Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes. Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml ...

From Marvin Woods’ book titled The New Low-Country Cooking, we have Country Captain Chicken. He says, “This dish, my updated version, exemplifies the influence of eastern India on the cuisine of the ...

South Indian and North Indian chicken curries differ in their consistency, use of spices, technique, and acidity levels, but ...

This dessert tastes better with the crunchy textures of the poori. The flavours from the saffron and cardamom powder provide ...