All together now: Curry leaves have nothing to do with curry powder. I apologize for starting the column this way, but I have never heard of a more misunderstood ingredient than the poor curry leaf ...

Let me clear up one misconception: Curry leaves have nothing to do with curry powder. Nothing at all. I basically divide my life into B.C. and A.C. — before curry leaves and after I first ate them.

My mother-in-law submitted this recipe to a contest in Mumbai, competing with 80 other women, and won first prize. This dry chutney can be used as a spread for bread or a topping for whipped salted ...

Indian food has a reputation for being complicated, but Delhi-born Monica Bhide aims to disprove that on her blog, A Life of Spice (monicabhide.com). There, and in her latest cookbook, Modern Spice, ...

Curry leaf is the parsley of South India, an herb that cooks use by the handful and that scents almost every savory dish. Spend any time in this part of the world, and you will come back addicted. “I ...

1. Set the oven at 425 degrees. Have on hand a large rimmed baking sheet and a large deep skillet.

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In South Indian kitchens, no ingredient works harder than the humble curry leaf. The moment it touches hot oil, it crackles and releases an aroma so sharp and citrusy that it can fill a room in ...

The distinctive aroma of this earthy herb is the backbone of so many recipes for good reason. By Zinara Rathnayake At my parents’ home in Kurunegala, Sri Lanka, as at many others across South Asia, ...