It is certainly not true that all Indian food is highly spiced and red hot with chilies (which didn’t even reach India from the Americas until the 16 th century). But many dishes are built around ...

Turmeric is one of the most well-researched healing spices. It has been a staple in Indian and Southeast Asian cuisines for ...

South Indian cuisine is known for its diverse range of crispy, deep-fried snacks, and Dal Vada, also called Parippu Vada or ...

Appe, also known as Paniyaram, Paddu, Guliappa, or Kuzhi Paniyaram, is a popular South Indian snack made from fermented rice ...

Indian culinary science is rich and needs to be studied and catalogued. This is exactly what Dr Konganda Thammu Achaya did.

Raita, an ancient Indian side dish, has traveled through time, solidifying its place in meals across the subcontinent.