Whenever I visit my old friend in northern California and sit out in her backyard, I feel a few pricks of jealousy. There's the Meyer lemon tree, dripping with sunny fruit, and the not-always-cloudy ...

Indian food has a reputation for being complicated, but Delhi-born Monica Bhide aims to disprove that on her blog, A Life of Spice (monicabhide.com). There, and in her latest cookbook, Modern Spice, ...

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The distinctive aroma of this earthy herb is the backbone of so many recipes for good reason. By Zinara Rathnayake At my parents’ home in Kurunegala, Sri Lanka, as at many others across South Asia, ...

Let me clear up one misconception: Curry leaves have nothing to do with curry powder. Nothing at all. I basically divide my life into B.C. and A.C. — before curry leaves and after I first ate them.

Manish Kumar, the lead mixologist at The Park hotel in Bangalore, taught me how to mix this drink. He is the genius behind the spicy cocktails at the hotel's super popular i-Bar. The secret to making ...

Butterfly the shrimp: Using a sharp knife, cut along the curve of the shrimp, through the shell and about halfway into the shrimp, exposing the veins that runs along the back. Remove and discard the ...

Curry leaves chutney, also known as “Kadi Patta Chutney,” is a quintessential South Indian condiment that adds a burst of flavor to your meals. Whether paired with soft idlis, crispy dosas, or even ...

1. Set the oven at 425 degrees. Have on hand a large rimmed baking sheet and a large deep skillet.

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