2 teaspoons amchur (dried mango powder; available at most Indian grocery stores) 1 teaspoon garam masala (available at most Indian grocery stores) a few leaves of mustard or other greens (for ...

Coconut chutney is a cooling condiment that's served alongside most South Indian meals, and considered essential for eating dosas, vada, and idlis. It's usually seasoned with ingredients like black ...

The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where we talk you through the process of making the ...

The dosa is a hugely versatile food. In India, it can be a light snack or a meal in itself. It can be made light and lacy or thick and substantial. It can take a simple five minutes to prepare or a ...

It wasn’t until she began researching recipes to include in her cookbook, “Pakistan,” that Maryam Jillani came across this dish of plump white fish, with each piece steamed in a packet under a blanket ...

The somewhat unusual combination of chicken, sweet potatoes, peanuts, tomatoes, coconut, chutney, and curry has deep roots in the South, particularly in the Lowcountry, where there was ready access to ...

Even though it contains some chile, this easy chutney (made in a blender) is a cooling accompaniment to anything spicy. Chef Suvir Saran of New York's Devi Restaurant likes to serve the chutney with ...