First lesson of Indian cooking: not all brown powders are curry powder. Second lesson: don't confuse heat and warmth. Especially in Indian cuisine, they are wildly different concepts. Third lesson: ...

Given my profession as a food writer, people are sometimes shocked when they learn I studied engineering in college. My undergraduate degree is in systems engineering with a focus on operations ...

This recipe takes its inspiration from the buttery cakes often served in the teahouses of Kerala. If using a homemade garam masala mix, don’t be tempted to add any more garam masala than the recipe ...

Yotam Ottolenghi says Anissa Helou’s range of knowledge on Middle Eastern and Mediterranean cuisine make her just the kind of cook you want by your side. And this recipe for garam masala, one of three ...

Even with no added fat, this bird is moist, juicy and flavorful. It’s not the prettiest chicken you’ll ever pull out of your oven — the basting of balsamic vinegar bakes into a blackish crust — but it ...

Garam masala, literally "hot mixture" in Hindi, is made of of spices including cinnamon, cloves, bay leaves, pepper, cumin, cardamom, nutmeg, star anise, and coriander seeds. In India, it varies from ...

This recipe is adapted from one by Tara Mataraza Desmond, co-author of Almost Meatless (Ten Speed Press 2009). Tara says she loves garam masala because it is warm, deep, savory and unexpected, and a ...

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If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chili in a medium skillet ...

Heat the oven to 350 degrees. Grease two cookie sheets. Combine the oats, flour, garam masala, baking soda, baking powder and salt in a medium bowl. Set aside. Beat the butter and sugars in a large ...