How Lijjat Became a Global Papad Brand
The story of a women-owned cooperative that turned 80 rupees into a business worth millions of dollars.
Priya Krishna
Indo-Chinese Is More Than Fusion
Indo-Chinese food takes the most electric, savory, and often spicy flavors from certain Chinese dishes and dials them up tenfold.
The American Dosa
In marketing the dosa in the U.S., dosa makers are figuring out how to balance tradition with commercial success.
How South Asian Americans Make Thanksgiving Their Own
The diaspora shares what the holiday means to them — from remembering a fraught history to adapting culinary traditions and feeling gratitude.
Why It’s Hard to Open Indian Restaurants in America
Diners in the ’50s fell for butter chicken and naan. But for the Indian chefs seeking to do something different, it’s been an uphill battle.
Julie Sahni is Doing Just Fine
New York’s — if not the country’s — preeminent cooking teacher has eschewed fame for a simpler cause: making Indian food accessible without dumbing it down.
