Taco shops are easier to find in rural Utah than Indian restaurants. The Tandoori Taqueria fuses both cuisines and it's doing brisk business in the middle of cowboy country.
Indians, along with the Nepalese, Pakistanis and many others, have been cooking with it for centuries. As Americans now embrace this ingredient with gusto, will its culinary heritage get blurred?
As hybrid varieties gained popularity, hundreds of indigenous strains of rice — and knowledge about them — disappeared. But chefs, farmers and researchers are trying to reconnect to that heritage.
Rosogolla is a classic Indian sweet, so loved that a new film tells its "bittersweet" origin story. But that story comes with its own version of a political birther controversy.
Toddy is a type of palm wine made from the fermented sap of coconut flowers. But the best toddy shops in southwestern India are celebrated for the spicy, coconutty food they serve with the drink.
A new cookbook aims to capture the blended cuisine of second-generation Indian-Americans. It pairs recipes with Bollywood movies, for an added taste of home.
When a meat-and-potatoes white girl from the Midwest fell for an Indian vegetarian, it raised complicated questions about what it means to pass on our food cultures from one generation to the next.
Post a video or photo of a favorite dish on Instagram or Twitter with the hashtag #NPRHotPot from now until August 1. We'll gather some of our favorites and post them on our website.
Making the traditional foods of home on the holiday of Cheti Chand — which falls on March 29 this year — helps a member of the Hindu Sindhi diaspora feel less disjointed.
Love can come from where you least expect it. And while a girl learns from her grandmother how to make her favorite Indian breakfast treat, she finds that food, family and love are often intertwined.
Invented by a street vendor in the 1960s, vada pav is Mumbai's most loved street food. But now, there are vada pav chains selling frozen and fried versions of this iconic dish.
Once upon a time, most of the millions of people who travel on India's vast train network brought their own food or bought it from vendors at stations. Sharing meals could turn strangers into friends.
Amin Sheikh's new cafe is a rarity in class-stratified India: It's open to people from all walks of life. Sheikh is a former street child, and so are many of his employees.
Daal, yellow, red, brown or black, is a staple across India. It is often described, inadequately, as lentil soup. Except it's so much more. For a lifelong expat, it's an anchor in a shifting world.
Resham Gellatly and Zach Marks spenteight months traveling through India, meeting with hundreds of India's chai wallahs — or tea vendors — who highlight the country's culture and diversity.
From British colonials who fell in love with "curry powder" in India, to Koreans who encountered the taste in Imperial Japan, the story of curry is one of globalization writ on a dish.
Across India, Christian communities make sweet homemade wines for the festive season from an array of local fruit, roots and grain. But the know-how behind this ancient tradition may be disappearing.
Kolkata now has its first food truck: Agdum Bagdum, which hawks Indian fusion food. It was inspired by American food trucks — which were originally inspired by street food in places like Kolkata.
Complex, contrasting flavors are a hallmark of Indian cooking. They used to dominate Western food, too. What changed? When spices became less exclusive, Europe's elite revamped their cuisines.
