A three-spice seasoning of mustard seeds, turmeric, and asafetida forms the aromatic foundation of everyday Maharashtrian cooking in India.

Two cookbook authors share a genius technique you need to try.

Walk into a Maharashtrian household and rice appears at nearly every meal. It's not served as a side dish. It's the foundation. The philosophy is simple: a meal doesn't feel complete without chaat.

I love my spice cabinet. Unlike many people, I take pleasure in organizing it and keeping it constantly filled with new versions of old favorites (like specific chile powders) and some surprises that ...

A tangy, lightly sweetened lentil curry from Maharashtra, amti brings together the comfort of toor dal with the rich aroma of goda masala, tamarind and jaggery. It’s wholesome, nourishing and pairs ...

Vijaya Selvaraju is on a mission to make Indian dishes a reality any day of the week You can save this article by registering for free here. Or sign-in if you have an account. Reviews and ...

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