#indian-cuisine

#indian-cuisine

With a waitlist that diners can be sitting on for over a year and a half, New York's Bungalow makes every meal at the Indian restaurant special. Celebrity chef Vikas Khanna, known for being one of the original judges of MasterChef India, goes through a whole day of prep, as he reflect on the Michelin-starred spot's runaway success. "It's scary because expectations are so high, but at the same time it also keeps me on my toes to deliver it every single night," he says.

The rest of the world might have a different reference point: Bollywood's 2007 cult classic "Jab We Met." That Kumar Manan and Sandeep Kapoor chose to name their Capitol Hill Indian restaurant after the movie is no accident. It's part in-joke and part mission statement: Let's bring Americans a new flavor of something they think they know - namely, classic Indian fare.

"I always came up with ideas which were very idiot and stupid. And over the 22 years that I've been cooking, nobody believed in it," he said in his acceptance speech. "I met this guy [Mazumdar] five years back and...I realised he is a bigger idiot and stupid than me because he believes in my ideas. Because he believed in my idiocracy and stupidity, that I'm standing here."

Tomatoes are a staple in Indian cooking, bringing vibrant colour, tanginess, a little sweetness and depth to countless recipes. Their sheer versatility often helps bring a dish together, while their natural acidity balances spices beautifully. Firm ripe tomatoes are essential in cooking, because they hold their texture better, release only just enough juice without turning mushy, and also provide that crucial balance between sweet and sour.

Founding Inday in 2015, Basu Ratnam aimed to change perceptions of Indian food, viewing it as too spicy or suitable only for special occasions. His vision transformed Indian cuisine's reputation in New York, especially among office workers seeking lunch options in a fast-paced environment.

The challenge of opening an Indian restaurant outside India is to balance authenticity and broad appeal, navigating a path between genuine flavors and business profitability.

"Authenticity is about emotional truth. It's about creating food that evokes memories and honors the intention behind traditional preparation methods."

Ravindra Singh’s recognition as the national curry chef of the year underscores his innovative approach and commitment to quality in Indian cuisine.

Tandoori chicken, described as roast chicken Indian fashion, is renowned for its rich flavor thanks to a yogurt marinade, but few at home can replicate its tandoor-cooked quality.

Dubai's fourth Michelin guide launch increases starred restaurants to 22, highlighting the city's rising profile as a global culinary destination.

"When I'm in Kolkata, I feel like I'm a teenager again. The City of Joy still has a hold on me after all these years."

At Koolfi Creamery, we blend classic American ice cream with traditional Indian flavors, creating a unique taste experience rooted in our cultural heritage.

Described as the most common vegetable curry in India, aloo gobi is versatile enough to serve as a main meal with rice or flatbreads.

These pickled potatoes are inspired by Indian achar, using spices and acidic ingredients to create a unique dish that pairs well with curd rice.

"The Campton Bar & Bistro has been reimagined with vintage charm and neoclassical elements, featuring Indian-inspired cocktails that creatively blend traditional flavors like turmeric and chai. "

Despite its historic significance and celebrity patronage, Veeraswamy restaurant faces closure as property developers seek to refurbish the building, leading to a legal battle.