James Coulter I love curry. I love how the blend of sweet and spicy makes Indian food so flavorful. And I love being able to make my food extra spicy by adding hot peppers to the mix. The only thing I ...

Butter chicken is seen as a restaurant dish, one that is difficult to reproduce at home. But follow these tricks, and your ...

This new book is not just an archive of spices from the Indian subcontinent, but is also an invitation to play with them and ...

Heat a grill pan with little oil and for smoky flavor light a piece of charcoal place it in a bowl inside the marinated ...

The Tirumala Tirupati Devasthanam or (Tirupati Balaji Temple) has added Masala Vada to its Anna Prasadam menu. The new offering was launched on Thursday morning at the Tarigonda Vengamamba Anna ...

Oil – 1/2 tbsp Dried red chilli – 2 Water – 3/4 cup Red chilli powder – 1 tbsp Turmeric powder – 1/4 tsp Coriander powder – 1.5 tbsp Salt to taste Cubed paneer – 100 grams ...

This is the quickest tikka masala you will ever make, and the secret is 1 single magical ingredient. No, I'm not talking David Copperfield magical, I'm talking canned tomato soup magical. A proper ...

Ingredients Serves : 4-6 Prep/Cooking Time: 1 hour plus overnight marinating for the chicken 600g boneless skinless chicken breasts, diced 120ml strained Greek yoghurt 1/2 tsp red chilli powder or ...

There are a handful of other signs with sayings (“All I Need is Tikka Masala”) hand-painted by Vatsavayi‘s ... citrusy notes of crushed curry leaves are the primary focus of the karivepaku powder that ...

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