Meet the ingredient scientist, Himanshu Saini, who at 38, has earned three Michelin stars for Trèsind Studio, Dubai—first ...

We started doing it thousands of years before the West had any restaurants at all, let alone a Michelin guide.

Among the many commonalties are the spices, spicy food and slow-cooking techniques that all the countries of the sub-continent share, whether it’s the Afghani Naan, Bangladeshi Korma, Nihari from ...

All these ‘make in India’ products are known to be the heart and soul of the entire industry of brands in the country. Shortage of ghee was the reason for birth of vanaspati in early 1947.

Tangent. India’s Food ministry said it had imposed an export duty of 20% on non-basmati white rice in September last year to lower prices and improve availability domestically.

Rice acreage in the South Asian nation jumped 58% from a year earlier as of June 20, helped by the early onset of monsoon, ...

Students are taking their summer travels to the next level with Swiggy's train food delivery! Know how Swiggy is making train ...

The vibrant, intensely colourful world of Indian food found an ever-increasing fan base in Australia after Australians began to travel through India during the 1960s and '70s. Today, thanks also ...

When asked why Singh was writing about Indian cuisine when many were unfamiliar with the food, she mused “maybe he was just trying to bring out the exotic out of it all.” So while Indian food ...

A second challenge is that much of our best South Asian food is, in fact, not Indian at all. For whatever reason—migration patterns, maybe—the Dallas area is even stronger on the foods of ...

Yes, there are more places than just Dishoom for modern Indian cuisine. Khushbu Shah is a writer and contributing editor for Food & Wine, having previously been the magazine’s restaurant editor ...