Sometimes a relative’s insane obsession turns out to be a good thing.

For our executive food editor, a serendipitous food find becomes a full-blown spice-mix obsession.

Sometimes you lend a friend a hand. Sometimes you lend a friend an arm.

Raita—the classic Indian yogurt sauce—can be spruced up with grated radish, carrot, or cucumber, but Tanis likes it plain. (registration required)

I’d never eaten food like this before, and he knew it.

Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.

Make one big batch and keep it in the freezer for weeks—we’re sure you’ll be tossing it into all kinds of dishes.

This fricassee couldn’t be more French, but its velvety sauce carries the flavor of a South Indian spice blend that has started to crop up on Parisian menus.

Vadouvan turns a weeknight seafood dish into something unforgettable, with its complex curry flavors mingling with orange juice to make an addictive sauce for plump shrimp....

Small scoops of this tantalizing dessert makes a perfect finale to a fiery Thai or Indian meal.