A Hyderabad-style fish curry served recently featured a delicate, tangy sauce that was light in texture and balanced in spice. All of it's cheap, too. Nothing, including thalis, is over $6.

Both these cuisines are spicy and make use of lot of dry spices. But the way they are used to give flavour to the dish is entirely different. For instance in Chettinad cuisine, traditional spices ...

This time, I talked to her about her third book, “Romy Gill’s India,” about the cuisines of the two regions that shaped her upbringing — Bengal, where she’s from; and Punjab, where her ...