Soft, syrup-soaked balls made from khoya (reduced milk) and deep-fried to perfection, served warm or at room temperature.

From spaghetti hoop stew to tuna kedgeree, here we reveal how to transform canned food into quick, easy and cheap midweek meals the whole family will love.

Mughal-e-Azam Indian restaurant and banquet hall in the city’s Quartieri Spagnoli neighborhood scratches a different culinary itch, offering the flavor punch characteristic of Punjab.

Chicago’s Coach House is a 22-seat tasting menu restaurant that aims to educate patrons on South Indian cuisine. Helmed by ...

Perfectly balanced spices in a sauce coating tender meat atop a puffy hill ... Next comes the coconut milk. Although coconut milk is more common in Thai curries than in Indian curries, you'll find ...

With a flavor akin to tart citrus, tamarind for centuries has also lent its unique sweet and sour flavor to Mexican and ...