With playful textures, bright hues and whimsical flavors like rose, saffron and cardamom, these Indian desserts are sure to ...

Sukanya Kar Bhowmik came to the United States in 2011, when her husband, Sayan, was transferred from his job in Kolkata, India, to New Jersey. Like many who settle far from home, Kar Bhowmik, a native ...

Bipradas Mukhopadhyay's 1904 cookbook was aimed at the new-age Bengali woman What can a 1904 cookbook - written in the Bengali language and filled with dessert recipes - tell us about colonialism and ...

If you've grown up relishing the crispy, golden slices of classic Begun Bhaja, here's a spicy twist that'll fire up your palate- Chilli Garlic Baingan Bhaja. Bursting with bold flavours of garlic, ...

I was first introduced to Bengali culture when I was at university in England. We had a cinema club and Satyajit Ray’s award-winning Pather Panchali was the first film to be screened there, followed ...

With Indian cuisine in focus both globally and locally, there has never been a better time to chronicle Indian culinary culture in all its diversity. Rushina Munshaw Ghildiyal, herself the custodian ...

When did Indian food first come to Chicago? It’s a thorny question. Many restaurants in the city claim to be among the first or the oldest, including Gaylord Fine Indian originally on Clark Street, ...

Indian cuisine is as extensive and elaborate as its culture. Every region has an extensive range of unique foods and drinks to offer, making it impossible for us to try it all at one go. In fact, you ...

The food pairing hypothesis is the idea that ingredients that share the same flavors ought to combine well in recipes. For example, the English chef Heston Blumenthal discovered that white chocolate ...