Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

try replacing other flours like millet flour (bajra), oat flour, or even chickpea flour (besan). These are gluten-free, high in proteins, and contain extra vitamins and minerals, making them ...

Mix the remaining dal and rice together; add chickpea flour, besan, ajwain carom seeds, red chili powder, and turmeric, and make into small balls or patties. Deep fry till golden and crisp.

Despite having survived the pandemic, social unrest, earthquakes and economic downturns, arguably Santa Monica’s favorite Italian inspired restaurant, Earth, Wind & Flour is set to close at the ...

Vada Pav is a simple yet flavourful dish. It consists of a spicy potato fritter (vada) sandwiched in a soft bread bun (pav). The Vada is made from mashed boiled potatoes mixed with spices, dipped in ...

Mysore Pak, a rich and delectable South Indian sweet made from ghee, sugar, and chickpea flour, is known for its smooth, melt-in-the-mouth texture. It originated in the royal kitchens of Mysore. The ...