When North Indian cuisine comes to our mind, we can't help but think of butter chicken, palak paneer, dal makhni and kadai chicken. While we all love to indulge in these masaledaar gravies for our ...

When we say Punjab, what is the first thing that comes to your mind? Perhaps the Golden Temple or maybe the Punjabi film and music industry; however, if you are a foodie like us, then Punjabi food ...

1 T. vegetable oil2-3 whole black peppercorns½ cinnamon stick2 cloves2 T. minced red onion1 T. finely chopped, peeled garlic1 lb. boneless and skinless lamb shoulder, chopped into 2-inch cubesSpice ...

Whether it's around Easter time or not, lamb is a brilliant meat to have in a curry. Its high fat content means that it will stay succulent during cooking and is unlikely to dry out. We have a curry ...

Nothing takes the chill out of January like a house filled with the aroma of slow-cooking goodness. In our house, that aroma frequently includes a touch of curry spice. On braised meat, on roasting ...

Mae Chandran layers Jaffna curry powder, fresh curry leaves, and chili powder with tender lamb shanks in this unforgettable dish. Mae Chandran (Malibu, California) was born in Guangzhou (Canton) in ...

A London restaurant served what it claims is the world's hottest dish Thursday. "The Bollywood Burner" is a lamb-based curry made with the Naga chili pepper — more than 100 times hotter than the ...