#indian-cuisine

#indian-cuisine

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.

The best way to cook urad dal is to first soak whole urad dal in water for at least 6 hours or overnight to soften.

Saini's journey from a trucker to a restaurant owner illustrates the evolution of Punjabi Dhaba, reflecting the challenges and triumphs of establishing a beloved eatery in Bakersfield.

Paneer Tikka Masala offers a vegetarian alternative to Chicken Tikka Masala, marrying smoky flavors and creamy sauce while using paneer instead of chicken.

"Kakinuma will take over the kitchen at the Nice Guy to serve Kakinuma-style margherita, bianca, and marinara pizzas that reflect his neo-Neapolitan technique..."

Chaat Bhavan in Mountain View offers expertly prepared chaat and an extensive menu including fresh breads, vibrant ambiance, and a range of thali options.

Ghee, or clarified butter, is made by simmering butter to remove milk solids, leaving a golden fat that enhances flavors in Indian cuisine.

To soften store-bought paneer, one simply soaks it in warm water or steams it, taking less than 15 minutes to achieve a perfect texture.

"After lots of trial and error, I've finally nailed down my favorite version, and the best part? It's super easy to make at home."

Just as my guests step outside their comfort zones, I do the same with them, trusting they'll embrace my menu with an open mind. That's how I hope to put Gujarati food on the map.