The first time an egg curry was plopped down in front of me, I wrinkled my nose. No stranger to Indian food, this picky Southern gal was visiting Delhi for the second time, proudly sampling street ...

Each square held one of a range of spices: turmeric, garam masala, coriander, cloves, cumin seeds, and both brown and black cardamom seeds — all essentials to Indian cooking. Another compartment ...

“An Invitation to Indian Cooking.” This year marks 50 years since that book launched Madhur into the culinary stratosphere. She spoke with Amna Nawaz for our arts and culture series, CANVA ...