For this recipe we’re using tamarind puree (sometimes called tamarind paste), because it’s readily available at most grocery stores. To cut down cooking time, I’m not using any onions.

In this rendition, boneless short ribs are braised in a perfumed sauce that includes curry leaves, star anise, cinnamon, and garam masala. Salting the beef before searing draws out moisture from ...

This November, Hilton Chennai’s Ayna brings you a unique opportunity to experience authentic Chettinad fare at their Aachi Samayal food festival, led by the Aachi sisters, Mangalam and Solai, who hail ...

This recipe comes from the award-winning Chef Christopher Artrip, from The Black Pearl in Dunedin. He's a chef who Creative Loafing described as 'standing astride the worlds of haute cuisine and ...

Garam Masala can be translated as 'hot or warm spice' mix and is widely used in Indian curries. While you can purchase this spice mix from the market, many people prefer to make their own garam ...

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