient works harder than the humble curry leaf. The moment it touches hot oil, it crackles and releases an aroma so sharp and citrusy that it can fill a room in ...

I have a cookbook problem. No, I don’t have too many (well, maybe that too). While the bookstores are glutted with cookbooks, and a new crop inundates us every season, I cannot find the one definitive ...