Priya Krishna

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.

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.

What Makes Thanksgiving ‘Thanksgiving’?

Was the holiday ever for brown people?

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.