India's unleavened, ghee-griddled, potato-filled flatbreads comfort and sustain
India’s unleavened, ghee-griddled, potato-filled flatbreads comfort and sustain
Ingredients, spices, techniques, and recipes to make a variety of Indian dishes an everyday endeavor
This recipe is adapted from Priya Krishna‘s cookbook, Indian-ish. Tempered spices (also known as chhonk or tadka) are the flavor-boosting...
Follow our illustrated guide to adapting this savory yogurt as a side dish, dip, and more
Don't be intimidated by dosas
For food writer Priya Krishna, no chef is more resourceful and creative
From lunch-swapping love stories to chef/con artist comedies, these are perfect picks for dinner and a movie
How to know your rasmalai from your rasgulla
This unrefined sugar turns cane into gold
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