You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow.

Tony Tan embodies the best of culinary multiculturalism, as does his scrambled eggs with curry leaves, which uses the Indian ingredient ghee.

A brief 30-minute swim in a marinade imbues shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth.

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

This South Indian dish—also known as xec-xec—is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp....

At Julie Sahni’s Indian Cooking school, in Brooklyn, you’ll learn about shrimp in roasted-coconut sauce— and a multitude of spices.

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.