We asked Indian-ish author Priya Krishna for her go to entertaining dish—and it has something for everyone. Making Indian food at home can seem intimidating: Take one look at a long list of spices and ...

First came the onions. I peeled, sliced and fried them all morning long--mounds of onions filling three large aluminum stockpots. I sprinkled in some spices--sparsely--and stirred. Then I took three ...

In the 1980s, when I first arrived in North America, every Indian restaurant menu featured Matar paneer, an old-world dryish peas and paneer curry. Invented during the royal Mughal era of India, I ...

Make your main course as special as the sweets and lights this holiday season with these Indian curries. Their rich, creamy ...