You know how you find the same thick-gravied saag paneer and rogan josh at every neighborhood Indian restaurant? Aside from those standard Punjabi-style spots, we’re lucky that we also have lots of ...

A foundational seasoning in Marathi cooking uses just three spices—black mustard seeds, turmeric, and asafetida—bloomed in hot oil. Below is a look at where this seasoning comes from, what makes the ...

Indian cooking thrives on the artful use of spices, where technique and timing are just as important as the ingredients themselves. From the mustard-turmeric-asafetida base of Maharashtrian home ...