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,

By MONA A. GANDHI 
Ingredients: 15 Marie Biscuits (or any tea biscuits) Nutella (or 1 tbsp cocoa powder, 4 tbsp icing sugar, 1/2 cup unsalted butter, ½ cup water, 1 tsp instant coffee powder, 1 tsp sugar 
Method...

LOS ANGELES - A pizza almost two km long, made in east of Los Angeles, became the world's longest as it exceeded the previous record set in Italy last year. Dozens of chefs and people worked at the Auto Club Speedway of California in Fontana to make the pizza, which broke the previous record when it reached the length of 6,333 feet or 1.93 km.  Representatives from the Guinness World Records certified it as the...

BY SONAM MIRPURI - Tandoori Express Indian Bistro is modern, trendy, and very different than a traditional restaurant. It’s a bistro in which customers have two options; either come in and grab a bite quickly or come in, sit down, and eat leisurely. Tandoori Express is not the standard Indian restaurant; it is a “fast casual”eatery. The concept of this location is similar to Chipotle and Panda Express. It offers all of the usual options available...