Travel across the world to meet a diverse group of artisans committed to keeping ancient food traditions alive.

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.

A solo trip to Dharamsala offers spiritual rejuvenation and culinary inspiration.

It’s that time of year again, when the sweet scent of mangoes fills the air. Hungry Indians everywhere slice and slurp their way to ecstasy.

Nimmy Paul, one of Kerala’s foremost culinary authorities, presented me with the clean, pure flavors of India on a plate.

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.

Bengalis, like many Asians, say only a mortar and pestle can crush a spice or herb to its fullest potential.

Join us as we experience the flavors that define South Indian cuisine.

I'm just about to leave the village of Khonoma, in Nagaland, northeastern India, when a gregarious middle-aged man sweeps me into his kitchen.