There’s no better way to learn about a place than through its kitchens. That is especially true of South Asia, a region with complex, meandering cuisines that bear the imprints of a galaxy of ...

There was a time, not so long ago, when finding a recipe meant hunting for one. Cookbooks were the authority, but recipes lived everywhere else, too. Some were cut from newspaper food pages, torn from ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Let's get one thing straight. Simplifying Indian cuisine into one category is like saying all of Let's ...

Add Yahoo as a preferred source to see more of our stories on Google. The cover of Madhur Jaffrey's 'Vegetarian India' on a background of close-up photo of spices common to Indian cooking. Madhur ...

KHAMGAON, India – Pork rinds. Dried squirrel. Spicy fish eggs. Dalit Kitchens of Marathwada is part anthology, part cookbook and part rebuke to readers, who may presume Indian food is largely ...

“Indian Delights” connected me to a place I thought I’d left behind. By Sarah Khan During the early stretches of the pandemic, when the rest of the world was preoccupied with sourdough starters, ...

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

Years ago, I was in a used-book store when I came upon an 800-page treatise I had never seen before: “Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking.” By Yamuna Devi, the 1987 book was ...

In Dalit Kitchens of Marathwada, Shahu Patole pays tribute to a cuisine that has long been considered not worthy of documentation. We interviewed... KHAMGAON, India – Pork rinds. Dried squirrel. Spicy ...