Nadia Chaudhury is a born-and-raised New Yorker who is an editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food and pop ...

Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator. In a blender, combine the ...

The recipe is very simple with very few ingredients, but the end product is just amazing and mouthwatering. They are visually ...

This recipe details how to make a flavorful Bengali chicken curry efficiently in a pressure cooker. By sautéing aromatics and spices before pressure cooking, the dish achieves a rich, tender result in ...

As the winter chill sets in, the Bengali culinary landscape transforms with the arrival of the beloved white and red radishes ...

Vijaya Selvaraju is on a mission to make Indian dishes a reality any day of the week You can save this article by registering for free here. Or sign-in if you have an account. Reviews and ...

Beijing is a bustling metropolis with a population of around 22.5 million. Of those, less than a thousand are Indian. Two of them are Rabiul Baksh and Mehernosh Pastakia, who stand out in this crowd ...

He said the film looks at professional kitchens, celebrity chefs and culinary ambition, but at its core it is about food as emotion — how cooking connects people to memory, love and loss. Gupta told ...