A three-spice seasoning of mustard seeds, turmeric, and asafetida forms the aromatic foundation of everyday Maharashtrian cooking in India.

Your mouth will water just listening to Madhur Jaffrey talk about the mangoes and peaches of her childhood. Her eyes glisten as she flips through one of her cookbooks featuring photos of India's ...

Aimee Levitt is a freelance writer in Chicago. Madhur Jaffrey initially became a cookbook author, she writes in the first line of An Invitation to Indian Cooking, “as a gradual maneuver in ...

A few weeks ago, I reached out to my mother — a phenomenal Indian home cook — with the hopes that she would pass down her wisdom to me this Asian American and Pacific Islander Heritage Month. You can ...

SA TODAY Network Tennessee Columnist Cameron Smith is a Memphis-born, Brentwood-raised recovering political attorney who worked for conservative Republicans. “Wear a shirt you can get dirty, bring a ...

“Historically, Native American genetics weren’t made to properly digest and metabolize non-Native cuisine, i.e., sugar, flour and trans fat,” Dupuis explains. Her goal is to help Flathead Indian ...

When Raghavan Iyer was a young graduate with a chemistry degree trying to decide what to do with his life, he went to the U.S. Consulate in his native Mumbai, India, and flipped through college ...