In a large nonstick skillet, heat the oil. Add the shallot and ginger and cook over moderate heat, stirring occasionally, until the shallot is golden, about 3 minutes. Add the cumin, rice, chickpeas ...

Inspired by Indian flavors, this one-pot chicken-and-rice pilaf comes together in under an hour by taking advantage of spices that pack a punch: Mustard seeds bring heat, cumin adds nutty notes and ...

Creamy and tangy from yogurt, crunchy from cashews and warming from cumin and ghee, Priya Krishna’s new 10-minute recipe soothes and satisfies. By The New York Times Cooking Credit...Nico Schinco for ...

The weather is starting to take a turn, and it’s debatable whether it’s for better or worse. There is a definite bright side, and it’s not the skies: it’s soup season. Right when you’ve started ...

I am constantly on the lookout for new and exciting ways to reinvent and interpret classic dishes but with my own healthy and Indian Touch. This dish is exactly that, taking a classic favourite, being ...

Many of you must have heard of a Roganjosh. It's one of the most popular Indian curries and comes from the north most state of India, Kashmir. The authentic Roganjosh is made with no onions and garlic ...

Kebabs have never been this glamorous! The rice is wonderfully fragrant and pairs beautifully with curries and stews. Try it-this is one of those must-make recipes. Want to make this later? Tap on the ...