Opening an Indian restaurant in India isn’t easy. Indians are famously possessive about their food, and chefs face severe repercussions from the Authenticity Police.

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With houseguests on the way, executive editor Doc Willoughby asks the intrepid cooks in the Gourmet Test Kitchen for their favorite freezer-friendly recipes.

Finding the right flavors is no easy task for the owner of Portland’s beloved street-style Asian café.

All sorts of English terms have made it into the Indian culinary lexicon. This is what's called a "chicken roast."

Philipkutty’s Farm, a family-owned “homestay,” occupies an obscure island off India’s southwestern flank—which, in a more romantic era, was named the Malabar Coast....

I’d traveled halfway around the world to learn about the rich, complex cuisine of the Mappilas (Muslims) in this isolated part of southwestern India.

Tony Tan, a Malaysian-born Aussie, has a seemingly unlimited knowledge of Chinese, Nonya, Thai, and Indian cuisines.

Scrub the hands, cinch the apron, corral the hair, and get to work. Time runs short in Sompon Nabnian’s evening master class.