Basoda or Sheetala Ashtami will fall on March 9 or 11 this year, according to some. The name comes from ‘basiyaura’, meaning stale, a word better known as ‘baas ...

If you start your meal with doubles at a new Chesapeake takeout spot, you may, like me, find yourself devouring Caribbean cuisine in your car before you even leave the parking lot. The smell of ...

Pro tips: The single most important thing with garlic butter is proportions. One clove of raw garlic per 100g of butter is your maximum. Roasted garlic is far more forgiving and gives a sweeter, ...

To celebrate the city of Los Angeles in the wake of last year's devastating fires, AD asked a group of iconic Angelenos to share their favorite local places. This is Mindy Kaling’s love letter to LA.

Fresh methi leaves often spoil quickly during hot summer days, but with the right storage techniques you can keep them fresh, flavorful, and ready to use anytime. Discover simple kitchen secrets that ...

It’s hard to posture when your stomach is growling and the food smells this good. We are all waiting. Attendees wait in lines ...

Paratha burritos bring together the bold flavors of Indian and Mexican cuisine in one creative fusion dish. Soft paratha wraps filled with delicious burrito style ingredients make a fun and flavorful ...

Classic Paneer Paratha makes for a protein-rich breakfast delight. Made with grated paneer, mixed with spices, this one makes for a filling treat that can be packed for office or school tiffin as well ...

In a bowl put kuttu flour. Add green chili, red chili powder, rock salt and ajwain and knead properly. Add water gradually while kneading so that the dough is not very runny. For kneading tight dough ...

There's a very specific memory most Bengalis carry somewhere deep: a curtained cubicle in a North Kolkata cabin restaurant, wooden tables, kerosene stoves, and a rectangular golden parcel arriving on ...