Published by Page Street Publishing
Inspired by her love of food and family, food writer, blogger and author Swayampurna Mishra shares her favorite Indian dishes in her cookbook My Indian Kitchen: 75+ Authentic,Easy and Nourishing Recipes for Your Family. She invites you into her kitchen to share unforgettable mouthwatering food, all made convenient for today’s busy...

By Deepali Bhagat 

• 1 cup – brown rice - soak in the hot water
• 1 cup – red and white quinoa
• ¼ cup – chana dal – wash and soak

BY RENU ANAND
Ingredients
8 to 10 Serrano chilies (deseed them if you don’t want too spicy; you can also use Jalapenos)
8 to 10 curry leaves...

By KANKANA SAXENA
In her first cookbook, Taste of Eastern India, author Kankan Saxena shares the tastes of her Bengali roots in Northeastern India, and the dishes she grew up eating, ranging from comfort food to street food. With accessible ingredients and helpful tips. Kankana recreates her favorite Begali recipes and all of their sweet, sour, bitter and spicy flavors.

BY NIMMI RAGHUNATHAN
The thing about Indian food is its variety and adaptability. The potato is made into a curry in every home; still in each home, just the sleight of the cook’s hand or a pinch of a different spice, yields a marvelous new dish. Indian chef Sanjeev Kapoor takes full advantage of this, picking up a host of flavors from across gastronomic...

​BY MANSI MOTWANI
LOS ANGELES, CA - ‘Kitchen Queens’, a community of cooking aficionados in Artesia is hosting an Author Meet-and-Greet on March 11 with Nandita Godbole. A native of Mumbai, India, Godbole is an indie cookbook author currently residing in Atlanta, Georgia. Her latest book ‘Not For You: Family Narratives of Denial &...

By SMITA AMIN
Ingredients
10 Fresh skinless chicken drumsticks 
2 tablespoon plain or Greek yogurt ...

By MONICA SALGAONKAR - Ingredients - *optional, 2 heads of broccoli, 2 sweet potatoes, 2 eggs, 1 can of garbanzo beans, Salt, Pepper, Coconut or peanut oil, Parmesan cheese* Panko bread crumbs* Chili powder*
Method - Panko Vegetable Fritters. 1.Peel and cut your sweet potato into bite size chunks, and chop up your broccoli with as much of the stem removed as possible (best to use fresh, not frozen)

For Ranveer Brar, the gastronomical story across the globe is ever-evolving, and he feels it is important to keep exploring new flavours and cuisines to stay relevant as a chef. However, the celebrity chef says in the quest to find new horizons in the food industry, one should not forget the past. He says it is essential to trace the food culture of the past, and try to infuse new life in it.  He added: “For me, any cuisine is an extension of the culture it belongs...

By Chef Vijay
I’ve recently been on a carb free diet so created this recipe to make food look and taste interesting. Ingredients: 1 cup soaked Moong daal. 2 cups water. One inch fresh ginger. 2 cloves of fresh garlic. Few sprig of fresh coriander
Cracked black pepper, Two spoons of red chopped onions, Turmeric, Salt, One English cucumber, 1 Lime,